Pumpkin Cream Cheese Swirl Brownies

I still laugh when I think about the first time I made Pumpkin Cream Cheese Swirl Brownies because my youngest was tugging on my sleeve and asking if brownies could be orange like pumpkins and I told him no at first yet when we pulled the pan from the oven he shouted that I tricked him and his face was so full of surprise and I felt proud and a little messy too because my swirl looked more like a scribble but you know what that’s the charm of Pumpkin Cream Cheese Swirl Brownies and they don’t have to look perfect to taste perfect.

Another time I baked Pumpkin Cream Cheese Swirl Brownies for a school bake sale and I was rushing so much that I spilled half the cocoa on the counter and the kitchen smelled like a chocolate storm and I was almost crying because I thought I wouldn’t make it in time yet I still pulled it together and those little squares sold out faster than anything else and one mom asked me if I had bought them from a bakery and I laughed because no way I was standing there with pumpkin on my shirt and a spoon stuck in the sink so yeah that felt pretty good.

Then there was a Sunday when I promised my older daughter I’d make Pumpkin Cream Cheese Swirl Brownies after dinner and we had one of those lazy days where everything takes longer than it should and the butter was still hard and the eggs rolled under the table and I almost gave up but she sat on the counter swinging her legs and said just try mom and I did and the swirls came out like little hearts without me even meaning to and she told me that was magic and maybe she was right because those brownies disappeared before bedtime.

And let me tell you these brownies go with just about anything because I’ve had them with a hot mug of cocoa and with cold milk and I once put a scoop of vanilla ice cream on top and that was dreamy and I even tried them next to apple pie from my blog and wow that was a fall festival on a plate and another time I had them with my easy cinnamon rolls recipe from the blog and that combo was wild and sweet and then there’s the simple joys like coffee tea or even a bowl of berries on the side and oh once I had them crumbled over yogurt and that was surprisingly tasty and my neighbor swears they taste good with peanut butter spread on top and I have to admit she’s not wrong.

Ingredients

• cream cheese – 8 ounces, softened
• granulated sugar – 1 cup
• brown sugar – ½ cup, packed
• pumpkin puree – 1 cup (not pumpkin pie filling)
• eggs – 3 large
• vanilla extract – 2 teaspoons
• all-purpose flour – 1 cup
• cocoa powder – ¾ cup (unsweetened)
• baking powder – 1 teaspoon
• salt – ½ teaspoon
• unsalted butter – ½ cup, melted and cooled

Ingredients notes

• cream cheese: this makes the swirly part super creamy, soft, and tangy. If you forget to soften it, it will be lumpy, so let it sit at room temperature.
• granulated sugar: this makes the brownie part sweet and soft.
• brown sugar: this gives the pumpkin swirl a warmer taste, almost like caramel.
• pumpkin puree: only use the plain pumpkin puree, not the canned pie filling. Pie filling already has spices and sugar.
• eggs: these make the brownies fluffy and hold everything together.
• vanilla extract: makes the flavor yummy and a little sweet-smelling.
• all-purpose flour: gives the brownies their structure so they don’t fall apart.
• cocoa powder: gives the chocolate flavor. Use unsweetened or it will be too sweet.
• baking powder: helps the brownies rise just a little bit.
• salt: makes the sweet flavor taste even better.
• unsalted butter: makes the brownies moist, soft, and rich

How to make Pumpkin Cream Cheese Swirl Brownies?

Step 1: Prepare your pan

Take a 9×9 inch baking pan. Put some parchment paper inside so the brownies won’t stick. You can also rub butter on the pan if you don’t have parchment.

Step 2: Mix the cream cheese swirl

In a bowl, beat the cream cheese until smooth. Add ¼ cup granulated sugar, 1 egg, and ½ teaspoon vanilla extract. Mix until creamy. Put aside.

Step 3: Make the pumpkin batter

In another bowl, whisk the pumpkin puree, ½ cup brown sugar, 1 egg, and ½ teaspoon vanilla extract. Stir until smooth and creamy.

Step 4: Make the brownie batter

In a large bowl, whisk the melted butter, ¾ cup granulated sugar, and 1 egg. Mix well. Add the vanilla extract. In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Slowly mix the dry ingredients into the wet butter mixture. Stir until smooth and chocolatey.

Step 5: Layer the batters

Pour half of the brownie batter into the pan. Spread evenly. Add spoonfuls of the pumpkin batter on top. Add spoonfuls of the cream cheese mixture too. Then pour the rest of the brownie batter over.

Step 6: Swirl it up

Take a butter knife and gently drag it through the batters to make swirls. Don’t mix too much—just swirl a little so the patterns look pretty.

Step 7: Bake

Bake in a preheated oven at 350°F (175°C) for 40–45 minutes. Check with a toothpick: if it comes out with a few moist crumbs, it’s done.

