Fudgy Pumpkin Swirl Brownies with Flaky Sea Salt
There are certain flavors I look forward to all year long, and pumpkin is at the very top of that list. I love pumpkin season so much that I actually prefer to save many of my favorite pumpkin recipes for fall. There’s just something about waiting for that first taste of pumpkin each year that makes it feel a little more satisfying!
And these pumpkin swirl brownies might just be one of my favorite pumpkin discoveries yet.
Reader Summary
What You’ll Learn in This Post:
- How to make ultra-fudgy homemade brownies with a shiny, crackly top
- How to create a simple brown sugar pumpkin swirl without using cream cheese
- The best way to swirl the pumpkin mixture into the brownie batter for a beautiful finish
- How to tell when your brownies are perfectly fudgy and done baking
- Why letting the brownies cool completely is important for the best texture
- How flaky sea salt balances the sweetness and enhances the rich chocolate flavor
- Easy substitutions and variations for customizing the brownies
- How to properly store and freeze your pumpkin swirl brownies
- Tips for getting the best flavor and texture every time
These Pumpkin Swirl brownies will quickly become one of your favorite treats for this fall season. Enjoy a brownie with a tall glass of milk, classic cold brew coffee, or even a chai latte with pumpkin cold foam topped with a little homemade pumpkin pie spice!
How These Pumpkin Swirl Brownies Came To Be
I had some pumpkin puree left in the refrigerator that I needed to use, and I started thinking about how good a rich, fudgy brownie would be with a pumpkin topping. I’ve seen plenty of pumpkin brownies with cream cheese swirls, but I didn’t have any cream cheese on hand. Instead, I came across the idea of combining pumpkin puree with sugar, egg, and pumpkin pie spice (almost like a pumpkin meringue) to create a simple swirl.
So I decided to give it a try.
I made a batch of my favorite fudgy brownies, made a few little adjustments along the way, and added the pumpkin mixture right over the top. Then came the part that I wasn’t completely sure about: flaky sea salt.
But something told me the salt would be exactly what these brownies needed!!
And OH MY…It was.
The brownies are deeply chocolatey and incredibly fudgy, the pumpkin swirl tastes like a little bite of pumpkin pie, and the flaky sea salt brings everything together. It’s that wonderful sweet-and-salty combination that makes you go back for just one more piece.
And after tasting them, I knew I had to share them.
Why You’ll Love This Recipe
- They’re incredibly fudgy. These brownies have that rich, soft center that makes a brownie feel truly indulgent.
- The pumpkin swirl doesn’t overpower the chocolate. Instead, it adds a warm pumpkin-pie flavor throughout the top of the brownies.
- No cream cheese required. The pumpkin swirl is made with simple ingredients you probably already have in your pantry.
- The flaky sea salt takes them over the top. A little sprinkle of salt balances the sweetness and makes the chocolate flavor even more pronounced.
- They’re perfect for fall. If you’re like me and look forward to pumpkin season every year, this is a fun way to enjoy pumpkin in something a little different from the usual bread, muffins, and pie.
- They’re easy to make. You don’t need a mixer, and the pumpkin swirl comes together in just a few minutes.
Ingredients
For the Brownies
All-purpose flour
The base of the brownie batter.
Unsweetened cocoa powder
Gives these brownies their deep chocolate flavor.
Baking powder
Just enough to give the brownies a little lift without making them cakey.
Salt
Balances the sweetness and enhances the chocolate.
Unsalted butter
Provides rich, classic brownie flavor.
Coconut oil
A small amount of oil helps keep the brownies especially soft and fudgy.
Granulated sugar
The primary sweetener for the brownie batter.
Eggs and egg yolk
The combination helps create that rich, fudgy texture and contributes to the beautiful crackly top.
Vanilla extract
Rounds out the chocolate flavor.
Dark chocolate chunks
I love using dark chocolate chunks because they create little pockets of melted chocolate throughout the brownies.
For the Pumpkin Swirl
Pumpkin puree
Use plain pumpkin puree, not pumpkin pie filling.
Brown sugar
Brown sugar adds a warm, slightly caramel-like sweetness that works beautifully with pumpkin and chocolate.
Egg White
Helps the pumpkin mixture set while giving it a rich texture.
Pumpkin pie spice
Brings all those classic fall flavors into the swirl.
Vanilla extract
Adds another layer of warmth.
Salt
Just a tiny pinch helps balance the sweetness.
For Topping
Flaky sea salt
This is the finishing touch that makes these brownies special. Don’t skip it!
How to Make Pumpkin Swirl Brownies
1. Prepare the pan
Preheat your oven to 350°F.
Line a 9×9-inch baking pan with parchment paper, leaving some overhang to make the brownies easier to remove later. You can also spray the pan with nonstick baking spray.
