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pumpkin swirl brownies on tray

Pumpkin Swirl Brownies Recipe

This pumpkin swirl brownies recipe takes the standard brownie and dresses it up for a delicious Fall dessert.
5 from 32 votes
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Prep Time 25 minutes
Cook Time 25 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 318 kcal

Equipment

  • 9" x 13" silicone baking pan or
  • 12" round tart pan with removeable bottom
  • Hand whisk
  • Bowls, measuring cups and spoons
  • Offset spatula
  • Silicone spatula
  • Toothpick

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 don't use canned pumpkin pie filling
  • 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 the eggs and vegetable oil until the mixture is smooth and fully combined. Make sure there are no streaks of egg left—this helps everything blend evenly into the batter.
    2 large eggs, ½ cup vegetable oil
  • Add egg/oil mixture to the dry ingredients. Stir until all ingredients are 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 walnuts or another nut of your preference
    ½ 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.
    pumpkin and brownie batter added to pan

Bake / Cool

  • Bake in preheated oven for 25 - 35 minutes. Brownies will be well risen and a toothpick inserted in the center will come out clean.
  • Remove from oven and place on a cooling rack for approximately one hour.
  • Unmold brownies. Cut into desired shapes and sizes.

Notes

  • Store brownies at room temperature in an airtight container.

Nutrition

Calories: 318kcalCarbohydrates: 50gProtein: 3gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 0.04mgSodium: 96mgPotassium: 101mgFiber: 2gSugar: 34gVitamin A: 2385IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Keyword pumpkin brownies, pumpkin walnut brownies
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