Pumpkin Swirl Brownies
This flavorful Pumpkin Swirl Brownies recipe is easy to make and delicious! Pumpkin chocolate brownies are, interestingly enough, super moist and full of all the right flavors. See my tips to make this recipe easy and delicious every time!
Sometimes a little unevenness in the kitchen can be a good thing. This is especially true when making Pumpkin Swirl Brownies. A dollop of brownie here and a smidge of Pumpkin Swirl there, makes each bite a surprise!
I wait all friggin’ year for this season. Pumpkins. I can’t get enough of them. I want them on my porch, on my counters, and in my mouth!
I mean, seriously, is there anything that pumpkin doesn’t make a little bit better? You know, it’s amazing in lattes, muffins, soups, and even, ahem, brownies. Of course, my Vegan Fudge is pretty good even without pumpkin!
How to Make Pumpkin Swirl Brownies
I love making these pumpkin swirl brownies because of the groans of pleasure from everyone who eats them! What can I say, I love feeding people good food!
Here are the steps to make these pumpkin brownies:
Step One: Prepare the Pumpkin Swirl
Prepare the Pumpkin Swirl by combining the pumpkin, vegan cream cheese, coconut sugar and vanilla in a medium-sized bowl. Stir to combine, ensuring there aren’t any annoying cream cheese lumps.
Step Two: Prepare the Brownie Base
Prepare your Brownie Base. In a large bowl combine the vegan butter, peanut butter, and ½ cup of chocolate chips. Stir a little to ensure the chocolate chips are coated and then place this in the microwave for about 30 seconds.
The chocolate chips should be soft enough to stir at the point. If not, microwave for another 10-15 seconds. Stir until smooth.
Add the sugar, vanilla, and pumpkin. Stir to combine.
In a separate bowl combine the flour, cocoa, ground flax seeds, and corn starch. Stir to combine. Add the flour mixture to the chocolate mixture. Stir until just combined (do not over mix).
Step Three: Swirl Time!
Pour a little more than half of the brownie mixture into the bottom of the prepared cake pan. Next, spread about 1 cup of dark chocolate chips and ½ cup of the chopped walnuts over the brownie batter.
Now, let’s get to swirling. Drop spoonfuls of both the Pumpkin Swirl and the remaining brownie batter by rounded spoonfuls evenly across the brownie base.
Use a butter knife and run it through the batter using a back and forth motion to create a swirled look across the top of the brownies. Top with the remaining chocolate chips and walnuts.
Step Four: Bake
Bake in your prepared oven for 35 – 40 minutes. Check for doneness. If it’s a little too soft in the middle, go ahead and cook it for 5 more minutes.
When the brownies are done, remove them from the oven and cool them slightly before serving.
Why Do We Even Need Pumpkin Swirl Brownies, Anyway?
Now to be completely honest, brownies are perfectly content in their chocolately self. It’s not as if they NEED the pumpkin.
At least that’s what you think until you’ve actually tried pumpkin added to a brownie.
It’s like a vortex of awesome…one you don’t even want to crawl out of.
I think that may be the weirdest sentence I’ve ever written. Pumpkin can do that to you.
Chocolate, fudgy Pumpkin Swirl Brownies, with this creamy pumpkin swirl dancing throughout? It’s so crazy good, and exactly what I needed.
Love Vegan Brownies?
If you love vegan brownies just as much as me, you’ll definitely want to check these recipes out:
- These Black Bean Brownies are so delicious!
- If you love bananas in recipes, these Chocolate Banana Brownies are the best!
- These Better Than Crack Brownies are a vegan adaptation of a popular recipe, featuring brownies, Oreos, and a layer of chocolate peanut butter rice crispies. It’s over the top delicious!
- Believe it or not, these Chocolate Energy Balls taste like brownies in every bite, and they’re full of nutritious superfood ingredients!
- Finally, you’ll love these indulgent, satisfying and ultimate Vegan Brownies! I’ve shared them with vegans and non-vegans alike and everyone loves them!
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Pumpkin Swirl Brownies
Ingredients
Pumpkin Swirl
- ½ cup canned pumpkin 15 oz can
- 1 8 oz container vegan cream cheese I used Tofutti, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Brownie Base
- ½ cup vegan butter
- ½ cup peanut butter
- 1½ cup dairy-free chocolate chips, divided
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- Remaining contents from canned pumpkin approximately 1½ cups
- 1 tablespoon ground flaxseed
- 2 tablespoons cornstarch
- 1½ cups all-purpose flour
- ½ cup cocoa powder
- 1 cup chopped walnuts
Instructions
- Set your oven to 350F. Prepare a 9X13 cake pan by giving it a light spray of vegetable cooking spray.
Pumpkin Swirl Mixture
- Combine the pumpkin, vegan cream cheese, sugar and vanilla in a medium-sized bowl. Stir to combine, ensuring there aren't any annoying cream cheese lumps.
Brownie Base
- In a large bowl combine the butter, peanut butter, and ½ cup of chocolate chips. Stir a little to ensure the chocolate chips are coated and then place this in the microwave for about 30 seconds. The chocolate chips should be soft enough to stir at the point. If not, microwave for another 10-15 seconds. Stir until smooth.
- Add the sugar, vanilla and pumpkin. Stir to combine.
- In a separate bowl combine the flour, cocoa, ground flaxseed, and cornstarch. Stir to combine. Add the flour mixture to the chocolate mixture. Stir until just combined (do not over mix).
- Pour a little more than half of the brownie mixture into the bottom of the prepared cake pan. Spread about 3/4 cup of remaining chocolate chips and ½ cup of the chopped walnuts over the brownie batter. Next, drop spoonfuls of both the Pumpkin Swirl and the remaining brownie batter by rounded spoonfuls evenly across the brownie base. Use a butter knife and run it through the batter using a a back and forth motion to create a swirled look across the top of the brownies. Top with any remaining chocolate chips and walnuts.
- Bake in prepared oven for 35 – 40 minutes. Check for doneness. If it's a little too soft in the middle, go ahead and cook it for 5 more minutes.
- When the brownies are done, remove from the oven and cool for 10 – 15 minutes before serving. These brownies will firm up as they sit, so allowing 30 minutes is even better.
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
Enjoy!
Hi Marly! These swirly pumpkin brownies are making me do a little swirl. I want those! Pinned 🙂 Thanks so much for sharing!