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5 from 1 vote

Pumpkin Swirl Brownies

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


  • 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
  • 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


  • Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining (or spray with baking spray).
  • Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
  • Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
  • Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl that has the batter. In the other bowl with 1/2 the batter, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.
  • With a small spatula or a table knife, gently swirl the two batters to create a marbled effect.
  • Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.


*From Martha Stewart