• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Join the Fit Cookie Club!

Join
Login
contact
Facebook
Instagram
Pinterest
YouTube
TikTok

Lauren Fit Foodie

Healthy and Easy, but make it Delicious!

  • Start Here
  • Recipes
    • Recipe Index
    • By Course
      • Appetizers
      • Breakfast
      • Desserts
      • Drinks
      • Main Entrees
      • Sauces & Dressings
      • Side Dishes
      • Snacks
    • By Diet
      • Dairy-Free
      • Gluten-Free
      • High Protein
      • Macro-friendly
      • Vegan
      • Vegetarian
    • By Protein
      • Beef
      • Chicken
      • Eggs/Egg Whites
      • Ham/Pork
      • Meatless
      • Protein Powder
      • Seafood
      • Turkey
    • By Method
      • Air Fryer
      • Crock-Pot
      • Grill
      • Microwave
      • No-Bake
      • Oven-Baked
      • Stovetop
    • By Type
      • Casserole
      • One Pot/One Pan/One Dish
      • Meal Prep
      • Sheet Pan
      • 30 Minutes or Less
    • Most Popular
    • Roundups & Guides
  • Cookbooks
  • Shop
  • About
    • About Lauren
Display Search Bar
4.91 from 74 votes
Home By Course Desserts Brownies & Blondies

Fudgy Pumpkin Swirl Brownies (Healthy + Gluten Free)

These Fudgy Pumpkin Swirl Brownies NEED to be on your baking list! Fluffy squares of rich, fudgy chocolate stacked on top of cinnamon spiced pumpkin will be sure to get you in the mood for fall if you’re not already. Plus, no one will know they’re lightened-up!

Jump to RecipeRatePrint Share

Share on:

  • Share
  • Tweet
  • Email
Lauren
By: Lauren published: Sep. 10, 2021 updated: Jan. 09, 2024 52 Comments

This post may contain affiliate links. Please read my disclosure policy.

A hand holding a fudgy pumpkin swirl brownie with additional brownies in the background.
Contents hide
Why You’ll Love These Fudgy Pumpkin Swirl Brownies
Ingredients and Substitutions
How To Make
How To Store
Baking Tip!
FAQ: Fudgy Pumpkin Swirl Brownies
More Healthy Pumpkin Recipes To Try
Fudgy Pumpkin Swirl Brownies (Healthy + Gluten Free)
MyFitnessPal Entry
Did You Make This?

Fall is just over the horizon and I am SO READY for it! Not only is it my favorite season, but it’s the best season for baking. There are so many amazing flavors to work with, my favorite being pumpkin!

And these Fudgy Pumpkin Swirl Brownies NEED to be on your baking list. Fluffy squares of rich, fudgy chocolate stacked on top of cinnamon spiced pumpkin will be sure to get you in the mood for fall if you’re not already!

These brownies taste like they’re loaded with butter and sugar, but they’re actually made with wholesome, healthy ingredients and packed with protein. And each brownie is only 120 calories!

But I promise, no one will notice they’re lightened up! Decadent desserty flavor and texture is not sacrificed in this recipe!

Make these Fudgy Pumpkin Swirl Brownies and enjoy with your first pumpkin spice latte to welcome fall the proper way! Want more delicious pumpkin recipes? Try one of my 15+ Healthy Pumpkin recipes like my Healthy Pumpkin Brownies (Flourless) or my Healthy Chocolate Chip Pumpkin Blondies!

Why You’ll Love These Fudgy Pumpkin Swirl Brownies

  • Get the best of both worlds with chocolate AND pumpkin!
  • They’re rich, gooey, fudgy and they’ll melt right in your mouth.
  • Only 120 calories per brownie!
  • High protein and macro-friendly. Each brownie has 15g carbs, 4g fat, and 8g of protein.
  • Perfect for holidays and parties to impress your family and friends.
  • So easy to make! Just mix brownie batter and pumpkin batter, add to dish, swirl, and bake!
Fudgy pumpkin swirl brownies cut into bars.

