Halloween Pumpkin Brownies
These festive Halloween brownies are made with pumpkin puree, fall spices, and a rich chocolate base — finished with sprinkles for a spooky twist.
Equipment
- Mixing bowls
- - 9×13 baking pan
- - Spatula or knife for swirling
- Oven
Ingredients
- - 1 box 18 oz brownie mix
- - Ingredients as listed on box eggs, oil, water
- - ¾ cup pumpkin puree
- - ½ tsp ground cinnamon
- - ¼ tsp nutmeg
- - ¼ cup sugar
- - ½ cup semi-sweet chocolate chips
- - 2 tbsp Halloween sprinkles
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13 pan.
- Prepare brownie batter according to package instructions. Pour ¾ into pan.
- Mix pumpkin, cinnamon, nutmeg, and sugar in a bowl.
- Spoon pumpkin mix over batter, swirl gently. Add remaining batter and swirl again.
- Top with chocolate chips and sprinkles.
- Bake for 35–40 minutes until set and toothpick comes out with moist crumbs.
- Cool completely. Slice and serve!
Notes
- Use canned pumpkin, not pumpkin pie filling.
- Make ahead and freeze for up to 2 months.
- Add cream cheese to the swirl for a richer flavor.
- Make ahead and freeze for up to 2 months.
- Add cream cheese to the swirl for a richer flavor.