Rich Pumpkin Brownies Recipe with Swirls (Print Version)

Pumpkin Brownies Recipe - My easy, fudgy, spiced pumpkin brownies are a fall dream. Discover warm flavors and honest tips for perfect swirls every time.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 12 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Brownie Base

01 - 1/2 cup (113g) unsalted butter, melted
02 - 1 cup (200g) granulated sugar
03 - 2 large eggs, room temperature
04 - 1 teaspoon vanilla extract
05 - 3/4 cup (90g) all-purpose flour
06 - 1/2 cup (45g) unsweetened cocoa powder
07 - 1/4 teaspoon salt

→ Pumpkin Swirl

08 - 1/2 cup (120g) pumpkin puree (100% pumpkin, not pie filling)
09 - 1/4 cup (50g) light brown sugar, packed
10 - 1 teaspoon ground cinnamon
11 - 1/4 teaspoon ground nutmeg
12 - 1/8 teaspoon ground ginger

→ Optional Boosters

13 - 1/2 cup chocolate chips (semi-sweet or white)
14 - 1/4 cup pecan pieces, chopped

# Instructions:

01 - First things first, preheat your oven to 350°F (175°C). Then, line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides. This makes lifting the brownies out so much easier, trust me! Next, melt your unsalted butter. You can do this gently on the stovetop or in the microwave. I usually just zap it in a microwave-safe bowl for about 30-45 seconds. You want it fully melted but not boiling hot. Set it aside to cool a bit; this is where I always get impatient, but cooling it helps prevent scrambling the eggs later, oops.
02 - In a large bowl, whisk together the melted butter and granulated sugar until they're well combined and look a bit lighter. Crack in your eggs, one at a time, whisking after each addition until fully incorporated. Stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Don't overmix, hon, or your brownies will be tough! This is where I always want to keep mixing, but I remind myself to stop. The batter should be thick and glossy.
03 - In a medium bowl, whisk together the pumpkin puree, light brown sugar, ground cinnamon, ground nutmeg, and ground ginger until smooth. This is where the magic happens and your kitchen starts to smell like autumn! Taste it, honestly, and adjust the spices if you want more of a kick. I sometimes add a tiny extra pinch of cinnamon here; it's a personal preference. This swirl is what makes this pumpkin brownies recipe truly special.
04 - Pour about two-thirds of the brownie batter into your prepared pan and spread it evenly. Don't worry about it being absolutely perfect; we're going for rustic charm here! Dollop spoonfuls of the pumpkin mixture over the brownie batter. Then, take the remaining brownie batter and dollop it in between the pumpkin dollops. It'll look a bit messy, but that’s okay! This step feels like painting, and sometimes my 'art' is a little abstract.
05 - Now for the fun part! Take a butter knife or a skewer and gently swirl the pumpkin and brownie batters together. Don't overmix, you want distinct swirls, not a fully blended batter. Just a few graceful passes will do it. If you add chocolate chips or pecans, sprinkle them over the top now. I usually just sprinkle them haphazardly, some fall off, some stay, it's all part of the kitchen chaos, right? This is a key step for our beautiful pumpkin brownies recipe.
06 - Pop the pan into your preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the brownie portion (not the pumpkin swirl) comes out with moist crumbs, but not wet batter. The edges should look set. Don't overbake, or they'll lose their fudginess! Once baked, let the brownies cool completely in the pan on a wire rack. I know, waiting is the hardest part! But it’s crucial for them to set up properly. The smell, though, oh, it’s heavenly.

# Notes:

01 - Always use room temperature eggs and butter; it makes for a smoother, more emulsified batter, a tip I learned the hard way.
02 - Don't overmix the brownie batter—just mix until no streaks of flour remain, or you'll end up with tough brownies.
03 - Let the brownies cool completely before cutting; otherwise, they’ll crumble and won’t hold their shape, a mistake I make every single time because I'm impatient!
04 - For an extra decadent touch, serve these warm with a scoop of vanilla bean ice cream; the contrast is just divine.

# Equipment Needed:

01 - 9x13 inch baking pan
02 - parchment paper
03 - mixing bowls
04 - whisk
05 - rubber spatula
06 - butter knife/skewer

# Nutrition (Per Serving):

Calories: 350 kcal
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 4g

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