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Chocolate Pumpkin Swirl Brownies

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  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 90
  • Yield: 16 1x


Pumpkin and chocolate come together to make the perfect decadent pair in these rich super moist and dense Chocolate Pumpkin Swirl Brownies. You’ll have a tough time deciding which flavor you like the most.


Units Scale

For the Brownie Batter

  • 2/3 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 sticks butter, unsalted
  • 1 bag bittersweet chocolate chips, 10 ounces (I used Ghirardelli, 60% cacao)
  • 3 eggs, room temperature
  • 1 1/4 cups sugar
  • 2 tablespoons cold brewed coffee
  • 2 teaspoons pure vanilla extract
  • Cocoa for dusting pan

For the Pumpkin Batter

  • 3 large eggs, room temperature
  • 1 can pumpkin puree, 15 ounces (Note: Do not use pumpkin pie filling)
  • 1/3 cup firmly packed light brown sugar
  • 1/2 cup heavy whipping cream
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon kosher salt


  1. Preheat oven to 350 degrees.
  2. Butter the bottom and insides of a 9 x 13 inch baking pan. Line the pan with parchment paper and allow paper to hang at least one inch over edge of pan. Butter the parchment paper and dust the paper and insides of pan with cocoa. Set aside.

For the Brownie Batter

  1. Sift or whisk together the dry ingredients in a medium bowl and set aside.
  2. Cut butter into small pieces and place in a medium microwavable bowl. Microwave for 40 seconds. Add chocolate and mix to coat chocolate with butter. Microwave for 30 seconds and stir. Microwave for 30 more seconds and whisk until chocolate is melted and smooth and chocolate and butter are combined well. Set aside.
  3. In a large mixing bowl, using an electric mixer, mix the eggs sugar, coffee and vanilla together on medium speed. Add the chocolate mixture and mix on medium speed to combine. Add the dry ingredients and mix on low speed just to incorporate. Do not over mix. Set aside.

For the Pumpkin Batter

  1. In a medium bowl, combine the eggs, pumpkin, sugar, whipping cream and pumpkin pie spice. Mix together with a wooden spoon or whisk.

Combine Chocolate and Pumpkin

  1. Spread the chocolate batter evenly in the prepared baking pan, reserving one cup of the batter. Spread the pumpkin batter evenly over the chocolate batter.
  2. The remaining chocolate batter will have thickened some.  Warm the batter in a microwave for 10 seconds to thin it and to make it more spreadable.  Place dollops of the remaining chocolate batter over the top. Use a knife to cut through batter and make gentle back and forth swirls through the batter. Turn pan one turn and repeat. Gently shake pan to even out the batter. Note: If the one cup of chocolate becomes too thick, add 1 teaspoon of butter, microwave for ten seconds and mix.
  3. Bake for approximately 55-60 minutes or until a toothpick inserted into the center comes out with moist crumbs. Note: If toothpick comes out clean, you have over baked them.
  4. Transfer brownies to a wire rack. Allow to cool completely before cutting. Grab sides of parchment paper and lift straight up to lift brownies from pan. Using a pizza cutter or bench scraper, cut brownies into 16 large bars or 20 smaller bars.


  • Do not use a 9 x 9 pan to achieve thicker brownies. These brownies are very thick when baked in a 9 x 13 inch pan.
  • Store brownies in an airtight container.
  • Brownies will stay fresh for four days.
  • Brownies make 16 large or 20 smaller brownies.