This pumpkin swirl brownies recipe is moist, delicious and a fall staple. My kids love brownies, but in the fall, I take the opportunity to make all things pumpkin.
Pumpkin Brownies
You simply can’t beat brownies. Within five minutes of entering the oven my entire house smells of warm chocolatey bliss…and with the addition of pumpkin in this recipe, it’s fall meets chocolate. So you simply can’t go wrong!
I love to make pumpkin everything. Pumpkin Pancakes, soups, chili, cookies, pumpkin scones…you could say I love the flavor, taste and smell.
Of course, my kids will devour anything brownie. At the slightest hint of the aroma making its way through the house my kids come running and I simply can’t get them into their hands fast enough! Add a tall glass of milk and these pumpkin brownies will turn any ordinary night into something special!
Pumpkin Spice Brownies
This is one of those recipes that just can’t be made one time and then forgotten. Year after year I bring it out, it’s a perfect way to welcome the fall season! Bring this recipe to any fall or holiday party and you’ll be a rockstar.
Getting your kids involved is simple with this recipe. My son loves to mix the chocolate while my daughter likes to take the credit for the pretty swirl.
Pumpkin Brownie Recipe
These tasty pumpkin brownies are perfectly swirled with chocolate and creamy pumpkin to make the perfect Fall dessert!
- Cook Time: 45
- Total Time: 45
- Yield: 24 brownies
- Category: Dessert
Ingredients
- 8 tablespoons (1 stick) unsalted butter, plus more for pan
- 6 ounces bittersweet chocolate, chopped
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/4 cups pumpkin puree (canned is ok)
- 1/4 cup vegetable oil
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining.
- Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
- Whisk together flour, baking powder, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
- Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl. In other bowl, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.
- With a small spatula or a table knife, gently swirl the two batters to create a marbled effect.
- Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.
- Notes: adapted from Martha Stewart October 2004 Magazine
Notes
I made this recipe in a larger 9×13 pan in the photos. I multiplied the ingredients by 1 1/2. The brownies in a 9×9 pan are taller and more gooey. If you stretch the recipe to a 9×13 pan as is, check baking time 10 minutes sooner because the batter will be thinner.
Nutrition
- Serving Size: 1 brownie
- Calories: 188
- Fat: 8.6g
- Carbohydrates: 25.5g
- Protein: 2.7g
Keywords: pumpkin brownies, pumpkin brownie recipe, pumpkin spice brownies
Leave a Reply 47 comments
These Are Delicious! Do they Need To Be Refrigerated?
I usually make them when we have company so we rarely have many leftovers. I would refrigerate at the end of the day. 🙂
Do you think these would work with gluten free flour?
Can they be made with almond meal instead of flour?
Jessica, I have not tried to make this recipe grain free. I’ve had it since 2004 way before I ate mostly grain free. sorry!
Just wanted to tell you how AMAZING your Pumpkin Swirl Brownies are! I had to bring something for our Football Homecoming Weekend (short notice) and made 4 trays of these for 150 people. So so many people kept coming to me asking where I bought them! I told them to look the recipe up here! They were a huge hit and will be a staple in our house now!
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Thank you so much for letting me know that it was such a huge hit!! wow! you are brave making this recipe for 150 people!!! Go YOU!!!
Hi Laura!
This recipe looks amazing and I know the little people in my house would think they won big if I made it… Is there any way you would try a gluten free way of making it to share with those if us who are GF?
Thank you in advance 🙂
Jessica, you can use all purpose gluten free flour instead and it will work! 🙂
Absolutely beautiful! And SO fun because I made a similar GF version for a baseball party and have yet to post on it. Your photos are SO incredible! They make me want to reach right through the screen and grab one!! I wish I lived next door! xoxo, Kelly
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I wish you lived next door too!
Hi…is there anything I can use as a substitute for eggs ? I am allergic to eggs.
Ishta, I have not tried this recipe without eggs. Sorry!
Can you make this egg free? If yes, how? Thanks!
Have you tried it with dark powdered cocoa?
Yes, you’ll just achieve a richer cacao flavor. If this is typically how you bake, you know that for a not so empowering flavor you need to reduce the amount by as much as a 1/4 th. Again, this is for dark cocoa, not the traditional powdered cocoa most people have (like Hershey’s).
