Enjoy this article? Please share it!

Fall is here, and that means I’m having fun with pumpkin puree. I may not like traditional pumpkin pie, but these pumpkin swirl brownies? Oh yes please!

Delicious recipe pumpkin brownies

I’m currently on a “get it out of my house” kick. I am working on clearing out the clutter and getting rid of things, and the wee ones are helping me. We’ve gone through so many of their books and toys and games and decided that maybe we don’t really need to keep them anymore – and boy, does it feel good. When I had to bring a dessert to a potluck meeting at Mister Man’s school, of course I opened the cabinets and hunted around for something I could use up and thus remove from the cabinet.

I realized I had four cans of pumpkin puree, so creating something with pumpkin became key. I wanted to make something unique and fun, but I wasn’t feeling too inspired. Finally I figured it out. The pumpkin swirl brownies I made were good.

Easy pumpkin swirl brownies recipe from scratch

I’d seen pumpkin brownies before, but they always had a cheesecake like layer swirled in. I wanted a more pure pumpkin taste for me. Couple that with the fact that I don’t love cream cheese anyway, and this pumpkin batter won my heart.

Mister Man already asked if I can make it again, and my husband kept stealing “little” pieces from the pan. Did I mention that none of us like pumpkin pie?

Delicious pumpkin swirl brownies

Looking for more pumpkin inspiration? You may want to try my chocolate chip pumpkin breadpumpkin sconespumpkin doughnutspumpkin wafflespumpkin cinnamon rolls, and of course pumpkin muffins.

Why Do You Need an Extra Bowl for the Pumpkin Swirl Brownies?

These brownies rely on a single batter you divide partway through the recipe to create a pumpkin batter and a brownie batter. This means an extra dirty dish, but the cleanup is worth it!

When you separate the batters, don’t divide them in half to start. Instead, make sure you have approximately one-third in one bowl and two-thirds in the other. This ensures you get the pumpkin flavor in the brownies and helps ensure you don’t end up with one dry dough and one very thin batter.

After you mix the pumpkin puree into the larger bowl, then you pour from that bowl into the smaller bowl to get more of a 50/50 split. The bowl with the newly added batter gets the cocoa added to it to create your delicious brownie base.

But let’s get back to the beginning.

How to Make Pumpkin Swirl Brownies

Start by preheating your oven to 350. Make this recipe in an 8×8 pan, and line it with parchment paper for easy removal. You don’t need to grease the parchment paper, which I appreciate. I tried making this in a 9×13 pan with a larger recipe, but it didn’t bake evenly.

In your large bowl, mix together melted butter, both sugars, and the vanilla until well beaten. Add the eggs one at a time, beating well between each addition. Mix in the baking powder and salt, then add the flour and stir until just combined.

This is when you separate the batter into two bowls as I described above, one that has about two-thirds of the batter and the other with one-third. Add the cinnamon, nutmeg, and pumpkin puree to the larger bowl, and mix until just combined. Scoop some of that batter into the bowl with less batter until the bowls are about even again.

In the second bowl where you just added some of the pumpkin batter, add the cocoa and half the chocolate chips. Stir until just combined.

Place half the chocolate batter into greased pan. Add spoonfuls of pumpkin mixture atop it. Spoon remaining chocolate atop that.

Alternate pumpkin and brownie batter

Use a spatula carefully swirl it up just a little bit. Add remaining chocolate chips atop the batter.

Use spatula to swirl pumpkin brownie batter

Bake at 350 for 45 minutes – until tester comes out clean. Let it cool fully in the pan, then cut into 16 squares and serve.

Baked pumpkin swirl brownies from scratch

Store in a tightly sealed container on the counter for 2-3 days or freeze up to a month. Me? I plan to bring these to our teacher dinner during conferences – if I have any left, that is!

Bite of homemade pumpkin swirl brownie

Have you ever tried pumpkin swirl brownies? What’s your brownie weakness?

Need some other brownie recipes? Check out some of my favorites:

Pumpkin Swirl Brownies

Pumpkin Swirl Brownies

Yield: 24 brownies
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Enjoy these delicious and easy pumpkin swirl brownies this fall. Made without cream cheese, they are rich and fudgy brownies with fantastic flavor.

