Pumpkin Infused Fudgy Brownies

Pumpkin Infused Fudgy Brownies: A Halloween Delight

With Halloween inching closer, the appeal for pumpkin infused fudgy brownies becomes irresistible!

Fall’s Most Delightful Treat

I must admit, I’m not the most enthusiastic celebrator of Halloween. I’m the kind of person who buys a Quidditch sweater from the Harry Potter world during a summer vacation, and considers it a lifelong Halloween costume. The yearly searches for unique costume ideas or the crafting of time-restricted, thematic props aren’t exactly my cup of tea.

However, I can’t deny my fondness for the comforting tokens of fall. The grinning Jack-o-Lanterns, the rustic charm of hay bales and corn stalks, the flurry of red and orange leaves, apple-picking excursions, endless servings of spiced cider, and most importantly, the wave of pumpkin-spiced delicacies!

My passion leans more towards the autumn season than Halloween, and while my festive spirit isn’t quite as fiery as some, this year, we’ve whipped up these irresistible Pumpkin-Infused Fudgy Brownies. They boast a rich, decadent brownie foundation, interlaced with molten pumpkin-spiced strata!

Our brownie recipe is a gem from the renowned David Lebovitz’s recipe collection titled Robert’s Absolute Best Brownies from Ready for Dessert: My Best Recipes.

These brownies are a cinch to bake and result in a rich, fudgy concoction with pecans (or any nut of your preference) and a flawless crispy top and sides. Countless friends and family members have devoured these brownies without leaving a crumb. They’ve become our go-to brownie recipe!

Indulge in these Pumpkin Brownies, and even if you’re like me, not entirely caught up in the Halloween enthusiasm by October 30, here are some Halloween-themed words to set the mood:










Have a delightful Halloween and savor these Pumpkin Swirl Brownies, folks! 😉


For the Pumpkin Mixture:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • ¼ cup vegetable oil
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

For the Chocolate Mixture:

  • 9 tablespoons butter (128g, cut into pieces)
  • 12 ounces bittersweet or semisweet chocolate (340g, chopped)
  • 1 cup sugar (plus 2 tablespoons)
  • 1 1/2 teaspoon vanilla extract
  • 3 large eggs (at room temperature)
  • 1/3 cup all-purpose flour
  • 1 1/2 cups pecans (toasted and coarsely chopped)


  1. Warm the oven to 350°F. Prep a 10×10-inch or 13×9-inch baking tray by lining it with parchment paper.
  2. Kick off by prepping the pumpkin blend. In a medium-sized bowl, whisk the flour, baking powder, and salt together. In a larger bowl, beat sugar, eggs, vanilla, pumpkin puree, oil, cinnamon, and nutmeg until they meld well. Gently fold the flour mixture until just integrated.
  3. Next, embark on the chocolate brownie blend. Over a medium-low flame, melt 9 tablespoons of butter in a medium saucepan. Introduce the chocolate, stirring on a low flame until it melts into a smooth mix. Turn off the heat, promptly mixing in sugar and vanilla. Incorporate the eggs one at a time. Introduce the flour and stir vigorously for a whole minute, until the batter becomes smooth, glossy, and starts to detach slightly from the saucepan’s sides. Stir in the chopped nuts.
  4. Portion half of the chocolate batter into the prepped pan, smoothing the top with a rubber spatula. Layer with 2/3 of the pumpkin blend. Layer the remaining chocolate blend, spreading to the corners. With a spoon, space out the remaining pumpkin blend in 4 streaks across the pan. Use a butter knife to glide across the pumpkin streaks (the knife should be perpendicular to the streaks).
  5. Bake until firm, around 50-55 minutes. Allow to cool in the pan before lifting and cutting into squares. The brownies taste superior when thoroughly cooled and set for a few hours, so bake them in the morning and serve them in the evening while you’re greeting trick-or-treaters!

Brownies and pumpkin make a great duo for fall. Pumpkin’s nutritional benefits, including being a rich source of fiber, vitamin A, and antioxidants, make it a great addition to any dessert. Plus, its natural sweetness and moistness make for incredibly fudgy brownies.

Pecans in the brownie not only add a delightful crunch but also bring in a handful of health benefits. They are packed with fiber, protein, and heart-healthy monounsaturated fats. What’s more, pecans are known to reduce LDL or “bad” cholesterol levels and increase HDL or “good” cholesterol levels.

The fudgy texture, the pumpkin’s natural sweetness, and the crunchy pecans make these brownies not just delicious, but a slightly healthier option for a Halloween treat. So, when you reach out for a second (or third) piece, remember you are also taking in a host of beneficial nutrients!

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