Pumpkin Swirl Brownies Recipe

Introduction

This Pumpkin Brownie recipe combines the rich, fudgy texture of chocolate brownies with the warm, spiced flavor of pumpkin. It’s a delightful twist on a classic treat that’s perfect for fall or any time you crave something comforting and delicious.

Ingredients

• 3/4 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup butter (melted)
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 1/4 cup cocoa powder
• 1/2 cup semi sweet chocolate chips
• 1/2 cup pumpkin puree
• 1/2 cup chopped walnuts
• 3/4 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Instructions

1. Step 1: Preheat your oven to 350°F and grease an 8×8-inch baking pan to prevent sticking.
2. Step 2: In a bowl, stir together the flour, baking powder, and salt until well combined.
3. Step 3: In a separate large bowl, mix the melted butter, sugar, and vanilla extract. Add the eggs one at a time, stirring well after each addition.
4. Step 4: Gradually add the flour mixture to the wet ingredients, stirring until combined. Then, divide the batter evenly into two separate bowls.
5. Step 5: To one bowl, mix in the cocoa powder and semi sweet chocolate chips. To the other, fold in the pumpkin puree, chopped walnuts, cinnamon, cloves, and nutmeg.
6. Step 6: Spread half of the chocolate batter evenly in the bottom of the prepared baking pan. Layer half of the pumpkin batter over the chocolate layer.
7. Step 7: Drop dollops of the remaining chocolate and pumpkin batters over the layered batter in the pan. Using a kitchen knife, gently swirl the batters together to create a marbled effect on top.
8. Step 8: Bake for 45-48 minutes, or until a toothpick inserted in the center comes out mostly clean. Allow brownies to cool before cutting and serving.

Tips & Variations

• For a nut-free version, simply omit the walnuts or substitute with sunflower seeds for crunch.
• Use canned pumpkin puree for convenience, ensuring it’s 100% pumpkin, not pumpkin pie filling.
• Try adding a pinch of espresso powder to the chocolate batter to enhance the chocolate flavor.
• Swap semi sweet chocolate chips with dark or white chocolate chips to suit your taste.

Storage

Store cooled brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat frozen brownies briefly in the microwave for a warm treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but fresh pumpkin needs to be cooked and pureed first to remove excess moisture and achieve the right consistency. Using canned pumpkin puree saves time and ensures consistent texture.

How can I tell when the brownies are fully baked?

Insert a toothpick into the center of the brownies; they are done when it comes out with a few moist crumbs but no wet batter. The edges should be set and slightly pulled away from the pan.

Pumpkin Swirl Brownies Recipe

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★★★★★

4.7 from 253 reviews

Delicious pumpkin brownies combining rich chocolate and spiced pumpkin flavors swirled together for a moist, flavorful treat perfect for fall or any time you crave a cozy dessert.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 16 brownies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 3/4 cup all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup cocoa powder
• 3/4 teaspoon cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Wet Ingredients

• 3/4 cup butter (melted)
• 1 1/2 cups sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 1/2 cup pumpkin puree

Additional Mix-ins

• 1/2 cup semi sweet chocolate chips
• 1/2 cup chopped walnuts

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking pan to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, combine the all purpose flour, baking powder, and salt. Stir until evenly mixed.
3. Combine Wet Ingredients: In a separate large bowl, stir together the melted butter, sugar, and vanilla extract. Then, add the eggs one at a time, stirring well after each addition to incorporate fully.
4. Combine Wet and Dry: Gradually stir the dry flour mixture into the wet ingredients to form a smooth batter. Once mixed, divide this batter evenly into two separate bowls.
5. Prepare Chocolate Batter: To one bowl, stir in the cocoa powder and the semi sweet chocolate chips until evenly blended.
6. Prepare Pumpkin Batter: In the other bowl, mix in the pumpkin puree, chopped walnuts, cinnamon, ground cloves, and ground nutmeg until all ingredients are well incorporated.
7. Layer the Browns: Spread half of the chocolate batter evenly into the bottom of the prepared baking pan, then carefully spread half of the pumpkin batter evenly over the chocolate layer.
8. Create Swirl Effect: Add dollops of the remaining chocolate and pumpkin batters on top in alternating spoonfuls. Using a kitchen knife, gently drag through the dollops to create a swirled marbled effect across the top.
9. Bake: Place the pan in the preheated oven and bake for 45 to 48 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
10. Cool and Serve: Remove from the oven and allow the brownies to cool in the pan before slicing and serving. Enjoy your delicious pumpkin chocolate swirled brownies!

Notes

• Use canned pumpkin puree for convenience or homemade pumpkin puree for a fresher taste.
• Walnuts can be omitted or replaced with pecans if preferred.
• Be careful not to overbake to maintain moistness; check doneness at 45 minutes.
• For a richer chocolate flavor, use higher quality cocoa powder and chocolate chips.
• These brownies keep well stored in an airtight container for up to 4 days.

Keywords: pumpkin brownies, chocolate pumpkin brownies, spiced brownies, fall dessert recipe, chocolate swirl brownies