Marbled Pumpkin Pie Brownies are the ultimate fall treat, blending rich chocolate and spiced pumpkin in every bite. With a fudgy brownie base swirled with creamy pumpkin pie filling, these bars offer a perfect balance of textures and flavors. Ready in just 45 minutes, they’re an effortless way to impress at any gathering or satisfy your seasonal cravings.

The decadent chocolate pairs beautifully with the warm, aromatic spices of pumpkin, creating a dessert that’s both indulgent and comforting. Each slice boasts a stunning marbled pattern, making it as visually appealing as it is delicious. Whether you’re a pumpkin enthusiast or a chocolate lover, these brownies are sure to become a fall favorite.

Ingredients for Marbled Pumpkin Pie Brownies

For the Chocolate Layer:
1 cup (8 oz/225 g) granulated sugar
½ cup (4 oz/115 g) butter, melted (unsalted preferred)
2 large eggs, at room temperature
2 teaspoons vanilla extract
½ cup (2½ oz/71 g) all-purpose flour
⅓ cup (1⅓ oz/37 g) cocoa powder (unsweetened)
¼ teaspoon salt
¼ teaspoon baking powder
1⅓ cups (8 oz/225 g) bittersweet chocolate, chopped (or use chocolate chips)
For the Pumpkin Layer:
1 cup (8 oz/225 g) granulated sugar
1 cup (8 oz/225 g) pumpkin puree (not pumpkin pie filling)
¾ cup (6 oz/170 g) butter, melted (unsalted preferred)
3 large eggs, at room temperature
1 teaspoon vanilla extract
¾ cup (3¾ oz/105 g) all-purpose flour
2 teaspoons pumpkin pie spice (or make your own blend with cinnamon, nutmeg, ginger, and cloves)
¼ teaspoon baking powder
¼ teaspoon salt

Step-by-Step Instructions

Preheat the oven to 350°F (180°C). Butter a 9×13-inch (23×33 cm) baking pan and line it with parchment paper for easy removal.
Make the Chocolate Layer:
1. In a medium bowl, whisk together the sugar, melted butter, eggs, and vanilla until smooth and well combined.
2. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
3. Mix the wet and dry ingredients until just combined, then fold in the chopped chocolate.
4. Spread the chocolate batter evenly into the prepared pan.
Make the Pumpkin Layer:
1. In another medium bowl, whisk together the sugar, pumpkin puree, melted butter, eggs, and vanilla extract until smooth.
2. In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt.
3. Mix the wet and dry ingredients until just combined.
Assemble and Marble:
1. Pour the pumpkin batter over the chocolate layer in the pan.
2. Use a skewer or knife to gently swirl the two batters together a few times to create a marbled effect. Avoid overmixing.
Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out mostly clean with a few moist crumbs attached.
Cool and Serve: Let the brownies cool completely in the pan before cutting into 24 squares. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Defrost at room temperature for about an hour before serving.

Perfect Pairings: Serving Suggestions

These Marbled Pumpkin Pie Brownies are a showstopper on their own, but you can elevate them even further! Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. For a festive touch, drizzle with caramel sauce or sprinkle with chopped pecans. They’re also perfect alongside a cup of coffee or spiced chai tea for a cozy treat.

Storage Secrets: Keeping Them Fresh

Store your brownies in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual squares in plastic wrap and freeze for up to 2 months. When you’re ready to enjoy, simply let them thaw at room temperature for about an hour. They’ll taste just as fresh as the day you baked them!

Time-Saving Tips for Busy Bakers

Short on time? Use store-bought pumpkin puree and pre-chopped chocolate to speed up prep. You can also mix the dry ingredients for both layers the night before and store them in separate containers. When you’re ready to bake, just add the wet ingredients and you’re good to go. This recipe is forgiving, so don’t stress over perfect marbling—it’ll still look and taste amazing!

Recipe Variations: Make It Your Own

Feel free to get creative with this recipe! Swap the bittersweet chocolate for milk or dark chocolate, depending on your preference. If you’re not a fan of pumpkin pie spice, try cinnamon or nutmeg for a slightly different flavor. For a nutty twist, fold in ½ cup of chopped walnuts or pecans into the chocolate layer before baking.

Equipment Guidance: Tools You’ll Need

To make these brownies, you’ll need a 9×13-inch baking pan, parchment paper, and a whisk or electric mixer for blending the ingredients. A skewer or butter knife is essential for creating the marbled effect. If you don’t have a skewer, a toothpick works just as well. For easy cleanup, use a silicone spatula to spread the batter evenly in the pan.