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:
Pumpkin Swirl Brownies Recipe
Equipment
- 12" round tart pan with removeable bottom
Ingredients
Brownie Batter
- 1 cup granulated sugar 200 grams
- ¾ cup all-purpose flour 97 grams
- ¼ cup cocoa powder 21 grams
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 large eggs room temperature
- ½ cup vegetable oil 4 fluid ounces
Pumpkin Batter
- 1 cup all-purpose flour 130 grams
- 1 cup granulated sugar 200 grams
- ¼ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- 2 large eggs room temperature
- ¾ cup pumpkin puree 170 grams
- ½ cup walnuts, roasted and chopped (optional) 55 grams
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℉
Brownie Batter
- Whisk together flour, cocoa powder, sugar, salt and baking soda in a large bowl.
- In a separate bowl, whisk together the eggs and vegetable oil.
- Add the 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.
- In a separate bowl, whisk together the eggs and pumpkin puree.
- Add the egg/pumpkin puree mixture to the dry ingredients until moistened. Set aside.
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 the 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 the brownies and cut into desired shapes and sizes.
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
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