Pumpkin Pie Brownies: The Best Fall Dessert Mashup

If you’re torn between craving rich, fudgy brownies and the creamy spice of pumpkin pie, why not have both? Enter Pumpkin Pie Brownies — a decadent, two-layer dessert that combines the gooey chocolate texture of classic brownies with the smooth, warmly spiced goodness of pumpkin pie. It’s a crowd-pleaser, a holiday hit, and a must-bake for any fall dessert table.

These brownies are perfect for Halloween parties, Thanksgiving dinners, or just curling up with something sweet on a chilly night. And while they look fancy with those distinct layers, they’re actually easy to make with simple ingredients.

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Why You’ll Love Pumpkin Pie Brownies

🎃 Two classic desserts in one: Fudgy brownie + creamy pumpkin pie
🍫 Rich and indulgent: Perfect for chocolate and fall spice lovers
👩‍🍳 Easy to make: No special equipment needed
🍂 Fall flavor twist: Cozy spices meet decadent chocolate
🎉 Great for parties: Impressive and irresistible!

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Ingredients

Here’s everything you need to whip up a batch of pumpkin pie brownies from scratch:

For the Brownie Layer:

• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ⅓ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• ¼ tsp salt
• ½ tsp baking powder

For the Pumpkin Pie Layer:

• 1 cup pumpkin puree (not pie filling)
• 1 large egg
• ⅓ cup brown sugar
• ¼ cup heavy cream (or evaporated milk)
• 1 tsp pumpkin pie spice
• ½ tsp ground cinnamon
• ½ tsp vanilla extract

Tip: Use high-quality cocoa powder and 100% pure pumpkin for the best flavor.

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Optional Add-Ins & Toppings

• Chocolate chips or chunks
• Pecans or walnuts for crunch
• Cream cheese swirl for extra richness
• Whipped cream or ice cream for serving
• Dusting of cinnamon or cocoa powder

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Equipment Needed

• Mixing bowls
• Whisk and spatula
• 8×8 or 9×9 baking pan
• Parchment paper
• Oven (preheated to 350°F / 175°C)

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How to Make Pumpkin Pie Brownies (Step-by-Step)

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Step 1: Prepare the Brownie Layer

1. In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla until smooth.
2. Add in the cocoa powder, flour, salt, and baking powder. Stir just until combined.
3. Spread the brownie batter into a parchment-lined or greased 8×8 pan. Set aside.

Reserve ¼ cup of brownie batter if you want to swirl some into the pumpkin layer later.

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Step 2: Make the Pumpkin Pie Layer

In a separate bowl, whisk together:

• Pumpkin puree
• Brown sugar
• Egg
• Cream
• Pumpkin pie spice
• Cinnamon
• Vanilla extract

Mix until smooth and well combined.

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Step 3: Layer and Swirl

1. Pour the pumpkin mixture gently on top of the brownie batter in the pan.
2. If you reserved some brownie batter, drop small spoonfuls on top of the pumpkin layer and use a knife to swirl gently for a marbled look.

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Step 4: Bake

Bake at 350°F (175°C) for 40–45 minutes, or until the center is set and a toothpick comes out with only a few moist crumbs.

Let cool completely in the pan — this helps the layers set. Chill for at least 1 hour before cutting for clean, neat slices.

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Serving Suggestions

• Serve chilled or room temperature
• Top with a dollop of whipped cream
• Drizzle with salted caramel sauce
• Add a scoop of vanilla or cinnamon ice cream for extra indulgence
• Sprinkle with pumpkin seeds for crunch

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Make-Ahead Tips

✔️ You can make these up to 2 days ahead
✔️ Store covered in the fridge
✔️ Best served the next day once flavors have developed
✔️ Can be frozen for up to 2 months (cut into bars and wrap individually)

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Storage Instructions

• Fridge: Store in an airtight container for up to 5 days
• Freezer: Freeze bars tightly wrapped for up to 2 months. Thaw in fridge overnight
• To Serve: Bring to room temp or microwave briefly for 10 seconds for a soft texture

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Flavor Variations

🍫 Triple Chocolate Pumpkin Brownies – Add dark chocolate chips to both layers
🧁 Pumpkin Cheesecake Brownies – Mix cream cheese into the pumpkin layer
🌰 Nutty Pumpkin Brownies – Add pecans or walnuts for crunch
☕ Pumpkin Mocha Brownies – Add 1 tsp espresso powder to the brownie batter
🥥 Coconut Pumpkin Brownies – Sprinkle shredded coconut on top before baking

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FAQs

Can I use a boxed brownie mix?

Yes! Prepare the mix according to package instructions and pour it into the pan. Then layer with the pumpkin mixture and bake as directed (add 5–10 mins extra if needed).

Can I make this gluten-free?

Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

Why did my layers mix together?

Make sure the brownie batter is thick and spread evenly. Pour the pumpkin mixture gently over the top. If the brownie batter is too thin, chill it for 10 minutes before layering.

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Nutrition (Per Square – Approx. 9 Servings)

• Calories: 270
• Fat: 14g
• Carbs: 32g
• Sugar: 22g
• Protein: 3g

Note: Nutrition may vary based on ingredient brands and optional toppings.

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Final Thoughts: The Perfect Fall Brownie

With their rich chocolate base and velvety pumpkin pie topping, Pumpkin Pie Brownies are the best of both worlds. They’re festive without being fussy, indulgent without needing fancy ingredients, and a guaranteed hit at every gathering.

Whether you serve them at Thanksgiving, Friendsgiving, Halloween, or just for a cozy weeknight dessert, these brownies will have everyone asking for the recipe.

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