Wondering if I can use cocoa powder rather than bittersweet chocolate? Anyone know?
Powdered chocolate is not a substitute for “block” chocolate in this recipe. You can try substituting dark chocolate chocolate chips (the baking kind).
This is true! I used the cocoa powder because I didn’t read the comments and it did not turn out! I’m so bummed! I had to throw them away…they were so nasty! I am going to try it again though…this time the right way! I just wish I didn’t 1 1/2 the recipe! 🙁
I thought that’s what might have happened… 🙁 sorry!
If you did use dark chocolate chips like you suggested to one of the reviewers instead of the bittersweet chocolate, would it be sweetened chocolate or unsweetened?
I’ve used semi-sweet chocolate chips and dark chocolate chips. Both have been sweetened.
The recipe says 9 in square but the picture looks more like a 9×13. Would you please tell me which is correct? Thank you.
It’s a 9square as in the recipe. I doubled the recipe to photograph since I was making a much bigger batch for company.
Recipe and pictures look divine!!!…….I have no time, working mom about to host Thanksgiving. Can I just add pumpkin puree, cinnamon, and nutmeg to brownie mix??
You can definitely mix the recipe instead of separating the batch. it won’t be as “pretty” with the swirls but the moisture and flavor is great!
Want to try the Pumpkin Swirl Cake,love pumpkin but cant buy it in tins in Australia.
Betty, you can make your own pumpkin puree. cook the pumpkin, puree and add a little cinnamon.
Made this one too!!! My family,(especially my husband) loved it!! Oh, I made it gluten free too. Keep the recipes coming please! I think you have a fan 🙂 Also, just read about how you came up with your nick name “Super Glue Mom”, very horrifying! I pray for God to give me that kind of patience.
★★★★★
I’m so glad everyone loved them and that you were able to make them GF! Well, that was 5yrs ago… but yes… patience is something I continue to work on 🙂
Can you freeze this? Looks amazing!
Yes! I usually bake, slice, and freeze.
Hi Laura, I know it’s an older recipe of yours but I just found it and looks awesome. I have some pumpkin ready to be used and just made some of your pumpkin pie muffins the other day that my daughter loves. Anyway, just wondering if you’ve tried this with coconut oil as substitute for either the butter and/or the vegetable oil? Also, do you think apple sauce and flax egg mix could substitute for the 4 eggs? Thanks.
Yes, I use coconut oil instead of the vegetable oil all the time! I have not tried the flax egg and I know the apple sauce won’t work 100% to substitute for the eggs. Sorry!
Made these yesterday to bring to a party for work tonight and was a bit dubious since they came out kind of dense and not as “pretty” as the posted pics. They tasted great, though, and my husband came up with a brilliant–if rather indulgent–way to make them prettier: we added a thin layer of pumpkin butter and a drizzle of heated nutella to the top. I’m writing this to tell you that they disappeared from the party food table before anything else. Probably didn’t even need the “prettying up” of those toppings, but they sure didn’t hurt. Thanks for the recipe!
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OH.my.gosh!!! Nutella and pumpkin batter as a topping? delish!
These are STUNNING!! Making these today!!
Is there any substitute you would recommend for the butter. Would like to make these dairy free if possible.
you can use ghee, coconut oil, or vegetable oil.
I think i divided the batter unevenly.the choc is thicker so i dint achieve the swirl
Hi Laura!
I made these tonight (on my “to-do” list forever), and baked in a 9×9 for 45 minutes. My husband checked them for me at 45 min at 350°, and pulled them out since I told him they would be gooey by your recipe. I’m super bummed that they are way undercooked in the center. Any idea what I did wrong besides not cooking them long enough? Also, what speed do you beat the sugar, eggs, and vanilla? I guessed and used a medium speed.
Thanks!
Sabrina
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Oh no! I’m not sure what happened but these should form up definitely by 45min. I beat my butter, sugar, eggs.. Etc on high but that should t matter. Do you have an oven thermometer ? Sounds like the oven could be running cold (just a 25deg diff will slow down cooking). So sorry!
I just realized that I used aluminum free baking powder. Do you think that may have made a difference?
It should not.
All year long, wow those look good!!
Thanks Matt! my pictures look almost as mouthwatering as yours. almost.
Thank You for Martha Stewart’s recipe, it was great.
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