Pumpkin Spice-Chocolate Swirl Brownies

24 brownies
1 hr 15 min

Celebrate fall and pumpkin spice season with a moist and fudgy, splurge-worthy brownie.

Are you ready for all things pumpkin with the arrival of fall?Confession: I’ll pass on the pumpkin pie at Thanksgiving. I’d rather have my pumpkin delivered to me in a cake, like  Pumpkin-Chocolate Harvest Cake with Bourbon-Pecan Glaze or  Cranberry-Apple-Pumpkin Bundt Cake, both with a medley of other flavors to pair with the pumpkin.

If I’m going to splurge as a rule, it’s going to be with chocolate. . . or French Fries. :) So I was happy to find a recipe that marries pumpkin with chocolate, resulting in a rich, fudgy, splurge-worthy brownie!

For easy cutting of brownies, line baking pan with parchment paper with ends extending over the edges. Let fresh baked brownies chill in refrigerator overnight. When ready to cut, lift brownies from pan using parchment paper handles. Gently remove parchment paper, and cut brownies into 24 squares. Serve at room temperature. Enjoy!

Pumpkin Spice-Chocolate Swirl Brownies
Recipe details
  • 24  brownies
  • Prep time: 30 Minutes Cook time: 45 Minutes Total time: 1 hr 15 min
Show Nutrition Info
Hide Nutrition Info
Brownie Batter Ingredients
  • 1 1/4 cups semisweet chocolate morsels
  • 1 cup unsalted butter, cut into pieces
  • 3 (1-oz.) unsweetened chocolate baking squares, chopped
  • 3 large eggs
  • 1 cup plus 2 Tbsp. granulated sugar
  • 2 tablespoons cold brewed coffee (or substitute instant espresso powder)
  • 1 tablespoon vanilla extract
  • 2/3 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt, divided
Pumpkin Spice Ingredients
  • 1 (15-oz.) can pumpkin (not pumpkin pie filling)
  • 3 large eggs
  • 1/2 cup heavy cream (substitute evaporated milk if preferred)
  • 1/3 cup firmly packed light brown sugar
  • 1 1/2 teaspoons pumpkin pie spice

Preheat oven to 350°.
Pour water to a depth of 1 inch in the bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer. Place first 3 ingredients in top of double boiler over simmering water. Cook, stirring occasionally, 5 to 6 minutes or until melted. Remove from heat; cool 10 minutes.
Whisk together 3 eggs, granulated sugar, and next 2 ingredients in a large bowl. Gradually whisk warm chocolate mixture into egg mixture; cool 10 minutes.
Grease a 13- x 9-inch baking pan. Line bottom and sides of pan with parchment paper, allowing 2 to 3 inches to extend over sides. Grease and flour parchment paper.
Sift flour, baking powder, and 1/2 tsp. salt in a bowl. Whisk into chocolate mixture. Pour batter into prepared pan, reserving 2/3 cup.
Whisk together pumpkin, next 4 ingredients, and remaining 1/2 tsp. salt; pour over brownie batter in pan. Top with reserved brownie batter, and swirl batters together with a knife.
Bake at 350° for 45 - 50 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Cool pan completely on wire rack.
For easy cutting and the perfect slice, place brownies in refrigerator, uncovered, overnight to chill and cut when cold. When ready to cut, lift brownies from pan using parchment paper handles. Gently remove parchment paper, and cut brownies into 24 squares. Serve at room temperature.
  • This is a fudgy brownie recipe. Fudgy brownies differ from cake-like brownies in that they do not have a specific doneness test. Bake the brownies within the time range stated in the recipe. Baking at the minimum time will produce a very moist brownie. Baking at the maximum time will produce a moist brownie, but one that is not as “wet” as the one baked at the minimum time. Bake until the pumpkin filling is "set" and if necessary, shield the brownies with foil during last bit of baking time.
Mary @ Home is Where the Boat Is
Want more details about this and other recipes? Check out more here!
  • Anne Anne on Nov 13, 2023

    can unsweetened cocoa powder be used in place of unsweetened baking squares?