Description
These pumpkin swirl brownies are rich, fudgy, and beautifully spiced—perfect for fall gatherings or holiday dessert tables. The luscious layers of chocolate brownie and creamy pumpkin swirl make each bite a cozy mix of indulgence and warmth. Whether you’re baking for Thanksgiving, a Halloween party, or just a cozy night in, this recipe is a festive and impressive treat that’s surprisingly easy to make.
Ingredients
For the Brownie Batter:
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1 cup unsalted butter, melted
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1 1/4 cups granulated sugar
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1 cup brown sugar
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4 large eggs
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1 tbsp vanilla extract
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1 cup all-purpose flour
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1 cup unsweetened cocoa powder
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1/2 tsp salt
For the Pumpkin Swirl:
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1 cup pumpkin purée
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1 large egg
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1/3 cup brown sugar
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1 tsp vanilla extract
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1 tsp ground cinnamon
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1/2 tsp nutmeg
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1/4 tsp ground ginger
Instructions
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Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
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Make the brownie batter: In a large bowl, whisk together butter, sugars, eggs, and vanilla. Stir in flour, cocoa, and salt until just combined.
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Make the pumpkin swirl: In another bowl, whisk pumpkin, egg, brown sugar, vanilla, and spices until smooth.
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Pour half the brownie batter into the pan, spreading evenly. Add the pumpkin mixture on top. Spoon the remaining brownie batter over and swirl gently with a knife.
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Bake for 38–42 minutes, until set but fudgy in the center. Cool completely before slicing.
Notes
For extra fudginess, slightly underbake and let brownies set as they cool.
Add chocolate chips to the brownie batter for extra richness.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.