This beginner-friendly, homemade Pumpkin Brownies recipe takes the classic brownie to new fall flavor heights. Featuring the rich and nostalgic taste of HERSHEY'S Cocoa paired with a delicious pumpkin swirl through the brownie batter, these moist bites are the perfect fall treat. You can even add HERSHEY'S Chocolate Chips to your Pumpkin Brownies for an extra-rich addition or HERSHEY'S Cinnamon Chips for a pop of fall spice.
There are more warm fall flavors where that came from — try the Not Your Grandma's Pumpkin Pie next!
Heat oven to 325° F. Line 9x5-inch loaf pan with parchment paper, extending paper beyond pan edges.
Place 1 cup plus 2 tablespoons sugar, butter and cocoa in large microwave-safe bowl. Microwave at high (100%) 30 seconds; stir. Microwave an additional 30 seconds; stir. Let mixture stand 1 minute. Stir in egg, vanilla and salt. Add flour; stir vigorously until blended (about 50 strokes). Spread batter in prepared pan; set aside.
Combine pumpkin, remaining 1 tablespoon sugar, egg yolk and pumpkin pie spice in small bowl. Drop by teaspoons onto brownie batter; swirl with metal spatula or knife for marbled effect.
Bake 40 minutes or until wooden pick inserted into center comes out with moist crumbs. Cool completely in pan on wire rack. Use parchment paper to lift brownie out of pan. Cut into slices. Cover; refrigerate leftover brownies.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.