These brownies are an autumnal twist on a classic favorite—rich, fudgy, and with just the right hint of pumpkin flavor. They aren’t overly chocolatey, which makes the balance of flavors spot-on. If you’re someone who loves baking but doesn’t consider themselves a pro, this recipe will be a fun and approachable way to create something delicious!

Tips & Tricks for the Perfect Pumpkin Swirl Brownies
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Don’t overmix: Be gentle when combining the batters to keep your brownies soft and fudgy. Overmixing can result in denser, tougher brownies.
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Spice it up: Feel free to experiment with your spices. Pumpkin pie spice is a great all-in-one option, or you can mix cinnamon, nutmeg, cloves, and ginger to create your own signature fall flavor.
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Keep it cool: Let the brownies cool completely before slicing to get those clean, picture-perfect cuts. It’s tempting to dive in, but giving them time to set makes all the difference!
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Choose your chocolate wisely: For a balanced brownie, semi-sweet chocolate is ideal. If you prefer a sweeter treat, opt for milk chocolate. For a more intense flavor, go with bittersweet chocolate to up the richness.
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Cutting the perfect brownie: For clean, sharp brownie squares, wait until the brownies have completely cooled. Use a sharp knife and wipe it clean between each cut. For extra precision, chill the brownies in the fridge for 20-30 minutes before slicing. This helps avoid any stickiness and gives you those picture-perfect edges!
Ingredient Swaps & Customizations
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Flour options: Need a gluten-free option? Just swap the all-purpose flour for a gluten-free all-purpose flour blend (make sure it’s a 1:1 substitution) and you’re good to go.
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Spice flexibility: If cinnamon isn’t your favorite, substitute it with other fall spices like nutmeg, ginger, or cloves. Pumpkin pie spice is an easy alternative to keep things simple
Make-Ahead & Storage
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Make-ahead magic: You can prep the brownie batter the night before and store it in the fridge. Before baking, let it sit at room temperature for 15-20 minutes to ensure even cooking.
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Freezing: These brownies freeze beautifully! After they’ve cooled, cut them into squares, wrap each piece individually in plastic wrap, and store them in an airtight container. They’ll last up to 3 months in the freezer, making them a great make-ahead treat. Just thaw at room temperature before enjoying!
Step-by-Step Breakdown
Step 1: Whisking the Wet Ingredients
Mix your eggs and sugar until they’re light and fluffy. This is key to getting that perfect brownie texture. After that, stir in your vanilla.
Step 2: Dividing the Batter
You’ll split your batter into two bowls, one for the chocolate mixture and one for the pumpkin swirl. Each half gets its own delicious flavor.
Step 3: Creating the Chocolate Base
Melt the butter and chocolate together, then mix it into one bowl of batter to form the rich chocolate layer.
Step 4: Adding the Pumpkin Swirl
In the other bowl, stir in your pumpkin puree and spices to make a smooth pumpkin mixture. This is where you get that fall flavor!
Step 5: Swirling the Two Batters
Layer the chocolate and pumpkin batters in your baking dish, then swirl them together for a beautiful marbled effect.

Step 7: Baking
Pop the dish into the oven, bake until a toothpick comes out with just a few crumbs, and let the brownies cool before slicing.


Pumpkin Swirl Brownies: A Perfect Fall Treat
These brownies are an autumnal twist on a classic favorite—rich, fudgy, and with just the right hint of pumpkin flavor.
Ingredients
- ½ cup unsalted butter, melted
- ¾ cup semi-sweet chocolate chunks
- 2 large eggs
- ¾ cup brown sugar
- 1 tsp pure vanilla extract
- 1 cup all purpose flour (or your preferred gluten-free option)
- 3 tbsp dark cocoa powder
- ¾ cup pumpkin purée
- 2 tbsp melted coconut oil (or any neutral oil)
- 1 tsp pumpkin spice (you can also use cinnamon or your own mix of fall spices like nutmeg, cloves, and ginger)
Instructions
- Preheat oven to 350°F and line an 8x8 baking dish with parchment paper. Set aside.
- In a medium mixing bowl, whisk together eggs and sugar until light in color and frothy (2-3 minutes). Stir in vanilla and flour. Divide batter evenly into 2 bowls.
- In a microwave safe bowl, melt butter then whisk in chocolate until melted. Microwave as needed (15 seconds at 50% power at a time).
- To the first bowl, mix in melted butter/chocolate and cocoa powder. Spread evenly in the prepared baking dish. Set aside. To the second bowl of batter, add pumpkin and cinnamon/pumpkin spice. Layer on top of chocolate batter. Use a knife or small rubber spatula to swirl the chocolate batter and pumpkin together.
- Bake for 30-32 minutes, insert toothpick into center and if only moisture pieces come out it is done. Allow to cool for 60-90 minutes before cutting in. Enjoy!