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Pumpkin Brownies

Name: Pumpkin Brownies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 20 servings.
Ingredients: 1 cup sugar; 3/4 cup all-purpose flour; 1/4 cup baking cocoa; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1/2 cup canola oil; 2 large eggs, room temperature; 1 teaspoon vanilla extract; PUMPKIN BATTER:; 1 cup sugar; 1 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon pumpkin pie spice; 1/4 teaspoon baking soda; 3/4 cup canned pumpkin; 2 large eggs, room temperature

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Test Kitchen Approved

Total Time

Prep: 20 min. Bake: 25 min. + cooling

Makes

20 servings

Chocolate and pumpkin pair up to make a family-favorite fall dessert. These pumpkin brownies are fantastic for parties and picnics. —Taste of Home Test Kitchen

Pumpkin Brownies Recipe photo by Taste of Home

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Ingredients

1 cup sugar
3/4 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canola oil
2 large eggs, room temperature
1 teaspoon vanilla extract
PUMPKIN BATTER:
1 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
3/4 cup canned pumpkin
2 large eggs, room temperature

Directions

Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened.
For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl.
Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

Pumpkin Brownies Tips

What are some variations of these pumpkin brownies?

Try throwing in some different add-ins into the mix! If you like nuts, stir 1 cup of chopped walnuts into the pumpkin batter before adding it to the pan. You can also add 1/2 cup of chocolate chips if you want—just keep in mind that it'll be a little more difficult to spread a thin layer over the bottom of the pan.

How do you store pumpkin brownies?

You can store this brownie recipe in an airtight container at room temperature for up to two to three days.

What can you serve with pumpkin brownies?

They're delicious by themselves, or as the base for a fall brownie sundae! If you like this recipe, you'll love these other pumpkin dessert recipes.

—Christina Herbst, Taste of Home Assistant Digital Editor, and Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

1 brownie: 189 calories, 7g fat (1g saturated fat), 37mg cholesterol, 165mg sodium, 30g carbohydrate (21g sugars, 1g fiber), 3g protein.