Description

Fudgy, chocolatey brownies swirled with spiced pumpkin—rich, moist, and perfectly autumnal. These treats combine the best of two desserts in every bite.

Ingredients

1 cup all-purpose flour

½ cup unsweetened cocoa powder

1 tsp baking powder

½ tsp salt

½ tsp ground cinnamon

¼ tsp ground ginger (optional)

½ cup unsalted butter, melted

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup pumpkin purée

Optional: ½ cup chocolate chips or chopped nuts

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Instructions

Preheat oven to 350 °F. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a bowl, whisk together flour, cocoa powder, baking powder, salt, cinnamon, and ginger.
In another bowl, stir together melted butter and sugar until smooth. Add eggs and vanilla, then beat until well blended.
Gradually mix dry ingredients into the wet mixture until just combined. Fold in chocolate chips or nuts if using.
Spread brownie batter evenly in the prepared pan. Dollop pumpkin purée on top and swirl gently with a knife.
Bake for 25–30 minutes, or until a toothpick inserted into the chocolate portion comes out mostly clean.
Let cool completely in the pan (about 30 minutes). Lift out using parchment overhang and cut into squares.

Notes

Swirl in sweetened cream cheese or maple syrup instead of pumpkin for a variation.

Add pumpkin pie spice for extra warmth in the swirl.

Top with cream cheese frosting or ganache for a richer dessert.

Use flax eggs and dairy-free butter for a vegan version.

Sprinkle flaky sea salt or pretzels on top for contrast.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 200
Sugar: 16g
Sodium: 140mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg