Pumpkin Swirl Brownies (Fudgy + Fall Flavored!)

Fall’s Finest Fusion

Imagine biting into a dense, gooey chocolate brownie topped with a heavenly, spiced pumpkin swirl—each square a celebration of seasonal flavor and texture. That’s exactly what these Pumpkin Swirl Brownies deliver: the deep richness of a fudgy chocolate base harmonizing with the warming flavors of pumpkin pie. Not only is the contrast stunning visually, but the fusion is delightfully unexpected and utterly indulgent.

Perfect for autumn gatherings, holiday bake sales, cozy evenings, or as a sweet treat after dinner—these brownies offer the best of both worlds. Whether you’re a devoted chocolate fan or a pumpkin spice aficionado, this recipe brings it all together in a simple, make-from-scratch format. Easy to prep yet impressive to serve, it’s destined to become a seasonal staple.

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What Makes These Brownies So Special

Chocolate Intensity

By using high-quality cocoa powder and optional chopped dark chocolate, the base brownie becomes deeply fudgy and rich.

Pumpkin Swirl Highlight

The pumpkin mixture, lightly spiced with cinnamon, nutmeg, and ginger, is smooth and custard-like—perfect for swirling on top.

One-Bowl Convenience

Unlike multi-layer desserts, these brownies come together quickly in one bowl, minimizing dishes and maximizing flavor.

Stunning Presentation

The marbled swirl looks beautiful with minimal effort. Serve on its own or paired with ice cream for a wow-worthy dessert.

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Ingredients & Substitutions

Fudgy Brownie Base

• 1 cup (226 g) unsalted butter, melted

• 1 ½ cups (300 g) granulated sugar

• ¾ cup (90 g) unsweetened cocoa powder, sifter before measuring

• 2 large eggs, room temperature

• 2 tsp pure vanilla extract

• 1 cup (125 g) all-purpose flour

• ½ tsp fine salt

• ½ cup chopped dark or semi‑sweet chocolate (optional for extra fudginess)

Variations & Alternatives

• For even richer chocolate: use Dutch-process cocoa.

• To boost fudginess: substitute ¼ cup flour with cocoa powder.

• Gluten-free: use 1:1 GF blend.

• Dairy-free option: use vegan butter and dairy-free chocolate.

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Pumpkin Swirl Topping

• ¾ cup (180 g) canned pumpkin purée (unsweetened)

• ⅓ cup (67 g) light brown sugar, packed

• 1 large egg yolk, room temperature

• ¼ cup sour cream or Greek yogurt

• 1 tsp pumpkin pie spice (blend of cinnamon, ginger, nutmeg)

• Pinch of salt

Adjustments & Notes

• Use yogurt for tangy brightness.

• Add a pinch of clove for deeper spice.

• To lower sweetness: reduce sugar by 2 Tbsp.

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Equipment & Prep Notes

• 8×8-inch or 9×9-inch baking pan

• Parchment paper (optional but recommended)

• Large mixing bowl

• Whisk or spatula

• Medium bowl for swirl mixture

• Offset spatula or butter knife (for swirling)

Pro Tip: Line your pan with parchment, leaving overhang for easy brownie removal and cleanup.

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Step-by-Step Instructions

1. Prepare Baking Pan

• Preheat oven to 350 °F (175 °C).

• Line your pan with parchment paper, allowing overhang, or grease and flour lightly.

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2. Make Fudgy Brownie Batter

1. Melt butter and stir in sugar and cocoa powder until fully combined.

2. Add vanilla and eggs one at a time, mixing until thoroughly combined.

3. Gently fold in flour and salt until just incorporated—avoid overmixing.

4. Optionally stir in chopped chocolate for extra richness.

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3. Pour Base & Smooth

• Spread batter evenly in prepared pan using a spatula.

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4. Create Pumpkin Swirl

1. In a medium bowl, whisk together pumpkin purée, brown sugar, egg yolk, sour cream/yogurt, pumpkin pie spice, and salt until smooth.

