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Looking for a new favorite fall snack for pumpkin season? Try These Easy Pumpkin Brownies they’re dense and fudgy brownies mixed with a perfectly spiced chocolate brownie swirl. Everyone will cheer to see these brownies set out among the pumpkin desserts!
These three-layer pumpkin brownies start with fudgy box mix brownies mixed according to directions. Then mix part of the batter with canned pumpkin puree, pumpkin pie spices, and a few other ingredients to create the pumpkin layer of the brownies.
That pumpkin is swirled through the brownie layer for the most perfect dense and fudgy brownies with a touch of pumpkin flavor. And finally, it’s topped with yet another layer of brownie batter and swirled again for the ultimate marbled fudgy pumpkin brownies you could ever hope to make!
Ingredients for Pumpkin swirled Brownies
- 1 boxed brownie mix
- Egg, oil, and water as specified for your brownie mix-you can use melted butter OR coconut oil for the vegetable oil if you want to
- softened butter
- granulated sugar
- canned pumpkin puree (not pumpkin pie filling)
- vanilla
- cinnamon
- nutmeg
- ground ginger
- ground cloves
- ⅓ cup
all-purpose flour
Can I swap out the spices in this recipe for pumpkin pie spice??
Yes, you can! Pumpkin pie spice mix is essentially the same thing as the list of spices called for in this recipe. The only thing this recipe is missing is allspice, everything else is the same! So use about 1 1/2 tsp of pumpkin pie spice in place of the spices and you’ll get the full pumpkin spice flavors you’re looking for!
Conversely, you can also add just a pinch of ground allspice to this recipe as written and you’ll get the full flavor of pumpkin pie spice mix in your brownies.
What if I don’t have canned pumpkin?
You can use homemade pumpkin puree. Just bake a split and clean pumpkin until soft and then puree it in the food processor. OR use winter squash they’re very similar.
Or you could use frozen pureed winter squash. Even canned sweet potatoes or a baked sweet potato pureed would be fine in this recipe.
Brownie Box Mix
Why use a box mix for these brownies? It’s just Quicker and EASIER with a mix! Be sure to use what your box mix brownies call for in the ingredients. Mine used oil, water, and eggs. Yours may be different!
I love using box mixes as a time saver in homemade desserts. These 3 Ingredient Pumpkin Muffins are another way to use a box mix to a better and higher use!
You can always use your favorite homemade brownie recipe that is baked in a 9×13 inch pan. Just replace the brownie mix and the ingredients to make it with your favorite recipe and all the ingredients to make it. And pick up this recipe with ¼ cup of melted butter.
Our Other Favorite Brownie Recipes
How to Store These Brownies
Once cooled and cut, these brownies can be stored at room temperature in an airtight container. Or, if you want to store them in the pan, you can simply cover them with aluminum foil.
Other Easy Recipes Using Canned Pumpkin
Fall is one of my favorite times to bake, and there are so many fall recipes to make! Here’s a list of recipes that use canned pumpkin puree.
- Pumpkin Bundt Cake
- Pumpkin Texas Sheet Cake
- Cinnamon Glazed Pumpkin scones with Candied Pecans
- 2 Ingredient Pumpkin Brownies-can be vegan pumpkin brownies IF you use a vegan boxed brownie mix
- White Chocolate Chip Pumpkin Cookies
- The Best Pumpkin Bread
- Healthy Pumpkin Banana Bread
Pumpkin Brownies
Equipment
Ingredients
- 1 18 ounce boxed brownie mix fudge style
- 2 eggs use 3 eggs if your mix calls for two, you need one for the pumpkin layer
- 1/4 cup water
- 1/2 cup vegetable oil
- 1/4 cup softened butter
- ½ cup granulated sugar
- 1/2 tsp vanilla extract
- ½ cup canned pumpkin puree
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
- ¼ tsp ground cloves
- ⅓ cup all-purpose flour
Instructions
- Preheat the oven to 350º, and line a 9×13 baking pan with parchment paper. Set aside
- Prepare brownie mix according to instructions in a medium or large bowl, separate about 1 cup of brownie batter into a smaller bowl, and set both aside
- In a mixing bowl, beat butter and sugar together.
- Add the other egg, vanilla, pumpkin puree, and spices, and beat until combined.
- Whisk in flour
- Pour the larger bowl of brownie batter into the prepared baking pan, spread in an even layer across the whole pan to form the bottom brownie layer
- spoon the pumpkin mixture on top, and swirl with a butter knife
- Drizzle the remaining brownie batter as the top layer, and
- Bake in the center of the preheated oven for about 40 minutes, until the edges are set, and the center is still somewhat soft
- Let cool completely in the baking dish before removing from the pan and cutting into squares to serve
This recipe isnt very clear. Says to set aside 1 cup of batter. Later is says to reserve 1/4 to 1/2 cup to put on top of pumpkin layer.. what is that 1 cup used for? In the ingredients it says 2 eggs. I took that to be for the brownie mix since 2 eggs were needed for brownies. Later it says add egg to pumpkin layer… 1 egg? 2 more eggs?
You’re right! That WAS confusing. I meant to say be sure to use the number of eggs called for in your brownie mix PLUS ONE for the pumpkin layer and I messed that up. I also messed up the division of the brownie layer trying to say hold some back for drizzling.
I fixed it.
Made these for a friend’s birthday and everyone loved them!! Thanks so much for the recipe!
Hi Laura! You’re adorable! And an amazing creative baker. I have this little brownie pumpkin gem in the oven right now.
It smells delicious.
Just wanted to thank you for adding this creation into the world.