Go Back
+ servings
Pumpkin Pecan Pie Brownies

Pumpkin Pecan Pie Brownies

Print Recipe
Pumpkin Pecan Pie Brownies are a rich and decadent treat! Moist pumpkin swirled fudgy brownies topped with a sticky-sweet pecan pie topping. Yields 9 incredible squares.
Course Desserts & Sweet Treats
Cuisine American
Keyword baking, bars, brownies, chocolate, fall baking, pecan pie, pumpkin, Thanksgiving
Prep Time 30 mins
Cook Time 45 mins
cooling time 1 hr
Total Time 1 hr 15 mins
Servings 9 servings
Calories 746
Author Laurie McNamara



  • cup unbleached all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 1 cup unsalted butter melted and cooled slightly
  • 1/2 cup granulated sugar
  • 1/2 cup dark brown sugar
  • 1 teaspoon pure vanilla extract
  • 4 large eggs
  • 2/3 cup mini chocolate chips
  • 1/3 cup unsweetened dutch process cocoa powder
  • 1/2 cup pumpkin puree squeeze in cheese cloth (see notes)
  • teaspoons pumpkin pie spice


  • 3 tablespoons unsalted butter
  • 3/4 cup dark brown sugar
  • 1/2 teaspoon fine salt
  • 2 large eggs
  • 1/2 cup light corn syrup
  • 1 teaspoon pure vanilla extract
  • cup roughly chopped pecans



  • Preheat your oven to 350° and spray and line an 8x8 metal square baking pan.
  • In a small bowl combine flour, baking powder and salt. Whisk and set aside
  • In a separate bowl, combine melted butter, sugars and vanilla. Whisk to combine.
  • Crack eggs, one at a time, whisking after each one.
  • Gradually add in flour mixture and whisk until just incorporated. Divide batter (1½ cups each) into 2 bowls.
  • In bowl number one: add cocoa powder and mini chocolate chips.
  • In bowl number two: add pumpkin puree and pumpkin spice.
  • Spread half of the brownie mixture on the bottom of the pan. Then spread half of the pumpkin mixture on top of that.
  • Add spoonfuls of both of the batter on top and drag a knife through the dollops to create a swirl. Tap firmly on the counter to settle the batter before baking on the middle rack of your preheated oven for 20 minutes.
  • Meanwhile make the pecan pie layer.


  • In a heat-safe bowl set over a pot filled with 1-inch of simmer water, add the butter until melted
  • Carefully remove bowl off of the heat and stir in brown sugar, salt and corn syrup.
  • Crack in one egg at a time, whisking after each one.
  • Place the bowl back onto the pan of simmering water, whisking until an instant read thermometer reaches 130°. Should take under 5 minutes to do so.
  • Once the pumpkin brownies have baked for 25 minutes, pour the pecan pie filling over top and continue baking for 20 more minutes or until set.
  • Allow the brownies to cool in the pan for 2 hours before cutting and serving.


Serving: 1brownie | Calories: 746kcal | Carbohydrates: 84g | Protein: 9g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 190mg | Sodium: 364mg | Potassium: 267mg | Fiber: 4g | Sugar: 65g | Vitamin A: 3086IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 3mg