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These pumpkin brownies combine rich chocolate batter with a spiced pumpkin batter for a swirl in every square. They’re fudgy, full of chocolate flavor, and topped with mini chocolate chips. Let them cool completely before slicing so the layers can set.
Pumpkin Brownies made healthier
I love making brownies for my kids, and this is a fun pumpkin-season batch. The chocolate gives you the brownie flavor you want, while cinnamon and ginger warm up the pumpkin layer. I usually skip the optional candied ginger because my kids pick it off, but add it if you enjoy a stronger ginger flavor.
It’s no secret that I love brownies, and I love to get creative with how I make them. One of my favorite brownie recipes I’ve made that has gone viral many times on social media is my sweet potato brownies made without any flour. If you haven’t made them yet, you must. You will probably also like my Greek Yogurt Brownies or my protein brownies.
If you have been adding cottage cheese to desserts for its high protein content, then definitely check out my cottage cheese brownies.
Recipe Overview
Tips for fudgy brownies
- Swirl lightly. A few passes with a knife are enough. If you stir too much, the two batters will blend together.
- Watch the center. Follow the doneness cue in the recipe card instead of relying on the timer alone. Ovens can vary.
- Let them cool fully. The brownies will be easier to cut once the layers have set.
- Use parchment paper. Leave some hanging over the sides of the pan so you can lift out the brownies before slicing.
Ingredients and notes
You’ll make two batters for these brownies: a chocolate brownie batter and a spiced pumpkin batter. You can find the exact amounts in the recipe card below.
- Pumpkin purée: Use plain pumpkin purée, not pumpkin pie filling. Pie filling already contains sugar and spices.
- Cocoa powder: Use unsweetened cocoa powder for the chocolate batter.
- Coconut oil: Melt it before mixing it into the batter.
- Almond butter: This goes into the pumpkin batter. Stir it well if the oil has separated in the jar.
- Gluten-free flour: I used a gluten-free flour blend for the pumpkin layer.
- Cinnamon and ginger: These give the pumpkin layer its warm fall flavor.
- Mini chocolate chips: Sprinkle them over the top before baking.
- Candied ginger: Optional. Leave it off if you prefer a milder ginger flavor.
How to Make Pumpkin Brownies
1. Make the chocolate batter. Whisk the eggs, sugar, vanilla, and melted coconut oil until pale and creamy. Add the cocoa powder and baking soda, then stir until combined.
2. Make the pumpkin batter. Mix the maple syrup, eggs, pumpkin purée, and almond butter until smooth. In a separate bowl, combine the flour, salt, baking soda, cinnamon, and ginger. Add the dry ingredients to the pumpkin mixture and stir just until combined.
3. Layer and swirl. Spread about two-thirds of the chocolate batter in your prepared 8-inch pan. Add the pumpkin batter, then spoon the remaining chocolate batter on top. Drag a knife or chopstick through the batters a few times to make a swirl.
4. Bake and cool. Sprinkle with mini chocolate chips and candied ginger, if using. Bake according to the recipe card, then let the brownies cool completely in the pan before slicing.
Frequently Asked Questions
Yes, you sure can! They actually taste even better the next day as the flavors meld together and everything settles. Yummy.
Of course. You can make double the amount and freeze some for later. Just slice the brownies when they are fully cooled down and wrap them individually, then freeze for up to 2 months. When ready to serve again, thaw them in the fridge overnight before serving.
Yes, if you’re not gluten-free, all-purpose flour, wheat flour, or oat flour works perfectly here.
Almond flour isn’t the same as regular flour, so you will not be able to swap it for a 1:1 ratio. Almond flour is very moist and dense, and you will need double the amount of flour and eggs. If the consistency is too loose, you can always add another 1/4 cup of almond flour.
Store the leftover brownies in an airtight container at room temperature for up to 24 hours or refrigerate for up to one week.
No. Use plain pumpkin purée. Pumpkin pie filling contains added sugar and spices, which would change the recipe.
You may also like
- Pumpkin Banana Bread
- Protein Peanut Butter Cup
- Cottage Cheese Cookie Dough
- Tiramisu Chia Pudding
- Apple Cinnamon Oatmeal
- Carrot Cake Overnight Oats
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Pumpkin Brownies With a Chocolate Swirl
Video
Ingredients
Brownie Batter:
- 2 large eggs, room temperature
- 1 cup granulated sugar, or coconut sugar
- 1 tablespoon vanilla extract
- 1/2 cup melted coconut oil
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
Pumpkin Batter:
- 1/2 cup maple syrup
- 2 large eggs, room temperature
- 1 cup pumpkin puree
- 2 tablespoons almond butter
- ⅔ cup gluten-free flour
- 1/4 teaspoon fine kosher salt
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon powder
- 1 teaspoon ginger powder
Topping:
- 1/4 cup candied ginger, chopped, optional
- 1/4 cup mini dark chocolate chips
Instructions
- Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- To make the brownie batter: Whisk the 2 large eggs, 1 cup granulated sugar, 1 tablespoon vanilla extract, and 1/2 cup melted coconut oil with an electric mixer on high until pale and creamy.
- Add the 1 cup unsweetened cocoa powder and 1/2 teaspoon baking soda, and use a hand whisk or a spatula to incorporate them.
- To make the pumpkin batter: Using the electric whisk, mix the 1/2 cup maple syrup, 2 large eggs, 1 cup pumpkin puree, and 2 tablespoons almond butter until smooth.
- In a separate bowl, mix the ⅔ cup gluten-free flour, 1/4 teaspoon fine kosher salt, 1/2 teaspoon baking soda, 1 teaspoon cinnamon powder, and 1 teaspoon ginger powder. Sift the flour over the pumpkin mixture and incorporate by hand with a spatula or a hand whisk.
- To assemble and bake the pumpkin brownies: Spread 2/3 of the brownie batter onto your prepared pan. Layer the pumpkin batter over the brownie batter. Add the remaining chocolate batter over the pumpkin batter.
- Use a chopstick and run it through the batter to create swirls. Sprinkle it with 1/4 cup candied ginger (if using) and 1/4 cup mini dark chocolate chips.
- Bake for 30-35 minutes, or until mostly set in the center and a toothpick comes out with moist crumbs. Once the time is up, turn off the oven and open the door halfway.
- Allow the brownies to cool with the door open for 10-15 minutes. Completely cool the brownies in the pan before slicing.
Notes
- Use plain pumpkin purée. Pumpkin pie filling has added sugar and spices and will change the flavor.
- Swirl lightly. Run a knife through the batters a few times so the chocolate and pumpkin layers stay distinct.
- Don’t overbake. Take the brownies out when the center is mostly set. They will continue to firm up as they cool.
- Cool before slicing. Let the brownies cool completely in the pan for cleaner squares.
- Candied ginger is optional. Leave it off for a milder ginger flavor.
- Store leftovers in an airtight container for up to 24 hours at room temperature or up to one week in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So fudgy and tasty. Thanks
Thank you
If you double pumpkin brownie recipe would it fit in a 9 x 13?
Should be, but will be more on the thick side yes.
What a good idea! everyone loved it 😋