naughty pumpkin swirl brownies - Color Me Meg

naughty pumpkin swirl brownies

happy election day!

there is so much excitement around… it’s the first day i wish i had tv in a year…

anyway… i was out n about on the interweb the other day…
searching for something pumpkin… ya know, being that it’s fall n all…

i bought a can of pumpkin, with no thought of what to do with it.
i usually make the classic pumpkin muffins with chocolate chips…

but that just wasn’t going to cut it this time…

so I revamped this martha recipe so it could use a brownie mix,

my only disclaimer: day 1 these are definitely more cake-y than fudgy.
mine was oozing brownie goodness out the top and those parts were kind of pumpkin pie meets lava cake. hello?! 
 …but after it sat, covered overnight… super moist and fudge-y.
and soooooo worth the wait… i may have had it for breakfast for 2 days…
its dense, so be prepared to get whacked with flavor…

pumpkin swirl brownies

pumpkin swirl brownies


  • brownie mix {and whatever the box calls for:oil, water, eggs…etc.}
  • 1 cup sugar
  • 2 eggs
  • 1/2 Tbs vanilla
  • 1cup flour
  • 1/2 t baking powder
  • 1/4 tsp salt
  • 1 1/4 cups pumpkin {pureed}
  • 1/4 cup vegetable oil
  • 1 tsp cinnamon
  • 1/2 teaspoon pumpkin pie spice

what to do

mix up the brownies as directed on the box, set aside. blend the sugar, eggs, and vanilla in one bowl and the flour, baking powder, and salt in another. mix all of the ingredients together until smooth. add remaining ingredients and mix well.

line a 9×9 pan with parchment paper and spray with baking spray. pour half the brownie mix, then half the pumpkin mixture, and repeat. bake at 350 degrees for 40-45 minutes. {I think I ended up baking for at least 50, so be sure and check until only the center is gooey.}

let cool in pan and top with melted chocolate or a ganache

{melted semi-sweet with heavy cream… you won’t be sad about it.}

next time i might try it in a 9×13 to see how that changes the texture for fun,

but i was not at all disappointed!!

let me know how it goes if you make them!


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About Meg

I am Meg. A health and wellness coach, a color lover, and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE cooking together and doing home projects. We blog about our food and DIY adventures from sunny Arizona with our 3 cutie kids. Email me at colormemegblog at gmail dot com to work with me!

16 comments on naughty pumpkin swirl brownies

  1. Aaron S
    November 6, 2012 at 4:32 pm (6 years ago)

    This was a painful read for a man who just started the Atkins diet 😛

    • Meg @ BigRedClifford
      November 6, 2012 at 5:06 pm (6 years ago)

      ooh… sorry bout that! how long can you keep that up?? 😉 and what are you trying to lose, your limbs! but no seriously, that's tough, i commend you.

  2. Winnie
    November 6, 2012 at 9:50 pm (6 years ago)

    O-M-G !!<br />These brownies look soooooooooo decadent and scrumptious!

  3. Racquel Hatfield
    November 7, 2012 at 1:38 am (6 years ago)

    Baking in my oven right now I will let you know how they turn out. Stores in my are are all out of pumpkin pie spice, I had to make my own 🙂

    • Meg @ BigRedClifford
      November 7, 2012 at 2:13 am (6 years ago)

      Ooh- let me know! And let me know if they&#39;re not yummier tomorrow! 😉

  4. Racquel Hatfield
    November 7, 2012 at 1:40 pm (6 years ago)

    Didn&#39;t eat any last night, but I did have one for breakfast this morning… They are so delicious. I had to bake mine for 55 minutes in a 9×9 ceramic pan, but they turned out perfect!

    • Meg @ BigRedClifford
      November 8, 2012 at 7:18 pm (6 years ago)

      done and done. thanks for the invite! i&#39;m a new follower!

  5. delectabledelightsbyjess
    November 10, 2012 at 12:00 am (6 years ago)

    I have a batch in the oven right now! I have been dying to make these all week!!

  6. When Pigs Fly
    November 10, 2012 at 3:49 pm (6 years ago)

    This looks so incredibly amazing. I can&#39;t wait to make them!

  7. Anonymous
    November 16, 2012 at 2:25 am (6 years ago)

    Does it matter what kind of brownies? Ok if they have chocolate chips? And I&#39;m not familiar with the semi sweet chocolate chips and heavy cream-how much of each?

  8. thensch
    November 16, 2012 at 4:35 am (6 years ago)

    I made these this afternoon and just had one tonight…AMAZING!!! I even cut the sugar in half and it was STILL amazing!

  9. Anonymous
    November 21, 2012 at 8:32 pm (6 years ago)

    Has anyone tried doubling the recipe and making in a 9×13 pan? If yes….how long did u bake them?

    • Andrea
      November 29, 2012 at 12:48 am (6 years ago)

      Made these in a 9×13 inch glass pan, using just the one recipe, not doubling, they came out perfectly! Baked about the same amount of time that is called for, just kept an eye on them until they weren&#39;t jiggly in the middle and the edges were getting done too. Used coconut oil for the amount called for in recipe, and they came out AMAZING!!<br /><br />Making them again now!

    • Meg @ BigRedClifford
      November 29, 2012 at 12:55 am (6 years ago)

      Ooh, I am excited to know about the coconut oil!! I have a huge, and I mean huge amount of it from costco, so I&#39;m glad to know it didn&#39;t hurt any. I mean, how could it though?! 😉 Thanks!

    • Andrea
      November 29, 2012 at 1:35 am (6 years ago)

      It&#39;s really amazing, the difference it makes in your baked goodies, give it a try! Thanks for this recipe, it&#39;s a keeper and I love your blog as well!