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Pumpkin Cream Cheese Swirl Brownies

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Fudgy chocolate brownies with a creamy pumpkin spice swirl, perfect for autumn gatherings or cozy nights in. These brownies combine rich cocoa flavor with tangy cream cheese and warm pumpkin spices for a festive, crowd-pleasing dessert.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (90g) all-purpose flour (can substitute gluten-free blend)
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 oz (170g) cream cheese, softened
  • 1/3 cup (80g) pure pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
  • Pinch of salt
  • 1/2 cup (90g) chocolate chips (optional)
  • Chopped pecans or walnuts (optional)
  • Sprinkle of flaky sea salt (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy lifting.
  2. Gather and measure all ingredients.
  3. In a medium bowl, whisk together melted butter and sugar until glossy and combined.
  4. Beat in eggs and vanilla until the mixture is pale and thick, about 1 minute.
  5. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
  6. Fold dry ingredients into wet ingredients until just combined; do not overmix. Batter will be thick.
  7. Stir in chocolate chips if using.
  8. Pour 3/4 of the brownie batter into the prepared pan and smooth the top.
  9. In another bowl, beat softened cream cheese until smooth and lump-free.
  10. Add pumpkin puree, egg yolk, sugar, vanilla, pumpkin pie spice, and salt. Mix until creamy and combined.
  11. Spoon cream cheese mixture in dollops over the brownie batter. Top with remaining brownie batter in small blobs.
  12. Using a toothpick or skewer, drag through the batters to create a marbled swirl pattern. Do not over-swirl.
  13. Bake for 25-30 minutes, or until edges look set and a toothpick inserted in the center comes out with a few moist crumbs.
  14. Let brownies cool in the pan for at least 15 minutes. Lift out using parchment paper.
  15. Slice into squares with a sharp knife, wiping the blade between cuts for clean edges.

Notes

Use full-fat cream cheese for the best swirl texture. Make sure pumpkin puree is thick, not watery. For gluten-free brownies, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan butter and dairy-free cream cheese. Do not overmix the batter for fudgy brownies. Swirl gently for distinct marbling. Brownies are best slightly underbaked for a gooey center. Chill before slicing for neat squares. Store in an airtight container at room temperature for 2 days or refrigerate up to 5 days. Freeze for up to 2 months.

Nutrition

Keywords: pumpkin brownies, cream cheese swirl, fall dessert, fudgy brownies, autumn baking, chocolate pumpkin, easy brownies, Halloween dessert, Thanksgiving dessert

Find it online: https://tessierecipes.com/pumpkin-cream-cheese-swirl-brownies-easy-fudgy-fall-dessert-recipe/