Double Fudge Pumpkin Pie Swirl Brownies (Gluten-Free )

In November, the smell of food is different. It is an orange smell. A squash and a pumpkin smell. It tastes like cinnamon and fill up the house in the morning, can pull everyone from bed in a fog. Food is better in November than any other time of the year. –“In November” by Cynthia Rylant

It’s pumpkin-pie season as we settle into November and start to inch closer to Thanksgiving Day. If you’re looking forward to those cozy pumpkin pies but would love to add a chocolatey twist, these swirly brownies are the way to go! I used my classic, double-fudge brownie recipe for this… but the best news is that a boxed brownie mix works here as well if you’re short on time! The pumpkin pie swirls compliment the fudgy brownies with their rich cream cheese and spice mixture while making them a beautiful addition to your Thanksgiving table, without the fuss. Whether you bake these up for the big day or just want to try out an autumn treat, I hope these become a new fall-favorite for your family! Looking for more pumpkin dessert ideas? Check out these recipes for pumpkin pie 3 ways!

Make the Pumpkin Pie Swirl first. You’ll need:

1 ½ cups plain pumpkin puree (basically a whole can)
8 oz cream cheese, softened
¼ cup brown sugar
¼ cup pure maple syrup
2 tsp vanilla extract
3 tsp pumpkin pie spice
½ tsp cinnamon
¼ tsp salt

Swirl Directions:

In a large bowl, beat the cream cheese until smooth. Add all other ingredients and mix until creamy. Set aside while you prepare the brownie batter.*

Ingredients for Double-Fudge Brownies
Note: You can follow my recipe or use two boxed brownie mixes plus 2/3 cup chocolate chips.

3/4 cups Dutch-processed cocoa powder
1/2 tsp baking soda
2/3 cup melted butter divided (1/3 cup + 1/3 cup)
1/2 cup boiling water
2 cups sugar
2 large eggs
1 tsp pure vanilla extract
1/2 tsp salt
1 1/3 cup Bob’s Red Mill Gluten-Free Flour Mix (or same amount regular flour)
2 cups chocolate chips

Directions for Double-Fudge Brownies:

Preheat the oven to 350 degrees and grease a 9×13 baking dish.

In a large mixing bowl, stir together the cocoa powder and baking soda.

Stir in 1/3 cup of the melted butter until blended.

Mix in boiling water until the batter is smooth and thick.

Stir in the sugar and eggs with the remaining 1/3 cup melted butter.

Stir in vanilla and salt.

Dump in the flour and chocolate chips at the same time and stir just until combined.

Pour three quarters of the brownie batter into the baking dish (Set aside the remaining brownie batter while you add the pumpkin pie swirl)

Maria Magee

*Gently pour the pumpkin pie swirl mixture over the brownie batter in the dish, and gently smooth it out evenly over the top.

Maria Magee

Drop the remaining brownie batter onto the pumpkin swirl mixture in large spoonfuls.

Maria Magee

Use a butter knife and gently drag it through the batter. Spreading it in figure 8’s gives it a beautiful, marbled look. Don’t overmix or the colors will get lost!

Maria Magee

Bake 45-50 minutes or until a toothpick through the brownie comes out with moist crumbs, not wet batter. These need extra time to set with the pumpkin pie swirl mixed in, so give them a good 30 minutes to an hour of cooling before you cut into them.