pumpkin pecan brownies


We’ve talked brownies before – I’m a fudgy brownie girl all the way. If you can relate and love both fudgy brownies and all things pumpkin, you will flip for these pumpkin pecan brownies. These are the kind of bars you cut away a sliver at a time until the pan is gone, and share only with the utmost reluctance.

Pumpkin Pecan Brownies

These brownies are beyond simple to make too – two bowls (one for the brownie batter, one for the pumpkin mixture), a whisk, and a spatula and you’re covered. Swirl the layers together, top with chocolate chips and pecans, and you have deeply chocolate brownies with a touch of pumpkin spice for a festive (and grown-up approved!) Halloween treat.

Pumpkin Pecan Brownies

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Pumpkin Pecan Brownies

  • Yield: 12 brownies


Brownie Batter

  • 1/2 cup unsalted butter, melted
  • 1 cup sugar
  • 3/4 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 large eggs, at room temperature
  • 2/3 cup flour

Pumpkin Mixture

  • 3/4 cup pure pumpkin
  • 1 large egg, at room temperature
  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • pinch of cloves
  • pinch of ginger
  • pinch of salt
  • 1 Tbsp heavy cream


  • 3 Tbsp semisweet chocolate chips
  • 1/3 cup pecans, coarsely chopped


  1. Preheat oven to 325°F and line an 8-inch square baking pan with parchment paper. Place melted butter, sugar, cocoa powder, and salt in a large bowl and stir the mixture until combined – the texture will appear granular at this point. Stir in vanilla; add eggs one at a time, stirring well after each one. When the batter is thick and shiny, add the flour and stir until completely incorporated, then beat briskly for 40 more strokes.
  2. Scrape batter into prepared pan and smooth with an offset spatula. For the pumpkin mixture, whisk together pumpkin, egg, sugar, spices, salt, and cream in a small bowl. Spoon dollops of pumpkin mixture over brownie batter (you will have extra mixture) and swirl together with a wooden skewer; gently tap pan once to remove air bubbles. Top with chocolate chips and pecans.
  3. Bake for 40 to 42 minutes, until a toothpick inserted in the center comes out with a few crumbs attached and edges pull away from the pan. Cool completely on a wire rack. Just before cutting, chill in the freezer for 15 minutes. Carefully lift parchment and place bars on a cutting board; use a sharp knife to trim away raised edges, then cut into squares. Store leftover brownies in an airtight container in the refrigerator up to 2 days.


  • Calories: 245
  • Carbohydrates: 33
  1. Another absolutely top brownie recipe Laura! Love the sound of all the fudginess (because a non-fudgy brownie is just cake, at least in my head!) and the pumpkin swirl is such a good idea. Brownies that you can cut off a super-rich sliver at a time (all day, until you have actually eaten like 5 pieces…oops) are the best <3

  2. Fabulous brownie recipe, Laura! I’m all about fudgy brownies, too. (I’m drooling over your photography, girl!) I love the addition of pumpkin and spices with the pecans! Perfect for Halloween and the winter holidays. I cannot wait to try! xo

  3. Oh my goodness! Look at these fudge little squares of heavenly goodness. I loved how you jazzed them up for fall with the pumpkin. And in my book. . .everything is always just a little better when toasted nuts are involved.

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