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Pumpkin Cake Brownies

  • Prep Time: 5 minutes
  • Cook Time: 30 - 35 minutes
  • Servings: 16
  • Course: Dessert

These moist cake brownies are a variation on our Chocolate Fudge Brownie recipe and use pumpkin puree in place of vegetable oil. A prefect blend of pumpkin, chocolate and spices, these brownies are sure to be a standout dessert.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Line your pan with Reynolds Wrap® Non-Stick Foil to ensure your brownies don’t stick, plus it makes for easy clean up.


  • 1 cup pumpkin puree
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 3/4 cup all-purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon salt


Step 1

PREHEAT oven to 350°F. Line a 9 x 9 x 2-inch baking pan with Reynolds Wrap® Non-Stick Aluminum Foil. Spray with non-stick spray; set aside.

Step 2

COMBINE pumpkin puree, sugar, brown sugar and vanilla in a large bowl. Stir thoroughly to combine. Add eggs and continue stirring until fully incorporated.

Step 3

ADD flour, cocoa powder, cinnamon, nutmeg and salt. Continue stirring the mixture until just combined, being careful not to over mix. Transfer batter to foil-lined pan.

Step 4

BAKE 30 to 35 minutes or until brownies have set and the edges are firm. Let brownies cool in pan for 20 minutes, then use ends of foil to lift brownies from pan and transfer to a wire rack to cool completely before cutting.

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