Fall for Pumpkin-Chocolate Brownies

Pumpkin Brownies 1

It’s officially October and we’re ready for pumpkin-inspired decor, treats and drinks! The other day we stumbled upon a Pumpkin-Chocolate Brownie recipe from Southern Living and immediately knew we needed to taste test it ourselves.

Holding back the urge to rush to the grocery store immediately after finding this recipe, we decided to try it out last week… and boy oh boy we highly recommend you try it too!

This was such a crowd-pleaser, everyone in the showroom loved it! Customers and staff were coming up to us, asking about these little “delicious pumpkin treats” everyone was raving about, one guy even said it was like a “slice of heaven,” way to make us feel awesome about our baking skills! Based on that reaction you know this will be a huge hit at your next fall get-together, friendsgiving, cocktail party or a lazy Sunday around the house with family.

Fall Dessert - Pumpkin Chocolate Brownies



Chocolate Brownie Portion

  • 1 ¼ cups semisweet chocolate morsels
  • 1 cup unsalted butter
  • 3 (1-oz.) unsweetened chocolate baking squares, chopped
  • 3 large eggs
  • 1 cups plus 2 Tbsp. granulated sugar
  • 2 tablespoons cold brewed coffee
  • 1 tablespoon vanilla extract

Pumpkin Mixture

  • Parchment paper
  • ⅔ cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon kosher salt, divided
  • 1 (15-oz.) can pumpkin
  • 3 large eggs
  • ½ cup heavy cream
  • ⅓ cup firmly packed light brown sugar (we used ⅓ cup coconut sugar as a substitute)
  • 1 ½ teaspoons pumpkin pie spice


  1. Preheat oven to 350°. Pour water to a depth of 1 inch in the bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer.
  2. Place semisweet chocolate morsels, unsalted butter and chocolate baking squares in top of double boiler over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until melted. Remove from heat; cool 10 minutes.
  3. Whisk together 3 eggs, granulated sugar, brewed coffee and vanilla extract in a large bowl. We didn’t have any cold brew coffee laying around so we simply omitted it. Gradually whisk the warm chocolate mixture into this mixture; cool 10 minutes.
  4. Grease a 13- x 9-inch baking pan with butter. Line bottom and sides of pan with parchment paper, allowing 2 to 3 inches to extend over sides. Grease (with butter) and flour parchment paper.
  5. Sift flour, baking powder, and 1/2 tsp. salt in a bowl. Whisk into chocolate mixture. Pour batter into prepared pan, reserving 2/3 cup.
  6. Whisk together pumpkin, next 4 ingredients, and remaining 1/2 tsp. salt; pour over brownie batter in pan. Top with reserved brownie batter, and swirl batter gently 3 times in 1 direction and 3 times in the opposite direction with a knife or the end of a wooden spoon.
  7. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool completely on a wire rack (about 2 hours). Lift brownies from pan, using parchment paper sides as handles. Gently remove parchment paper, and cut brownies into 24 squares.

Pair this with warm apple cider and you have yourself a perfect blend of fall favorites!

PS – we love the way this new Jonathan Adler End Table works for entertaining! It’s extremely versatile with a removable tray perfect for fall get-togethers with friends and family, not to mention we love the classic look!

Pumpkin Brownies Featured: Jonathan Adler Meurice End Table

Pumpkin Chocolate Brownies




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