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Pumpkin Chocolate Swirl Brownies

How do I describe Pumpkin Chocolate Swirl Brownies? Imagine if pumpkin pie and brownies had a baby and that's exactly how they taste. In a word, divine.
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 24 brownies
Calories 245kcal
Author Lise Ode


For the brownie layer

  • 2/3 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/4 cups semi-sweet chocolate chips
  • 3 ounces unsweetened chocolate
  • 1 cup unsalted butter
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 2 tablespoons milk
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon salt

For the pumpkin layer

  • 1 can pumpkin (15 ounces)
  • 3 large eggs, room temperature
  • 1/2 cup heavy whipping cream, room temperature
  • 1/2 cup light brown sugar
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup all purpose flour
  • 1/4 teaspoon salt


For the brownie layer

  • Preheat oven to 350°F. Line a 13"x9" with parchment paper, allowing it to overlap on the long edges by about an inch on each side. Spray pan with non-stick cooking spray before and after adding the parchment. Set aside.
  • Sift the 2/3 cup flour and 1 1/2 teaspoon baking powder into a medium bowl. Set aside.
  • Place the chocolate chips, butter, and unsweetened chocolate (broken into 1-inch pieces) into a microwave safe bowl. Nuke it on high for 1 minute. Stir until smooth. Heat it for another 15-30 seconds, if needed, but be careful not to burn the chocolate. Set aside.
  • In a large bowl, whisk together the remaining "brownie layer" ingredients (eggs, sugar, milk, vanilla and salt). Keep whisking as you pour in the melted chocolate mixture. Fold in the flour mixture. Reserve 3/4 cup of batter, then pour the rest into prepared pan, spread to cover.

For the pumpkin layer

  • Place all of the "pumpkin layer" ingredients into a large bowl. Whisk until completely combined. Pour on top of the brownie batter layer.

For the swirl design

  • Place the reserved brownie batter in a disposable pastry bag or ziploc bag, cut corner and drizzle lines of batter horizontally across the shorter end of the pan creating about 7 lines. Use a butter knife or toothpick to drag lines straight down vertically from the top to create a cool pattern. You will make four lines down, about 2 inches apart, then start at the bottom and drag up in between the lines you just created. (If you're in a hurry, you can just spoon dollops of brownie batter onto the pumpkin layer and swirl around with a butter knife to make it easier.)
  • Bake for 45-50 minutes or until a toothpick inserted in the middle comes out clean. Let cool and cut into 24 squares. Store covered in the refrigerator. Best eaten at room temperature.


Calories: 245kcal | Carbohydrates: 23g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 74mg | Sodium: 97mg | Potassium: 143mg | Fiber: 1g | Sugar: 16g | Vitamin A: 385IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 2mg