Chocolate? Pumpkin? Can't decide? Try these yummy Pumpkin Chocolate Chip Brownies, they are one layer pumpkin spice and one layer chocolate-y brownie in one made from scratch treat.
These are one of the Pumpkin Recipes I bake all year round.
Who put their chocolate chips in my pumpkin brownies? However it happened, it's a delicious combination. I have just recently become a fan of chocolate chips in my pumpkin cookies, a friend shared some of her homemade cookies with me and I was hooked.
This recipe super sizes the pumpkin chocolate chip flavor in one amazing brownie.
Shopping Tips for Pumpkin Chocolate Chip Brownies -
- Remember to use pumpkin puree and NOT pumpkin pie filling.
- Buy good quality unsweetened cocoa powder (I use Hershey Unsweetened Cocoa Powder all the time but, Callebaut if I am making something really special).
- Do NOT use chocolate milk powder.
- Don't forget the vanilla, it enhances all of the flavors. There is no need to buy the most expensive vanilla, my favorite is actually McCormick Pure Vanilla that you can find in the local grocery store.
Tips for Making Batter for Layered Brownies-
Mixing two different batters at the same time can be tricky... easy but tricky. Use the "wet dry" method of mixing ingredients to make things simple.
- First, separate the cocoa powder and chocolate chips and set aside for later.
- Second, separate the spices and pumpkin puree, set aside for later.
- Then, mix the remaining dry ingredients into a mixing bowl.
- In a second bowl, cream the butter and sugar together with a mixer until light and fluffy, mix in the eggs and vanilla until well blended.
- Pour the wet ingredients into the dry ingredients and stir with a spatula until just blended for tender brownies. Do not over mix the brownies.
- Divide the batter evenly between the two bowls.
- Stir the cocoa powder and chocolate chips into one bowl with half of the batter.
- Stir the pumpkin puree and spices into the second bowl with the other half of the batter.
Tips for Baking Pumpkin Chocolate Chip Brownies -
- Line the pan with parchment paper so you can lift the brownies out of the pan for easier slicing. It helps with clean up, too.
- Use a bit of cooking spray on the parchment.
- Pour the chocolate batter in the pan first. Spread evenly.
- Gently add the pumpkin batter over the chocolate layer and spread evenly.
- Bake until a toothpick inserted into the brownies comes out clean.
- Cool brownies before cutting. Use the parchment paper to lift the brownies out of the pan for easier cooling and slicing.
- Store at room temperature in an airtight container for up to 4 days.
If you have any questions about this recipe or about anything Southwest, you can leave a comment on this post OR you can always find me on Everyday Southwest’s Facebook Page. Please tag me in your comment so I will get your message right away.
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If you love pumpkin desserts, checkout some of my favorite pumpkin recipes-
Cupcakes- Pumpkin Cupcakes with Toasted Merengue Frosting
Pie- Pumpkin Pie with Dulce de Leche
Scones- Pumpkin Spice Cranberry Scones
Brownies- Chipotle Cinnamon Brownies
Layered Pumpkin Chocolate Chip Brownies
- ¾ cup all purpose flour
- ¾ teaspoon salt
- ½ teaspoon baking powder
- ¾ cup packed brown sugar
- ½ cup butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
- ½ cup chocolate chips
- ¾ cup pumpkin puree
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- Preheat oven to 350°. Line a 9x9 baking dish with parchment paper or spray with cooking spray.
- In a large bowl, combine the flour, salt and baking powder. Set aside.
- In another bowl, cream together the sugar and butter. Then mix in the eggs and vanilla until well combined.
- Pour wet ingredients into dry ingredients. Stir together with a spatula just until well combined. Then pour half of this batter into the other bowl.
- To the first bowl, fold in cocoa powder and chocolate chips.
- To the second bowl, stir in pumpkin puree and the spices.
- Pour the chocolate batter into the baking dish and spread in an even layer across the bottom. Then pour the pumpkin batter on top and spread in an even layer.
- Bake in preheated oven for 45 - 48 minutes, or until a toothpick inserted comes out clean.
- Allow to cool to room temperature before cutting and serving. Store brownies covered at room temperature for up to 4 days (not that they will be around that long!)
Pin this Pumpkin Chocolate Chip Recipe for later.
These brownies look and sound amazing! They look so warm and chewy and moist! I can't wait to try them!
Thank you for this recipe, they are just perfect both for breakfast and for snack!
All the spices work perfectly together
This is a genius recipe! Perfect for fall or winter. I love that there is only one batter but two flavors.
I love these, perfect with a hot cup of coffee! The flavors from the spices are perfect for Fall and Winter!
I will never say no to this pumpkin and chocolate combo. It makes the best duet and this brownie needs to happen soon!
I made these bars for a work party this week and they were so amazing! I loved the combination of pumpkin and chocolate! SO SO GOOD! I didn't come home with a single bar leftover and I am super sad about it!