Fudgy brownie and pumpkin pie combine for a delicious fall treat. A rich chocolate brownie base pairs with a creamy, spiced pumpkin pie layer for a slightly different, decadent dessert. 
If you ask me my favorite dessert, I’ll pick a brownie every time. These pumpkin brownies transform fudgy, gooey chocolate brownies into an autumn favorite. The bottom layer is dense and fudgy—almost like biting into a piece of fudge—while the pumpkin pie layer is creamy and perfectly spiced. The contrast of dark chocolate and warm pumpkin spices creates a dessert that’s rich but not overly sweet.
If you’ve never tried pumpkin and chocolate together, this recipe is a must-try.
Making Pumpkin Brownies
This recipe makes two layers: a brownie layer and a pumpkin pie layer. Prepare the brownie layer first, then the pumpkin layer.
For the brownie layer, melt butter and dark chocolate together, then whisk in eggs, granulated sugar, and vanilla extract. Mix in flour, cocoa powder, and salt; if your flour or cocoa is lumpy, sift them before folding in. Set the brownie batter aside while you prepare the pumpkin layer. 
For the pumpkin pie layer, whisk together pumpkin puree, evaporated milk, brown sugar, egg, cornstarch, vanilla, and spices until smooth. If brown sugar or cornstarch are lumpy, break them up or sift before mixing. 
Spoon the brownie batter into the prepared pan and smooth it to an even layer. Important: the brownie layer is thicker than the pumpkin layer and must be on the bottom. Carefully spoon the pumpkin mixture over the brownie layer and gently spread it evenly—do not pour from high above, as that can disturb the brownie layer.
Bake in a preheated oven for about 50 minutes (see notes for alternate pan sizes and times). When done, the pumpkin layer may have a slight wobble when the pan is nudged, but it should not move like a liquid. Allow the pan to cool completely, then chill in the fridge until the pumpkin layer sets before slicing.
Baking Tips & Tricks
- This recipe is written for an 8×8 inch (20×20 cm) pan. You can use a 9×9 inch (23×23 cm) pan without changing ingredient amounts; baking time will be closer to 40 minutes.
- Use 50–70% dark chocolate for the brownie layer; semi-sweet is fine if you prefer sweeter brownies. Do not use unsweetened baking chocolate.
- Use 100% pumpkin puree, not pumpkin pie filling. Canned pumpkin puree is convenient and consistent.
- Measure 1 cup pumpkin puree and 1 cup evaporated milk from the cans—do not use the entire can unless doubling the recipe as instructed below.
- These brownies must be fully cooled (about 4 hours total including chilling) before slicing so the pumpkin layer sets properly.
- Store cooled brownies in the refrigerator.
Equipment
- 8×8 inch (20×20 cm) pan — a 9×9 inch (23×23 cm) pan also works.
Ingredients
Brownie Layer
- 1/2 cup unsalted butter, cut into pieces
- 4 ounces dark chocolate, finely chopped
- 1 cup granulated sugar
- 2 large eggs, whisked
- 1/2 cup all-purpose flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
Pumpkin Pie Layer
- 1 cup pumpkin puree (NOT pumpkin pie filling)
- 1 cup evaporated milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 tablespoon cornstarch (cornflour)
Instructions
- Preheat oven to 325°F (170°C or 160°C fan). Line an 8×8 inch pan with foil, leaving an overhang. Lightly grease the foil.
- Brownie layer: Place chopped butter and chocolate in a large bowl and melt gently—either in 45-second microwave intervals on medium power, stirring between intervals, or in a double boiler. Let cool slightly.
- Whisk the melted chocolate mixture with the whisked eggs, granulated sugar, and vanilla until smooth and no egg pieces remain.
- Sift or whisk in the flour, cocoa, and salt until combined. Set aside.
- Pumpkin layer: Whisk together pumpkin puree, evaporated milk, egg, vanilla, brown sugar, cinnamon, nutmeg, ginger, cloves, and cornstarch until smooth. Sift cornstarch if it’s lumpy.
- Assembly: Spread the brownie batter evenly in the prepared pan. Spoon the pumpkin mixture over the brownie layer and gently spread into an even layer.
- Bake about 50 minutes or until the pumpkin layer is mostly set with only a slight wobble when nudged. Baking times may vary by oven and pan size.
- Cool completely in the pan, then refrigerate for at least 2 hours (chill longer for best slicing). Use the foil overhang to lift brownies from the pan. Slice with a sharp knife, wiping between cuts for clean edges.
Notes
- Pan sizes: For a 9×9 inch pan, bake about 40 minutes. To make a larger batch in a 9×13 inch pan, double the ingredients (do not line the pan; grease it) and bake ~50–60 minutes. When doubling, one 15 oz can of pumpkin and one 15 oz can of evaporated milk (about 2 cups each) may be used.
- Chocolate: Use 50–70% dark chocolate for a balanced flavor; semi-sweet works for a sweeter result.
- Pumpkin: Use pure pumpkin puree, not pumpkin pie filling, which contains added ingredients.
- Bake times: Ovens vary; watch the pumpkin layer for the described slight wobble to judge doneness.
- Cooling & chilling: Chilling is essential so the pumpkin layer sets properly.
- Storage: Store fully cooled brownies in an airtight container in the fridge for up to 5 days.
- Nutrition: Nutrition values are estimates based on 12 brownies.
Nutrition (per brownie, estimate)
Calories: 337 kcal; Carbohydrates: 48 g; Protein: 5 g; Fat: 15 g; Saturated Fat: 9 g; Sugar: 40 g; Fiber: 2 g; Vitamin A: 3537 IU.