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If you think pumpkin desserts are only for pie lovers, these Pumpkin Swirl Brownies will change your mind. Rich, fudgy chocolate meets spiced pumpkin in this stunning marbled brownie that’s every bit as delicious as it looks.
Homemade from scratch with mini chocolate chips and brown butter, this might just be my favorite fall dessert of all time.
If you love this recipe, be sure to check out my recipes for Beet Brownies, Brown Butter Brownies, and Banana Bread Brownies.
Krissy’s Notes
I’ll be honest—I like pumpkin, but I don’t love it. I’m the kind of person who scrapes off half the pumpkin pie filling to get the perfect crust-to-whipped-cream ratio with traditional pumpkin pie. But these brownies? They’re a whole different story. The pumpkin adds moisture, flavor, and just enough spice to balance out the rich chocolate layer.
The secret is in the swirl. The chocolate batter is thicker, while the pumpkin layer is soft and smooth, so I use a piping bag (or a plastic bag with the corner snipped) to get those gorgeous marbled ribbons. It’s not latte-art level fancy, but it works, and honestly, that rustic swirl makes them even prettier.
If you love this combo, you should also try my Marbled Chocolate Pumpkin Cheesecake or my Pumpkin Chocolate Chip Cookies. Chocolate and pumpkin were made for each other.
What You’ll Need To Make Them
You’ll find the complete recipe in the card below, but here’s a quick overview.
These pumpkin swirl brownies start with basic brownie ingredients: flour, butter, sugar, eggs, cocoa powder, and vanilla. Brown the butter first for a rich, nutty flavor. The pumpkin layer gets mixed with pumpkin puree (fresh or canned), sugar, and pumpkin pie spice. Mini chocolate chips are optional, but they add the perfect bit of crunch to the creamy pumpkin layer.
How to Make Pumpkin Swirl Brownies
Full directions are in the recipe card below, but here’s the short version.
- Brown the butter and mix it with sugar, eggs, and vanilla.
- Split the batter in half. Add cocoa powder and chocolate chips to one half, and pumpkin puree and spice to the other.
- Layer and swirl. Spread half the chocolate batter in the pan, then all of the pumpkin mixture, then pipe or spoon the remaining chocolate batter on top. Use a knife to swirl the two layers together.
- Bake until the brownies start to pull away from the sides and a toothpick inserted into the chocolate portion comes out clean.
The hardest part? Waiting for them to cool before cutting.
Make Ahead, Storage, and Reheating
To make ahead: These brownies are perfect for making the day before serving—they taste even better the next day once the flavors settle.
To store: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5.
To freeze: Place cut squares in a freezer bag, separated by parchment. They stay soft even when frozen, thanks to that pumpkin layer.
To serve: Warm slightly before serving, or enjoy straight from the freezer—I won’t judge.
Learn From Me
When I first made these, I roasted my own pumpkin, and when I remade them for a video later, I used canned. Freshly roasted pumpkin has a slight edge in flavor, but honestly, both versions are amazing.
Just don’t skip the browned butter—it gives the brownies a caramel depth you won’t get otherwise.
If you can stop yourself from eating the whole pan, these pumpkin brownie swirls also make incredible fall gifts. Wrap them individually and freeze for whenever you need a little chocolate-pumpkin fix.
Frequently Asked Questions
Here are some of the reader questions I’ve gotten about this recipe with my responses.
Yes! The mini chips distribute more evenly, but regular ones work just fine.
Absolutely. Double all ingredients and bake in a 9×13-inch pan. Start checking for doneness around 40 minutes.
Brownie batter is best baked right after mixing, but you can prep your ingredients ahead of time to make things easier.
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Ingredients
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup butter melted
- 1 1/2 cups white sugar
- 2 teaspoons vanilla extract
- 3 eggs
- 1/2 cup cocoa powder
- 1/2 cup mini chocolate chips
- 1 cup pumpkin puree I used fresh
- 1 1/2 teaspoons pumpkin pie spice
Instructions
- Preheat oven to 350 degrees F. Line or grease an 8×8 inch baking pan. Stir the 3/4 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt together in a bowl.
- In a medium sauce pot over medium heat, melt 1/2 cup butter. Continue to cook while it foams and stir constantly until it browns and you see some brown specks at the bottom and it starts to smell a bit toasted (i.e. heaven). Remove from heat. Once butter cools a bit, add 1 1/2 cups white sugar and 2 teaspoons vanilla extract. Next, beat in the 3 eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Add half the batter to a separate large bowl.
- Into one bowl of batter, blend the 1/2 cup cocoa powder and 1/2 cup mini chocolate chips. In the second bowl of batter, stir in the 1 cup pumpkin puree and 1 1/2 teaspoons pumpkin pie spice.
- Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with all of the pumpkin batter. The chocolate batter will be much thicker than the pumpkin batter. For the remaining chocolate batter, you can either spoon it on top or you can put it in a plastic bag, snip off the corner, and squeeze it onto the pumpkin in strips. Use a butter knife or a spatula to swirl the two batters together to create a marbled appearance.
- Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes (mine took exactly 40 minutes and they were perfect). Cool in the pan, cut into squares, and serve.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made these pumpkin brownies every year for the last 5 years and they are EVERYTHING! So delicious and make my house smell amazing.
Hi, how long will these keep?
Do they need to be refrigerated?
Thank you.
They’ll keep for a good 3-5 days but I highly recommend storing them in the refrigerator. Enjoy!