Brownies & BlondiesNo. 8399 · The 2026 edition
Donal Skehan's pumpkin brownies recipe for Halloween
Get ready for a spooky treat with these pumpkin brownies by Donal Skehan—rich chocolate swirled with creamy pumpkin for the perfect Halloween dessert.
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These festive pumpkin brownies combine a fudgy chocolate base with a creamy pumpkin swirl. Made with dark chocolate, pecans, and spiced pumpkin purée, they bake up with a crackly top. After cooling, cut them into bite-sized squares for a delightfully spooky Halloween treat.
Ingredients
Directions
- Heat your oven to 350°F.
- Butter a 20x30cm (8x12in) rectangular baking pan that's about 3-4cm deep, then line it with parchment paper.
- For the pumpkin layer: combine butter, cream cheese, caster sugar, egg, pumpkin purée, vanilla, ginger, and flour, beating until smooth. Set aside.
- For the chocolate layer: melt the butter and dark chocolate together using a double boiler or microwave.
- In another bowl, whisk the eggs, granulated sugar, and vanilla with an electric mixer until thick and creamy.
- Stir the melted chocolate-butter mixture into the egg mixture, then fold in the flour, salt, and chopped pecans.
- Spread the chocolate batter evenly into the prepared pan.
- Drop spoonfuls of the pumpkin mixture over the chocolate batter, then gently swirl with the back of a knife.
- Bake for about 25 minutes, until the top is cracked and the center is just firm.
- Cool in the pan for 40 to 45 minutes before slicing into small squares.
