Small Batch Pumpkin Brownies

Chocolate. Pumpkin. Brownies.

pumpkin swirl brownies

TBH, I’m such a pumpkin purist (pumpkin pie? Good. Pumpkin bread? Good. Pumpkin spice Oreos or M&Ms? No thanks.) that I just wasn’t sure how much I’d like these brownies. Pumpkin and chocolate typically falls into the questionable category for me, but, on a Sunday when I just wanted to bake the day away, these small batch brownies were just calling to me.

pumpkin swirl brownies with hand

The result is a super fudgy, chocolatey brownie with just the slightest hint of pumpkin. Not overly pumpkiny, just enough to let you know it’s there. I really loved these brownies, and so did Shaun, who is typically not even a dessert eater!

brownie thief

The brownie thief! Try taking photos of delicious brownies and not have your toddler steal some. It’s just not possible.

These are perfectly enjoyed cut into small brownies because they are so chocolatey that truly, all you need is a lil bit. But if you actually need a lot bit, that’s ok too.

pumpkin swirl brownies tower

I adapted this recipe from Dessert for Two. I cut down on some of the butter and sugar and used a mix of spices rather than pumpkin pie spice, which, for me, can just be too spicy and not pumpkiny enough. As you can see, my brownies didn’t come out swirly and pumpkin topped like Christina’s did. Why? I don’t know. But, the taste made up for the appearance and I kind of loved it. 

pumpkin swirl brownies for pinterest.png

I also love that these are small batch, made in a bread loaf pan (genius!). I’m the primary dessert eater around here and I don’t need a 9x13” pan of delicious, chocolately fudgy brownies lying around. 

Pumpkin Swirl Brownies

by Rachel Humiston

Prep Time: 15 minutes

Cook Time: 45-50 minutes

Keywords: bake dessert cake brownie fall

Ingredients (2 huge brownies, 4 avg brownie)

    for the brownies
    • 6 Tbsp unsalted butter
    • 1/2 C unsweetened cocoa powder
    • 3/4 C granulated sugar
    • 1 tsp vanilla extract
    • 1/4 tsp salt
    • 1 large egg
    • 1/2 cup all-purpose flour
    for the pumpkin swirl
    • 1/3 C pumpkin puree
    • 1 Tbsp granulated sugar
    • 1 large egg yolk
    • 1/2 tsp ground cinnamon
    • 1/4 tsp ground ginger
    • 1/8 tsp nutmeg
    • 1/4 tsp cloves


    Preheat oven to 325.

    Grease and line a 9x5” loaf pan with parchment paper, leaving some overflow so that the brownies can be lifted out of the pan.

    Combine the butter, cocoa powder, and 3/4 C of sugar in a bowl and microwave for 30 seconds. Stir and heat for another 30 seconds.

    Stir until the ingredients are completely combined, and set aside to cool for a few minutes.

    Add vanilla, salt and egg, stirring until completely combined.

    Gently mix in the flour, stirring until just combined. Do not overmix.

    In a separate bowl, mix together the pumpkin, sugar, egg yolk and spices with a spoon.

    Pour the brownie batter into the pan and top with dollops of the pumpkin batter. Swirl with a butter knife.

    Bake for 45 minutes.

    Let the brownies cool in the pan, then cut and enjoy!

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    Basic Brownies

    How was your weekend?

    Ours was low key and, as usual, flew by in such a flash. I'm feeling not-so-rested today, but am home with P tomorrow so I plan on lots of relaxing and snuggling!


    Somehow we are also into the latter half of July (seriously...whaaat?) and so today is Secret Recipe Club Reveal Day!

    Though last month I tried to find a recipe that I could make Dukan-friendly, sometimes a girl just needs a brownie. Like a real brownie. One that doesn't have oat bran or Splenda or applesauce instead of butter. And on this occasion, I needed the real deal. When I saw the basic brownie recipe from Tea and Scones, I knew it was the one! There are so many great recipes to choose from on this blog, from the sweet to the savory. But the brownies.


    These were super easy. Though the recipe calls for blending or food processing the ingredients together, I was cooking after Penelope went to sleep and since we have a small apartment, using such a device post bedtime was no bueno. It's ok, though. I simply followed the instructions and mixed the ingredients together with a wooden spoon until all moistened and incorporated. Worked fine and made a basic one bowl brownie!


    Basic Brownies

    Adapted from Tea and Scones

    8 oz melted butter

    1 1/3 all-purpose flour

    3/4 C unsweetened cocoa powder

    2 C sugar

    4 eggs

    1/4 tsp baking powder


    Preheat oven to 375 degrees. Grease an 8x8" pan. In a bowl, sift together the flour and cocoa powder. Add the sugar and baking powder and whisk together. Add the eggs and drizzle in the melted (and slightly cooled) butter. Mix together with a whisk, rubber spatula or wooden spoon until just combined. Spread into pan. Bake for 30-35 minutes or until a toothpick comes out mostly clean. I like mine a little fudgy, so I don't wait until it's completely clean. Cool and serve, preferably with a big dollop of whipped cream!

    I really liked this recipe. It couldn't be easier or faster. Though the brownies came out a bit cakey side, they still tasted great. Next time, i would lessen the cooking time or bake them lower and slower for a fudgier texture.

    Have a great week everyone!