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Best Pumpkin Swirl Fudgy Brownies (Easy Recipe)

Pumpkin brownies are the perfect combination of classic chocolate brownies and the flavors of fall. Combining rich cocoa with creamy pumpkin purée and warm spices, these brownies have a moist, fudgy texture with a distinctive pumpkin swirl. They’re the perfect treat to celebrate the autumn season and satisfy both chocolate and pumpkin cravings.

pumpkin swirl brownies drizzled with ganache.

Pumpkin brownies combine the deep flavor of cocoa with the subtle notes of pumpkin and spices. The result is a rich, fudgy brownie with a distinct pumpkin twist. Easy to prepare and perfect for the fall season, this recipe provides a unique take on traditional brownies.

Pumpkin desserts are a necessity during the fall, especially with special holidays like Halloween and Thanksgiving approaching. If you’re a fan of pumpkin recipes, you might also be interested in this Pumpkin Pie recipe and Pumpkin Snickerdoodle recipe.

Why You’ll Love This Recipe

  • Unique Flavor: Combining the rich cocoa with cozy pumpkin spice, these brownies provide the ultimate fall experience.
  • Effortless Preparation: With clear steps and no need for prolonged waiting or intricate techniques, this recipe ensures a smooth baking journey.
  • Versatile: Ideal for various occasions, from family dinners to festive gatherings, these brownies will always be a hit.
  • Seasonal Favorite: Embrace the essence of fall with every bite, making it a must-have dessert for the season.
  • Moist & Fudgy: These pumpkin brownies are moist with a decadently fudgy consistency.

Ingredient Notes

Pumpkin Swirl Brownie Ingredients.
  • Butter: Provides richness to the brownies.
  • Granulated Sugar & Brown Sugar: Both sugars combine to give a perfect sweetness and moistness.
  • Eggs: Offers structure and sets the brownie base.
  • Vanilla Extract: Complements the chocolate flavor.
  • Cocoa Powder: Use Dutch-processed cocoa powder.
  • All-Purpose Flour: Helps in binding and giving structure.
  • Baking Powder & Salt: Provides rise and flavor.
  • Pumpkin Swirl Ingredients: Sweetened condensed milk makes the pumpkin layer creamy. Make sure that you use pure pumpkin puree and NOT pumpkin pie filling. You can substitute the spices with pumpkin pie spice. See recipe notes for the measurements.
  • Ganache: Dark chocolate and heavy cream create a rich topping.

Step by Step Instructions

Be sure to check out the full recipe and ingredient list below

  • Preparation: Preheat oven to 350°F. Using cooking spray, grease and line a baking dish with parchment paper.
  • Combine Sugars & Butter: In a medium bowl, melt the butter with both granulated sugar and brown sugar.
  • Wet Ingredients: Beat eggs and vanilla extract in a large bowl. Add the butter-sugar mixture.
  • Dry Ingredients: Sift in cocoa powder, flour, baking powder, and salt. Mix until just combined.
  • Pumpkin Swirl: Blend the pumpkin ingredients in a blender.
  • Layering: Pour half the brownie batter, add the pumpkin mixture, and then the rest of the brownie batter, creating an even layer. Use a kitchen knife for a creamy pumpkin swirl.
  • Baking: Place in the oven and bake until a wooden skewer comes out clean from the top of the brownies.
  • Ganache: Drizzle the chocolate mixture over the cooled brownies.

Hint: For a richer and deeper chocolate flavor in your brownies, consider using dark cocoa powder instead of regular cocoa powder. This small change can elevate the overall taste and give your brownies an intense chocolatey punch. You can find quality dark cocoa powder here.


  • Vegan/Dairy-Free: Replace butter with vegan butter. Use a dairy-free alternative for the sweetened condensed milk, such as coconut milk-based condensed milk.
  • Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend. Ensure your baking powder and other ingredients are gluten-free as some may contain additives.


  • For a spicier kick, use chai spice mix.
  • Stir in semi-sweet chocolate chips for an added decadance.
  • Nuts: Add a crunch to your brownies by folding in 1/2 to 3/4 cup of your favorite nuts like walnuts or pecans to the brownie batter before baking. 


  • Blender: Essential for achieving a smooth pumpkin batter for the swirl. Any standard or high-speed blender will do. If you don’t have one, you can also use a food processor.
  • Baking Dish: A 9×9 baking dish is ideal, but any similar-sized baking dish will suffice. If using a different size, adjust the cooking time accordingly.

Find my favorite baking pan here and my go-to blender here.

