Every fall, I find myself craving that perfect mix of cozy pumpkin spice and deep, rich chocolate. These brownies were born out of a weekend baking session when I wanted something more exciting than a plain brownie, but still easy enough to whip up without fuss. The marbled swirl of pumpkin cream cheese not only looks gorgeous, it also adds a tangy, velvety layer that balances the fudgy chocolate so well. They’ve become a tradition in my kitchen — the kind of treat that friends ask for by name and the kids can’t resist sneaking before they’ve even cooled.
Why It’s So Good
You get the best of both worlds — fudgy, chocolatey brownie base with a luscious, lightly spiced pumpkin cream cheese layer that feels indulgent but not too heavy.
Serves & Timings
Serves: 12 · Active Prep: 20 mins · Cook Time: 40 mins · Additional Passive Time: 30 mins cooling · Total Time: ~1 hr 30 mins
Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- ½ tsp salt
Pumpkin Cream Cheese Swirl
- 8 oz cream cheese, softened
- ½ cup pumpkin purée
- ¼ cup sugar
- 1 large egg yolk
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Method
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment.
- In a bowl, whisk melted butter, sugar, eggs, and vanilla until glossy. Stir in flour, cocoa powder, and salt until just combined. Spread ¾ of batter into the pan.
- Beat cream cheese, pumpkin, sugar, egg yolk, and spices until smooth. Dollop over brownie batter. Add remaining brownie batter in spoonfuls, then swirl with a knife.
- Bake 38–42 minutes, until edges are set and a toothpick comes out with moist crumbs. Cool completely before slicing.
Tips & Variations
- Use canned pumpkin (not pie filling) for best texture.
- Swap spices for pumpkin pie spice if you like a shortcut.
- Gluten-free? Sub a 1:1 GF flour blend.
Compact Nutrition (Per Serving — Approximate)
Calories: 310 · Protein: 4g · Fat: 18g · Carbs: 35g · Fibre: 2g
FAQ
Q: Can I make these ahead?
A: Yes — store in an airtight container in the fridge up to 4 days.
Q: Can I freeze them?
A: Absolutely. Wrap individually and freeze up to 2 months.
Q: Can I double the pumpkin swirl?
A: Yes, but extend bake time by 5–7 minutes.
Dreamy Chocolate-Pumpkin Swirl Brownies — Tangy & Fudgy
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Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan with parchment.
- In a bowl, whisk melted butter, sugar, eggs, and vanilla until glossy. Stir in flour, cocoa powder, and salt until just combined. Spread ¾ of batter into the pan.
- Beat cream cheese, pumpkin, sugar, egg yolk, and spices until smooth. Dollop over brownie batter. Add remaining brownie batter in spoonfuls, then swirl with a knife.
- Bake 38–42 minutes, until edges are set and a toothpick comes out with moist crumbs. Cool completely before slicing.
Nutrition
Notes
- Use canned pumpkin (not pie filling) for best texture.
- Swap spices for pumpkin pie spice if you like a shortcut.
- Gluten-free? Sub a 1:1 GF flour blend.
FAQ
Q: Can I make these ahead?A: Yes — store in an airtight container in the fridge up to 4 days. Q: Can I freeze them?
A: Absolutely. Wrap individually and freeze up to 2 months. Q: Can I double the pumpkin swirl?
A: Yes, but extend bake time by 5–7 minutes.
