Pumpkin Swirl Brownies – Deliciously thick and fudgy chocolate brownies that are topped with a perfectly spiced pumpkin swirl. These are the ULTIMATE brownies to make in autumn/fall time!
Pumpkin Swirl Brownies
I have the ultimate autumn/fall brownie recipe for you.
Take my incredibly thick and fudgy brownies and top them with a pumpkin swirl spiced with cinnamon, ginger, and nutmeg. That’s what we have here, and they are absolutely delicious!
If you love chocolate-y rich brownies and all things pumpkin spice, then you are gonna fall in love with these Pumpkin Swirl Brownies – they are a must-try.
How to make Pumpkin Swirl Brownies
Here’s a list of ingredients you’ll need to make these brownies. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Unsalted butter
- Granulated sugar
- Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
- Large eggs: Cold, straight from the fridge.
- Vanilla extract
- Plain/all-purpose flour: You only need 1/2 cup (60g) of flour. Using a small amount of flour is what makes for extra fudgy brownies.
- Chocolate chips: You can use milk, dark, or semi-sweet.
For the Pumpkin Swirl, you’ll need:
- Cream cheese: At room temperature.
- Canned pumpkin puree
- Large egg: At room temperature.
- Caster/granulated sugar
- Ground cinnamon
- Ground ginger
- Ground nutmeg
To make these brownies, simply start by placing the butter, sugar, cocoa powder, and salt into a microwave-safe bowl, and heating for 30 seconds.
Stir well, then continue heating in 30 second intervals (stirring after each one) until combined and very warm/hot to the touch.
Add the eggs and vanilla, and mix well until combined. Fold in the flour until fully combined, then gently fold in the chocolate chips.
Be sure not to let them ALL melt into the warm batter.
Pour the batter into an 8×8-inch square baking pan lined with foil or parchment paper, and spread out evenly.
Set aside whilst preparing the pumpkin swirl topping.
For the pumpkin swirl, whisk together the cream cheese and pumpkin until smooth and combined. Whisk in the egg, then add the spices and whisk until combined.
Spoon dollops of the mixture on top of the brownie batter, and create swirls through the two mixtures using a knife or toothpick.
Bake for 30 – 35 minutes, or until the centre is no longer jiggly and a toothpick inserted comes out almost clean with a few moist crumbs.
Allow to cool completely in the pan on a wire rack before cutting into squares.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
These Pumpkin Swirl Brownies are:
- incredibly thick and fudgy
- super quick and easy to throw together
- chocolate-y rich and loaded with flavour
- topped with a perfectly spiced pumpkin swirl
- the BEST brownies for autumn/fall season!
How long will these brownies last? These brownies will stay fresh, stored in an airtight container, at room temperature or in the fridge for up to 1 week.
Can I freeze these brownies? Yep! They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see!