How to Store & Freeze

  • Refrigerator: Store in an airtight container in the fridge for up to 3 days.
  • Freeze: Place in a freezer bag, squeezing out excess air. The brownies will keep in the freezer for 3 months. Defrost in the refrigerator or on the counter before eating.

expert Tips

  • Ensure all ingredients are at room temperature for even mixing.
  • Don’t over-mix the batter to retain that fudgy texture.
  • For the best pumpkin flavor, I recommend using Libby’s pumpkin puree.
  • Let the brownies cool completely before slicing to achieve clean cuts.
Pumpkin brownies with chocolate ganache.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin puree?

It’s not recommended to substitute pumpkin pie filling for pumpkin puree in this recipe. Pumpkin pie filling contains added sweeteners and specific spice blends which can greatly alter the desired flavor profile and sweetness of the brownies.

Why are my brownies too gooey?

If your brownies are excessively gooey, it likely indicates they are undercooked. Baking times can vary based on oven calibration. Always ensure you test the center with a skewer or toothpick; it should come out with a few moist crumbs for the ideal fudgy texture.

Can I use vegetable oil instead of butter?

Yes, you can use vegetable oil as a substitute for butter. However, be aware that butter contributes a rich flavor to brownies. Replacing it with oil can lead to a milder taste and a slightly different texture.

Is parchment paper necessary?

While the brownies can be baked without parchment paper, using it greatly aids in the removal process from the baking dish. Additionally, it facilitates cleaner cuts when portioning, ensuring your brownies not only taste great but also look impeccable.

pumpkin swirl brownies

If you make this recipe, take a photo and tag #bakedambrosia on Instagram and Facebook so that I can see your creations and feature them on Instagram! To stay up to date with the latest recipes, follow Baked Ambrosia on PinterestFacebookInstagram, and Youtube. ♡

pumpkin swirl brownies

Pumpkin Brownies

Angelina Papanikolaou
The BEST Pumpkin Brownie recipe! Pumpkin pie and brownies meet in this delicious and easy fall dessert. The brownies are fudgy, rich, and swirled with a pumpkin pie filling. 
5 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 16 servings
Calories 375 kcal



  • 1 cup butter
  • 1 2/3 cups granulated sugar
  • 1/3 cup brown sugar
  • 4 eggs room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup cocoa powder
  • 2/3 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

Pumpkin Swirl

  • 14 oz sweetened condensed milk
  • 15 oz pumpkin puree
  • 2 eggs room temperature
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt


  • 2 oz dark chocolate, chopped
  • 1/4 cup heavy cream


  • Preheat oven to 350°F. Grease and line a 9 x 9-inch baking pan with parchment paper. Set aside.
  • Heat butter, granulated sugar, and brown sugar in a saucepan over low heat or in a microwave safe bowl until butter is completely melted.
  • In a large mixing bowl, beat eggs with vanilla extract. Add butter/sugar mixture and whisk until combined.
  • Add cocoa powder, flour, baking powder, and salt. Mix until just combined. Set aside.

Pumpkin swirl

  • In a blender or food processor, add the sweetened condensed milk, pumpkin puree, eggs, spices, and salt. Blend until smooth.
  • Evenly spread half of the brownie batter into prepared baking pan. Pour pumpkin mixture and use a butter knife to swirl. Don’t over mix! Add the remaining brownie batter in 5 large dollops and lightly swirl.
  • Bake for 55 minute to 1 hour and 10 minutes, depending on your oven. Brownies are done when the middle is set and a wooden skewer inserted into the center comes out clean.
  • Allow to cool and set in the pan for at least 2 hours.
  • Once set, use parchment paper to lift brownies brownies out of pan. Drizzle with chocolate, cut into squares, and enjoy!


  • Place the chopped chocolate in a heat-proof bowl. Heat cream in a small pot over medium heat the pour over chopped chocolate. Let stand for a couple of minutes, then mix until all of the chocolate is melted and mixture is smooth.


Pumpkin pie spice: Use 1 tsp of pumpkin pie spice
Storage: Room Temperature: Store in an airtight container for up to 3 days. Freeze: Place in a freezer bag, squeezing out excess air. Defrost before eating.


Serving: 1brownieCalories: 375kcalCarbohydrates: 49gProtein: 6gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 105mgSodium: 267mgPotassium: 277mgFiber: 3gSugar: 41gVitamin A: 4703IUVitamin C: 2mgCalcium: 110mgIron: 2mg
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

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  1. 5 stars
    Just pulled these brownies out of the oven and all I can say is YUM!! What a great recipe! Thank you, Angelina!

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