Swirled Chocolate Pumpkin Brownies Recipe Is the Fall Dessert You’ve Been Waiting For by Ann Marie G. Halstead
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Hello, fall! I am obsessed with fall. Everyone who knows me knows this. However, I may be one of the only fall lovers who’s not obsessed with all things pumpkin. I’ll take a chai latte over a pumpkin spice latte any day, thank you very much! That said, I love chocolate and I have found the combination of chocolate and pumpkin to be surprisingly fantastic.
This pumpkin brownies recipe is easy and puts a delicious (and pretty) fall twist on your typical brownie recipe. Here is your shopping list for this chocolate pumpkin brownies recipe: flour (all-purpose or gluten-free), baking powder, salt, butter, granulated sugar, vanilla extract, eggs, cocoa powder, pumpkin puree (check out the health benefits of pumpkin), ground cinnamon, ground cloves, ground nutmeg and optional walnuts. If you like walnuts, include them. If you want or need to go nut free, just skip them.
Serve these moist pumpkin and chocolate brownies for dessert after dinner or as a sweet snack on a crisp fall day. These brownies would be delicious as part of your Thanksgiving dessert table.
Cuisine: American
Prep Time: 15 minutes
Cook Time 45 minutes
Total Time: 1 hour
Servings: 9
Ingredients
- 3/4 cup all-purpose flour (you can use gluten-free flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter, melted
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla (try this homemade vanilla extract recipe)
- 3 eggs
- 1/4 cup cocoa powder
- 1/2 cup semisweet chocolate chips
- 1/2 cup pumpkin puree
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 cup chopped walnuts (optional)
Here’s how to make it:
- In a bowl, stir together the flour, baking powder and salt. In another bowl, stir the melted butter, sugar and vanilla. Mix in eggs one at a time. Gradually stir in the flour mixture. Divide the batter evenly among two separate bowls.
- Stir cocoa powder and chocolate chips into one batter. In the second bowl of batter, stir in the pumpkin puree, cinnamon, cloves, nutmeg and walnuts, if using.
- Spread half of the chocolate batter into the bottom of a greased 8x8-inch baking pan. Spread half of the pumpkin batter on top.
- Add dollops of each of the remaining batters into the pan. Then drag a butter knife gently through the dollops to create a swirled design.
- Bake in a preheated 350-degree F oven for 45 to 50 minutes or until a toothpick inserted into the center of the pan comes out clean. Store the brownies in an airtight container to keep them fresh.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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