You can’t beat desserts that combine pumpkin and chocolate and these Pumpkin Swirl Brownies mix them in the prettiest way!
(This recipe for Pumpkin Swirl Brownies was originally published in October 2008, but was updated with new photos in 2018).
In keeping with the popularity of all things pumpkin on We are not Martha, I decided to immediately make these Pumpkin-Swirl Brownies when I found them on Martha’s website.
Not only did they look fantastic but I loved the idea of creating the swirls between the layers! So gorgeous!
I switched the recipe up a bit and was super happy with the results. I can’t get enough pumpkin in the fall and adding chocolate in makes that pumpkin even more delicious!
Pumpkin Swirl Brownies Recipe
These brownies are way fancier than your typical pumpkin brownies. But that doesn’t mean they’re difficult to make!
You’ll need to make one standard base batter, separate it into two bowls, and then mix the pumpkin ingredients into one and the chocolate ingredients into the other.
The batter base has a touch of cayenne in it, but don’t be scared by this! You won’t really taste it, but it adds a snazzy little kick.
The pumpkin additions are simply pumpkin, vegetable oil, cinnamon, and nutmeg.
For the chocolate batter, you’ll start by melting chocolate and butter. And then mixing that into the second bowl of batter.
Layer the two batters into a buttered foil-lined pan, alternating chocolate, pumpkin, chocolate, pumpkin. Using a butter knife or toothpick, gently swirl the layers together.
Bake away and enjoy how amazing your house or apartment will smell. I made these late night and was so happy to wake up the next morning with my kitchen still smelling like pumpkin…
And these pumpkin swirl brownies waiting for me for breakfast. Not even kidding.
I used an 8-inch square pan and you can see how deliciously tall they are. If double decker brownies are too much for you, feel free to use a 9-inch pan. But I love this height!
I also love the way pumpkin and chocolate are a match made in heaven. And how the pumpkin portion of these brownies is a little bit gooey and the chocolate portion is nice and fudge-y.
With the perfect swirl on top!
Pumpkin Swirl Brownies are also the kind of treat your neighbors and co-workers will seriously appreciate, so don’t be afraid to package them up and share the love. They also make the perfect bake sale treats!
But really, if you bring these to the office, I have a feeling they’ll disappear in just minutes. Even at 8 a.m. Pumpkin is healthy, so totally justifiable for breakfast, right?
Here’s to another wonderful pumpkin dessert recipe… I have a feeling this one will become the kind of seasonal recipe you’ll want to make again and again.
What’s your favorite pumpkin dessert?
If you’re looking for more pumpkin dessert recipes, be sure to check out these No-Bake Pumpkin Cookie Dough Bars and this Sour Cream Pumpkin Pie Bundt Cake. Next, I really want to make these Pumpkin Muffins from Dinner at the Zoo!
Pumpkin Swirl Brownies
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 6 oz. dark chocolate, chopped
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp cayenne
- 1/2 tsp salt
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 Tbsp vanilla extract
- 1 1/4 cups pumpkin puree
- 1/4 cup vegetable oil
- 1 tsp ground cinnamon
- 1/4 tsp nutmeg
- Pre-heat oven to 350 degrees and line a 8- or 9-inch baking dish with foil; butter the lining. Using an 8-inch pan will result in a thicker brownie (as pictured).
- Melt stick of butter and chocolate in a heatproof bowl over a pan of simmering water (or in a double broiler) until the mixture is nice and smooth.
- In a separate medium bowl, whisk together the flour, cayenne, salt, and baking powder.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat together sugar, eggs, and vanilla until fluffy, about 3-5 minutes. Then mix in the flour mixture until just combined, taking care not to over-mix.
- Divide the batter in 1/2 into two medium bowls. Stir the melted chocolate mixture into one bowl. And stir pumpkin, oil, cinnamon, and nutmeg into the other bowl.
- Pour half of the chocolate mixture into the lined baking dish and spread using the back of a spoon or rubber spatula. Then pour half of the pumpkin mixture. Repeat layering.
- Using a butter knife, gently run swirls through the batter.
- Bake 40-45 minutes, until an inserted toothpick comes out clean. Let cool in the pan on a wire rack before slicing.
- Recipe adapted from Martha Stewart