Step 8: Cool and slice

Let the brownies cool in the pan. After cooling, lift the parchment paper and cut the brownies into squares.

Storage options

You can keep these brownies at room temperature in a covered box for 2 days. If you want them to last longer, keep them in the fridge for up to 5 days. They taste even better cold because the cream cheese gets extra firm. You can also freeze them. Wrap each brownie in plastic, put in a freezer bag, and freeze for up to 2 months. Just thaw before eating.

Variations

You can add chocolate chips to the brownie batter for extra chocolate flavor. You can sprinkle pumpkin pie spice in the pumpkin batter to make it taste like fall. You can also add nuts like walnuts or pecans to make them crunchy. If you don’t like pumpkin, you can replace the pumpkin part with sweet potato puree for a different twist.

Kitchen equipment needed

• Mixing bowls
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Hand mixer or stand mixer
• 9×9 inch baking pan
• Parchment paper or butter for greasing
• Butter knife (for swirling)
• Oven

Faq

What is this recipe made of?

It’s made of chocolate brownie batter, a pumpkin filling, and a cream cheese swirl. All together, they bake into a soft, fudgy treat.

What does it taste like?

It tastes like chocolate brownies with a creamy cheesecake swirl and a warm pumpkin flavor. Sweet, tangy, and rich at the same time.

Can I make it without pumpkin?

Yes, you can replace pumpkin with mashed sweet potato or even leave it out and just do cream cheese swirl brownies.

Can I freeze these brownies?

Yes, wrap them tightly and freeze for up to 2 months.

Do I have to use cream cheese?

The cream cheese makes it special, but if you don’t like it, you can just do pumpkin swirl brownies without cream cheese.

How do I know when they’re done?

Stick a toothpick in the center. If it comes out with a few crumbs but not wet batter, it’s ready.

Can kids help make this recipe?

Yes! Kids can help mix, pour, and swirl. But be careful with the oven—it’s hot!

Can I make these for a party?

Yes, they look very fancy with the swirls and everyone will love them. Cut them into small squares for sharing.

Pumpkin Cream Cheese Swirl Brownies

Recipe by LaylaCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

230

kcal

Total time

1

hour 

5

minutes

Soft chocolate brownies swirled with creamy pumpkin and tangy cream cheese, making the perfect cozy fall treat.

Ingredients

• cream cheese – 8 ounces, softened

• granulated sugar – 1 cup

• brown sugar – ½ cup, packed

• pumpkin puree – 1 cup (not pumpkin pie filling)

• eggs – 3 large

• vanilla extract – 2 teaspoons

• all-purpose flour – 1 cup

• cocoa powder – ¾ cup (unsweetened)

• baking powder – 1 teaspoon

• salt – ½ teaspoon

• unsalted butter – ½ cup, melted and cooled

Directions

• Take a 9×9 inch baking pan. Put some parchment paper inside so the brownies won’t stick. You can also rub butter on the pan if you don’t have parchment.
• In a bowl, beat the cream cheese until smooth. Add ¼ cup granulated sugar, 1 egg, and ½ teaspoon vanilla extract. Mix until creamy. Put aside.
• In another bowl, whisk the pumpkin puree, ½ cup brown sugar, 1 egg, and ½ teaspoon vanilla extract. Stir until smooth and creamy.
• In a large bowl, whisk the melted butter, ¾ cup granulated sugar, and 1 egg. Mix well. Add the vanilla extract. In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Slowly mix the dry ingredients into the wet butter mixture. Stir until smooth and chocolatey.
• Pour half of the brownie batter into the pan. Spread evenly. Add spoonfuls of the pumpkin batter on top. Add spoonfuls of the cream cheese mixture too. Then pour the rest of the brownie batter over.
• Take a butter knife and gently drag it through the batters to make swirls. Don’t mix too much—just swirl a little so the patterns look pretty.
• Bake in a preheated oven at 350°F (175°C) for 40–45 minutes. Check with a toothpick: if it comes out with a few moist crumbs, it’s done.
• Let the brownies cool in the pan. After cooling, lift the parchment paper and cut the brownies into squares.
• You can keep these brownies at room temperature in a covered box for 2 days. If you want them to last longer, keep them in the fridge for up to 5 days. They taste even better cold because the cream cheese gets extra firm. You can also freeze them. Wrap each brownie in plastic, put in a freezer bag, and freeze for up to 2 months. Just thaw before eating.
• You can add chocolate chips in the brownie batter for extra chocolate flavor. You can sprinkle pumpkin pie spice in the pumpkin batter to make it taste like fall. You can also add nuts like walnuts or pecans to make them crunchy. If you don’t like pumpkin, you can replace the pumpkin part with sweet potato puree for a different twist.