Chocolate and Pumpkin is an amazing combination and these brownies are well worth the baking effort. The recipe is adapted from Martha Stewart Living.


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Pumpkin Brownies


  • 1/2 cup unsalted butter
  • 6 oz. bittersweet chocolate chopped
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 Tbsp. vanilla extract
  • 1 1/4 cups Farmer's Market organic pumpkin
  • 1/4 cup vegetable oil
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg


  1. Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Melt chocolate and butter over low heat, stirring occasionally until smooth. Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. 

  2. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.

  3. Pour half of batter (about two cups) into a separate bowl and stir chocolate mixture into it. 

  4. In other bowl, stir in the pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula.

  5. Top with spoonfuls of chocolate and pumpkin. With a small spatula or a table knife, gently swirl the two batters to create a marbled effect. Be sure to get your knife all the way to the bottom of the pan. Bake until set, 40 to 45 minutes.