Easy Pumpkin Swirl Brownies
With fall well and truly upon us, I had to share this recipe for Pumpkin Swirl Brownies because I knew it was something you all would love.
It’s no secret that I love pumpkin and chocolate, so when these Chocolate Pumpkin Brownies came together, it was truly something magical!
Some of the best childhood memories I have occurred in the fall and winter months, but especially the fall.
One memory in particular involves the Best Ever Chocolate Brownies that my Aunt Nancy made every year for Thanksgiving and Christmas.
I don’t know how she did it, but she always managed to bake the most gooey, fudgy, chocolate brownies you have ever laid eyes on.
(Sssppt…if you love pumpkin, check out my Three Ingredient Pumpkin Muffins for another great fall recipe!)
Marbled Pumpkin Brownies
Nobody could beat my Aunt Nancy’s brownies – not even Granny – and my Granny certainly knew a thing or two about baking!
My Aunt was just legendary when it came to her amazing brownies, and her brownies became the standard for which I have judged all brownies by, even to this day.
As kids, my cousins and I would fight over Aunt Nancy’s brownies every Thanksgiving and Christmas dinner because if you didn’t claim one fast, they would all be snatched away by the adults!
I remember one year trying to hide a brownie in my pocket…that didn’t work out too well for me once Mom found chocolate smashed all over my clothes! haha! 😛
These Pumpkin Swirl Brownies have the same fudgy, gooey, delicious chocolate flavor and texture as my Aunt Nancy’s brownies did but I have taken it to another level with the pumpkin spice swirl.
If you love pumpkin and chocolate, you will be in chocolate, pumpkin heaven with these Marbled Pumpkin Brownies!
Chocolate Pumpkin Brownies
First off, let’s start out by pre-heating our oven to 325F.
I made this recipe easy by starting out with Ghirardelli’s Double Chocolate Brownie Mix.
You can use any brownie mix you prefer, but I feel this brand has the best quality of taste, as well as texture.
It also helps that this Double Chocolate Brownie Mix has chocolate chips in the mix! Delicious!
Pumpkin Swirl Brownies
Open the box of Brownie mix you choose to use, and empty the powdered mix into a medium sized mixing bowl.
The measurements and instructions following are specifically for using the Ghirardelli Double chocolate Brownie Mix brand and I just went directly off of the instructions on the box.
In case you are using a different brand of Brownie Mix, be sure to read the box and follow the instructions there.
Double Chocolate Pumpkin Brownies
To begin preparing this brownie mix, add in 1 egg, 1/4 cup water, and 1/3 cup Canola or Olive Oil.
Different Brownie mixes may call for different ratios of the above ingredients, so be sure to read the box!
If you’re feeling super ambitious you can make your own homemade brownie mix, but I find the Ghirardelli brand to be just as tasty and much faster and easier!
Making the Best Ever Pumpkin Brownies
Now that all of the ingredients for the Brownie Mix has been added to your mixing bowl, start stirring!
You want to stir well and scrape the sides and bottom of the mixing bowl to ensure all of the dry ingredients mix well with the wet ingredients.
Stir until the brownie mix is smooth and no lumps or flakes of dry ingredients remain.
Easy Pumpkin Brownies
Once your brownie mix is ready, set it aside and start on the pumpkin swirl mixture.
In a separate, small mixing bowl, add in 1/2 cup of pureed pumpkin.
This is plain, pureed pumpkin – not the pre-seasoned pumpkin pie mix.
Pumpkin Chocolate Brownies
Add 1 teaspoon of vanilla extract and 1 teaspoon of Pumpkin Pie Spice to the 1/2 cup of pureed pumpkin in the small mixing bowl.
The combination of vanilla and pumpkin spice gives this pumpkin swirl mixture such a wonderful flavor in these Pumpkin Swirl Brownies!
Chocolate Chip Pumpkin Brownies
Now that the spices and the vanilla extract has been added to the pureed pumpkin, add in one egg.
If you have Little’s in the house, this is the part they would probably love to help with!
My little man always loves “helping” me measure things and stir all of the ingredients.
Pumpkin Pie Brownies
Once all of the ingredients for the Pumpkin Swirl has been added to the small mixing bowl, stir the ingredients together.
As you stir, beat the egg into the pureed pumpkin so that all of the ingredients are well combined.
How to bake Fudgy Pumpkin Brownies
Grab an 8×8 cake pan or glass casserole dish and spray it with nonstick cooking spray.
Pour your Brownie batter into the cake pan and then spread it out by gently shaking the pan to ensure it is evenly leveled.
(Pleas note, if using a glass pan, you will need to lower the baking time).
