Pumpkin Brownies Recipe

Author Photo
By Tabitha Alterman | Sep 28, 2018

1 / 2
Pumpkin Brownies are rich and delicious.
2 / 2
  • 24 servings



Brownie Layer:

  • 2 sticks butter, softened
  • 2 cups granulated sugar
  • 1 cup packed dark brown sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1-1/2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 cup semisweet chocolate chips

Pumpkin Layer:

  • 1/2 stick butter, softened
  • 1/2 cup pumpkin purée
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 5 to 6 cups powdered sugar, divided
  • Orange food coloring, optional


  • Preheat oven to 350 degrees Fahrenheit. Line a 9-by-13-inch baking pan with parchment paper, and set aside.

To make Brownie Layer:

  • In a large bowl, using an electric mixer, cream together the butter and sugars until smooth. Add the vanilla and eggs, and beat until smooth.
  • In a medium bowl, whisk together the flour, cocoa powder, and salt. Add to creamed mixture in thirds, beating well after each addition. Stir in the chocolate chips.
  • Spoon brownie batter into the prepared pan, and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out mostly clean. Set aside to cool completely.

To make Pumpkin Layer:

  • In a large bowl, using an electric mixer, cream together the butter, pumpkin, and vanilla until blended.
  • Add salt, nutmeg, cinnamon, and 1 cup powdered sugar, and beat until smooth. Continue adding powdered sugar, 1 cup at a time, until mixture reaches the consistency of a thick frosting. Add a few drops of food coloring, if desired, and mix well.
  • Spread pumpkin mixture over cooled brownie layer in pan.

To serve:

  • Refrigerate for at least 1 hour before serving.

More from the Capper's Farmer recipe archive: