Description
These pumpkin swirl brownies are decadent, fudgy, and beautifully marbled with spiced pumpkin filling. Perfect for autumn baking, they’re a show-stopping dessert for Halloween, Thanksgiving, or any cozy fall gathering. The rich chocolate base contrasts with the creamy pumpkin swirl, creating a layered bite that’s as stunning as it is delicious. Whether enjoyed with a hot cup of coffee or served at a holiday party, these brownies are a must-bake seasonal treat.
Ingredients
For the Brownie Batter:
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1 cup unsalted butter, melted
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1 1/2 cups granulated sugar
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1/2 cup brown sugar
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4 large eggs
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2 tsp vanilla extract
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1 cup all-purpose flour
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1 cup unsweetened cocoa powder
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1/2 tsp baking powder
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1/2 tsp salt
For the Pumpkin Swirl:
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1 cup pumpkin puree
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1 large egg
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1/3 cup granulated sugar
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1 tsp pumpkin pie spice
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1/2 tsp cinnamon
Instructions
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Preheat oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper.
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In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth.
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Add eggs and vanilla; whisk until fully combined.
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Stir in flour, cocoa powder, baking powder, and salt until just mixed.
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In a separate bowl, mix pumpkin puree, egg, sugar, pumpkin pie spice, and cinnamon until smooth.
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Pour 2/3 of the brownie batter into the prepared pan and spread evenly.
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Spoon pumpkin mixture over the top, then drop remaining brownie batter in dollops.
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Use a knife to gently swirl the batters together for a marbled effect.
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Bake for 38–42 minutes, until the center is set.
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Cool completely before slicing into squares.
Notes
For extra decadence, drizzle melted chocolate on top after cooling.
Store at room temperature in an airtight container for up to 3 days or refrigerate for up to 1 week.
Freeze individually wrapped brownies for up to 2 months.