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I tested this recipe three different ways before landing on the ultimate pumpkin swirl brownies. My base is the same fudgy, chewy brownie recipe I’ve perfected over the years. The pumpkin swirl went through several rounds of testing until it held its structure and delivered true pumpkin spice flavor in every bite. These pumpkin swirl brownies are the best of both worlds – rich, fudgy chocolate brownies and cozy pumpkin spice swirled together in every bite.
When I set out to create pumpkin brownies, I didn’t want just any version – I wanted one worth adding to your fall baking lineup. I considered three directions: a brownie with a pumpkin swirl, a brownie with a pumpkin layer inside, or an all-pumpkin brownie.
Pumpkin cheesecake brownies were off the table since I’ve already perfected those! To decide, I asked my Instagram community, and the overwhelming vote was clear: pumpkin swirl brownies.
From there, I leaned on my proven brownie base, a recipe I’ve tested dozens of times to achieve the perfect balance of fudgy, chewy texture with that signature shiny top.
The challenge was developing a pumpkin swirl that could stand tall inside the rich brownie batter without disappearing. My pumpkin cheesecake swirl works because of the structure cream cheese provides, but I wanted to crack the code on a true pumpkin swirl that wasn’t just sitting on top, it had to be visible throughout the bars.
I went through multiple tests to get there. In my first attempt, I forgot half the butter (classic testing fail!) and the pumpkin layer only floated on top. In my second round, I reintroduced melted chocolate to the brownie batter and gave the pumpkin layer more structure with flour and eggs. The texture was better, but the pumpkin flavor needed to shine brighter. Finally, in test three, I amped up the spices and scaled the recipe for a 9×13 pan so there’d be enough to share. The result? A fudgy, chocolatey brownie with a vibrant swirl of pumpkin spice flavor that doesn’t just look beautiful, it holds its own in every bite.
How to Make Pumpkin Brownies
Follow my easy step-by-step guide for brownie success:
For the Brownies
- Prep oven and pan. Preheat the oven to 350°F. Grease or line a 9×13-inch pan with parchment paper.
- Combine dry ingredients. In a medium bowl, whisk together the flour, salt, and cocoa powder.
- Melt butter and chocolate. In a small saucepan over low heat, melt the chopped unsweetened chocolate and cubed butter, stirring occasionally for about 5 minutes.
- Begin combining wet ingredients. In a separate bowl, beat the granulated sugar, eggs, and egg yolks for 60 seconds until pale yellow and doubled in volume.
- Finish combining wet ingredients. Add the melted chocolate, vegetable oil and vanilla extract into the egg mixture, mix on low.
- Combine wet and dry ingredients. Slowly add the dry ingredients to the wet mixture, mixing until fully combined. Keep the batter in the bowl and set aside while you make the pumpkin layer.
For the Pumpkin Layer
- Combine wet ingredients. In a mixing bowl, combine the melted butter, granulated sugar, vanilla extract, pumpkin puree, and egg yolks.
- Mix in dry ingredients. Stir in the flour, cinnamon, nutmeg, ginger and cloves.
Assembling Brownies
- Brownie base: Add ⅓ of the brownie batter to the pan and spread into an even layer, it will be thick.
- Swirl layers: Using a cookie scoop, drop spoonfuls of half the brownie batter and half the pumpkin mixture into the pan. Gently swirl together.
- Repeat. Repeat with the remaining batters, adding more dollops and swirling again.
- Bake. Bake for 55–70 minutes, closer to 70-75 minutes if you prefer less fudgy brownies. Metal pans will bake faster than glass pans.
Pumpkin Brownie Variations
- Gluten-Free Pumpkin Swirl Brownies: Simply swap for gluten-free flour. I prefer King Arthur’s Measure-for-Measure flour.
- Mix-ins: Add any of your favorite mix-ins like chopped nuts or chocolate chips.
How to Serve Pumpkin Brownies
These brownies are perfect on their own, but if you want to add to it, here are some ideas:
- Top with cream cheese frosting or any of your favorite frostings
- Pair with vanilla ice cream
- Top with homemade whipped cream
- Add a drizzle of caramel sauce
- Hosting a Fall party? Pair with apple cider punch!
How to Store Pumpkin Swirl Brownies
Pumpkin brownies can be stored at room temperature in an airtight container for 5-7 days. You can also freeze these for up to 3 months. Simply freeze in an airtight container or freezer-safe bag (with parchment paper between layers). Thaw at room temperature when ready to serve.
More Brownie Recipes
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Pumpkin Swirl Brownies
Ingredients
- 1 ¼ cups (150g) all-purpose flour
- 1 tsp salt
- ½ cup (42g) unsweetened natural cocoa powder
- 3 oz unsweetened chocolate, chopped
- ¾ cup (170g) unsalted butter, cubed
- 2 cups (396g) granulated sugar
- 3 large eggs
- 2 large egg yolks
- ⅓ cup (66g) vegetable oil
- 2 tsp vanilla extract
Pumpkin Layer
- ½ cup (113g) unsalted butter, melted
- 1 cup (198g) granulated sugar
- 1 tsp vanilla extract
- 1 cup (227g) pumpkin puree
- 2 large egg yolks
- 1 cup (120g) all-purpose flour
- 3 tsp ground cinnamon
- 1 ½ tsp ground nutmeg
- 1 ½ tsp ground ginger
- ½ tsp ground cloves
Instructions
Brownies
- Preheat the oven to 350°F. Grease or line a 9×13-inch pan with parchment paper.
- In a medium bowl, whisk together the flour, salt, and cocoa powder.1 ¼ cups (150g) all-purpose flour, 1 tsp salt, ½ cup (42g) unsweetened natural cocoa powder
- In a small saucepan over low heat, melt the chopped unsweetened chocolate and cubed butter, stirring occasionally for about 5 minutes.3 oz unsweetened chocolate, ¾ cup (170g) unsalted butter
- In a separate bowl, beat the granulated sugar, eggs, and egg yolks for 60 seconds until pale yellow and doubled in volume.2 cups (396g) granulated sugar, 3 large eggs, 2 large egg yolks
- Add the melted chocolate, vegetable oil and vanilla extract into the egg mixture, mix on low.⅓ cup (66g) vegetable oil, 2 tsp vanilla extract
- Slowly add the dry ingredients to the wet mixture, mixing until fully combined. Keep the batter in the bowl and set aside while you make the pumpkin layer.
Pumpkin Layer
- In a mixing bowl, combine the melted butter, granulated sugar, vanilla extract, pumpkin puree, and egg yolks.½ cup (113g) unsalted butter, 1 cup (198g) granulated sugar, 1 tsp vanilla extract, 1 cup (227g) pumpkin puree, 2 large egg yolks
- Stir in the flour, cinnamon, nutmeg, ginger and cloves.1 cup (120g) all-purpose flour, 3 tsp ground cinnamon, 1 ½ tsp ground nutmeg, 1 ½ tsp ground ginger, ½ tsp ground cloves
Assemble
- Add ⅓ of the brownie batter to the pan and spread into an even layer, it will be thick.
- Using a cookie scoop, drop spoonfuls of half the brownie batter and half the pumpkin mixture into the pan. Gently swirl together. Repeat with the remaining batters, adding more dollops and swirling again. Bake for 55–70 minutes, closer to 70-75 minutes if you prefer less fudgy brownies. Metal pans will bake faster than glass pans.
