Pumpkin Swirl Brownies

Close-up of several fudgy chocolate brownies swirled with a golden brown peanut butter layer, with one brownie positioned at an angle above the others.

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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.

Prep Time20

Cook Time1

Course: Dessert

Cuisine: American

Keyword: pumpkin brownies, pumpkin swirl brownies

Servings: brownies

Author: Beth

Equipment

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.

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