You know that dessert that disappears from the table before you even get your second cup of cider? Yep. These Marbled Pumpkin Brownies are it.
Fudgy, rich chocolate brownie meets velvety spiced pumpkin in the most beautiful swirl of fall flavors. They’re cozy, dramatic, and totally party-ready. Perfect for everything from Halloween potlucks to “just because it’s Tuesday and I’m wearing fuzzy socks” kind of days.
Want more fall vibes? Pair these with my Pumpkin Crème Brûlée or the Pumpkin Apple Streusel Bars.
🧁 Ingredients
For the Brownie Batter:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
For the Pumpkin Batter:
- 1/2 cup pumpkin puree
- 1 large egg
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 1/4 cup all-purpose flour
👩🍳 Instructions
1. Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
2. Make the brownie batter: In a large bowl, whisk together melted butter, granulated sugar, eggs, and vanilla until glossy. Stir in cocoa powder, flour, and salt until just combined.
3. Make the pumpkin batter: In a separate bowl, whisk together pumpkin puree, egg, brown sugar, spices, salt, and flour until smooth.
4. Pour about 2/3 of the brownie batter into the prepared pan. Smooth into an even layer.
5. Gently spoon pumpkin batter on top. Add remaining brownie batter in dollops.
6. Use a butter knife to swirl the batters together in a marbled pattern. Don’t overmix!
7. Bake for 30–34 minutes, or until a toothpick inserted comes out with a few moist crumbs.
8. Cool completely before slicing (if you can wait!).
🍽 Serving Tips
- Dust with powdered sugar or serve warm with vanilla ice cream.
- Cut into bite-sized squares for Halloween dessert boards.
- Wrap in wax paper and twine for the cutest edible gift.
🌈 Variations
- Add mini chocolate chips to the brownie layer.
- Swirl in a spoonful of cream cheese for extra tang.
- Use pumpkin pie spice instead of individual spices for ease.
🛠 Troubleshooting
- Swirl not looking swirly? Use less motion and drag gently.
- Batter too thick to swirl? Warm it slightly or ensure ingredients were room temp.
- Edges too dry? Check oven temp and bake on middle rack.
🧊 Storage Info
- Store in an airtight container at room temp for 3 days.
- Refrigerate up to 1 week.
- Freeze slices (wrapped) for up to 2 months. Thaw at room temp.
Marbled Pumpkin Brownies
Ingredients
For the Brownie Batter:
- 1/2 cup 1 stick unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
For the Pumpkin Batter:
- 1/2 cup pumpkin puree
- 1 large egg
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 1/4 cup all-purpose flour
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper.
- Make the brownie batter: In a large bowl, whisk together melted butter, granulated sugar, eggs, and vanilla until glossy. Stir in cocoa powder, flour, and salt until just combined.
- Make the pumpkin batter: In a separate bowl, whisk together pumpkin puree, egg, brown sugar, spices, salt, and flour until smooth.
- Pour about 2/3 of the brownie batter into the prepared pan. Smooth into an even layer.
- Gently spoon pumpkin batter on top. Add remaining brownie batter in dollops.
- Use a butter knife to swirl the batters together in a marbled pattern. Don’t overmix!
- Bake for 30–34 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Cool completely before slicing (if you can wait!).
Notes
- For extra fudgy texture, underbake by 1-2 minutes and let cool fully.
- Want it gluten-free? Sub your favorite 1:1 GF flour blend.
Let me know if you make it—tag me on Pinterest or Instagram, I’d love to see your twist! 🌟
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