Go Back
Two pumpkin brownies showing dark cocoa crumb and orange pumpkin swirls
admin

Pumpkin Brownies Recipe

Cocoa brownies with a cinnamon pumpkin swirl, baked in an 8-inch pan and cooled before cutting.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling and chilling time 2 hours
Total Time 3 hours 5 minutes
Servings: 16 small brownies
Calories: 142.6
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1/2 cup unsalted butter 113 g; melted and cooled until warm
  • 1 cup granulated sugar 200 g, divided: reserve 2 tablespoons (25 g) for the swirl
  • 3 large eggs 150 g without shells, divided
  • 1 teaspoon vanilla extract 4.2 g
  • 1/2 cup unsweetened natural cocoa powder 43 g
  • 3/4 cup all-purpose flour 90 g; spooned and leveled
  • 1/4 teaspoon fine salt 1.5 g
  • 1/2 cup plain canned pumpkin puree 122.5 g; not pumpkin pie filling
  • 1/2 teaspoon ground cinnamon 1.3 g

Equipment

  • 1 8-inch square metal baking pan at least 2 inches deep
  • 1 Parchment paper sling for lifting
  • 1 Large mixing bowl
  • 1 Small mixing bowl
  • 1 Fine-mesh sieve for cocoa and flour
  • 1 Thin-probe food thermometer check pumpkin swirl
  • 1 Wire rack

Method
 

  1. Heat the oven to 350°F. Line an 8-inch square metal pan with parchment, leaving overhang on two sides. Reserve 2 tablespoons of the measured sugar for the swirl.
  2. Whisk the melted, warm butter with the remaining sugar. Whisk in 2 eggs and the vanilla until smooth. Sift in the cocoa, flour, and salt; fold just until no dry patches remain. Spread the thick batter evenly in the lined pan. Do not sample the batter.
  3. In a small bowl, whisk the pumpkin with the remaining egg, reserved sugar, and cinnamon. Spoon it in evenly spaced dollops over the brownie base. Draw a butter knife through the dollops and partway into the chocolate batter in a few broad strokes, leaving distinct orange and brown areas.
  4. Bake for 35–45 minutes, until the edges are set, the pumpkin swirl no longer looks wet or loose, and a toothpick in the chocolate center has moist crumbs but no liquid batter. Check that the central pumpkin swirl reaches at least 160°F with a thin-probe thermometer. Continue baking if the visual or temperature checks are not met.
  5. Cool in the pan on a rack for about 1 hour, then refrigerate for at least 1 hour more to firm. Refrigerate within 2 hours of baking, or within 1 hour if the room is above 90°F. Lift out with the parchment and cut into 16 squares. Keep covered in the refrigerator for up to 4 days.

Video

Notes

Contains wheat, eggs, and milk. Nutrition is an estimate per one-sixteenth of the pan, without optional toppings. Use the stated pan size; a different pan changes thickness and baking time.
Video credit: Laura Fuentes of MOMables, Rich Pumpkin Swirl Brownies, demonstrates the same chocolate-and-pumpkin marbling technique. Her version uses melted bittersweet chocolate, baking powder, and oil in the pumpkin mixture. This recipe uses a cocoa brownie base and a separate pumpkin-and-egg swirl without those ingredients; follow the quantities and baking checks here.