Easy Dairy-Free Pumpkin Swirl Brownies

– 8 tablespoons 1 stick unsalted butter, plus more for pan, use margarine if dairy-free – 6 ounces bittersweet chocolate chopped – 2 cups all-purpose flour – 1 teaspoon baking powder – ⅛ teaspoon cayenne pepper optional (omit if baking for kids; add a little more if you like a spicy kick) – ½ teaspoon salt – 1 ½ cups sugar original recipe calls for 1 3/4. 1 1/2 was perfect for us – 4 large eggs – 1 Tablespoon pure vanilla extract – 1 ¼ cups solid-pack pumpkin – ¼ cup coconut oil or a mild flavored oil – 1 teaspoon ground cinnamon – ¼ teaspoon ground nutmeg – ½ teaspoon ground ginger

Cook Time: 40 min


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prep Time

15 mins


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These delicious Pumpkin Swirl Brownies are perfectly swirled with rich chocolate, creamy pumpkin, and warm spices. It is the ultimate Fall dessert!

CAN YOU ADD PUMPKIN TO BOXED BROWNIES? If you want to use a box mix for this recipe, simply omit the brownie ingredients and follow the directions on the batters associated box.

If you want to be sure you are dividing it evenly, measure with your measuring cup when dividing into two bowls. These brownies have a touch of cayenne. My kids don’t even notice it. You could omit the spice if you’d like. If it is for adults, you could add a touch more to intensify the flavor a little.


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