Pumpkin and Chocolate Brownies

Name: Pumpkin and Chocolate Brownies
Prep time: 30 min
Cook time: 100 min
Total time: 130 min
Yield: 9
Ingredients: Dark chocolate 55% 8 oz; Butter 3.9 oz; Type 00 flour 0.8 cup; Sugar 0.4 cup; Brown sugar &frac13; cup; Eggs large 2; Baking powder 1 tsp; Powdered ginger to taste; Cinnamon powder to taste; Nutmeg to taste; Fine salt 1 pinch; Pumpkin (already cleaned) 3 cups; Cream cheese ½ cup; Eggs large 1; Sugar 3 tbsp; Powdered ginger to taste; Cinnamon powder to taste; Nutmeg to taste

it fr de es br

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 40 min
Serving: 9
Cost: Low

PRESENTATION

Recipe by
Lucake

Pumpkin brownies? Oh yeah, they totally bring together the sweet comfort of fall with that bold hit of chocolate. Really, any afternoon feels cozier with these. What makes these pumpkin brownies stand out is the marbled swirl of cream cheese layered with pumpkin puree—giving each square a cheesecake vibe without being too heavy. Super good.

The creamy, slightly tangy layer perfectly pairs with the deep, rich flavor of dark chocolate. Honestly, it's like getting two desserts in one. The moist texture from the pumpkin keeps things soft and fudgy—which is exactly what you want in a brownie, right? And look, those orange and brown swirls are seriously eye-catching. Bring these out for friends over coffee or tea, and they're sure to impress.

These chocolate pumpkin brownies manage to look kinda fancy without much effort. And that’s always a win for anyone wanting something different from the classic brownies. Plus, when the weather cools down, many folks love switching things up. Pumpkin with chocolate? Works great. It's a combo that's just hard to beat.

Instead of your usual treat, this dessert offers something tender and a bit unexpected—perfect for mixing things up. The pumpkin adds natural sweetness, so you're not just getting a sugar rush. And it's more balanced and mellow. Some people even call these pumpkin chocolate chip brownies their go-to for fall dessert recipes. Throw in extra chocolate chips for more gooey bites. Trust me, you'll love it.

This is the kind of thing you want on hand for cozy nights or casual get-togethers. It fits right in with other pumpkin dessert ideas. For sure. You can even explore other easy pumpkin brownies or go for a gluten-free version if you want to keep it lighter. However you serve them, homemade brownies with pumpkin always bring a little extra fun to the table. This combo really shows how well pumpkin and chocolate team up for something delicious and golden. Whether you're a dessert fan or looking for something new, these brownies are definitely going to be a hit. Seriously good.

INGREDIENTS

For the brownie batter (for an 8x8 inch pan): Dark chocolate 55% 8 oz (225 g); Butter 3.9 oz (110 g); Type 00 flour 0.8 cup (100 g); Sugar 0.4 cup (80 g); Brown sugar ⅓ cup (80 g); Eggs 2 - large; Baking powder 1 tsp (4 g); Powdered ginger to taste; Cinnamon powder to taste; Nutmeg to taste; Fine salt 1 pinch

For the pumpkin cream: Pumpkin 3 cups (600 g) - (already cleaned); Cream cheese ½ cup (120 g); Eggs 1 - large; Sugar 3 tbsp (40 g); Powdered ginger to taste; Cinnamon powder to taste; Nutmeg to taste

Preparation

How to prepare Pumpkin and Chocolate Brownies

To prepare the pumpkin and chocolate brownies, first clean the pumpkin by removing the skin, seeds, and internal fibers, then cut 600 g of pulp into slices about 0.6-0.8 inches thick 1. Place the pumpkin slices on a baking sheet lined with parchment paper 2 and bake in a static oven at 350°F for 60-70 minutes, on the middle shelf of the oven; the pumpkin should be soft and dry 3.

Let it cool, then transfer the pumpkin to a blender 4 and blend until you get about 250 g of smooth and homogeneous puree 5. Set aside. Now focus on the brownie batter: melt the chocolate with the butter in a double boiler 6.

Let it cool, then add the granulated sugar 7, brown sugar 8, and eggs 9.

Add a pinch of salt 10 and 125 g of pumpkin puree 11, then mix until you get a homogeneous mixture 12.

Sift the flour 13 and baking powder 14 into the bowl, then mix again 15 to incorporate the dry ingredients evenly and obtain a lump-free mixture.

Set aside 40 g of batter for decoration 16. Pour the rest of the mixture into an 8x8 inch pan lined with parchment paper 17, level the surface 18, and set aside.

To prepare the pumpkin cream, combine the cream cheese, the remaining 160 g of pumpkin puree 19, sugar 20, and spice mix 21 in a bowl.

Mix everything 22, then add the egg 23 and mix again to incorporate it 34.

Pour the pumpkin cream into the pan 25 and level to cover the chocolate layer evenly 26. Now take the reserved brownie batter and distribute dollops on the surface, then create the marbled effect with a toothpick 27.

Bake in a preheated oven at 350°F for 40-45 minutes, on the lowest shelf of the oven 28. Once baking time is complete, remove from the oven and let cool 29. Once cooled, unmold and cut the brownie into squares on a serving dish or cutting board. Your pumpkin and chocolate brownies are ready to be served 30!