Fudgy Pumpkin Spice Brownies for Fall (Easy Swirl Recipe!)
These easy Pumpkin Spice Brownies are the ultimate fudgy fall dessert! Rich chocolate meets warm pumpkin spice in a decadent swirl—perfect for Halloween, Thanksgiving, or cozy autumn baking.
Why You’ll Fall in Love with These Pumpkin Spice Brownies
If you’ve been searching for a pumpkin brownie recipe that’s actually fudgy (not cakey!), you just found your new favorite fall dessert.
These Pumpkin Spice Brownies are rich, chocolatey, and feature a stunning swirl of pumpkin purée mixed with cozy pumpkin spice and avocado oil for the silkiest texture. It’s the perfect dessert for October baking, fall potlucks, Halloween parties, or even Thanksgiving!
With just a few pantry staples, you can create this melt-in-your-mouth fall treat that tastes like a chocolate lava cake married a slice of pumpkin pie.
What Makes These Brownies So Fudgy?
This recipe uses melted chocolate + cocoa powder + eggs + oil to create that dense, chewy, and ultra-rich brownie texture we all crave. No dry or cakey brownies here—just pure fudgy bliss with a silky pumpkin swirl baked right in.
Pumpkin + Chocolate = Fall Magic
The pumpkin swirl isn’t just for looks. It adds a warm, spiced layer of flavor that balances the rich chocolate base perfectly. Plus, using avocado oil in the swirl keeps it moist and luscious without making the brownies greasy.
🎃 How to Store Pumpkin Brownies
Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week. You can also freeze slices for up to 2 months—just thaw before enjoying!
🧡 Make These for Every Fall Occasion
These brownies are:
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Perfect for Halloween dessert tables
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A cozy treat for Thanksgiving gatherings
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Great to bring to a Friendsgiving or potluck
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Ideal for pairing with a chai latte or pumpkin spice coffee
Baking Tips for the Best Pumpkin Brownies
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Don’t overbake! Take the brownies out while the center is still slightly soft for maximum fudginess.
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Use high-quality chocolate for that deep, rich cocoa flavor.
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Let them rest before slicing—brownies continue to set as they cool.
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Make them gluten-free by swapping in your favorite 1:1 gluten-free baking flour.
Save This Recipe for Later!
Want more cozy fall recipes? Don’t forget to pin this to your Pumpkin Desserts or Fall Baking board on Pinterest!
💬 Let’s Hear From You!
Have you tried these Pumpkin Spice Brownies? Drop a comment below and let me know how they turned out—or tag me on Instagram @sugarfacebakes so I can see your swirls!
Don’t Forget To Try:
Fudgy Pumpkin Spice Swirl Brownies
Equipment
- Mixing bowl
- Whisk
- Silicone Spatula
- Parchment paper
- 9x9 baking pan
Ingredients
For The Brownie Batter
- 1/2 cup unsalted butter 1 stick
- 6 oz semi-sweet chocolate chopped or chips
- 3/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour or 1:1 gluten free flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup chocolate chips or choice optional
For The Pumpkin Spice Swirl
- 2/3 cup Pumpkin puree not pumpkin pie mix
- 2 Tbsp Pumpkin spice
- 2 Tbsp Avocado oil or vegetable oil
For The Topping
- Sea salt
Instructions
For The Brownie Batter
- Preheat your oven to 350℉. Line a 9x9 baking pan with parchment paper for easy removal.
- In a microwave-safe bowl, melt the butter and the chocolate together in 30-second intervals, stirring until smooth. Let cool slightly. Whisk in both sugars, then add the eggs and vanilla. Mix until glossy.
- Sift in the flour and cocoa powder. Fold to combine.
- Add in a few extra chocolate chips if desired.
Make The Pumpkin Swirl
- In a small bowl, mix all your ingredients together.
- Pour your brownie batter to your prepared baking dish and dollop the pumpkin spice puree mix on top.
- Using a knife, swirl together as much or as little was you like.
- Add a few more chocolate chips if desired.
- Bake 25-30 minutes or until a toothpick comes out with a bit of brownie batter on it and your edges are set.
- Let the brownies cool completely in the pan before slicing. The longer they cool the fudgier they become. I like to store mine in the fridge!
Notes
- Calories: 272
- Fat: 15.3g
- Carbohydrates: 33.2g
- Protein: 2.6g