Ingredients and Substitutions

  • Protein powder – I used PEScience Gourmet Vanilla. Not all protein powders bake the same, so if you use another brand, just make sure it is also a whey+casein blend and one that bakes well. For all PEScience products, you can save 10% with my affiliate code Laurenfitfoodie.
  • Oat flour – I like the flavor oat flour brings, but all-purpose flour, 1:1 gluten-free flour, and whole wheat flour should work as a good substitutes. If you don’t have oat flour, you can also blend quick oats in a blender until it reaches a flour consistency. I haven’t tried the brownie part of this recipe with almond or coconut flour, so I can’t speak on those, but if do try, let me know how it turns out in the comments!
  • Coconut flour – I only used this in the pumpkin part of this recipe. I used Anthony’s Coconut Flour.
  • Cocoa Powder – I used dark cocoa powder, but normal cocoa powder or black cocoa powder would also work.
  • Sweetener – I used Swerve Granular Sweetener. You could also use erythritol, Splenda, stevia, or any other sweetener of choice.
  • Baking essentials – Baking powder, baking soda, cinnamon, pumpkin pie spice, and vanilla extract.
  • Egg
  • Canned pumpkin – Libby’s brand is my favorite. It produces the best texture and orange color.
  • Light butter – I used I Can’t Believe It’s Not Butter Light.
  • Milk – I used unsweetened almond milk. Any milk will work here!
  • Mini chocolate chips – Or any chips you fancy!

How To Make

Pumpkin and brownie batter in mixing bowl and a square pan lined with parchment paper.

1. Preheat oven to 325°F. Line a 8 x 8″ baking dish with parchment paper and/or spray with cooking spray. Then mix your brownie and pumpkin batters. Mix the dry ingredients. Then, add the wet ingredients. Stir until dry ingredients are incorporated and batter is smooth.

Dollops of alternating brownie and pumpkin batter  in a square pan with parchment paper.

2. Add dollops of brownie batter and pumpkin batter to your baking dish, alternating between the two for a total of 9 dollops on the bottom layer.

Fudgy pumpkin swirl brownie batter in a square pan with parchment paper.

3. Dollop the remaining batter on top of the first layer, adding the remaining brownie batter in dollops on top of the pumpkin batter and adding the remaining pumpkin batter on top of the brownie batter.

Fudgy pumpkin swirl brownie batter topped with parchment paper in a square pan lined with parchment paper.

4. Use a piece of parchment paper sprayed with nonstick cooking spray to press down on the batter and even it out.

Fudgy pumpkin swirl brownies topped with chocolate chips after being baked.

5. Sprinkle with the remaining chocolate chips.

Nine fudgy pumpkin swirl browies on parchment paper.

6. Bake for 35 minutes or until a toothpick inserted in center comes out mostly clean. Let cool, then cut into 12 bars and enjoy!

How To Store

These brownies are best the next day, chilled, after the texture has set and the flavors have come together overnight. Keep stored in an airtight container in the fridge.

To freeze: tightly wrap brownies in saran wrap or aluminum foil (or both for extra precaution against freezer burn) and into a freeze ziploc bag. Freeze brownies for up to three months.

Baking Tip!

For the best healthy pumpkin brownies, be careful not to over-bake! A toothpick inserted in the center should come out slightly crumbly (it will continue to bake in the hot pan after you remove it from the oven)!

A hand holding a fudgy pumpkin swirl brownie with additional brownies in the background.

FAQ: Fudgy Pumpkin Swirl Brownies

What type of pumpkin should I use for these Fudgy Pumpkin Swirl Brownies?

Make sure to use canned pumpkin puree, not pumpkin pie mix for this healthy pumpkin brownie recipe. The only ingredient should be pumpkin. My favorite brand of canned pumpkin is Libby. I think it produces the best taste and texture while baking but any canned pumpkin works. You can also substitute canned pumpkin for fresh pumpkin puree, sweet potato puree or butternut squash puree.

Do I have to use oat flour?

I love the taste and texture the oat flour brings to these brownies but you can use all-purpose or 1:1 gluten-free flour instead, if you wish. If you don’t have oat flour, you can also blend quick oats in a blender until it reaches a flour consistency.

Do you eat these brownies warm or chilled?

I personally love eating these brownies chilled! I think the flavors really come together but you can absolutely eat them warm if you prefer. Just pop them in the microwave for a few seconds until warmed to your liking.

More Healthy Pumpkin Recipes To Try

Healthy pumpkin brownies on parchment paper.

Healthy Pumpkin Brownies (Flourless)

Healthy pumpkin chocolate chip blondies stacked on top of each other on a small plate.

The Best Healthy Pumpkin Chocolate Chip Blondies! (100 Calories)

Soft Baked M&M Pumpkin Protein Oat Bars on parchment paper.

Easy Soft Baked M&M Pumpkin Protein Oat Bars

Healthy Pumpkin Coffee Cake squares topped with glaze on a plate.

