Fall is my favorite time of year! The crisp air, cozy sweaters, and of course, all the pumpkin spice everything! This recipe for Pumpkin Fudge Brownies combines two of my favorite treats—fudge brownies and pumpkin pie—into one delicious dessert. Trust me, these brownies are worth every calorie!
This recipe isn’t just for pumpkin spice fanatics, though. The fudgy chocolate bottom balances the pumpkin spice perfectly, creating a brownie that everyone will love. Plus, they are so easy to make, you’ll be enjoying them in no time!
Why You’ll Love It
These Pumpkin Fudge Brownies are more than just a dessert; they’re an experience. Here’s why you’ll fall head over heels for this recipe:
- The perfect balance: The rich, fudgy brownie base complements the spiced pumpkin layer beautifully, creating a harmonious blend of flavors. You get the best of both worlds—chocolate and pumpkin spice!
- Easy to make: Even if you’re a beginner baker, you can whip up a batch of these brownies with ease. The recipe is simple to follow and requires no special equipment.
- Crowd-pleaser: These brownies are guaranteed to be a hit at any gathering, from potlucks to holiday parties. They’re perfect for sharing (or not!).
- Make-ahead friendly: Bake them a day or two in advance, and they’ll still taste amazing. This makes them a great option for busy weeknights or when you’re entertaining guests.
Pumpkin Fudge Brownies
Ingredients
Ingredient Lowdown
These Pumpkin Fudge Brownies call for simple pantry staples but deliver big on flavor! Here’s what you’ll need:
For the fudgy brownie base:
- Dutch process cocoa powder: This gives the brownies a deep, rich chocolate flavor. Look for Rodelle brand.
- Unsalted butter: Melted butter creates a soft, chewy texture.
- Sugar: Granulated sugar adds sweetness and helps create a slightly crisp top.
- Pure vanilla extract: A touch of vanilla enhances the chocolate notes. Again, I highly recommend using Rodelle brand vanilla.
- Eggs: Eggs bind the ingredients and add richness.
- All-purpose flour: Flour provides structure. Just a cup!
For the pumpkin layer:
- Cream cheese: Softened cream cheese creates a silky, tangy layer.
- Pumpkin puree: Canned pumpkin puree provides that classic pumpkin flavor. Make sure it’s puree, not pie filling!
- Sugar: Granulated sugar sweetens the pumpkin layer.
- Spices: Cinnamon, ginger, and cardamom create a warm, aromatic blend. Don’t worry, the cardamom is subtle.
- Pure vanilla extract: Vanilla enhances the flavors of the spices. Use Rodelle vanilla extract if you have it!
- Heavy cream: Heavy cream adds richness and moisture to the pumpkin layer.
- Eggs: Eggs bind the ingredients and provide structure.
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 375°F (190°C). Spray a 9×13 inch baking dish with nonstick baking spray.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the cocoa powder, salt, and baking powder. Set aside.
Step 3: Melt Butter and Sugar
In a saucepan over medium heat, melt the unsalted butter. Whisk in the sugar until smooth.
Step 4: Combine Wet and Dry Ingredients
Whisk in the cocoa powder mixture until combined. Let cool for 5-10 minutes. Whisk in the vanilla extract and the lightly beaten eggs until smooth. Gradually whisk in the flour until just combined. Don’t overmix!
Step 5: Prepare Pumpkin Layer
In a separate bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Beat in the pumpkin puree, sugar, cinnamon, ginger, cardamom, and vanilla extract until well combined. Add the heavy cream and lightly beaten eggs, mixing until you have a smooth pumpkin batter with no lumps.
Step 6: Layer and Swirl
Pour half of the brownie batter into the prepared baking dish. Top with the pumpkin batter. Drop the rest of the brownie batter on top of the pumpkin batter. Using a knife or a toothpick, swirl the two batters together gently.
Step 7: Bake and Cool
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let the brownies cool completely in the pan before slicing and serving.
Better-Than-Grandma Tips
- Don’t overbake! Overbaked brownies can be dry and crumbly. Start checking for doneness around 40 minutes, and remove them from the oven when a toothpick inserted in the center comes out clean. For extra fudgy brownies, take them out when the toothpick still has a few moist crumbs attached.
- Use good quality cocoa powder. Dutch-process cocoa powder will result in a richer, more intense chocolate flavor. I always use Rodelle brand. You can find more of my favorite baking supplies on our recommended products page.
- Let the brownies cool completely before slicing. This will help them set up properly and make them easier to cut into neat squares. I know it’s hard to resist, but trust me!
Flavor Twists
Want to switch things up? Try these delicious variations:
- Chocolate Chip Pumpkin Fudge Brownies: Fold in 1 cup of chocolate chips into the brownie batter before layering.
- Nutty Pumpkin Fudge Brownies: Add 1 cup of chopped walnuts or pecans to the brownie batter for added crunch. These would pair well with our maple glazed pecans recipe.
- Cream Cheese Swirl: Instead of a full pumpkin layer, swirl softened cream cheese into the brownie batter for a tangy twist. Simply dollop spoonfuls of cream cheese over the brownie batter before swirling.
- Spiced Pumpkin Topping: Enhance the pumpkin spice flavor by adding a sprinkle of pumpkin pie spice over the top of the brownies before baking.
Can I use an 8×8 inch pan for this recipe?
Yes, you can bake these brownies in an 8×8 inch pan. Adjust the baking time as needed. The brownies will be thicker and may take a bit longer to bake, so start checking for doneness at around 35 minutes and bake until a toothpick inserted in the center comes out with moist crumbs attached.
Can I make these brownies ahead of time?
Absolutely! These brownies can be made ahead of time. Once cooled, store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Should I use canned pumpkin puree or pumpkin pie filling?
For best results, use canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added spices and sweeteners that will alter the flavor of the brownies.
Can I omit the cardamom?
If you don’t have cardamom, you can substitute it with nutmeg or allspice. Or you can leave it out entirely if you prefer.
How to Serve
These Pumpkin Fudge Brownies are delicious on their own, but here are a few serving suggestions to take them to the next level:
- À la mode: Serve warm with a scoop of vanilla ice cream or whipped cream. This is my personal favorite way to enjoy them!
- Dust with powdered sugar: For a simple yet elegant presentation, dust the cooled brownies with powdered sugar.
- Drizzle with chocolate sauce: If you’re a true chocolate lover, drizzle some melted chocolate over the top. Find our chocolate ganache frosting recipe here. It makes an amazing topping for just about any dessert!
- Pair with coffee or tea: These brownies are the perfect accompaniment to a warm cup of coffee or tea on a cool autumn day.
That’s a Wrap
These Pumpkin Fudge Brownies are the perfect fall treat. Rich, decadent, and easy to make, they’re sure to become a new family favorite! From the fudgy chocolate base to the spiced pumpkin top, every bite is a taste of autumn. So grab your ingredients, preheat that oven, and get ready to bake a batch of happiness. Don’t forget to share the love! Share your photos with me on social media—I love seeing your creations! Don’t forget to check out our other delicious dessert recipes for more sweet inspiration.
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