Pumpkin Brownies (Thick Pumpkin Pie Layer Over a Fudgy Brownie Base)

A square piece of dessert with a chocolate base and thick orange pumpkin topping, garnished with pumpkin seeds, sits on a white plate.

Pumpkin Brownies (Thick Pumpkin Pie Layer Over a Fudgy Brownie Base)

My pumpkin brownies feature a dense, fudgy brownie base topped with a thick, custardy pumpkin pie layer. I spice it with cinnamon, ginger, nutmeg, and cloves. I chill these pumpkin pie brownie bars until the layers slice cleanly, then top them with cinnamon sugar and pepitas.

Course Dessert

Cuisine American

Keyword Pumpkin Brownies, Pumpkin Pie Brownies

Prep Time 30

Cook Time 1

Total Time 1 30

Servings brownies

Calories 480kcal

Author Julia

Equipment

8 x 8-inch Square Pan (20 x 20 cm) at least 2 inches deep

Ingredients

Fudgy brownie layer

1½ cups semi-sweet chocolate (8.5 oz / 240 g), 55 to 65% cacao, finely chopped
¾ cup unsalted butter (1 stick + 5 tablespoons / 180 g), melted
1 cup granulated sugar (200 g)
3 large eggs (150 g), room temperature
1 large egg yolk (18 g), room temperature
1 teaspoon vanilla extract
⅔ cup all-purpose flour (80 g)
¼ cup unsweetened cocoa powder (20 g)
¼ teaspoon fine salt (1 g)

Pumpkin pie layer

1¾ cups pumpkin puree (one 15 oz can / 425 g), not pumpkin pie filling
2 large eggs (100 g), room temperature
1 large egg yolk (18 g), room temperature
½ cup heavy cream (120 g)
½ cup light brown sugar (100 g), packed
¼ cup granulated sugar (50 g)
2 tablespoons all-purpose flour (16 g)
1¼ teaspoons ground cinnamon (3 g)
½ teaspoon ground ginger (1 g)
¼ teaspoon ground nutmeg (0.5 g)
¼ teaspoon ground cloves (0.5 g)
½ teaspoon fine salt (3 g)
1 teaspoon vanilla extract

For decorating (optional)

2 tablespoons cinnamon sugar (20 g)
¼ cup pepitas (30 g), raw and unsalted, toasted
Whipped cream for serving
Ground cinnamon for dusting

US Customary - Metric

Instructions

Preheat the oven to 350°F (175°C). Line an 8x8-inch (20x20 cm) square pan with parchment paper, leaving enough overhang on two sides to lift the brownies out later. Lightly grease the sides of the pan.
Melt the chocolate and butter. Place the chopped chocolate and melted butter in a heatproof bowl. Set it over barely simmering water, or microwave in 15 to 20 second intervals, stirring well between each. Stir until completely smooth and glossy, then set aside to cool. The mixture should stay warm and fluid, but not hot.
In a large bowl, whisk the eggs, egg yolk, granulated sugar, and vanilla for 1 to 2 minutes, just until smooth and slightly thickened. Do not whip the mixture until airy.
Slowly pour the warm chocolate mixture into the egg mixture while whisking gently. Continue until completely smooth.
Sift the flour, cocoa powder, and salt into the same bowl. Fold gently with a spatula just until no dry flour remains. Do not overmix.
First bake. Transfer the batter to the prepared pan and spread it evenly into the corners. Bake at 350°F (175°C) for 15 to 18 minutes. The edges should be set, a thin skin should be forming on top, and the center should still be very soft. It should not look like a finished brownie.
Make the pumpkin layer while the brownie bakes. In a large bowl, whisk together the pumpkin puree, eggs, egg yolk, heavy cream, brown sugar, granulated sugar, and vanilla. Whisk in the flour, cinnamon, ginger, nutmeg, cloves, and salt until completely smooth.
As soon as the brownie comes out of the oven, carefully pour the pumpkin mixture over the hot brownie. Spread it into an even layer with a spatula. Do not press down, since the brownie underneath is still delicate.
Second bake. Reduce the oven temperature to 325°F (165°C) and return the pan to the oven. Bake for 35 to 50 minutes, starting to check at 35 minutes. The pumpkin layer is ready when the edges are set, the surface looks matte rather than wet, and the center gives one small, cohesive jiggle when you gently shake the pan. A liquid ripple means it needs more time. A rigid, cracking surface means it went too far.
Cool for 1 hour: Place the pan on a wire rack and cool completely at room temperature for about 1 hour. Do not refrigerate while warm, since gradual cooling helps the pumpkin layer set and reduces condensation.
Chill thoroughly in the fridge. Cover the pan and refrigerate for at least 4 hours, preferably overnight. The pumpkin layer is much softer straight out of the oven, and this is what gives you clean, defined layers. Do not judge the texture while the brownies are warm.
How to slice pumpkin brownies properly. Lift the chilled slab out of the pan using the parchment overhang. Cut into 12 squares with a sharp knife, wiping the blade with a damp paper towel between cuts. Sprinkle with cinnamon sugar and toasted pepitas, and serve with whipped cream and a dusting of cinnamon if you like.

Notes

Pumpkin puree: Use 100% pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced. If your puree looks watery, drain it in a fine-mesh strainer for a few minutes before weighing.
Chocolate: Chop a bar rather than using chips. Chips contain stabilizers that resist smooth melting.
No leavening: There is no baking powder or baking soda in the brownie layer. A dense base is what supports the thick pumpkin layer.
Use an 8x8 inch square pan: Do not use a larger pan. The 8x8 gives the height that makes the pumpkin layer thick. Make sure your pan is at least 2 inches deep.
You can use a 9x13 inch pan: Double every ingredient and start checking the second bake around 40 minutes. Chill at least 5 hours.
Spice swap: Use about 2 teaspoons (5 g) of pumpkin pie spice in place of the cinnamon, ginger, nutmeg, and cloves.
Gluten-free version: A 1:1 gluten-free baking flour works in both layers.
Special tools: 8x8-inch baking pan, parchment paper, heatproof bowl, whisk, rubber spatula, fine-mesh strainer.
I provide helpful step-by-step photos below this recipe card as a visual guide. They are especially helpful for seeing the doneness levels.

Storage

Fridge: Store pumpkin brownies in an airtight container for up to 4 days, with parchment between stacked layers. Because the pumpkin layer contains eggs and heavy cream, these must stay refrigerated.
Freezer: Freeze up to 1 month. Wrap the chilled uncut slab in two layers of plastic wrap plus heavy-duty foil, or freeze individual squares in an airtight container with parchment between them. Thaw overnight in the fridge.
Serving: For the best texture, let a square sit at room temperature for 10 to 15 minutes before serving.

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