I had some leftover pumpkin from this recipe. I spent some time looking around for another pumpkin dessert recipe that would be totally different from the bread pudding. Originally from this Smitten Kitchen recipe, these brownies with swirls of cinnamony pumpkin were perfect! They’re a great holiday treat, I think I’m going to make them again for my family at Thanksgiving to change it up a little this year. My version, slightly altered, is below.

Makes about 16 large brownies, or 24 smaller ones.

Ingredients:
-8 tblspns (1 stick) unsalted butter
-6 ounces bittersweet chocolate chips
-2 cups all-purpose flour
-1 tspn baking powder
-1/8 tspn cayenne pepper
-1/2 tspn salt
-1 1/2 cups sugar
-4 large eggs
-1 tblspn pure vanilla extract
-1 1/4 cups solid-pack pumpkin
-1/4 cup olive oil
-1 tspn ground cinnamon
-1/4 tspn ground nutmeg

Directions:
-Preheat oven to 350 degrees
-Butter a 9-inch square baking pan
-Place parchment paper over the bottom and the sides of the pan
-Butter the lining as well
-Melt chocolate chips and butter in a bowl set over a pan of simmering water, stirring occasionally until smooth.
-Whisk together flour, baking powder, cayenne pepper, and salt in a large bowl and set aside
-In a separate bowl, beat together sugar, eggs, and vanilla until fluffy, for about 3 to 5 minutes
-Beat in flour mixture
-Pour half of batter into a separate bowl and stir chocolate mixture into it
-In other bowl, stir in the pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula
-Top with half of pumpkin batter
-Repeat to make one more chocolate layer and one more pumpkin layer
-With a table knife, gently swirl the two batters to create a marbled effect
-Bake until set, 40 to 45 minutes
-Let cool and cut into squares
-Enjoy!