Pumpkin Brownies combine rich chocolate with velvety pumpkin layers for a cozy, fudgy treat that’s perfect for fall baking and guaranteed to impress.

Cook Mode Prevent your screen from going dark

Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and grease lightly.
In a large bowl, whisk melted butter, granulated sugar, and half the brown sugar until glossy. Beat in 2 eggs and 1/2 tsp vanilla extract. Stir in 1/2 cup flour, cocoa powder, and salt. Fold in chocolate chips if using.
In a separate bowl, mix pumpkin puree, remaining brown sugar, remaining egg, remaining flour, pumpkin pie spice, and 1/2 tsp vanilla extract until smooth.
Spread two-thirds of the brownie batter into the prepared pan. Dollop the pumpkin mixture over top. Spoon remaining brownie batter in small dollops. Swirl with a knife for a marbled effect.
Bake for 35–40 minutes, until the edges are set and a toothpick comes out with a few moist crumbs. Cool completely before slicing.

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Freeze sliced brownies between layers of parchment for up to 3 months.
Reheat individual brownies for 10–15 seconds in the microwave for gooey perfection.
Double the recipe for a 9×13-inch pan; extend baking time slightly.