PUMPKIN BROWNIES
FALL BROWNIES … that you’ll fall in love with.
These Pumpkin Brownies start with a buttery Oreo crust, get layered with a rich, cocoa-packed pumpkin brownie batter, and finish with a smooth chocolate drizzle for that extra wow factor (you can sell it as mummy vibes for Halloween … or super sexy detailing the rest of the season). The pumpkin spice gives them a warm, seasonal kick without overwhelming the chocolate, making them perfect for fall gatherings, Halloween parties, and Thanksgiving. They’re easy to make, slice up beautifully, and deliver big on flavor with minimal fuss.
PUMPKIN BROWNIES
Yield: 9 Brownies
Prep time: 15 MinCook time: 35 MinInactive time: 30 MinTotal time: 1 H & 20 M
Ingredients
FOR THE BROWNIES
FOR THE REST
KITCHEN ITEMS
Instructions
TO MAKE YOUR BROWNIE BATTER
- Preheat your oven to 350ºF.
- In a large mixing bowl, whisk together the melted butter and 1 1/4 cups of sugar until smooth.
- Whisk in the eggs, followed by the cocoa powder.
- Gently fold in the flour, cornstarch, baking soda, and salt until just combined. Set aside.
- In a medium mixing bowl, whisk together the pumpkin purée, 1/2 cup of sugar, cinnamon, ginger, nutmeg, clove, and pure vanilla extract until well blended.
- Pour the pumpkin mixture into the brownie batter and stir until fully incorporated.
TO MAKE YOUR OREO BASE
- In a food processor, pulse the Oreos into a fine, sand-like crumble.
- Pour the melted butter over the crumbs, then pulse again until the mixture is evenly moistened.
- Line a baking dish with parchment paper and lightly coat it with baking spray.
- Pour the Oreo mixture into the dish and press it firmly into an even, compact layer.
TO BAKE YOUR BROWNIES
- Pour the pumpkin brownie batter over the Oreo crust and spread it into an even layer.
- Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out mostly clean with just a hint of gooeyness. You want it set enough to hold its shape, but still rich and fudgy in the middle.
- Let the bars cool in the baking dish until they reach room temperature.
TO ADD THE CHOCOLATE DRIZZLE
- In a microwave-safe bowl, combine the semi-sweet chocolate chips and coconut oil. Stir to coat the chocolate, then microwave in 30-second intervals, mixing well between each to prevent burning. Heat for 1 minute 45 seconds to 2 minutes, until the chocolate is mostly melted with just a few lumps remaining. Stir until completely smooth.
- Transfer the melted chocolate to a small squeeze bottle for precise drizzling, or use a fork if you prefer a more rustic look. Drizzle the chocolate over the cooled brownies in even lines, moving left to right. (Pro tip: go slightly past the edges to avoid those abrupt “turnaround” marks.)
- Let the chocolate set completely until firm to the touch.
- Once set, lift the brownie slab out of the pan using the parchment paper and transfer it to a cutting board. For clean, even squares, trim the edges first, then cut into uniform pieces—you’ll get those gorgeous, polished sides in every bite.
