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!
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! 😉
WHY YOU’LL LOVE THESE PUMPKIN 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!
INGREDIENTS
- 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 THESE PUMPKIN BROWNIES
- Preheat oven to 325°F. Line a 8 x 8″ baking dish with parchment paper and/or spray with cooking spray.
- Mix brownie batter: First, mix the dry ingredients. Then, add the wet ingredients. Stir until dry ingredients are incorporated and brownie batter is smooth.
- Mix pumpkin batter: First, mix the dry ingredients. Then, add the wet ingredients. Stir until dry ingredients are incorporated and pumpkin batter is smooth.
- 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.
- 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, wrap tightly or store in an airtight container until ready to eat. Cut into 12 bars and enjoy!
MORE CHOCOLATELY PUMPKIN RECIPES
- THE BEST PUMPKIN CHOCOLATE CHIP BLONDIES
- 50 CALORIE PUMPKIN CHOCOLATE CHIP COOKIES
- PUMPKIN PIE DONUTS WITH CHOCOLATE FROSTING
WANT TO MAKE THIS RECIPE?
If you try these fudgy pumpkin swirl brownies and love them, please rate this recipe!
You can also tag me on Instagram, @LaurenFitFoodie. It makes my day seeing your yummy recreations!
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!
Ingredients
Brownies:
- 2 scoops chocolate or vanilla protein powder (62g)
- 1/4 cup oat flour (30g)
- 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, room temperature (28g)
- 2 Tbsp unsweetened almond milk (30g)
- 2 Tbsp chocolate chips, melted (30g)
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, divided (28g)
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.
- 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, wrap tightly or store in an airtight container until ready to eat. Cut into 12 bars and enjoy!
Best the next day after refrigerating overnight and allowing the flavors to come together even more!
Notes
To make these brownies dairy-free, use dairy-free butter and dairy-free chocolate chips.
MFP entry: LFF Fudgy Pumpkin Swirl Brownies
Nutrition Information:
Yield:
12Serving Size:
1 brownie (68g)Amount Per Serving: Calories: 128Total Fat: 4.2gSaturated Fat: 1.2gCarbohydrates: 14.7gFiber: 3.7gSugar: 4.4gProtein: 7.9g
RECIPE OF THE MONTH CHALLENGE!
These fudgy pumpkin swirl brownies are the recipe of the month for September 2021! At the end of the month, I will pick a winner of the challenge to receive a $50 Amazon gift card!
To enter the recipe of the month challenge:
- Make the recipe of the month– these pumpkin swirl brownies.
- Tag me on instagram (@LaurenFitFoodie), if you have an instagram (if not, it’s cool!)
- RATE and REVIEW the recipe.
To leave a review, simply click on the stars in the recipe card OR scroll to the bottom of the page where you see comments, and hit the tab right next to it (reviews).
I will pick a winner at the end of the month! Make sure to enter your email correctly! 😉
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Congrats to Taline Rose for winning September’s recipe of the month! 🥳
This was so yummy I did use a different protein but it’s still delicious my boyfriend and I were a little nervous at first because the batter itself tasted fun but once cooked it’s divine! I’m a bodybuilder in prep for don’t really get a sweet tooth like I used to but if I ever did this would satisfy it plus it was just fun to bake to! 😁 it’s a 10/10 for me!
Loved these! Instead of chocolate chips I cut up pumpkin kisses and mixed those in. So good!
I made these yesterday. They are delicious, but did not come out gooey. Maybe the 35 minutes was too long in my oven. I should have watched more closely. But still very yummy. Thank you.
That’s exactly what I did! I made them today and I feel like when I use the bake time on recipes it always needs more time so I left these alone for the 35 min and they are slightly over cooked! Still delish, but not gooey.
It’s sounds like you may have over cooked them then! I know it’s hard because all ovens are different. But usually with desserts like this, in order to keep them gooey, I’ve found you need to take them out even with the toothpick inserted in the center comes out with a little batter on it still. Because with time, and especially when you store them in the fridge overnight, they will set and be more gooey!
For the cocoa powder, did you just use regular dark or black cocoa powder? I’m excited to make these, and I want to be sure to get the recipe correct! Thank you!
For these in the picture, I believe I used black cocoa! I’ve tried it with normal and dark too and I think the dark cocoa and black cocoa tastes best!
Can I use cacao instead?
These are so good! My anti-macro boyfriend who wants all of the fat and carbs even loved these!! I will be making these all fall long, huge win!!
These are so good!! I love that they’re easy and fun to make, and the ingredients aren’t anything crazy (which I find a lot of macro recipes are). This will be on repeat for me all year!😍
I made these last weekend and this weekend! They are so good and even the picky guys I work with enjoyed them. You have such fun and yummy recipes!!
These are the perfect mix of chocolate and fall! I used a different brand of protein and they still came out delicious. I watched the time to make sure they didn’t over bake. Only took 30 minutes for mine.
HOLY MOLY! This is the most epic fall dessert of a combination of my two favorite things- pumpkin and chocolate. The flavors were amazing and the texture was spot on for a chewy brownie! I stored them in the fridge and I swear they were even better cold!
Lauren, Could I use ghee as a sub for the light butter? This looks delish!!!