Healthy Pumpkin Coffee Cake with Brown Sugar Crumb Topping!

Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!

A hand holding a fudgy pumpkin swirl brownie with additional brownies in the background.
Rate Recipe Print Pin for Later Share
4.91 from 74 votes

Fudgy Pumpkin Swirl Brownies (Healthy + Gluten Free)

? Dairy-Free ? Gluten-Free ? High Protein ? Low Carb ? Macro-friendly ? Vegetarian
These Fudgy Pumpkin Swirl Brownies NEED to be on your baking list! Fluffy squares of rich, fudgy chocolate stacked on top of cinnamon spiced pumpkin will be sure to get you in the mood for fall if you’re not already. Plus, no one will know they’re lightened-up!
Yield: 12
Prep: 15 minutes mins
Cook: 35 minutes mins
Total: 50 minutes mins
Calories: 128kcal
Protein: 7.9g
Fat: 4.2g
Carbs: 14.7g

Ingredients

Brownies:

  • 2 scoops chocolate or vanilla protein powder (62g)
  • 1/4 cup oat flour (30g) or all-purpose or 1:1 gluten-free flour
  • 1/3 cup + 1 Tbsp dark cocoa powder (40g)
  • 2 Tbsp Swerve granular sweetener (24g)
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup canned pumpkin (244g)
  • 2 Tbsp light butter (28g) room temperature
  • 2 Tbsp unsweetened almond milk (30g)
  • 2 Tbsp chocolate chips (30g) melted

Pumpkin Swirl:

  • 1/2 scoop vanilla or snickerdoodle protein powder (15g)
  • 1/2 cup oat flour (60g)
  • 2 Tbsp coconut flour (14g)
  • 2 Tbsp Swerve granular sweetener (24g) or other sweetener of choice
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1 egg
  • 3/4 cup canned pumpkin (180g)
  • 1/2 tsp vanilla extract
  • 1/4 cup unsweetened almond milk (60g)
  • 2 Tbsp mini semi-sweet chocolate chips (28g) divided

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes. Scroll for macros and MyFitnessPal code.

Instructions

  • Preheat oven to 325 degrees F. Line a 8 x 8″ baking dish with parchment paper and/or spray with cooking spray.

For the Brownies:

  • Add the protein powder, oat flour, cocoa powder, sweetener, baking powder, and baking soda to a large mixing bowl. Stir the dry ingredients.
  • Then add the pumpkin, butter, milk, and melted chocolate chips.
  • Using a handheld or stand mixer, beat the ingredients until all ingredients are incorporated (you can also use a spatula if you don't have a mixer, just make sure to mix well).

For the Pumpkin Swirl: 

  • Add the egg to a bowl and briefly whisk; then add the pumpkin, vanilla, and almond milk and mix until combined.
  • In a separate bowl, add the protein powder, oat flour, coconut flour, sweetener, baking powder, baking soda, and pumpkin pie spice. Stir until combined.
  • Add the dry ingredients to the wet ingredients and mix thoroughly. Fold in 1 Tbsp of the chocolate chips.

To Assemble:

  • Add dollops of brownie batter and pumpkin batter to your baking dish, alternating between the two for a total of 9 dollops on the bottom layer.
  • Dollop the remaining batter on top of the first layer, adding the remaining brownie batter in dollops on top of the pumpkin batter and adding the remaining pumpkin batter on top of the brownie batter.
  • Use a piece of parchment paper sprayed with nonstick cooking spray to press down on the batter and even it out. Sprinkle with the remaining Tbsp of chocolate chips.
  • Bake for 35 minutes or until a toothpick inserted in center comes out mostly clean. It’s okay if it’s still a little gooey. The brownies will still bake in the hot dish once removed from the oven.
  • Let cool then cut into 12 bars. Then, wrap tightly or store in an airtight container until ready to eat.*

Equipment

  • 8×8 baking dish

Notes

*These brownies are best the next day after refrigerating overnight and allowing the flavors to come together even more!

Nutrition Information

Serving: 1brownie (68g), Calories: 128kcal (6%), Carbohydrates: 14.7g (5%), Protein: 7.9g (16%), Fat: 4.2g (6%), Saturated Fat: 1.2g (8%), Fiber: 3.7g (15%), Sugar: 4.4g (5%)

Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.

MyFitnessPal Entry

LFF Fudgy Pumpkin Swirl Brownies 

© Author: Lauren

A hand holding a fudgy pumpkin swirl brownie with additional brownies in the background.