2. Mix the dry ingredients
In a large bowl, sift together the flour, baking powder, salt, and cocoa powder.
Set aside.
3. Melt the butter and sugar
In a medium saucepan, combine the butter, coconut oil, and ⅓ cup of the granulated sugar.
Heat over medium heat, stirring frequently, until the butter has completely melted.
Remove from the heat.
4. Whisk the eggs and sugar
In a large mixing bowl, combine the eggs, egg yolk, vanilla extract, and the remaining granulated sugar.
Whisk for about 30 seconds, until well combined.
This helps create that beautiful crackly brownie top.
5. Add the warm butter mixture
Slowly pour the warm butter mixture into the egg mixture, adding it gradually while whisking constantly.
Adding the butter slowly helps prevent the eggs from scrambling.
6. Add the dry ingredients
Add the dry ingredients and dark chocolate chunks to the wet ingredients.
Using a rubber spatula, gently stir until just combined.
Do not overmix. Stop as soon as you no longer see dry streaks of flour. Overmixing can result in cakier brownies instead of that dense, fudgy texture we’re looking for.
7. Make the pumpkin swirl
In a small bowl, combine:
- ¼ cup pumpkin puree
- 1 tablespoon packed brown sugar
- 1 egg white
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon vanilla extract
- A tiny pinch of salt
Mix until smooth.
8. Add the pumpkin swirl
Pour the brownie batter into your prepared pan and smooth the top.
Drop small spoonfuls of the pumpkin mixture over the surface of the brownie batter.
Using a butter knife, gently swirl the pumpkin mixture through the top of the brownies.
Don’t overdo it. A few larger swirls will give you those beautiful ribbons of pumpkin without completely blending the two mixtures together.
9. Bake
Bake for approximately 28–30 minutes.
For the fudgiest brownies, I recommend starting to check them around 28 minutes. The edges should be set, while the center should still be soft. The top should look shiny and slightly cracked.
A toothpick should come out with moist crumbs or a little fudgy chocolate, rather than completely clean.
If you prefer brownies that are a little more structured, bake for closer to 30–32 minutes.
10. Add the sea salt
As soon as the brownies come out of the oven, sprinkle the top with flaky sea salt.
11. Cool completely
Place the pan on a cooling rack and allow the brownies to cool completely before slicing.
This is important! The brownies will continue to set as they cool, and cutting them too early can make the center seem much softer than it actually is.
For the best texture, allow them to cool for about 1½ to 2 hours.
Fudgy Pumpkin Swirl Brownies with Flaky Sea Salt
Ingredients
For The Brownies
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsweetened cocoa powder
- 3/4 cup unsalted butter
- 2 TBSP Coconut Oil
- 1 1/3 cup Granulated Sugar divided
- 2 eggs
- 1 egg yolk
- 2 tsp Vanilla Extract
- 3/4 cup chocolate chips or chunks I used dark chocolate
For the Pumpkin Pie Swirl
- 1/4 cup pumpkin puree
- 1 TBSP packed brown sugar
- 1 egg white
- 1/2 tsp pumpkin pie spice
- 1/4 tsp Vanilla Extract
- pinch of sea salt
For Finishing
- Flaky Sea Salt To sprinkle on top of brownies
Instructions
To Make The Brownies
- Preheat your oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving some overhang to make the brownies easier to remove later. You can also spray the pan with nonstick baking spray.
- In a large bowl, sift together the flour, baking powder, salt, and cocoa powder. Set aside.
- In a medium saucepan, combine the butter, coconut oil, and ⅓ cup of the granulated sugar. Heat over medium heat, stirring frequently, until the butter has completely melted. Remove from the heat.
- In a large mixing bowl, combine the eggs, egg yolk, vanilla extract, and the remaining granulated sugar. Whisk for about 30 seconds, until well combined. This helps create that beautiful crackly brownie top.
- Slowly pour the warm butter mixture into the egg mixture, adding it gradually while whisking constantly. Adding the butter slowly helps prevent the eggs from scrambling.
- Add the dry ingredients and dark chocolate chunks to the wet ingredients. Using a rubber spatula, gently stir until just combined. Note: Do not overmix. Stop as soon as you no longer see dry streaks of flour. Overmixing can result in cakier brownies instead of that dense, fudgy texture we're looking for.
Make The Pumpkin Pie Swirl
- In a small bowl, combine the ingredients for the pumpkin pie swirl and mix well until smooth.
- Pour the brownie batter into your prepared pan and smooth the top. Drop small spoonfuls of the pumpkin mixture over the surface of the brownie batter. Using a butter knife, gently swirl the pumpkin mixture through the top of the brownies.
