Pumpkin Brownies Baked in a Pumpkin

These pumpkin brownies are actually baked inside a pumpkin!  This is a fun and delicious recipe that can be the centerpiece of any fall or Halloween party.These pumpkin brownies are actually baked inside a pumpkin! This is a fun and delicious recipe that can be the centerpiece of any fall or Halloween party.

Pumpkin Brownies Baked in a Pumpkin

My blogger buddy Jennifer over at Kitchen Serf wrote this hilarious post about how people go crazy posting pumpkin recipes during the fall.

In the past, I may have made one or two grumpy remarks about the deluge of pumpkin that occurs this time of year.

OK, maybe it was more like one or two dozen remarks.  But I digress.

However, I’ve come to something of a détente with pumpkin.  It’s grown on me.  And I have to admit that I’m quite proud of this pumpkin recipe, simply because it’s ridiculously over the top.

I originally thought about baking brownies in a pumpkin when I was mulling over recipe ideas for a Halloween post.  At a loss as to how to go about it, I hit the search engines and found that several people had baked a cake in a pumpkin.  Of the ones I looked at, I ended up using the ever-fabulous CakeSpy’s recipe as a jumping off point.

In an uncharacteristic fit of ambitiousness, I also roasted the seeds of the pumpkins.

Please, hold your applause. Really.

And for this task I used a recipe from a fellow blogger over at Oh She Glows.

Pumpkin seeds from pumpkin brownies

Feeling ambitious today!

Now, if you’d like to bake the brownies without putting them in a pumpkin, simply see the recipe notes for how to do that.  But I think it would be fun to do the pumpkin brownies in a pumpkin and the seed roasting as a group activity for a party.  (If you, too, would like to have a fit of ambitiousness.)

Since this is a good recipe for Halloween, too, I’m submitting it for inclusion in the Chocolate Log Blog event called We Should Cocoa, hosted this month by Hannah over at Honey and Dough.  This month’s theme is Halloween!

We Should Cocoa badge

Oh, and one last thing.  In the recipe, I mention putting some foil on the pumpkins.  Here’s what that looks like:

Pumpkin brownies prep

If you really like pumpkin, then allow me to recommend a few more recipes for your enjoyment in addition to these pumpkin brownies:

And if you love brownies, please also try my very favorite brownie recipe, these Ultimate Deep Dish Brownies.

These pumpkin brownies are actually baked inside a pumpkin! This is a fun and delicious recipe that can be the centerpiece of any fall or Halloween party.


Pumpkin Brownies - Baked in a Pumpkin!

Delicately flavored with pumpkin and spices, these brownies are slow-baked inside a pumpkin for a creamy, pudding-like texture when warm. When chilled, it tastes like cheesecake!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 slices
Author Katie Moseman


  • 2 pie pumpkins
  • 3 oz unsweetened chocolate
  • 8 TB unsalted butter
  • 1 cup sugar
  • 1/3 cup cooked and mashed pumpkin I used canned pumpkin, NOT pumpkin pie mix
  • 1/8 tsp cinnamon
  • Dash of ginger
  • Dash of cloves
  • 1/4 tsp vanilla
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup flour



  1. Rinse off the pumpkins and dry them. Using a chef's knife, cut off the top of the pumpkin to create a pumpkin "bowl" with a "lid." Scrape out all the seeds and as much of the stringy stuff as you can. Discard or save the seeds for roasting.
  2. Wrap the pumpkin "bowls" with aluminum foil up to the rim. Line a baking sheet or pan with foil or parchment and place the pumpkin bowls side by side but not touching.
  3. Preheat oven to 350.


  1. In a microwaveable bowl, microwave the chocolate and butter together in 20 second bursts, stirring in between, until completely melted and smooth.
  2. Stir in the sugar, then the pumpkin, then the spices, salt, and vanilla. Taste the batter to see if you want to add more spices.
  3. Stir in the eggs until glossy and smooth. Sprinkle the flour over the batter and gently stir until just combined.

Assembly & Baking

  1. Scoop the batter into each pumpkin bowl. Smooth it down to make sure the amounts are equal. Place the pumpkin lids on top.
  2. Bake for 1 hour, then remove the lids. Continue to bake for at least one more hour. When done, brownies will have a shiny skin on top and will puff up just a bit. They should not feel liquid underneath, but they will be on the soft side because the pumpkin cooks them by steam.
  3. Let cool for about an hour. To speed cooling at this point, you may place them in the refrigerator to firm up for slicing.
  4. If desired, use a chef's knife to slice each pumpkin into wedges, or simply eat the brownies from the pumpkin. Brownies will be soft like thick pudding when warm, and firm like cheesecake when cold. Be sure to try it both ways!

Recipe Notes

If you want the pumpkin brownies without baking in a pumpkin, use an 8 inch pan and bake for about 20 to 25 minutes at 350. The texture will be more like a traditional brownie than a pudding/cheesecake hybrid.

These pumpkin brownies are actually baked inside a pumpkin! This is a fun and delicious recipe that can be the centerpiece of any fall or Halloween party.


  1. Jennifer September 30, 2014
  2. Katie September 30, 2014
  3. Alida October 1, 2014
    • Katie October 1, 2014
  4. CakeSpy October 1, 2014
    • Katie October 1, 2014
  5. Jen @ Blue Kitchen Bakes October 3, 2014
    • Katie October 3, 2014
  6. Dini @ giramuks kitchen October 5, 2014
    • Katie October 6, 2014
  7. Pingback: We Should Cocoa Halloween Round Up | October 31, 2014
  8. Choclette November 3, 2014
    • Katie November 3, 2014
  9. Pingback: Easy Pumpkin Bread Pudding October 18, 2015
  10. Jacqui @FlightsFancyMom October 23, 2016
  11. Jeanine October 23, 2016
  12. Rebecca Swenor October 23, 2016
  13. krystal October 23, 2016
  14. Bonnie @wemake7 October 23, 2016
  15. Sara October 24, 2016
  16. Aisha Kristine Chong October 24, 2016
  17. Dina Demarest October 24, 2016
  18. Donna Ward October 24, 2016
  19. Bites for Foodies October 24, 2016
  20. Emma Spellman October 25, 2016
  21. rika October 25, 2016
  22. Angela Harris October 25, 2016
  23. Diana Ajih October 25, 2016
  24. Nicole Hood October 25, 2016
  25. Aprill October 26, 2016

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