Ingredients

  • 3/4 c butter, melted
  • 1 c brown sugar
  • 1/2 c granulated sugar
  • 2 t vanilla
  • 3 eggs
  • 1/2 t baking powder
  • 1/2 t salt
  • 3/4 c flour
  • 1 c pumpkin puree
  • 3/4 t cinnamon
  • 1/2 t ground nutmeg
  • 3/4 c chocolate chips
  • 1/4 c cocoa powder

Instructions

  1. Preheat oven to 350, and line an 8x8 baking dish with parchment paper.
  2. Mix together melted butter, sugar, and vanilla until well beaten. Add the eggs one at a time, beating well between each addition. Add the baking powder and salt and mix well again. Add the flour and mix until just combined.
  3. Separate the batter into two bowls, one that has about 2/3 of the batter and the other with 1/3. Add the cinnamon, nutmeg, and pumpkin puree to the bowl with 2/3 of the batter and mix until just combined. Take some of that batter and put it into the 1/3 batter bowl until the batters are about even again.
  4. In the second bowl where you just added some of the pumpkin batter, add the cocoa and half the chocolate chips and stir until just combined.
  5. Place half the chocolate batter into greased pan. Add spoonfuls of pumpkin mixture atop it. Spoon remaining chocolate atop that. Use a spatula carefully swirl it up just a little bit. Add remaining chocolate chips.
  6. Bake at 350 for 45 minutes - until tester comes out clean. Let it cool fully in the pan, then cut into squares and serve.
  7. Store in a tightly sealed container on the counter for 2-3 days or freeze up to a month.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn a commission from qualifying purchases.

Nutrition Information:
Yield: 24 Serving Size: 1 brownie
Amount Per Serving:Calories: 153 Total Fat: 8g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 39mg Sodium: 116mg Carbohydrates: 19g Fiber: 1g Sugar: 15g Protein: 2g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.

Homemade pumpkin swirl brownie recipe from scratch. This recipe uses no cream cheese and has a deep pumpkin flavor coupled with a rich, fudgy chocolate. This dense brownie is not at all cake like. Perfect fall dessert recipe!

Enjoy this article? Please share it!

TAGGED WITH:

    Comments

  • Cris Goode


    YUM! Thanks so much for posting this! Pinning it for future reference 😉

  • Michelle


    Cris – They are SO good. Sooooo good. I made more today for our Super Bowl party tomorrow.

  • Diana Rambles


    Yum! I cannot get enough pumpkin!

  • Dawn Conklin


    I am that person who goes nuts for pumpkin stuff as soon as fall approaches. I don’t like pumpkin spice lattes tho surprisingly, just pumpkin baked goods. This will be a nice treat with a mix of chocolate!! Can’t wait to try these.

  • Trackbacks

  • Trackback from Chocolate Chip Oat Bars – Tasty Tuesday!
    Tuesday, 12 February, 2013

    […] archives in the hopes that I had posted the recipe and I could simply remake it found a recipe for pumpkin swirl brownies from around the right time, but I didn’t feel like making those – and I didn’t […]

  • Trackback from Easy Homemade Pumpkin Scone Recipe
    Tuesday, 28 October, 2014

    […] I don’t like pumpkin. Pumpkin pie? No thank you. But make it into a hint of a flavor like the pumpkin swirl brownies I make or pumpkin muffins and I’m happy. I don’t quite get it myself, but I’m […]

  • Trackback from Harvest Quinoa Salad - Honest And Truly!
    Friday, 27 November, 2015

    […] favorite flavors in a little different way. I rounded out our lunch with homemade sandwiches and my pumpkin swirl brownies, and for less than $40, I fed 20+ people with […]

  • Trackback from Harvest Quinoa Salad - Honest And Truly!
    Wednesday, 4 September, 2019

    […] rounded out our lunch with homemade sandwiches and my pumpkin swirl brownies, and for less than $40, I fed 20+ people with […]

Leave a Comment

Your email is never shared.
Required fields are marked *