Pumpkin pie meets brownies in Condensed Milk Pumpkin Swirl Brownies! These are dense and fudgy brownies. They have a layer of pumpkin pie filling and is swirled with more brownie batter on top. The condensed milk makes them extra fudgy!
This is a fall version of my viral Condensed Milk Brownies! If you want to omit the pumpkin in these brownies, use that recipe.
The pumpkin pie filling comes together really easily and is swirled into the brownie batter, making this the perfect Thanksgiving treat.
For more brownie recipes, check out Condensed Milk Brownies, Black Forest Cheesecake Brownies, and Biscoff Brownies.
Why this recipe works
Pumpkin pie filling – Gets swirled into the brownie batter.
Brownies – The brownies are dense and fudgy and compliment the pumpkin swirl perfectly.
Chocolate Ganache – Once the brownies are cooled they are drizzled with a simple two ingredient chocolate ganache.
Condensed milk – Adds a sweetness and richness to the brownies.
Holiday treat – A great recipe for Thanksgiving or the fall season.
Scroll to view a few ingredients notes. Full recipe and measurements can be found in the recipe card below.
Butter – Unsalted butter works best. This will be melted.
Brown sugar – Light or dark works.
Cocoa Powder – Use a high quality cocoa powder for the best tasting brownies.
Eggs – Remove two hours before baking.
Pumpkin purée – Adds moisture and flavour into the pumpkin layer. Make sure it is not pumpkin pie filling! This is my favourite brand to use.
Vanilla – Using a good quality vanilla strengthens the flavour and allows for more use of the product in the long run. This is my favourite vanilla extract.
Sweetened Condensed Milk – Use your favourite brand of sweetened condensed milk. I do not recommend using a fat-free version.
Step by Step Instructions
Here is how to make and bake these condensed milk pumpkin brownies. You will need a mixer with a whisk attachment and an 8×8 inch baking pan.
Step 1 – Melt the butter. Once the butter is melted, add to a bowl and whisk in both sugars.
Step 2 – Add the eggs and vanilla. Beat the eggs and vanilla in a separate bowl for 2 minutes on medium or until bubbles form. Whisk into the butter sugar mixture.
Step 3 – Add in the dry ingredients. Toss in flour, unsweetened cocoa powder, baking powder, and salt. Mix until combined and the brownie batter is smooth.
Step 4 – Make pumpkin filling. In a small bowl whisk sweetened condensed milk, pumpkin puree, cinnamon, and eggs. It will be very smooth.
Step 5 – Layer. Spread half the brownie mixture into the prepared pan. Add the pumpkin filling and swirl using a butterknife. Add remaining brownie batter in dollops and lightly swirl. Do not overmix!
Step 6 – Bake and drizzle. Once the pumpkin swirl brownies are done baking, let them cool completely in the baking pan. Drizzle the ganache and allow that to set.
These brownies are best served at room temperature or slightly chilled.
Expert baking tips
Here are a few baking tips from my kitchen to yours
- Properly measure the flour by spooning the flour into the measuring cup. If you stick the measuring cup directly into the bag of flour, it will compact it and you will have more than you need. A digital scale will give you the most accurate results.
- Make sure the brownies are completely cooled down before slicing. The pumpkin layer sets as it cools, so if you slice into it warm it can get messy!
- Use a handheld mixer to beat the eggs and vanilla.
- Do not over swirl the pumpkin into the batter. This will cause to much blending and you won’t get that beautiful marble effect.
- For an easy removal from the pan, make sure to place parchment paper on the bottom and 2 sides of the pan. Then grease the other two sides.
Can this recipe be doubled?
Yes! Double the ingredients and bake in a 9×13 pan.
How do I know my brownies are done?
You will know the brownies are done when a toothpick inserted in the middle comes out clean with a few crumbs. The top will be crackly as well. Please note that these brownies do bake for a longer period of time than regular brownies, and the time difference really depends on your oven! Mine took 1 hour and 10 minutes.
My ganache isn’t setting?
If the ganache isn’t setting, you have too much whipping cream. Just add more chocolate! It’s the perfect thickness when you lift it off the spoon and it slowly drizzles.
Storing and Freezing
Store brownies in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week,
To freeze, individually wrap each brownie square before placing it in the freezer. It may be frozen up to two months. Defrost the brownies by placing them in the refrigerator. Do not microwave them or else the ganache will melt.
Check out these brownie recipes
- Carrot Cake Cheesecake Bars
- Strawberry Chocolate Chunk Brownies
- Mini Egg No Bake Chocolate Oatmeal Bars
- Coffee Chocolate Chip Blondies
PS : Make sure to leave a STAR REVIEW if you enjoyed this recipe! Let’s stay connected on Instagram @sweettreatsyt. To get more recipes follow me on TikTok @sweettreatsyt!
Condensed Milk Pumpkin Brownies
- 1 cup butter melted
- 1 1/3 cups white sugar
- 1/4 cup brown sugar
- 4 eggs
- 1 tbsp vanilla
- 1/2 cup all-purpose flour
- 3/4 cups unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 can sweetened condensed milk (14oz)
- 2 cups pumpkin puree
- 1 tsp cinnamon
- 2 eggs
- 2 tbsp heavy whipping cream
- 1/2 cup dark chocolate chips or bar
- Preheat oven to 350°F. Grease and line a 9 x 9-inch baking pan with parchment paper. Set aside.
- Melt the butter and allow it to cool for 10 minutes. Whisk in the white and brown sugars.1 cup butter, 1 1/3 cups white sugar, 1/4 cup brown sugar
- In a medium-sized separate bowl beat the eggs and vanilla for 2 minutes until light and airy. There will be bubbles.4 eggs, 1 tbsp vanilla
- Combine the egg mixture into the butter mixture and whisk.
- Add cocoa powder, flour, baking powder, and salt. Using a spatula, fold until just combined and a brownie batter forms. Set aside.1/2 cup all-purpose flour, 3/4 cups unsweetened cocoa powder, 1/2 tsp baking powder, 1/4 tsp salt
- In a large bowl, add sweetened condensed milk, pumpkin puree, cinnamon, and eggs. Whisk until smooth.1 can sweetened condensed milk (14oz), 2 cups pumpkin puree, 1 tsp cinnamon, 2 eggs
- Evenly spread half of the brownie batter into the prepared baking pan. Make sure the entire bottom is covered well or else the pumpkin will leak through. Pour pumpkin mixture on top and use a butter knife to gently swirl the top. Don't over mix!
- Add the remaining brownie batter and lightly swirl.
- Bake the brownies at 350°F for 55 minutes up to 1 hour 10 minutes. These brownies take much longer than your average recipe due to the pumpkin. You'll know it's ready when a wooden skewer inserted comes out of the center with a few crumbs.
- Allow to cool completely. Towards the end, make the chocolate ganache by melting together the heavy whipping cream and chocolate chips in a microwave or on the stove.2 tbsp heavy whipping cream, 1/2 cup dark chocolate chips or bar
- Drizzle chocolate ganache. Set, slice, and enjoy!