Top Irish chef Donal Skehan says that his pumpkin brownies "are so delicious, you just have to try them."

We'll take his word on this delightful recipe that's just perfect for fall.

Donal Skehan's pumpkin brownie recipe

Makes about 20 squares.


For the pumpkin mixture:

  • 1oz butter
  • 2 1/2oz cream cheese
  • 3 1/2oz caster sugar
  • 1 egg
  • 1/2 cup pumpkin purée
  • 1tsp vanilla extract
  • 1/2tsp ground ginger
  • 2 1/2oz plain flour

For the chocolate mixture:

  • 7oz unsalted butter
  • 7oz dark chocolate, chopped
  • 3 large eggs
  • 10 1/2oz granulated sugar
  • 2tsp vanilla extract
  • 4 1/2oz plain flour
  • Pinch of salt
  • 3 1/2oz pecans, roughly chopped


Preheat the oven to 350ºF.

Grease and line a rectangular baking tin, approximately 20cm x 30cm (8-12in) and 3-4cm (1 1/4-1 1/2in) deep, with greaseproof or parchment paper.

To make the pumpkin mixture, beat all the ingredients together until smooth. Keep to one side.

For the chocolate mixture, melt the butter and chocolate together, either in a bowl over a pan of simmering water or gently in the microwave.

In a separate bowl, beat together the eggs, sugar, and vanilla extract with an electric hand whisk until thick and creamy.

Mix in the melted chocolate and butter. Finally, stir in the flour, salt, and pecans.

Pour the chocolate mixture into the lined baking tin and level off the surface.

Using a tablespoon, drop dollops of the pumpkin mixture all over the top, and then, using the back of a table knife, loosely swirl it into the chocolate mixture.

Place in the oven and cook for about 25 minutes, until the top is cracking and the center is just set.

Leave to cool in the tin for 40-45 minutes before cutting into bite-sized squares.

*Donal Skehan is a home cook, food writer and television presenter who has written five cookbooks. Check out Donal's Facebook, Twitter, and website, and make sure to subscribe to his YouTube channel for more culinary tips, recipes, and food travels!

* Originally published in 2012, updated in Nov 2023.