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Pumpkin Swirl Brownies

Pumpkin Swirl Brownies

Pumpkin Swirl Brownies are a rich, fudgy dessert combining classic chocolate brownies with creamy, warmly spiced pumpkin swirls. Perfectly capturing the essence of fall, these brownies feature a luscious, melt-in-your-mouth texture and a stunning marbled appearance, ideal for cozy family nights or holiday gatherings.

  • Total Time: 45-50 minutes
  • Yield: 16 brownies (8x8 inch pan) 1x

Ingredients

Scale

Brownie Base

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/2 cup + 2 tablespoons (70g) all-purpose flour (or gluten-free baking blend for GF version)
  • 1/4 teaspoon salt

Pumpkin Swirl

  • 1/2 cup (120g) pumpkin puree (canned or fresh)
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • Pinch of salt

Optional Add-ins

  • 1/2 cup chopped pecans or walnuts (for crunch)
  • 1/3 cup chocolate chips (semi-sweet or white)
  • 1/4 teaspoon cayenne pepper or ground ginger (for spicy kick)
  • For vegan version: 1/2 cup coconut oil instead of butter, and 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)

Instructions

  1. Prepare Your Ingredients: Gather all ingredients and preheat your oven to 350°F (175°C). Grease or line an 8×8 inch baking pan with parchment paper for easy removal.
  2. Make the Brownie Batter: Melt the butter and combine it with sugar, cocoa powder, vanilla extract, and eggs. Whisk until smooth and glossy. Gently fold in the flour and salt until just combined, being careful not to overmix to keep the batter fudgy. Fold in optional nuts or chocolate chips if using.
  3. Prepare the Pumpkin Swirl: In a separate bowl, mix pumpkin puree with cinnamon, nutmeg, cloves, sugar, and a pinch of salt until smooth. Add optional cayenne or ginger for a subtle spicy kick if desired.
  4. Layer and Swirl: Pour half of the brownie batter into the prepared pan. Spoon the pumpkin mixture evenly over it, then top with the remaining brownie batter. Use a knife or skewer to gently swirl the two batters together, creating a marbled effect without fully blending.
  5. Bake the Brownies: Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Start checking at 28 minutes to avoid overbaking.
  6. Cool and Serve: Allow the brownies to cool completely in the pan before slicing for clean and beautiful pieces. Garnish as desired with powdered sugar, caramel drizzle, toasted nuts, whipped cream, or vanilla ice cream.

Notes

  • Use high-quality cocoa powder and pure pumpkin puree for the richest flavor.
  • Mix ingredients just until incorporated to maintain a fudgy texture.
  • Swirl gently to keep distinct layers visible and prevent overblending.
  • Check baking progress early to avoid drying out the brownies.
  • Cool completely before cutting to prevent crumbly edges and messy slices.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Freeze wrapped brownies for up to 3 months; thaw overnight before serving.
  • Reheat gently in microwave for 15-20 seconds or low oven (300°F/150°C) for 5-7 minutes.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with gluten-free flour substitution)

Nutrition

  • Serving Size: 1 brownie (1/16 of recipe)
  • Calories: 180 kcal
  • Sugar: 18 g
  • Sodium: 100 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 26 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 35 mg

Keywords: Pumpkin brownies, fall dessert, pumpkin swirl brownies, fudgy brownies, seasonal treats, gluten-free brownies, vegan option brownies, autumn dessert