Fudgy Pumpkin Pie Brownies
After pouring the brownie mix into the cake pan, spoon the Pumpkin Swirl mixture over the top of the brownie mixture.
Use a spoon to gently spread the pumpkin mix into a thinner layer over the brownie batter.
Putting the “swirl” in the Pumpkin Swirl Brownies
Use a butter knife or a toothpick to gently swirl the pumpkin spice layer across the top of the brownie batter.
I initially used a butter knife for this but later found that a toothpick does the job much easier.
As you make the swirl pattern, be careful not to “over swirl” or you won’t see the pumpkin on top.
(I overdid it just a tad but the Pumpkin Swirl Brownies still turned out beautifully!)
Marbled Chocolate Pumpkin Brownies
Now that your Pumpkin Chocolate Brownies are ready to bake, place them in the preheated oven.
Depending on how your oven cooks you may need to adjust the temperature up or down or adjust the cook time.
I used my little toaster oven to avoid heating the house with my large oven and ended up baking these brownies at 325F for 35 minutes.
I suggest starting out baking the brownies at 325F for 30-35 minutes.
Easy Chocolate Pumpkin Brownies
Once the cook time is over, remove the Pumpkin Swirl Brownies from the oven and place on a cooling rack.
Insert a toothpick in various parts of the brownie (toward the middle) to see if the toothpick comes out clean.
If the toothpick comes out clean with no batter on it, your brownies are ready to eat!
However, if the toothpick has brownie batter on it, cook the brownies for an additional 3-5 minutes until finished.
Pumpkin Spice Brownies
I know this is the hard part, but please wait for the Pumpkin Brownies to cool completely before digging in!
If you try to cut the brownies while still hot, they will likely fall apart into a gooey, crumbly, mess.
Once cooled, carefully cut the brownies into 9 squares (or more smaller squares if you prefer).
Remember, if you used a cake pan like I did, use the edge of your spatula to cut the brownies – you don’t want to scratch your pan!
Pumpkin Swirl Brownies
Now that your Fudgy Pumpkin Brownies are ready to eat, dig in and enjoy!
If you’re a coffee drinker, these pumpkin brownies go great with a hot latte. Just saying. 😉
If you want to brighten someone else’s day, share these pumpkin fudge brownies with a friend or your child’s school teacher – they would love it!
How to store Pumpkin Fudge Brownies
These fudgy pumpkin brownies are so moist, I suggest storing them in the fridge to keep them fresh and delicious.
You can just set them out at room temperature before eating to “warm up” a little.
I am also going to freeze a few of these brownies to see how they keep in the freezer for long-term storage.
As always, I want to thank you for taking time out of your day to come and visit me here in my kitchen.
With the upcoming Halloween Holiday and fall parties just around the corner, I wanted to give you all a fast and easy, delicious treat to feed your friends and family.
I have to say, I do believe these Pumpkin Swirl Brownies will be a hit with everyone!
If you enjoyed this recipe, check out my Three Ingredient Pumpkin Muffins – they’re already a reader favorite!
I hope you have a wonderful day!
Pumpkin Swirl Brownies
Pumpkin Swirl Brownies are a fudgy pumpkin chocolate brownie that is moist and delicious; Pumpkin Brownies are the perfect treat for fall and winter!
- 1 box Ghirardelli Double Chocolate Brownie Mix
- 1 egg
- 1/4 cup water
- 1/3 cup canola or olive oil
- 1/2 cup pureed plain pumpkin
- 1 tsp vanilla extract
- 1 tsp Pumpkin Pie Spice
- 1 egg
Pour the ingredients for the Pumpkin Swirl in a small mixing bowl, mix all ingredients together, and stir well.
Place all ingredients for the Brownie Mix into a medium sized mixing bowl and stir until well combined and no lumps remain.
Spray an 8x8 cake pan with nonstick cooking spray, then pour the brownie mix into the cake pan and smooth out until evenly dispersed.
Spread the Pumpkin Swirl lightly on top of the brownie mix, then use a butter knife or toothpick to swirl the pumpkin swirl into the brownie mix.
Put in the oven and bake at 325F for 30-35 minutes. I used a toaster oven to avoid heating my large oven, but if using your convection oven, you may need to adjust the temperature or cooking time slightly.
Once cooked, insert a toothpick into various areas of the brownie (toward the middle) and check to see that the brownie is cooked through. If the toothpick comes out clean, the brownies are finished.
Remove from the oven and allow to cool completely before cutting in to 9 large pieces. Enjoy!
Any brownie mix can be used, however, I recommend the Ghirardelli brand because I feel it has the best flavor and texture of any store bought brownie mix.
Shared at What’s for Dinner Sunday
Also shared at Full Plate Thursday
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