Moist pumpkin cake batter and rich chocolate-studded brownie batter come together in these dense and delicious Pumpkin Swirl Brownies. They’re a decadent fall treat everyone will love!
Pumpkin + Chocolate = True Love
In the fall, one flavor combo that I cannot get enough of is pumpkin and chocolate. Moist, mellow pumpkin, rich and complex chocolate. Oh, the cravings! And these Pumpkin Swirl Brownies are definitely crave-worthy. They’re so moist and dense with melting pockets of chocolate chips that put the deliciousness over the top.
Delicious, Easy Pumpkin Recipe
There’s no overstating how delicious these brownies are! Pumpkin spiced cake batter swirled together with pumpkin brownie batter filled with semi-sweet chocolate chips. And they’re deceptively easy to make! I only wish I’d made them sooner!
More Pumpkin Recipes
Pumpkin spice and everything nice! When sweater weather approaches, I turn to my collection of the Best Pumpkin Recipes for Fall.
What To Do With Canned Pumpkin?
The holidays have come and gone and there’s a lone can of pumpkin in the pantry. What to do? Some of my favorite baking adventures have been the answer to the question, “What should I make with leftover canned pumpkin?” These pumpkin swirled brownies are just the thing! Sweet, tender, and moist brownies with delicious pumpkin flavor. Yum!
What Do I Need to Make Pumpkin Swirl Brownies?
- All-purpose flour
- Pumpkin pie spice
- Baking powder
- Baking soda
- Salt
- Canola oil
- Granulated sugar
- Eggs
- Canned pure pumpkin
- Vanilla extract
- Unsweetened cocoa powder
- Semi-sweet chocolate chips
- 8×8-inch baking dish
- Non-stick cooking spray
How to Make Pumpkin Swirl Brownies
- Preheat oven to 350°F. Spray an 8×8-inch baking dish with cooking spray and set aside.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.
- In a separate bowl, whisk together the oil, sugar, eggs, pumpkin and vanilla.
- Stir the flour mixture into the pumpkin mixture until well combined.
- Remove half of the batter to a separate mixing bowl.
- Stir the 1/4 cup cocoa powder into one bowl of the batter until well combined.
- Add the chocolate chips into the same batter to make the chocolate batter.
- Stir in chocolate chips.
- Alternate dolloping the pumpkin and chocolate batters into to the prepared baking dish so it looks like the batters are in a checkered pattern.
- Use a knife or the end of a wooden spoon to gently swirl the batters together so there are noticeable swirls of pumpkin batter throughout the chocolate batter.
- Bake for about 30-35 minutes or until toothpick inserted in the center comes out clean. Let cool then cut into squares.
How to Store Pumpkin Swirl Brownies
Store leftover brownies in an airtight container on the counter for up to five days.
To freeze, I recommend wrapping them individually in plastic wrap. Then place in a freezer-safe container or in individual freezer-safe baggies.
To defrost frozen brownies, let them set at room temperature, uncovered, so they don’t absorb too much of the moisture.
If you make these Pumpkin Swirl Brownies, be sure to snap a picture and share it with me or tag me on Instagram @thebakermama so I can see. 😍 I love seeing how inspired and creative y’all get with the recipes I share. Enjoy!
xoxo,
Pumpkin Swirl Brownies
- Prep Time: 15 min
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 9 brownies
Description
Moist pumpkin cake batter and rich chocolate-studded brownie batter come together in these dense and delicious Pumpkin Swirl Brownies.
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup canola oil
- 1 cup granulated sugar
- 2 eggs
- 1 (15 ounce) can pure pumpkin
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Spray an 8×8-inch baking dish with cooking spray and set aside.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.
- In a separate bowl, whisk together the oil, sugar, eggs, pumpkin and vanilla. Stir the flour mixture into the pumpkin mixture until well combined.
- Remove half of the batter to a separate mixing bowl. Stir the 1/4 cup cocoa powder into one bowl of the batter until well combined and then stir the chocolate chips into the same batter to make the chocolate batter.
- Alternate dolloping the pumpkin and chocolate batters into to the prepared baking dish so it looks like the batters are in a checkered pattern. Use a knife or the end of a wooden spoon to gently swirl the batters together so there are noticeable swirls of pumpkin batter throughout the chocolate batter.
- Bake for about 30-35 minutes or until toothpick inserted in the center comes out clean. Let cool then cut into squares.