Did You Make This?

We love seeing what you made! Tag us on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so we can see your creations!

Rate Recipe
Tag on Instagram
554 shares
  • Share
  • Tweet
  • Email
Lauren

Lauren

Lauren lives with her husband, Simon and two dogs, Finley and Cookie, in the Carolina’s. She has college degrees in Nursing and Exercise Science, is a NASM certified trainer and spent many years as a macro coach before transitioning to full time blogging. She loves staying active, being creative and recreating her favorite comfort food dishes into healthier, lightened up versions. Desserts are her speciality!

Read More
Subscribe
Notify of
guest
Recipe Rating




guest
Recipe Rating




52 Comments
Oldest
Newest Most Voted
Inline Feedbacks
View all comments

sidebar

Hey There!

I’m Lauren, a food lover sharing healthy, macro-friendly recipes that taste good and you can feel good about eating. Here you’ll find everything from breakfasts to easy dinners to lightened up desserts because desserts are absolutely mandatory around here!

Read More

Subscribe to email updates!

Loading

By subscribing, you agree to our privacy policy.

new!

Weekly Meal Plans

In a meal prep rut and need some healthy meal inspiration? Get new downloadable macro-friendly meal plans & exclusive recipes sent to your inbox EVERY week for just $10/month!

join now!

Reader Favorites

Crockpot taco pasta on a plate with a fork.

Super Easy Crockpot Taco Pasta (10-Minute Prep!)

Slices of skinny chocolate chip banana bread on a plate with banana slices and chocolate chips.

Skinny Chocolate Chip Banana Bread (Low Calorie + One Banana)

Two high protein chicken enchiladas topped with cilantro on a plate with a fork.

High Protein Chicken Enchiladas (30 minutes, 7 ingredients)

Low calorie egg salad on a sandwich with greens, cut in halves and stacked vertically.

Low Calorie Egg Salad (Higher Protein, Lower Fat)

Healthy chicken curry with rice and pita bread in a bowl.

The Most Yummy Healthy Chicken Curry (Slow Cooker Recipe)

Starbucks spinach feta wraps stacked on a plate.

Copycat Starbucks Spinach Feta Wrap Recipe (Double the Protein!)

Ninja creami vanilla protein ice cream topped with chocolate chip cookie pieces and rainbow sprinkles in a glass bowl.

Ninja Creami Vanilla Protein Ice Cream Recipe (The Perfect Base!)

Healthy Crockpot White Chicken Chili topped with shredded cheese, avocado, and sour cream in a bowl with a spoon.

Healthy Crockpot White Chicken Chili (High-Protein!)

Meal Prep Recipes

Chicken Caesar Pinwheels on a tray.

Chicken Caesar Pinwheels

Hawaiian Pineapple Chicken Rice Bowls

Sheet Pan Chicken Cornflake Dinner on a baking sheet with foil.

Sheet Pan Cornflake Chicken Dinner

Spinach Feta Turkey Meatballs (30-Minute, High Protein)

Rainbow chicken salad on two pieces of toast and greens.

Rainbow Chicken Salad (Lightened-Up)

Sheet Pan Eggs-in-a-Hole in a platter.

Sheet Pan Eggs-in-a-Hole

Elote Ground Turkey Skillet topped with sour cream on a plate with a fork.

Elote Ground Turkey Enchilada Skillet (High protein!)

Sausage pancake breakfast bake with blueberries in a baking dish being served.

Blueberry Sausage Pancake Breakfast Bake (Easy Meal Prep!)

Teriyaki Chicken Rice Bowls with

Teriyaki Chicken Rice Bowls

Cottage cheese egg bake with a side of greens on a plate.

Cottage Cheese Egg Bake (High Protein)

NEW!

Join the Fit Cookie Club!

In a meal prep rut and needs some inspiration? Get new weekly healthy meal plans and exclusive recipes for just $10/month!

Subscribe now!

follow along

Facebook
Instagram
Pinterest
YouTube
TikTok

recipes

Breakfast
Lunch & Dinner
Dessert
Meal Prep

explore

New? Start Here
Cookbooks
Dessert
Fit Cookie Club

get my cookbooks!

Get ALL the recipes in both my macro-friendly cookbooks when you join Fit Cookie club!

Join now!
Back to Top
Privacy Policy
Disclosure
Accessibility
Contact
Back to Top
© 2025 Lauren Fit Foodie
Site Credits
Designed by Melissa Rose Design Developed by Once Coupled
wpDiscuz
554 shares