Pumpkin Chocolate Chip Brownies Recipe

What if I told you, you could have two desserts in one? Imagine you could have the fudgy chocolatey chew of a chocolate brownie, and the sweet spice of pumpkin pie, but with the gooey texture of a blondie? No joke, you can have both of these incredible desserts in one with my pumpkin chocolate chip brownie recipe. And what better time of year to bake them than during this spooky build-up to Halloween?!

For me, Halloween and fall mean pumpkin, so it’s time to sneak pumpkin into every recipe I cook! And what better way to please the kids than to give them a pumpkin chocolate chip brownie, fresh from the oven, to get them in the mood for trick or treating?


Much like with my sweet potato brownies, these pumpkin chocolate chip brownies are only improved by adding a vegetable! Pumpkin and sweet potato share wonderful earthy sweetness which complements bitter dark chocolate and are perfect for a special twist of warming fall spices like cinnamon, ginger, and nutmeg.

I must admit though that these brownies may be my best brownie recipe yet! Here, you make two easy brownie batters – one chocolatey brown batter, the other creamy orange with pumpkin – and you swirl them together to create two desserts in one.

Ever wondered what a pumpkin brownie would be like? Now you can find out. The pumpkin brownie is soft and fudgy, but instead of being flavored with chocolate. The sweet pumpkin and brown sugar create a butterscotch-flavored blondie full of fall spice.


Brownies made from scratch are the best in my opinion – they taste amazing and rich; it’s a flavor you just can’t beat. Combine homemade brownies made from scratch with velvety pumpkin, and you have a winning, fun, and easy bake for TWO desserts in one!

This pumpkin chocolate chip brownie recipe is so easy and fun to make! It is perfect for the kids to get involved who will have fun swirling the two colors together in the pan.

I know what you’re thinking – two brownie batters? Won’t that take ages?

Not at all!

Mix together sugar, brown sugar, eggs, flour, baking powder, and salt, and divide the batter in two. To one, you add melted butter and chocolate chips. To the other, you mix in pumpkin puree, oil, cinnamon, and pumpkin spice.

It’s as easy as that!


For these easy pumpkin swirl chocolate brownies, you will need:

Unsalted butter: instead of beating together butter and sugar as you would for a cake, make your brownies with melted butter and they emerge from the oven dense and fudgy.

Chocolate chips: Melt two-thirds of the chocolate chips for the chocolate brownie batter. Keep the last third to fold through the pumpkin mixture at the end for a mouthful of chocolatey chunks.

Flour: use a simple all-purpose flour rather than one with a higher gluten content which will make brownies with a cakier texture.

Baking powder: to give your brownies a nice rise.

Salt: Always add a teaspoon of salt to your cakes, cookies, and brownies as it enhances the flavors and complements the sweetness. Plus salted chocolate is a gift from heaven!

Sugar: This recipe uses two types of sugar-white and brown. White is ‘drier’ so when the sugar melts it creates a chewier texture…

Brown sugar: … and to make your brownies extra moist and fudgy, use brown sugar. It also brings a delicious depth of caramel which harmonizes with the pumpkin and spice beautifully.

Eggs: As this is a two-batter brownie recipe, it uses 4 eggs to bind together all the dry ingredients with the fat in the butter, oil, and chocolate.

Pumpkin puree: To make the pumpkin brownie layer, this recipe uses pumpkin puree. A can of pumpkin puree is much easier to bake with than an actual pumpkin! Instead of carving and chopping up a great big pumpkin (and cleaning your kitchen afterwards), grab a can of pumpkin puree as the flavor is concentrated and it is creamy and smooth, ready to use.

Oil: Choose a neutral-flavored oil, such as vegetable, so then it doesn’t dominate the pumpkin and spices.

Pumpkin pie spice: This deliciously fragrant mix of cinnamon, nutmeg, ginger, cloves, and allspice is a classic combination in fall baking and works beautifully with pumpkin.

Cinnamon: As well as pumpkin pie spice, add an extra teaspoon of cinnamon to draw out those fall flavors.

Celebrate a spooky Halloween with this delicious and easy pumpkin chocolate chip brownie recipe!

Pumpkin Chocolate Chip Brownies stacked on a wooden board.


A delicious, soft, and fudgy combination of two types of brownie in one: chocolate and pumpkin spice chocolate chip. Enjoy them warm from the oven!
5 from 1 vote
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine International
Servings 12
Calories 385 kcal


  • ½ cup Unsalted butter
  • 1 ½ cups Chocolate chips
  • 1 cup Sugar
  • ½ cup Brown sugar
  • 4 Eggs
  • 2 cups Flour
  • 1 teaspoon Baking powder
  • 1 teaspoon Salt
  • 1 cup Pumpkin puree
  • ¼ cup Vegetable oil
  • 1 teaspoon Cinnamon
  • 1 teaspoon Pumpkin pie spice


  • Preheat the oven to 325°F / 165°C and prepare a 9-inch square baking pan by spraying it with baking spray. Place a piece of parchment paper in the bottom of the pan after spraying. Set the pan aside.
  • In a small pot, combine the butter and 1 cup of chocolate chips. Melt over low heat and stir constantly until the butter and chocolate have melted together. Remove the pan from the heat and set aside.
  • Add the sugar, brown sugar, eggs, and whisk until well mixed in a medium mixing bowl and whisk well to combine.
  • In another medium bowl, mix the flour, baking powder, and salt, then slowly incorporate into the egg mixture and stir well, ensuring there are no lumps.
  • Divide the flour and egg mixture into two separate bowls.
  • Add the melted butter and chocolate to one bowl and stir well.
  • Add the pumpkin puree, oil, and spices to the other bowl and stir to combine. Add the remaining chocolate chips to this bowl and fold them in.
  • Pour the melted chocolate batter into the prepared pan and pour the pumpkin batter on top, layering the batters. Use a knife to swirl them together gently.
  • Bake the brownies for 40 minutes until the batter is set. Let the brownies cool in the pan before slicing and serving.


Serving: 1 brownieCalories: 385kcalCarbohydrates: 53gProtein: 4gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 79mgSodium: 260mgPotassium: 101mgFiber: 1gSugar: 35gVitamin A: 3494IUVitamin C: 1mgCalcium: 49mgIron: 2mg
Tried this recipe?Let me know how it was!

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