Name: Pumpkin Recipes That Taste Like Fall in Fudge Form
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 box of brownie mix (plus ingredients listed on the box); 1 cup canned pumpkin; 1/3 cup brown sugar; 1 tsp pumpkin pie spice; 1/2 tsp ground cinnamon; 1 tsp vanilla extract; 1 large egg

Jump to Recipe

Some days call for cozy socks, a blanket that’s seen better days, and something sweet that feels like a hug. That’s where these pumpkin brownies come in. They’re the chocolatey fall treat I didn’t know I needed until I took the first bite—and now I can’t go back. I’ve always loved pumpkin recipes, especially the easy pumpkin recipes that don’t ask too much from me on a busy weeknight. These have that perfect balance: rich, fudgy brownie on the bottom, warmly spiced pumpkin pie on top. You get your chocolate fix, but you also get that nostalgic pumpkin spice vibe. They also fall under pumpkin healthy recipes territory—at least in my head—because, hey, pumpkin’s a vegetable, right? And if you’re looking for vegan pumpkin recipes that make the kitchen smell like autumn just moved in, this one fits. Whether you’re after pumpkin dessert recipes for the holidays or pumpkin pie recipes with a twist, you’ll be glad to have this in your stash of whole pumpkin recipes to bake again and again.

1) Key Takeaways
2) Easy Pumpkin Brownies Recipe
3) Ingredients for Pumpkin Brownies
4) How to Make Pumpkin Brownies
5) Tips for Making Pumpkin Brownies
6) Making Pumpkin Brownies Ahead of Time
7) Storing Leftover Pumpkin Brownies
8) Try these Dessert recipes next!
9) Pumpkin Brownies
10) Nutrition

1) Key Takeaways

These pumpkin brownies are layered with rich chocolate and warmly spiced pumpkin.
They start with a brownie mix and finish with a homemade pumpkin swirl.
Great for fall gatherings, bake sales, or just satisfying a cozy craving.
Easy to store and even better the next day after chilling.

2) Easy Pumpkin Brownies Recipe

On a gray, slow Sunday, nothing feels more right than baking. These pumpkin brownies capture that mood. They land somewhere between your best fudge brownie and the creamiest pumpkin pie, stacked in one pan. And yes, I said stacked. You’ll get that deep, dark chocolate on the bottom and a spiced, bright-orange layer that feels like fall itself up top.

What I love about pumpkin recipes like this is how simple they are. No complicated steps. No hard-to-pronounce ingredients. Just a box of brownie mix, some pantry staples, and a can of pumpkin. I’ve made these when company was coming over, but I’ve also whipped them up in pajamas just because I needed something warm and sweet.

If you’re exploring easy pumpkin recipes this season or looking for pumpkin healthy recipes you can tweak, start here. The flavor is deep, the method’s relaxed, and the result hits every single note. Even folks who say they don’t love pumpkin come back for seconds.

3) Ingredients for Pumpkin Brownies

Brownie Mix: You’ll need one box of your favorite brownie mix. Grab the one that makes an 8 by 8 pan. This forms the rich chocolate base that everyone fights over.

Canned Pumpkin: One cup of canned pumpkin adds that warm, earthy note and a super soft texture. Use pure pumpkin, not pumpkin pie filling.

Brown Sugar: One third of a cup sweetens the pumpkin layer and deepens the flavor without overpowering it.

Pumpkin Pie Spice: One teaspoon gives you that cinnamon-nutmeg-clove combo that screams fall.

Ground Cinnamon: A half teaspoon boosts the warmth. You can adjust this to taste if you love cinnamon like I do.

Vanilla Extract: Just a teaspoon makes both the chocolate and pumpkin layers taste fuller and more balanced.

Egg: One large egg helps bind the pumpkin mixture. Skip this if you’re going for vegan pumpkin recipes and use a flax egg instead.

4) How to Make Pumpkin Brownies

Step 1. Preheat the oven to 350°F. Grease or line an 8×8 pan with parchment so your brownies lift out clean later.

Step 2. Prepare the brownie mix according to the box instructions. Pour that thick chocolate batter into your prepared pan and smooth it out with a spatula.

Step 3. In a separate bowl, whisk together the canned pumpkin, brown sugar, pumpkin pie spice, cinnamon, vanilla, and egg until it looks silky and smooth.

Step 4. Spoon the pumpkin mix on top of the brownie batter. Gently spread it to cover the surface. You can swirl it if you’re feeling extra creative, but a layered look works just fine.

Step 5. Bake for 45 to 50 minutes. The pumpkin layer should look set and a toothpick inserted should come out with just a few moist crumbs.

Step 6. Let the brownies cool completely in the pan. Trust me, they slice so much better once cool.

5) Tips for Making Pumpkin Brownies

Use the best brownie mix you can find. It’s the backbone of this recipe. If you already have a go-to from-scratch brownie recipe, that works too. Just make sure it fills a small pan, not a big one.

When measuring your canned pumpkin, level it off. Too much and the layer will be too thick and might not bake through evenly.

If you’re trying to make whole pumpkin recipes from scratch, roasted and puréed pumpkin can stand in for canned, but it’ll add moisture. You might want to dab some liquid off first with paper towels to avoid a soggy top.

6) Making Pumpkin Brownies Ahead of Time

I’ve baked these the night before a fall get-together and they held up beautifully. In fact, they taste better the next day once the flavors have had a chance to settle and get cozy.

Let them cool, then store them in an airtight container. They don’t need to be refrigerated unless your house runs hot. They’ll stay good on the counter for two days or in the fridge for four.

Planning ahead? Make a double batch and freeze one. Wrap tightly in plastic, then foil. Thaw in the fridge overnight when you’re ready for them.

7) Storing Leftover Pumpkin Brownies

Once cooled, cut the brownies into squares and store in a sealed container. You can layer parchment between them if you’re stacking to prevent sticking.

They’ll keep well at room temp for a couple of days. If you live somewhere warm, slide them into the fridge. Just let them come back to room temp before serving, or eat them cold if you like them that way.

For longer storage, pop them in the freezer. I wrap each one in plastic, then toss them in a zip bag. Pull one out whenever the pumpkin craving strikes.

8) Try these Dessert recipes next!

9) Pumpkin Brownies