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!
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.
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?
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.
Use a spatula carefully swirl it up just a little bit. Add remaining chocolate chips atop the 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.
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!
Have you ever tried pumpkin swirl brownies? What’s your brownie weakness?
Need some other brownie recipes? Check out some of my favorites:
- S’mores brownies
- Candy cookie brownies
- Mexican sheetcake brownies
- Classic brownies
- Butterscotch brownies
- 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
- Preheat oven to 350, and line an 8x8 baking dish with parchment paper.
- 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.
- 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.
- 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.
- 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.
- Bake at 350 for 45 minutes - until tester comes out clean. Let it cool fully in the pan, then cut into squares and serve.
- Store in a tightly sealed container on the counter for 2-3 days or freeze up to a month.
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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