Go Back
–+ servings
brownie squares on parchment paper made with a pumpkin base.
Print Recipe
5 from 2 votes

Pumpkin Brownies With a Chocolate Swirl

These pumpkin brownies are rich, fudgy, and perfectly spiced with warm fall flavors. Made lighter with wholesome ingredients, they're a healthier twist on classic brownies you’ll love all season long!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Skill Level: Intermediate
Servings: 16
Author: Rena Awada

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.
    cocoa powder added in the bowl with the egg mixture.
  • 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.
    flour mixture added with the pumpkin mixture to make the pumpkin batter.
  • 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.
    hand holding chopsticks to make swirls on brownies.
  • 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.
    pumpkin brownie square bars

Video

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

Calories: 219kcal | Carbohydrates: 31g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 129mg | Potassium: 188mg | Fiber: 3g | Sugar: 22g | Vitamin A: 2451IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 2mg