Best Pumpkin Swirl Brownies

Pumpkin swirl brownies are a mix of chocolate and pumpkin goodness wrapped into one delicious brownie! Swirled to perfection and filled with fall spices, they make for the perfect fall treat!

Can I let you in on a secret? I’ve never been a huge brownie person! I’d much rather take a cookie or a blondie because I don’t love things that are overly chocolatey, but these pumpkin brownies have changed the game for me forever!

Nothing screams October more than pumpkin and chocolate, so I thought why not? I’ll try brownies again with a pumpkin twist and see if my love hate relationship with brownies turns to pure love. Spoiler alert: it totally did!

I knew when I set out to make this pumpkin swirl brownie recipe that I wanted it to have a significant amount of pumpkin, not just a little bit of pumpkin in the swirl part. Us pumpkin lovers know that’s not nearly enough! These pumpkin spice brownies are fudgey, pumpkin-y and delicious — the perfect fall brownies!

I wouldn’t exactly call this recipe “healthy”, however I did take the sugar and butter down from what is sometimes found in typical brownie recipes, and added pumpkin puree which does add some nutrition too!

Pumpkin is packed with vitamin A, C, E, potassium and fiber and although in dessert form I wouldn’t say you’re getting a ton of health benefits, I wouldn’t right it off. Veggies in desserts count too — especially in 2020! 🙂

ingredients for pumpkin swirl brownies

These easy pumpkin swirl brownies are made with just a few ingredients. This brownie recipe is made with cocoa powder and can also be made gluten free, giving you a delicious gluten free chocolate pumpkin brownie!

• pumpkin puree – I love Libby’s and also use the whole foods store brand pumpkin puree in all of my pumpkin recipes!
• eggs
• whole-wheat pastry flour – you could also use regular all purpose flour or a 1:1 gluten free flour
• unsalted butter or coconut oil
• cocoa powder
• granulated sugar – you could also substitute coconut sugar. The brownies will be darker in color if so
• vanilla extract
• pumpkin spice
• cinnamon
• baking powder
• salt

equipment / utensils

• 8X8 baking pan
• mixing bowls
• wooden spoon

how to make brownies with canned pumpkin

If you’ve made other pumpkin recipes from this site, then you know my pumpkin recipes tend to be pretty straight forward and simple! I try to cut back on the sugar and use simple ingredients where ever possible, but also make versions of classic recipes that use real sugar and real butter because I do believe having the real thing in moderation too.

Can you add pumpkin to brownie mix? Totally. Here’s how.

Another way to make pumpkin brownies would be to simply add pumpkin puree to a boxed brownie mix! It’s so easy! I would add 1/4 to 1/3 cup of pumpkin puree to the batter of a boxed mix.

And if you need a boxed brownie mix recommendation, can I suggest this delicious and gluten free brownie mix from Simple Mills?! It’s my go to anytime I’m not looking to make this recipe from scratch, plus it’s made with simple, nutrient dense ingredients. That’s a win in this dietitian’s book!

Best Pumpkin Swirl Brownies

Maggie Michalczyk, RDN

Chocolate and pumpkin come together swirled to perfection in this pumpkin swirl brownie recipe that makes for the perfect fall treat! 

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 hours hrs 9 minutes mins

Servings 9 brownies

Ingredients

  

• 3/4 cup all purpose flour
• 3 tsp. pumpkin pie spice
• 1 tsp. cinnamon
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup butter melted
• 1 cup granulated or coconut sugar
• 2 tsp. vanilla extract
• 3 eggs
• 1/4 cup cocoa powder
• 1/2 cup pumpkin puree

Instructions

 

• Preheat the oven to 350 degrees and grease an 8X8 inch baking pan with cooking spray.
• In a small bowl whisk together the flour, 2 tsp. pumpkin spice, cinnamon, baking powder and salt. Set aside.
• In another bowl using a wooden spoon mix sugar, melted butter, and vanilla together. Add in eggs one at a time mixing well after each. 
• Divide the batter in half (doesn’t have to be perfect!). Add the cocoa powder to one of the bowls and mix to combine. Add the pumpkin puree and remaining 1 tsp. pumpkin pie spice to the other. 
• Reserve about 1/4 cup of the chocolate batter and pour the rest of it into the baking pan, completely covering the bottom. Top with the pumpkin layer, completely covering the chocolate layer on the bottom.
• Spoon the reserved chocolate batter on top of the pumpkin mixture all over the top and use a butter knife to lightly swirl it into the pumpkin mixture. It tends to look messier the more you swirl, so aim for 1-2 swirls.
• Bake for 40 to 45 minutes until a toothpick inserted comes out clean. Let cool and cut into 9 bars and enjoy!  

Notes

You could also add 1/2 cup semi-sweet chocolate chips for more deliciousness! 

more pumpkin bar recipes you’re sure to fall in love with

• pumpkin chickpea blondies {GF & DF}
• pumpkin s’mores bars {GF& DF}
• pumpkin pie crumble bars
• paleo pumpkin pie bars with a short bread crust {GF & DF}

THE GREAT BIG PUMPKIN COOKBOOK

Need more pumpkin recipes?! Keep up with all things pumpkin this fall with me on Instagram and be sure to check out my new pumpkin cookbook, The Great Big Pumpkin Cookbook available now on Amazon and Target.com with over 50 pumpkin recipes, including gluten free, dairy free, and paleo friendly recipes!

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