These Pumpkin Swirl Brownies are the perfect holiday dessert or after school treat. With their decadent rich chocolate brownie on the bottom and spiced pumpkin cake on the top, the two are swirled together for the ultimate fall dessert.
Combining pumpkin seasonings with chocolate brownies sounds a bit strange, but they are surprisingly good together. You get the deep richness of the chocolate brownie topped with a spiced pumpkin cake layer. Absolutely ideal for the entire fall and winter seasons!
Pumpkin and brownie layers are marbled and ready for the oven
This recipe that screams Autumn is just in time for Halloween, Thanksgiving, and the holidays! You may prefer pies for your Thanksgiving dinner, but if you don’t want to make pies or have guests staying for the weekend, these Pumpkin Swirl Brownies will be the perfect alternative to traditional desserts or a between meal snack.
They are really easy to make … and with very little effort you have a beautiful and delicious dessert that everyone will love!
Fresh from the oven!
Because you can find canned pumpkin puree all year long, there is no limit to these brownies – make them whenever the mood strikes! And be sure to use pure pumpkin puree. They also sell a product called pumpkin pie filling which has all the seasonings already in it. It is too thin and not right for this recipe! Be careful to buy the original pumpkin puree!
If you have people who can’t have the pecans, just leave them out. I love the texture they bring, but want everyone to be safe!
In this case, do Not use dark or Dutch processed cocoa in the brownies. It doesn’t play well with baking soda and your dessert could wind up tasting soapy!
If you are traveling to another home for the holidays and are bringing a dessert or just want to share something fun with everyone there, these brownies are perfect. Easily transportable, after baking and cooling, you can lift them out of the pan, cut into squares, and then place them back in the same pan (still on the parchment). Wrap the pan and you’re all set.
Bring a platter with you for serving once you arrive. Bringing your own serving plate or platter saves the hostess from having to scramble to find something for you to use. Because The Artist and I always spend the holidays at his father’s house, these are definitely going with us as a great dessert option!
I have made many friends over the years thanks to the Secret Recipe Club, people who have become friends, recipe testers for my cookbooks, and given me support when times get rough. I hope to be able to keep up with all of you along our blogging paths – I’m always here if you need some help with gluten-free or just want to say Hi!
Happy Chocolate Monday and I hope you all have the most delicious holiday season. You can enjoy these Pumpkin Swirl Brownies all year long!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Pumpkin Swirl Brownies:
- Gluten-free flour or regular all-purpose flour, gluten-free oat flour, baking soda, baking powder, and salt, melted butter or coconut oil for dairy free, sugar, vanilla, eggs, cocoa powder, chocolate chips, pecans, pumpkin puree, cinnamon, cloves, nutmeg
PRO Tip:
Because you are blending two different mixtures together, it helps if they are similar in texture. If the pumpkin is too heavy, you can mix in a teaspoon of water to lighten it slightly or as needed. I didn’t do this and it was harder to marble the layers, but the final product was outstanding!
How to make Pumpkin Swirl Brownies:
- Line an 8-inch square baking dish with parchment.
- Make the base of the brownie batter and divide between two bowls.
- Add the cocoa, chocolate chips, and pecans to the first bowl, and pumpkin and spices to the second.
- Spread the brownie mixture on the bottom of the prepared pan and top with the pumpkin mixture, being sure each layer is level and even.
- Gently swirl the two together to get a marbled look.
- Bake 40 to 50 minutes, then cool completely in the pan.
PRO Tip:
The key to a successful swirl or marble is not to over-do it. Just a couple of passes in each direction with the knife (like an “S” curve) will keep the two layers mostly separate with good portions of each in every piece.
PRO Tip:
This recipe makes about 16 brownies. If you are serving a larger group, I recommend you make a second batch instead of doubling this recipe. It is safer when baking to stay with the original, tested, recipe!
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Gluten-Free Tips:
* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another kosher brand, or table salt, you will not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Pumpkin Swirl Brownies (GF)
These Pumpkin Swirl Brownies are the best of both worlds - nut-studded brownies on the bottom and spiced pumpkin cake on the top. This is a great option for your Halloween parties - the perfect blending of seasonal flavors that will have you coming back for just one more bite!
Ingredients
Base for both Layers
- 1/2 cup (60g*) gluten-free flour blend * or regular all-purpose flour such as Gold Medal brand
- 1/2 cup (63g) gluten-free oat flour, or 60g* more GF flour, or 60g* regular All-Purpose flour such as Gold Medal brand (the oat flour is delicious)
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt **
- 3/4 cup (12 tbsp; 170g) unsalted butter, melted, or you can use melted coconut oil for dairy-free
- 1 cup (198g) granulated sugar
- 2 tsp pure vanilla extract or vanilla paste
- 2 large eggs
Brownie Layer
- 1/2 cup (42g) unsweetened natural cocoa powder, like Hershey’s (do Not use dark or Dutch cocoa!)
- 1/2 cup (85g) semisweet chocolate chips
- 1/4 cup (29g) pecans, chopped, optional
Pumpkin Layer
- 1/2 cup (113g) pure pumpkin puree (Not pumpkin pie filling!)