2. Dot swirl mixture atop the brownie batter in spoonfuls.

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5. Create Swirl Pattern

• Use a butter knife or skewer to swirl through both batters in gentle waves or figure-eights for a marble effect.

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6. Bake

• Bake 30–35 minutes, until edges are set and middle slightly wobbly (residual heat continues setting).

• Avoid overbaking to maintain fudgy texture.

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7. Cool & Slice

1. Cool completely in pan on a wire rack (~2 hours).

2. Use parchment overhang to carefully lift brownies out.

3. Slice into 9 or 16 squares using a clean, warm knife (wipe between cuts).

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Tips for a Perfect Batch

Temperature Matters

Bring eggs and butter to room temperature to allow even mixing and deeper flavor.

Swirl Shallow

Don’t fully mix batters—swirl rounds provide visual appeal and texture contrast.

Test Doneness Carefully

Brownies should be slightly underdone in the center for optimal fudginess—edges set is key.

Storage

Store in an airtight container at room temperature for 3 days, or refrigerate up to 1 week. For longer storage, freeze slices for 2–3 months.

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Creative Variations

Cheesecake Ribbon

Enhance swirl by adding a dollop of sweetened cream cheese on top before swirling.

Nut Crunch

Fold chopped walnuts or pecans into the base brownie or sprinkle on top for texture and flavor.

Spiced-Chocolate Boost

Add espresso powder to brownie base and sprinkle hint on pumpkin swirl for depth of flavor.

Gluten-Free Adaptation

Use cup-for-cup GF flour blend; GF brownies often benefit from a few minutes added bake time.

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Frequently Asked Questions (FAQs)

Can I use fresh pumpkin instead of canned?

Yes! Roast or steam and purée fresh pumpkin, and drain any excess liquid to match texture.

Why isn’t my swirl visible after baking?

Possible causes: swirl mixture too runny, over-swirl, or baked too deeply. Chill swirl before ladling and swirl lightly.

How fudgy should these brownies be?

They should appear slightly underbaked in the center when removing from oven—edges firm, center soft to the touch.

Can I skip the swirl?

Definitely! Omit pumpkin swirl and bake plain fudgy brownies, or fold pumpkin mixture throughout for mocha-pumpkin color.

How can I make these nut-free?

Keep recipe as-is, omit any nuts, and ensure the chocolate used is nut-free.

What’s the ideal brownie pan size?

Use 8×8″ for thicker squares (yielding 9-12 servings) or 9×9″ for slightly thinner ones with more pieces.

How can I make them dairy-free?

Use vegan butter and dairy-free chocolate chips. Use dairy-free yogurt or sour cream alternative in swirl.

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Nutrition & Allergen Information (per serving, 1/9 pan)

• Calories: ~300 kcal

• Fat: ~15 g (8 g saturated)

• Carbs: ~35 g (25 g sugar)

• Protein: ~3 g

• Sodium: ~110 mg

Note: Values approximate, assuming 9 equal portions.

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Serving & Presentation Ideas

Seasonal Display

Arrange brownies on a rustic board with fall leaves or mini pumpkins for festive appeal.

Dessert Pairing

Serve warm with a scoop of vanilla or cinnamon ice cream and drizzle with caramel sauce (non-alcoholic).

Bake Sale Ready

Cut into bite-size squares and package in mini cellophane bags with twine or ribbon.

Crowd-Friendly Tray Bake

Use 16 smaller cuts—one tray feeds many at potlucks or school events.

Final Thoughts

These Pumpkin Swirl Brownies perfectly blend the indulgence of fudgy chocolate with the cosy essence of autumn pumpkin spice. Visually stunning and easy to bake, they make a fantastic addition to seasonal gatherings, potlucks, or calm, cozy evenings at home.

From fresh-from-the-oven fudginess to beautiful swirl presentation, this recipe is a fall baking favorite in the making. Share them warm or room-temperature, topped or plain—they’ll satisfy chocolate lovers and pumpkin fans alike.