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What’s to hate about these incredibly rich pumpkin brownies with their swirls of spiced pumpkin pie filling in a decadent brownie base?

These are the kind of bar cookies you want to eat chilled after a good bowl of chili with friends. Brownies like this are here to make pumpkin lovers and chocolate lovers happy. That’s because the spices in the pumpkin actually boost the chocolate’s flavor. If you’ve ever tried any chocolate with cinnamon or cloves, you already know how the spices superpower the taste of the chocolate. It’s weird, but true.

The nice thing about these pumpkin brownies is that if you’ve already made a batch of pumpkin pie filling, you can easily make a round of mini pumpkin pies and pumpkin hand pies from the same batch. I know because I did it in a pre-Thanksgiving run-through in which I attempt to find the best pumpkin baked good recipes that’ll make the final cut. I may have actually created a problem for myself though because my family loved all three!

Regardless of your favorite pumpkin recipes, you’re going to want to try this combo of chocolate and pumpkin wrapped up in a perfect little brownie.

Pumpkin Brownies

What makes pumpkin brownies special

Contrast of flavors: creamy pumpkin filling against rich super dark chocolate is an exciting prospect. Do you want spices with your chocolate?–yes, obviously. Does chocolate make pumpkin somehow better?–also yes.
Serve them chilled: If you take a little bit extra time to chill the brownies before you cut them, you’ll find that they’re even nicer. The texture is a little bit more like a good slice of cheesecake but with that pumpkin/chocolate taste.
Make-ahead: Because these bars taste best chilled, you can easily make them ahead of a potluck, Thanksgiving, tailgate shindig, or whatever other occasion you can invent for eating a round of pumpkin spice brownies. Nobody like scrambling around putting finishing touches on desserts!
Easy Halloween brownies: If you’re like me and don’t love scary Halloween, a batch of these bars makes for easy Halloween brownies without the horror. Let’s keep cute pumpkins cute! These bars, served as Halloween brownies are totally appropriate with all audiences for Fall parties or Harvest festivals.

Ingredients for Pumpkin Brownies

Pumpkin Pie Filling
Butter
Bittersweet or dark chocolate chips
Light brown sugar
Large eggs

Vanilla paste
All-purpose flour
Dutch process cocoa powder
Baking powder
Salt

Good advice for great pumpkin brownies

Save back some of the brownie batter: the brownie batter is thicker than the pumpkin. If you want a swirled look on top, save a little bit of the brownie batter in a bowl before you put the batter in your pan. Scrape the batter in the pan, and then cover it with pumpkin. To get the swirls, dollop over the reserved brownie batter, and then swirl it in with a butter knife.
Cool the bars in the oven: The pumpkin filling is cooked in the time listed in the recipe, but it’ll firm up nicely if you leave the bars in the oven once you’ve turned it off. With the door left opened a crack, that little bit of heat will help the pumpkin to set without overbaking it.
Clean your knife between cuts: These bars are a little sticky, so wipe off your knife in between cuts. It’s handy to keep a tall glass of water and a damp kitchen rag to help you with this.
Chill the bars!: Don’t skip this. These bars chilled are truly delightful.

Ways to make your pumpkin bars more awesome

Just add caramel: homemade caramel makes most things better! A little drizzle over the top will tie the pumpkin and chocolate flavors together even better.
Top them with whipped cream: with Thanksgiving on the horizon, a little added whipped cream frosting will definitely elevate these pumpkin bars.
Add some homemade nutella: Yes I like chocolate with my chocolate, and you should too. Microwave a little nutella and drizzle it over the pumpkin bars. Incredible!

Decadent Pumpkin Brownies

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Author: Elizabeth Farr
Total Time: 1 hour 5 minutes (with cooling time)
Yield: 16 brownies 1x

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Description

Cozy pumpkin pie filling is swirled into rich one pan brownies for quick and easy Fall brownies recipe that’s perfect for making ahead. Serve them chilled, and you’ll find a true rival to cheesecake’s decadence.

Ingredients

Scale

1 cup pumpkin pie filling
1 stick butter (113 g)
1/3 cup bittersweet chocolate chips (60%)
2/3 cup light brown sugar (140 g)
2 large eggs
1 tsp vanilla paste
3/4 cup all-purpose flour (98 g)
3 and 1/2 Tablespoons Dutch process cocoa powder (18 g)
1/2 teaspoon baking powder
1/4 teaspoon salt

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Instructions

Preheat the oven to 350 F (180 C).
Lightly spray an 8″x8″ pan with cooking spray, and then cut a piece of parchment to line the bottom and sides of one side. Spray over the top of this piece of parchment, then cut another one to go across the remaining 2 sides of the pan.
Melt the butter in a skillet on the stove.
Pour the chocolate chips and cocoa into the butter as it is cooling.
Whisk in the sugar, then the eggs and vanilla into the butter. You should have a smooth, shiny mixture.
Measure the flour, baking powder and salt into the pan, and then fold everything together until the flour disappears.
Spoon out about 1/2 cup of the brownie batter into a small bowl.
Scrape the rest of the brownie batter into the prepared pan. Smooth it out into one layer, and then cover it completely with the pumpkin pie filling.
Spoon dollops of the remaining brownie batter over the pumpkin. Drag a knife through the batter to create swirls.
Bake the brownies for 25 minutes until a toothpick inserted into the center comes out clean. Turn off the oven, but leave the bars in place. Crack open the door of the oven as the bars and the oven cool. This will help the pumpkin filling finish setting up without over-baking it.