If you love brownies and pumpkin pie, this recipe is one to try. It’s two classic desserts, fudgy brownies and spiced pumpkin pie, combined into one decadent treat.
Preheat oven to 350ºF. Spray a 13×9-inch baking pan with cooking spray or grease with a little extra butter and line with parchment paper.
In a large bowl, mix to combine sugar, butter, eggs and vanilla. Stir in flour, salt and baking powder. Transfer 1¼ cups of the batter to a medium bowl and to this stir in pumpkin puree cinnamon, ginger and nutmeg until fully combined. To remaining the non-pumpkin batter in the large bowl, mix in cocoa until fully combined; reserve 2/3 cup cocoa batter and place in a small bowl.
Spread all but reserved 2/3 cup cocoa batter into the prepared pan. Next, spread entire amount of pumpkin batter evenly onto the cocoa batter. Overtop of batters, dot with with reserved 2/3 cup chocolate batter. Use the tip of a paring knife or skewer to drag and swirl cocoa batter dots into the pumpkin and cocoa batter bases below, creating a marbled look.
Bake for 45 to 50 min, until a toothpick inserted comes out clean. Cool completely in pan before cutting into 24 squares. Serve. Freeze brownies for up to 2 months, or refrigerate for up to 1 week. To up the decadence upon serving, top a scoop of vanilla ice cream with cubes of the chilled pumpkin swirl brownies.