Swirled Pumpkin Brownies

These swirled Pumpkin Brownies make the most fantastic fall dessert!

Rich chocolate brownie batter is swirled with sweetly spiced pumpkin blondie batter to make these brownies, which are loaded with chocolate chips and have the most scrumptious chewy texture. 

Are you on board for pumpkin season? I sure am! Let’s see… So far this fall I’ve made pumpkin chocolate chip cookies, pumpkin oatmeal cookies, pumpkin zucchini bread, pumpkin soup, and more!

There are so many delicious pumpkin dessert recipes to try, and I think that you’ll find that these Pumpkin Brownies will be your new favorite.

What’s not to love? They have the chewy, fudgy texture that you’d expect from a really good homemade brownie recipe, with a generous swirl of pumpkin, seasoned just right with pumpkin spice and vanilla.

Pumpkin Brownies Recipe Highlights

• Double Chocolate Pumpkin Brownies – While the flavor of pumpkin shines through here, the flavor of chocolate gets just as much play. A generous layer of semisweet chocolate chips on top of the brownies is the key to this delicate balance.
• Homemade from Scratch – There are some recipes out there that use a boxed brownie mix for Pumpkin Brownies. I’m sure they are just fine, but there is nothing better (or easier!) than making brownie batter from scratch. This recipe is made with simple ingredients and comes together quickly too.
• Perfect for Sharing – one of the reasons I love brownies and bar desserts so much is that they are so easy to transport. Just leave them in the pan until you get where you’re going! This recipe makes 16 pieces so it’s perfect to take to the office or to bring to a fall holiday party like for Thanksgiving or Halloween.

Ingredients In Pumpkin Brownies

Here’s what you need to make this easy pumpkin brownie recipe:

Complete list of ingredients and amounts can be found in the recipe card below.

• Melted Butter: Use unsalted butter so that you can control the amount of salt in the recipe. Melt the butter first, and allow it to cool for a minute or two before mixing up the batter.
• Flour: Regular all-purpose flour is what I’m using. This recipe should also work just fine with your favorite gluten free 1:1 baking flour blend.
• Sugar: Granulated sugar for sweetness.
• Cocoa Powder: Unsweetened cocoa powder gives us a dark, rich color and the perfect amount of chocolatey flavor.
• Eggs: Three whole eggs give these brownies the best thick and chewy texture.
• Pumpkin: Look for canned pure pumpkin puree at the store. Be sure not to use “pumpkin pie filling”, as it’s not the same thing. The cans can look very similar at the store, so be careful!
• Pumpkin Pie Spice: This is a must when you’re baking with pumpkin puree! Pick up this blend of cinnamon, ginger, nutmeg, and cloves at the store, or make a batch of homemade pumpkin spice to use in all of your fall recipes.
• Vanilla and Salt: Both of these flavorings help to enhance the chocolate and pumpkin flavors in the brownies.
• Chocolate Chips: There’s nothing wrong with adding extra chocolate to brownies! Semi-sweet chocolate chips are delicious on top of these pumpkin bars.

How To Make Pumpkin Brownies

Start by preheating the oven to 350°F (180°C), or 160°C for a fan oven. Line a 9×9 inch baking pan with parchment paper and set it aside while you mix up the pumpkin brownie batter.

Recipe Tips

• The best pan for brownies is a 9-inch square, or at least that’s what you should use for this recipe. You’ll be sure to have perfectly thick, chewy brownies this way. If you’d like to double the recipe, bake it in a 9×13 inch pan.
• Use parchment paper to line your baking pan on all sides. It’s helpful to leave extra paper on at least two sides so that you can use it as “handles” to pick the brownies up out of the pan once they’re cooled.
• Swirl gently. If you swirl the two brownie batters together too much, the brownies will not have distinct layers and bites of each flavor. I like to use a knife to swipe lines into the batter in one direction, and then once in the other direction. That’s all you need to do!
• For clean cuts on your brownie squares, let the brownies cool down completely before cutting into them. Use a large, sharp knife, and clean the knife in between cuts.

Brownie Storing Tips

Allow the brownies to cool completely, then store them in an airtight container at room temperature for up to 4 days.

You can also freeze them. Wrap well with plastic wrap and/or foil, then place in a freezer bag.

Pumpkin brownies can be frozen for up to three months. Just thaw before eating!

What to Serve with Pumpkin Brownies

If you’re wondering what the best occasion for pumpkin brownies is, you’ve got options!

• For Halloween, these bars will be right at home on a party spread including spooky snacks like Halloween Taco Dip, Halloween Buffalo Chicken Bombs, and Graveyard Chocolate Cheesecake Dip.
• At Thanksgiving, you can add pumpkin brownies to your epic dessert line-up! Check out my recipes for Pecan Pie, Pumpkin Pie, and Apple Pie too.

Recipe FAQs

Do Pumpkin Brownies Need to Be Refrigerated?

Nope! This recipe isn’t made with a pumpkin cheesecake swirl, so there is no need. Actually, you want to avoid keeping brownies in the fridge. Doing so can cause them to dry out more quickly.

These will stay fresh in a well-sealed container on the counter for at least four days.

Can I double the recipe? 

Definitely. Double all of the ingredients and follow the instructions as written. Give the bars a few extra minutes in the oven to cook all the way through.

What happens if I use pumpkin pie filling instead of pumpkin puree? 

You will likely decide that the brownies are much too sweet if you try to make them with pumpkin pie filling. Canned pie filling already has spices and sugar added to it.

Chocolate and pumpkin come together in the most delicious way in this easy recipe for Pumpkin Brownies. Be sure to Pin the recipe – you’ll want to be able to find it again!