Pumpkin Swirl Brownies

I tried making pumpkin swirl brownies a few years ago, and just wasn’t happy with the results, even after tweaking a recipe several times. They still sounded like a great idea though, so I decided to give them another try with my own version. These Pumpkin Swirl Brownies make a great dessert or snack for fall and winter!

These brownies have a thick chocolate batter and a light creamy pumpkin swirl filling. I also added some mini semi-sweet chocolate chips to the chocolate batter for good measure. Yum! The brownies have a rich chocolate taste with a touch of pumpkin-spice flavor from the swirl filling. If you love the combination of pumpkin and chocolate, these brownies are for you! 🙂

Pumpkin Swirl Brownies

  • Servings: 9–12
  • Difficulty: easy
  • Print

PUMPKIN SWIRL BROWNIES by NancyC                    

Makes an 8 x 8″ or 9 x 9″ pan

Chocolate Batter:

  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 3/4 cup unsweetened cocoa powder
  • 1 1/4 cups sugar
  • 1/4 teaspoon salt
  • 1 cup unbleached flour
  • 1/2 cup mini semi-sweet chocolate chips

Pumpkin Swirl Filling:

  • 3 ounces cream cheese, softened
  • 1/2 cup canned pumpkin puree (not pumpkin pie mix)
  • 1 teaspoon pumpkin pie spice (or substitute 1/2 tsp. cinnamon, 1/8 tsp. cloves, 1/4 tsp. ginger, and 1/8 tsp. nutmeg)
  • 1/4 cup sugar
  • 1 large egg

Preheat oven to 350˚F. Grease or spray an 8 x 8″ or 9 x 9″ baking pan, or line with parchment paper.

For the Chocolate Batter: In medium bowl, beat eggs with vanilla; then add the melted butter, blending well. To this mixture, stir in the cocoa powder, sugar, and salt, blending everything well. Stir in the flour, half the amount at a time, and blend well (your batter may be a little lumpy–that’s okay!). Fold in the semi-sweet chocolate chips, stirring until they are incorporated evenly into the batter. Spoon and spread 2/3 of the batter into your prepared baking pan.

For the Pumpkin Swirl Filling: In medium bowl, blend softened cream cheese, pumpkin puree,  pumpkin pie spice, sugar, and egg, mixing until smooth. Pour this pumpkin mixture evenly over the chocolate brownie batter in the pan. Then spoon remaining chocolate brownie batter in tablespoon-size dollops evenly over the pumpkin filling. Using a knife, cut through the batter slowly and swirl with the pumpkin filling for a marbled effect.

Bake at 350˚F for 38 to 42 minutes (my baking time was 42 minutes in an 8 x 8″ pan; if you make these in a 9 x 9″ pan, your time should be a little less, about 33 to 37 minutes, and your bars will be a little thinner than my bars pictured here). Cool completely, then cut into squares. Serve, or store covered in the refrigerator until ready to serve.

Recipe from NancyC | nancy-c.com

Keep these brownies in mind for Thanksgiving or Thanksgiving weekend! Or anytime you’re craving something yummy in fall and winter! Do you have any favorite pumpkin-chocolate recipes of your own?

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