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground nutmeg
Instructions
1. Preheat the oven to 350°F (180°C) and butter an 8x8-inch (20cm) square baking pan. Line the pan with parchment paper, leaving two ends draped over the edges creating a sling that will help you lift the brownies out of the pan once baked. Butter the parchment. (Use Earth Balance or other non-dairy butter substitute for dairy-free.)
2. In a medium bowl, sift together the gluten-free flour, oat flour, baking soda, baking powder, and salt. Set aside until needed.
3. In the bowl of your stand mixer or a large bowl if using a hand mixer, combine the butter, sugar, vanilla, and eggs, beating until creamy. Remove the bowl from the mixer and stir in the flour mixture with a spoon or spatula by hand.
4. Divide the batter into two medium bowls. In the first bowl of batter add the cocoa and stir until completely combined. Then add the chocolate chips and pecans, stirring until smooth and evenly distributed - this is your chocolate mixture.
5. In the second bowl add the pumpkin, cinnamon, cloves, and nutmeg. Stir until combined - this is your pumpkin mixture. Optionally, if the pumpkin batter is very heavy, you can mix in 1 tbsp of water to lighten it slightly.
6. Using an offset spatula, spread the chocolate brownie mixture into an even layer on the bottom of the prepared baking pan. Then spread the pumpkin mixture on top of the chocolate mixture, again smoothing with an offset spatula. Using a small knife with a rounded point or the offset spatula, make a simple swirling pattern through both layers, giving your brownies a marbled look.
7. Bake for 20 to 25 minutes, then spin the pan so the back is facing the front of the oven. Bake for an additional 20 to 25 minutes or until the brownies begin to pull away from the edges and a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and place on a wire rack to cool. Run a knife along the sides not covered by the parchment. Cool completely in the pan.
8. Run a knife a second time around the edges not covered by the parchment to release them again, then use the sling to lift the brownies out of the pan, and place on a cutting board. Cool completely before cutting. You should get about 16 brownies.
Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
** My preferred brand of kosher salt is from Diamond Crystal. If you use Morton’s, another kosher brand, or table salt, you will not need as much because they are saltier.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. Use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 288Total Fat: 16gSaturated Fat: 8gUnsaturated Fat: 8gCholesterol: 49mgSodium: 218mgCarbohydrates: 33gFiber: 3gSugar: 20gProtein: 4g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in Nov 2016. The article was updated in 2026.
Loganayaki
Absolutely stunning images. Nice recipe. Thanks for sharing…!
anne
I’ve never had chocolate and pumpkin – but it sounds good. Good pick for this time of year and for the last SRC
Jane Bonacci
I have to admit Anne, I wasn’t completely sure how it would work, but it is really remarkable. The first hit are the typical pumpkin pie spices, which is followed by the rich chocolate. A match made in heaven!!
Heather @ Join Us, Pull up a Chair
Oh wow…these brownies look decadent! Great SRC pick!
Jane Bonacci
They really are Heather, but surprisingly not to sweet or rich so you can easily have a couple, LOL!
Jane Bonacci
They really are Heather, but surprisingly not to sweet or rich so you can easily have a couple, LOL!
Tara
I love the layers on these brownies! Such beautiful colors. Definitely perfect for a holiday dessert. Wonderful last pick.
Jane Bonacci
Thanks Tara – I couldn’t resist it the moment I saw the recipe. It is a great treat perfect for the holidays!
Rafeeda@The Big Sweet Tooth
I have been with SRC just for a few months, but I am already feeling sad why didn’t I join in earlier… anyway, good things always come to an end… What a choice! The texture of the brownies are really amazing…
Jane Bonacci
It’s a shame you weren’t in the group longer, but at least you had a chance to experience it Rafeeda. Thank you for your kind words – these are amazing brownies!
Tina Marie
Jane, Thank you so much for trying my brownies! Your’s look very delicious!! I agree, we should live closer to each other. Oh, and I can’t wait to try a few of your recipes!
Jane Bonacci
This is a real winner recipe Tina Marie! Perfect for the holidays, I can see us having them all winter long. You have so many recipes that I can’t wait to make!! I hope you had fun while in the SRC – let’s keep in touch!!
sarah k @ the pajama chef
oooh, these brownies look PERFECT for thanksgiving. love! so sad that SRC is ending too but it’s been a good run.
Jane Bonacci
I’ll miss working with you – hope we can stay in touch and see each other in other group activities! You’ve been a great leader Sarah, we were so lucky to have you!!
April
🙁 I’m with you and am sad to see the club go. But, Sarah is doing the right thing by bowing out while the #SRC is still popular and loved. We’ve had so many great people working behind the scenes to make it the amazing group that it was, and you did a beautiful job of sharing that in your post. And these brownies! My mouth seriously started watering when I looked at your photos, especially the last one. It looks like I could reach out and grab it. What a great farewell post to the club. <3
Jane Bonacci
I am sad to see it go, but the timing is right and it’s always best to go out on a high. It has been a pleasure and honor to work with you April ~ you are a gem!! And you definitely want to make these brownies – they are amazing!! <3
Adina
Amazing looking brownies, they seem to be so moist. So sorry about the closing of SRC too, I really enjoyed being a part of it.
Jane Bonacci
They are so good Adina, the spices in the pumpkin cake surprisingly complement the chocolate brownies. I hope you give them a try!!