I’m so excited to share my pumpkin cream cheese swirl brownies with you today!
These fudgy treats combine rich chocolate with creamy pumpkin swirls that’ll make your taste buds dance.
They’re my go-to fall dessert when I want to impress friends or treat myself to something special.
The marbled top isn’t just gorgeous. It hints at the perfect balance of flavors waiting inside.
Ready to discover how these brownies might become your new autumn obsession?
Let’s jump into the magic that happens when pumpkin meets chocolate!
Ingredients
Recommended Tools
- 9×9 Inch Baking Pan
The perfect size for these brownies, giving you the ideal thickness and even baking throughout.
- Parchment Paper
Makes removing the brownies from the pan super easy and prevents sticking as mentioned in the tips.
- Mixing Bowls
You’ll need separate bowls for the brownie batter and cream cheese mixture to keep ingredients organized.
- Electric Mixer
Helps achieve that perfectly smooth cream cheese mixture without lumps or extra effort.
- Measuring Cups and Spoons
Essential for accurate measurements of ingredients like flour, sugar and pumpkin puree.
- Butter Knife
Needed for creating those beautiful swirls in the brownie batter without overmixing.
- Rubber Spatula
Perfect for scraping every bit of batter from the bowl and smoothing it in the pan.
- Cooling Rack
Allows your brownies to cool evenly before cutting for those clean, perfect squares.
Instructions for pumpkin cream cheese swirl brownies
Ready to create the most delicious fall treat? Let’s dive into making these irresistible Pumpkin Cream Cheese Swirl Brownies!
First, preheat your oven to 350°F and grease a 9×9 inch baking pan. Pro tip: Line it with parchment paper for super easy removal later!
Start with the brownie base by melting 1/2 cup butter with 1 cup sugar in a saucepan. Let this mixture cool slightly – nobody wants scrambled eggs in their brownies!
Once cooled, add your 3 eggs one at a time, mixing well after each addition. Splash in 1 teaspoon of vanilla and give it another good stir.
In a separate bowl, whisk together 1 cup flour, 1/2 cup cocoa powder, and a pinch of salt. Now gradually add this dry mixture to your wet ingredients, stirring until everything is just combined.
Don’t overdo the mixing – we want fudgy brownies, not tough ones! Pour this chocolatey goodness into your prepared pan.
Time for the pumpkin cream cheese swirl! In another bowl, beat 4 oz of softened cream cheese with 1/3 cup sugar until fluffy.
Mix in the egg yolk (save that white for breakfast tomorrow!), then fold in 1/3 cup pumpkin puree and 1/2 teaspoon pumpkin pie spice if you’re using it. Beat until smooth and creamy.
Drop spoonfuls of this pumpkin mixture over your brownie batter. Get creative and use a knife to swirl the two batters together with figure-eight motions.
Remember, less is more with swirling – you want distinct patches of each flavor!
Pop your creation into the oven for 40-45 minutes, until the center is just set. Your kitchen will smell amazing!
Let the brownies cool completely before cutting into squares – I know it’s hard to wait, but your patience will be rewarded with cleaner slices.
Store any leftovers in the refrigerator… if there are any left, that is!
Pro Tips
For picture-perfect swirls in your Pumpkin Cream Cheese Brownies, place the cream cheese mixture in a piping bag or ziplock bag with the corner snipped off, then pipe even lines across the brownie batter before swirling with a knife.
This technique ensures more consistent distribution of the pumpkin mixture and creates more dramatic, defined swirls than random dolloping.
Substitutions & Variations
These simple substitutions and variations can transform your pumpkin cream cheese brownies into something new while keeping their decadent core appeal.
- Spiced Mocha Twist: Add 1 tablespoon instant espresso powder to the brownie batter and increase cinnamon in the pumpkin swirl for a warming coffee-infused treat.
- Gluten-Free Version: Substitute the all-purpose flour with a gluten-free baking blend or almond flour for a nutty alternative that everyone can enjoy.
- White Chocolate Pumpkin: Use white chocolate chips instead of cocoa powder in the base and add mini chocolate chips to the pumpkin swirl for reversed color contrast.
- Maple Pecan Crunch: Replace half the sugar with pure maple syrup in both batters and sprinkle chopped pecans on top before baking for added texture.
- Vegan Adaptation: Substitute butter with coconut oil, eggs with flax eggs and cream cheese with vegan cream cheese to create a plant-based dessert.
Leftovers & Storage Tips
Although these brownies rarely last long in my house, proper storage makes all the difference when you do have leftovers!
Keep them in an airtight container in the fridge for up to five days. I’ve found they’re actually tastier on day two when the flavors meld together!
For longer storage, wrap individual pieces in plastic wrap, then foil, and freeze for up to three months.
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Pumpkin Cream Cheese Swirl Brownies
Rich chocolate brownies with a creamy pumpkin cheesecake swirl, perfect for fall baking.
- 1/2 cup butter
- 1 cup sugar
- 1/2 cup cocoa powder
- 1 cup flour
- 3 eggs
- 1 tsp vanilla
- 4 oz cream cheese, softened
- 1/3 cup sugar
- 1 egg (separate yolk and white)
- 1/3 cup pumpkin puree
- 1/2 tsp pumpkin pie spice (optional)
- Pinch of salt
- Preheat oven to 350°F; grease a 9×9 inch pan.
- Melt butter and sugar; cool. Add eggs one at a time, then vanilla, mix.
- Combine flour, cocoa, salt; add to wet mix. Stir until smooth. Pour into pan.
- Beat cream cheese, sugar, egg yolk, then add pumpkin and spice; blend smooth.
- Dollop cream cheese mixture over brownie batter; swirl with a knife gently.
- Bake 40–45 minutes until set. Cool before cutting.
