These Pumpkin Chocolate Swirl Brownies are a rich, fudgy chocolate brownie base with a spiced pumpkin batter swirled through the top before baking.

You get the deep chocolate flavor of a good brownie with pockets of warm, spiced pumpkin running through every square.

I make these for fall potlucks when I want something a little different from a plain pumpkin dessert or a plain brownie, this one splits the difference.

They slice into neat squares and travel well, which makes them an easy one to bring somewhere.

They’re perfect for fall baking, Thanksgiving dessert tables, Halloween parties, potlucks, brunch, bake sale or weekend treats.

The pumpkin swirl gives classic brownies a seasonal twist while keeping the center moist and rich.

If you’re into easy bar desserts with two flavors in one bite, these are worth bookmarking too:

Ingredients You’ll Need

Melted butter instead of creamed butter and sugar is what gives brownies that dense, fudgy texture instead of a cakey one.

Keep both batters similar in thickness before swirling, one too thin and one too thick makes for an uneven marble pattern.

Ingredients

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/2 cup canned pumpkin puree
1/4 cup granulated sugar (for pumpkin layer)
1 large egg (for pumpkin layer)
2 tablespoons all-purpose flour (for pumpkin layer)
1 teaspoon pumpkin pie spice

Directions

Preheat the oven to 350F and line an 8×8 baking pan with parchment paper, leaving an overhang on two sides.
Whisk the melted butter and sugar together in a large bowl until smooth.
Add the eggs and vanilla to the butter mixture, whisking until fully combined.
Sift in the flour, cocoa powder, and salt, stirring just until no dry streaks remain.
Overmixing at this point adds too much air and can make the brownies cakey instead of fudgy, so stop as soon as it’s combined.
In a separate small bowl, whisk together the pumpkin puree, sugar, egg, flour, and pumpkin pie spice for the pumpkin layer.
Mix until smooth and no lumps remain.
Pour most of the chocolate brownie batter into the prepared pan, spreading it into an even layer, reserving about 1/4 cup.
Dollop the pumpkin batter over the chocolate layer in the pan, then dollop the reserved chocolate batter on top of that.
Drag a knife or skewer through the batter in swirling motions to create the marbled pattern.
A few passes is enough, over-swirling blends the two batters together and you lose the distinct marble look.
Bake for 30 to 35 minutes, until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
This one takes a bit of judgment, pull it too early and the middle is underbaked, too late and you lose the fudgy texture that makes a good brownie.
Let the brownies cool completely in the pan, at least 1 hour, before lifting out and slicing.
Cutting into them warm gives you a gooey mess instead of clean squares, patience really pays off here.
Slice into squares and enjoy!

Important Recipe Notes

Don’t overswirl. A few passes with a knife gives you distinct marbling, too many turns blends the two batters into one uniform color and you lose the effect.
Watch for moist crumbs, not a clean toothpick. A few moist crumbs clinging to the toothpick means these are done, waiting for a totally clean one usually means they’re overbaked and dry.

Let them cool fully before slicing. At least an hour, cutting into warm brownies gives you a gooey, falling-apart square instead of a clean one.
Storage. Store in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week.
Freezing. These freeze well for up to 3 months, wrap individual squares so you can thaw just what you need.
Cutting cleanly. A knife run under hot water and wiped dry between cuts gives you the neatest squares, especially through the marbled top.

How to Serve, Store & Customize This Recipe

Serving:

Serve at room temperature, cut into squares, with coffee or a glass of milk. A scoop of vanilla ice cream on top turns these into more of a dessert if you’re serving them after dinner.

Storage:

Keep in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week for the best texture.

Customization:

Add a handful of chopped pecans to the chocolate batter for some crunch, or a swirl of cream cheese along with the pumpkin batter for a third flavor running through the marble.

A pinch of ground ginger in the pumpkin layer adds extra warmth.