Fudgy brownie and pumpkin pie combine for this delicious fall treat. A layer of rich chocolate brownie on the bottom pairs perfectly with a creamy pumpkin pie layer on top. Decadent and a little different – add these pumpkin brownies to your fall baking!
If you ask me my favorite dessert, hands down, I choose a brownie any day of the week. And these pumpkin brownies are the perfect way to turn fudgy, gooey brownies into the ultimate fall dessert. The bottom brownie layer is rich and fudgy. It’s the type of brownie that texture that almost tastes like you’re biting into a piece of fudge because it’s so dense. Then the pumpkin pie layer is creamy and perfectly spiced. The dark chocolate flavor of the brownie and warm spices of the pumpkin pie layer pair together perfectly for a dessert that’s not too sweet, but incredibly decadent.
Trust me – if you’ve never tried pumpkin and chocolate together before, you need to try these pumpkin brownies.
Making Pumpkin Brownies
With this recipe, we need to make the 2 layers: first the brownie layer and then the pumpkin pie layer.
For the brownie layer, you’ll first melt together butter and dark chocolate. Then whisk in the eggs, sugar and vanilla extract. From there, you’ll mix in the flour, cocoa and salt. Note that if your cocoa and flour are quite lumpy, then I recommend sifting them into the batter (this is what I did). Then set the brownie batter aside as you make the pumpkin pie layer.
For the pumpkin pie layer, we simply whisk together all the ingredients: brown sugar, eggs, cornstarch, spices, vanilla extract, evaporated milk and pumpkin. If you notice that your brown sugar is very hard – you may want to whisk the brown sugar on it’s own first to remove any lumps.
You’ll pour the brownie layer onto the bottom of the pan and smooth into an even layer. Note: the brownie layer is much thicker than the pumpkin layer and therefore MUST go on the bottom! The brownies will need to cook for about 50 minutes in the preheated oven. When they’re done baking, if you give the pan a nudge the pumpkin layer may have a very slight wobble but it shouldn’t look like you’re shaking a glass of milk.
Baking Tips & Tricks
- This recipe is made in an 8×8 inch (20×20 cm) pan. It can also be made in a a 9×9 inch (23×23 cm) pan without altering any of the ingredients. The bake time will be closer to 40 minutes.
- For the brownie layer, I used 70% dark chocolate. If you prefer a sweeter brownie layer, feel free to use anything between 50-70% dark chocolate or even semi-sweet. Do not use unsweetened baking chocolate.
- For the pumpkin layer, make sure to use 100% pure pumpkin and not canned pumpkin pie filling. I always used canned pumpkin puree because it’s so much easier and much more fail safe than making your own pumpkin puree.
- For the pumpkin layer, the recipe calls for 1 cup evaporated milk and 1 cup pumpkin puree. Do not use the entire can!!! Make sure to measure out the amounts.
- These brownies need to be cooled fully before slicing (about 4 hours). This is absolutely necessary for the pumpkin layer to properly set.
- Once the brownies are fully cooled, store in the fridge.
And for more pumpkin and chocolate desserts & treats, then be sure to try:
- Pumpkin Cheesecake Brownies
- Pumpkin Chocolate Chip Cake
- Pumpkin Oreo Cheesecake
- Oatmeal Pumpkin Chocolate Chip Cookies
- 8x8 inch (20x20 cm) pan a 9x9 inch (23x23 cm) pan will also work
- ½ cup unsalted butter cut into about 8 pieces
- 4 ounces dark chocolate finely chopped
- 1 cup granulated sugar
- 2 large eggs whisked
- ½ cup all-purpose flour
- 2 tablespoons cocoa powder
- ¼ teaspoon salt
Pumpkin Pie Layer
- 1 cup pumpkin puree NOT the entire can
- 1 cup evaporated milk NOT the entire can
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup brown sguar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ⅛ teaspoon ginger powder
- ⅛ teaspoon ground coves
- 1 tablespoon cornstarch AKA cornflour
- Preheat the oven to 325F (170C or 160C fan forced) degrees. Line an 8x8 inch (20x20 cm) pan with aluminum foil, leaving an overhang around the edges. Lightly grease the foil.
- Add the chopped butter and finely chopped chocolate to a large bowl. Melt in the microwave for 45-second intervals on medium power (not high, which is often the default). Stir between each interval until smooth. Alternatively, melt together in a double boiler.
- Let the mixture cool slightly, then whisk in the whisked eggs, sugar and vanilla extract until you no longer see any pieces of egg.
- Whisk in the flour, cocoa and salt. If the cocoa is lumpy, sift it first.
- Set aside as you make the pumpkin layer.
- Whisk together all the ingredients until you no longer see lumps of sugar or pieces of egg. If you notice that the cornstarch is lumpy, optionally sift it into the mixture.
Assembling & Baking the Brownies
- Spoon the brownie batter into the prepared tin and spread into an even layer.
- Spoon the pumpkin layer over top of the brownie layer and carefully spread into an even layer. Do not pour the batter from above onto the brownie layer or it will disrupt the brownie layer and you will no longer have even layers.
- Bake in the preheated oven for around 50 minutes or until the point where if you give the pan a gentle nudge the pumpkin layer may have a very slight wobble, but it shouldn't wobble like a liquid.
- Remove from the oven and let the brownies cool in their pan fully. Then place in the fridge to chill and the pumpkin pie layer to set for at least 2 hours.
- When ready to slice, lift the brownies out of the pan using the overhang of the foil and place on a cutting board to slice. Slice with a sharp knife (not a table knife) and wipe off the knife between cuts for clean cuts.
- Pan Sizes:
- This recipe can also be made in a 9x9 inch (23x23 cm) pan. The layers will be a thinner and the bake time will be closer to 40 minutes.
- To make a larger batch, use a 9x13 inch (23x33 cm) pan. Do not line the pan first, simply grease. Double all the ingredients. For the pumpkin layer, it is fine to use one 15 ounce can of pumpkin (this is almost 2 cups) and one 15 ounce can of evaporated milk (this is almost 2 cups) and double all the rest of the ingredients. The bake time will be about 50-60 minutes.
- Chocolate: I recommend using anywhere between 50-70% dark chocolate. Semi-sweet chocolate works too for a sweeter flavor.
- Pumpkin: Ensure that you're using pure pumpkin puree and not using canned pumpkin pie filling. Pumpkin pie filling has additional ingredients and therefore will not work for this recipe.
- Bake Times: Ovens vary and bake times will also depend on how you like your brownies and pumpkin pie - either more on the gooey side or a little drier.
- Cooling & Chilling: These steps are absolutely necessary for the pumpkin layer to set properly.
- Storage: Store cooled brownies in an airtight container in the fridge for up to 5 days.
- Nutrition: Details provided are an estimate only and based on 1 brownie, assuming the recipe yields 12 equal-sized brownies.