These rich, fudgy pumpkin brownies are swirled with spiced pumpkin batter for the ultimate fall dessert. Easy, festive, and crowd-pleasing.

Scale

Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a saucepan, melt butter and stir in granulated sugar. Remove from heat and whisk in cocoa powder and eggs until glossy.
Stir in 1/2 cup flour and salt. Fold in chocolate chips. Set aside.
In a separate bowl, mix pumpkin puree, brown sugar, egg, pumpkin spice, and 2 tablespoons flour until smooth.
Spread half of the chocolate batter into the prepared pan. Layer the pumpkin batter on top, then dollop the remaining chocolate batter over it.
Use a knife to gently swirl the batters together for a marbled effect.
Bake for 35–40 minutes, or until the edges are set and the center is slightly gooey.
Let cool completely before slicing into squares.

For clean cuts, chill brownies before slicing. Add nuts or white chocolate chips for variation. These brownies freeze well for up to 2 months.

Keywords: pumpkin brownies, fall dessert, fudgy brownies, pumpkin spice, chocolate swirl