Bake
- Bake for approximately 28–30 minutes.For the fudgiest brownies, I recommend starting to check them around 28 minutes. The edges should be set, while the center should still be soft. The top should look shiny and slightly cracked. A toothpick should come out with moist crumbs or a little fudgy chocolate, rather than completely clean.If you prefer brownies that are a little more structured, bake for closer to 30–32 minutes.
- As soon as the brownies come out of the oven, sprinkle the top with flaky sea salt.
- Place the pan on a cooling rack and allow the brownies to cool completely before slicing.This is important! The brownies will continue to set as they cool, and cutting them too early can make the center seem much softer than it actually is.For the best texture, allow them to cool for about 1½ to 2 hours.
Recipe Variations & Substitutions
Use milk or semi-sweet chocolate
If dark chocolate isn’t your favorite, substitute semi-sweet or milk chocolate chunks.
Add more pumpkin spice
For an even stronger pumpkin-pie flavor, increase the pumpkin pie spice in the swirl to ¾ teaspoon.
Use espresso powder
If you have espresso powder, add the optional teaspoon to the brownie batter. It enhances the chocolate flavor without making the brownies taste like coffee.
Don’t have coconut oil?
You can substitute another neutral-flavored oil, such as avocado or vegetable oil.
Want an extra chocolatey brownie?
Add a few extra dark chocolate chunks to the top of the batter before adding the pumpkin swirl.
Add nuts
Chopped pecans or walnuts would be delicious here, especially with the pumpkin and brown sugar.
Flavor Notes
These brownies have several layers of flavor that work surprisingly well together.
The dark chocolate brownie is rich and deeply chocolatey, while the brown sugar pumpkin swirl adds warmth and a subtle pumpkin-pie flavor.
The pumpkin isn’t overly sweet, which is important because the brownie itself is already rich. And then the flaky sea salt provides little bursts of saltiness that balance the sweetness and make the chocolate taste even richer.
The result is somewhere between a classic fudgy brownie and a pumpkin pie, with just enough fall spice to make them feel seasonal without turning them into a pumpkin cake.
How to Store Pumpkin Swirl Brownies
Store cooled brownies in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate them in an airtight container for up to 5 days. Allow refrigerated brownies to come closer to room temperature before serving for the best fudgy texture.
Can You Freeze Pumpkin Swirl Brownies?
Yes!
Allow the brownies to cool completely, then cut them into individual squares. Wrap each brownie tightly in plastic wrap and place them in a freezer-safe container or freezer bag.
Freeze for up to 3 months.
Thaw overnight in the refrigerator or at room temperature for a few hours.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Absolutely. Just make sure your homemade pumpkin puree has a similar consistency to canned pumpkin. If it’s particularly watery, drain off some of the excess moisture before using it.
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling already contains sugar and spices, so it won’t behave the same way in this recipe. Use plain pumpkin puree.
Do I have to use espresso powder?
No. Espresso powder is completely optional. It enhances the chocolate flavor, but these brownies are delicious without it.
Why shouldn’t I overmix the brownie batter?
Overmixing develops the gluten in the flour, which can make brownies cakier and firmer. For fudgy brownies, mix only until the dry ingredients are incorporated.
How do I know when fudgy brownies are done?
The edges should look set and the top should be shiny and slightly cracked. The center should still be soft. A toothpick should have moist crumbs or fudgy chocolate on it rather than coming out completely clean.
Why are my brownies still soft when they come out of the oven?
That’s normal, especially with fudgy brownies. They continue cooking and setting from residual heat after they come out of the oven. Let them cool completely before deciding whether they need more baking time.
Can I make these brownies without the pumpkin swirl?
Absolutely. If you want a classic fudgy brownie, simply leave off the pumpkin swirl and flaky sea salt.
The Absolute Perfect Fall Brownie
I love a classic brownie, but there’s something especially fun about giving a familiar recipe a little seasonal twist. The combination of rich chocolate, warm pumpkin spice, brown sugar, and flaky sea salt makes these brownies feel like something you can only truly appreciate when fall arrives.
And maybe that’s part of why I love pumpkin season so much.
After waiting all year for those familiar fall flavors to return, there’s something amazing about finding a new way to enjoy them.
These brownies were definitely an unexpected recipe for me, but I’m so glad I had that leftover pumpkin puree sitting in my refrigerator. Sometimes the best recipes come from simply looking at what you have and thinking, I wonder if this would work.
In this case, it absolutely did!
Happy baking, friend.
XO,
Bri
More Cozy Fall Treats You Will Love
If you’re looking for more easy fall desserts and cozy pumpkin recipes, here are a few more fall treats you’ll love. From pumpkin spice favorites to homemade desserts perfect for the season, there’s something sweet for every fall craving.
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