This pumpkin swirl brownies recipe takes the standard brownie and dresses it up for a delicious Fall dessert. Since we often associate pumpkin with the Fall and holiday seasons, these brownies are popular choice during this time.
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What is special about this recipe?
The pumpkin adds a mild, earthy sweetness to the brownies that complements the rich chocolate flavor. The combination of these two flavors can be incredibly satisfying and comforting. Whip up these brownies for your next firepit gathering, an afternoon brunch or casual family gathering.
Ingredients
The pumpkin swirl brownies are made with two components: 1) the brownie batter and 2) the pumpkin batter. Ingredients for each component are listed below.
Brownie batter ingredients
- Large eggs: bring your eggs to room temperature before mixing the batter. This allows the ingredients to blend better.
- Vegetable or canola oil
- Granulated sugar, cocoa powder, all purpose flour, salt and baking soda
Pumpkin batter ingredients
- Large eggs: bring your eggs to room temperature before mixing the batter. This allows the ingredients to blend better.
- Pumpkin puree: this is usually found in the baking section at your grocery. Note: do not use pumpkin pie filling.
- Granulated sugar, all-purpose flour, baking soda, ground cinnamon, ground ginger
- Walnuts: lightly toasted and chopped (optional)
See recipe card for quantities.
Instructions
See the recipe card below for detailed instructions. Also, checkout my video for a visual demonstration of the steps:
Equipment
No fancy equipment is required to create the pumpkin brownies. Just a few bowls, a spatula, a pan and a whisk. Consider the following when selecting a pan for this recipe:
- For brownie wedges (as shown in this article): Use a 12" round tart pan with a removeable bottom. Grease the inside of the pan by lightly spraying with baking spray.
- For brownie squares: Use a 13" x 9" silicone baking pan. This makes for easy removal of the brownies without the need for pan preparation.
- If using a metal 9" x 13" baking pan, line the pan with parchment paper, allowing the ends to extend up the side. After the brownies cool, simply lift up the parchment paper to remove the brownies.
Variations
- Vegan - the only non-vegan ingredient in this recipe are the eggs. To make the pumpkin brownies vegan, use an egg replacement such as Simply Eggless or another commercial brand.
- Nut-free - simply eliminate the the toasted walnuts.
- Gluten-free - use a 1 to 1 gluten-free flour in place of the all-purpose flour.
Storage
These pumpkin brownies do not require refrigeration. Simply wrap the treats in plastic wrap or place in an airtight container. Store at room temperature for up to 5 days.
To freeze, wrap well in plastic or foil and freeze for up to two months.
Top tip
Cocoa powder can become lumpy when stored. I suggest sifting the cocoa powder before using to remove any lumps.
Related
Looking for other recipes like this? Try these:
📋 Recipe
Pumpkin Swirl Brownies Recipe
Equipment
- 12" round tart pan with removeable bottom
- Hand whisk
- Bowls, measuring cups and spoons
- Offset spatula
Ingredients
Brownie Batter
- 1 cup granulated sugar
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs room temperature
- ½ cup vegetable oil
Pumpkin Batter
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- 2 large eggs room temperature
- ¾ cup pumpkin puree
- ½ cup walnuts, roasted and chopped (optional)
Instructions
Prepare Pan / Preheat Oven
- Grease the inside of the round tart pan by lightly spraying with baking spray. Alternatively, use a 9" x 13" silicone baking pan.
- Preheat oven to 350℉ (180℃)
Brownie Batter
- Whisk together flour, cocoa powder, sugar, salt and baking soda in a large bowl.1 cup granulated sugar, ¾ cup all-purpose flour, ¼ cup cocoa powder, ¼ teaspoon salt, ¼ teaspoon baking soda
- In a separate bowl, whisk together the eggs and vegetable oil.2 large eggs, ½ cup vegetable oil
- Add egg/oil mixture to the dry ingredients. Stir until just moistened. Set aside.
Pumpkin Batter
- Whisk together flour, sugar, baking soda, cinnamon and ginger in a large bowl.1 cup all-purpose flour, 1 cup granulated sugar, ¼ teaspoon baking soda, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground ginger
- In a separate bowl, whisk together eggs and pumpkin puree until well combined.2 large eggs, ¾ cup pumpkin puree
- Add egg/pumpkin puree mixture to dry ingredients. Stir until moistened. Set aside.
- Optional - stir in walnuts½ cup walnuts, roasted and chopped (optional)
Assemble Dessert for Baking
- Evenly spread half of the brownie mixture into the prepared pan. Next, add half of the pumpkin mixture over the brownie mixture in the pan. Using an offset spatula, spread the pumpkin mixture over the brownie mixture.
- Using a spoon or cookie scoop, drop blobs of remaining brownie and pumpkin mixture into the pan. Carefully spread the batter and swirl with a toothpick or knife.
Bake / Cool
- Bake in preheated oven for 25 - 35 minutes.
- Remove from oven and place on a cooling rack for approximately one hour.
- Unmold brownies. Cut into desired shapes and sizes.
Nutrition
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Always have good ventilation when using a gas stove
Emily says
Oh my gosh, I am LOVING this recipe! Brownies are one of my favourite desserts, so this is definitely right up my alley. Thank you for sharing this yummy treat.
Sonja says
Brownies being my alltime favourite dessert, but with pumpkin added? Yes please! These are so delicious and I love that they even contain veggies. I'm clearly eating healthy when I have them!
Anjali says
This was such a fun way to remake regular brownies for fall! These turned out gooey, moist and perfectly sweet - everything a brownie should be!
Nathan says
This is such a fun brownie recipe for fall! I've never served brownies in wedge shapes either, so that was a fun twist. Can't wait to make these again!