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Pumpkin-chocolate swirl brownies

Jamie Lothridge is hopelessly addicted to baking, sugar, and food TV. By day she teaches middle school, by night she bakes and blogs her creations and beautiful photographs at

Holiday brownies

Rich chocolate brownies with harvest flair are a delicious addition to the dessert repertoire for your holiday baking. Layering pumpkin and chocolate batters creates a tasty cake-like brownie that is so moist and full of flavor, no frosting is needed.

Pumpkin-chocolate swirl brownies

Yields 16 browniesHoliday brownies


  • 3/4 cup all-purpose flour
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cups melted butter (1-1/2 sticks)
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 teaspoons pure vanilla extract
  • 3 eggs
  • 1/4 cup cocoa powder
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup pumpkin purée
  • 1/2 cup chopped pecans (optional)
  • 1 teaspoon pumpkin pie spice


  1. Preheat oven to 350 degrees F. Line an 8 x 8-inch baking pan with foil and spray the foil with cooking spray.
  2. Combine the flour, baking powder, and salt in a separate bowl.
  3. Mix together the melted butter, sugar, brown sugar, and vanilla extract; add in eggs one at time until well mixed. Divide the batter into two bowls.
  4. In one of the bowls, mix in the cocoa powder and chocolate chips.
  5. In the other bowl mix in the pumpkin purée, pecans, and pumpkin pie spice.
  6. Starting with the chocolate mixture, layer the batters; bake in the preheated oven for 45 to 50 minutes.
  7. Cut into squares after they have cooled.

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