Pumpkin brownies are rich, fudgy, and full of warm fall flavor.
That almond butter swirl on top? Pure magic.
It looks fancy but is so easy to do.
You’ll love how the pumpkin keeps them moist and adds a subtle spice kick.
These are perfect for when you want something cozy but still chocolaty.
Servings: 12 brownies
Prep Time: 15 minutes
Bake Time: 35 minutes
Total Time: 50 minutes
Why I Love This Recipe
I first made these on a rainy October afternoon, and the smell alone was worth it. Chocolate and pumpkin go together better than most people think, and the almond butter swirl just sends it over the top.
- The pumpkin keeps them extra moist without feeling heavy
- The almond butter swirl makes them look bakery-worthy
- They have just the right balance of chocolate richness and warm spice
- They taste even better the next day
What You’ll Need
- 1 cup (240g) pumpkin puree
- 1 cup (200g) granulated sugar
- ½ cup (100g) brown sugar, packed
- ½ cup (120ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- ½ cup (50g) cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup (120g) almond butter, smooth and unsweetened
Why This Recipe Works (Quick Science)
Pumpkin puree adds moisture and natural sweetness, which means you can use less fat without losing richness. Cocoa powder brings deep chocolate flavor without making the batter too heavy. Swirling almond butter into the top creates pockets of nutty creaminess that bake into the brownies for a beautiful marbled effect.
Common Mistakes
- Using pumpkin pie filling instead of puree — it’s already sweetened and spiced, which will throw off the flavor
- Overbaking — they should be set in the middle but still a little soft when you pull them out
- Not letting them cool before cutting — they’ll fall apart if you rush it
What to Serve With
- A hot cup of coffee or tea
- A scoop of vanilla ice cream
- A drizzle of melted chocolate over the top
Instructions
Step 1: Mix the wet ingredients
In a large bowl, whisk together 1 cup pumpkin puree, 1 cup granulated sugar, ½ cup packed brown sugar, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth.
Step 2: Add the dry ingredients
Sift in 1 cup all-purpose flour, ½ cup cocoa powder, 1 teaspoon baking powder, ½ teaspoon salt, and 1 teaspoon cinnamon. Fold gently into the wet mixture until no dry spots remain.
Step 3: Pour batter into panPour the thick brownie batter into a greased 8×8-inch baking pan and spread it evenly with a spatula.
Step 4: Add the almond butter swirl
Drop spoonfuls of ½ cup almond butter on top of the brownie batter. Use a butter knife to gently swirl it into the batter, creating a marbled pattern.
Step 5: Bake
Place the pan in a preheated oven at 350°F (175°C) and bake for 30–35 minutes, until the edges are set and the center is slightly soft.
Step 6: Cool and slice
Let brownies cool completely in the pan before slicing into 12 squares.
FAQ
Can I use peanut butter instead of almond butter? Yes, but it will have a stronger flavor and be sweeter.
Can I make these gluten-free? Yes, use a 1:1 gluten-free baking flour blend.
Do they freeze well? Yes, wrap slices tightly and freeze for up to 2 months.
Macros (per brownie, based on 12 servings)
Calories: 246
Protein: 4g
Carbs: 28g
Fat: 14g
Fiber: 3g
Sugar: 18g