Ingredients
Method
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
Tips & Variations
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.
- 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.
