If you love the rich, fudgy goodness of brownies but also crave a touch of cozy fall flavor, then you’re in for a real treat with this Pumpkin Cream Cheese Swirled Brownies Recipe. I absolutely love how the pumpkin and cream cheese swirl adds a creamy, spiced twist to the classic chocolate brownie—it’s like the best of both worlds in every bite. Whether you’re baking for a casual weekend snack or a holiday gathering, this recipe will quickly become your go-to because it’s just that fan-freaking-tastic.
Why You’ll Love This Recipe
- Perfect Balance of Flavors: The pumpkin and cream cheese swirl adds warmth and creaminess that beautifully complements the rich chocolate brownie base.
- Simple to Make: Using a store-bought brownie mix means less fuss but no sacrifice on taste — perfect for busy bakers like you and me.
- Crowd-Pleaser: My family goes crazy for these and I’m confident your friends and loved ones will too.
- Versatile Dessert: Ideal for fall parties, casual dessert nights, or whenever you want a cozy treat that feels special.
Ingredients You’ll Need
Each ingredient plays an important role in making your Pumpkin Cream Cheese Swirled Brownies Recipe shine—think fudgy texture, cozy pumpkin spice, and that luscious cream cheese ribbon. When you pick your ingredients, get quality where it counts: fresh pumpkin puree and a good pumpkin pie spice mix will really step up your game.
- Brownie Mix: Using your favorite store-bought brownie mix saves time but ensure it’s a brand you enjoy for that deep chocolate flavor.
- Chocolate Chips or Chopped Chocolate: Stirring these into the batter boosts the chocolate richness and adds gooey pockets of melty delight.
- Cream Cheese: Neufchatel or full-fat works best — soften it well for those smooth, creamy swirls.
- Pumpkin Puree: Use pure pumpkin, not pumpkin pie filling, to control sweetness and spice perfectly.
- Pure Maple Syrup: Adds natural sweetness and depth to the pumpkin layer with a hint of warmth.
- Pumpkin Pie Spice: The secret to that signature fall flavor; make sure it’s fresh.
- Pure Vanilla Extract: Brings out all the flavors with a subtle sweet aroma.
- Flaky Sea Salt: Sprinkled on top at the end, it adds a lovely contrast that really makes each bite pop.
Variations
I’m a big fan of mixing things up—it’s what keeps the kitchen interesting! This Pumpkin Cream Cheese Swirled Brownies Recipe lends itself beautifully to personalization, so don’t be shy about adding your own twist.
- Nutty Upgrade: I like stirring in chopped pecans or walnuts to the brownie batter for an extra crunch and earthy flavor. My family especially loves this version around Thanksgiving!
- Dairy-Free Option: Swap cream cheese for a vegan cream cheese alternative and choose dairy-free chocolate chips, and voila—you’ve got a plant-based treat everyone can enjoy.
- Spice It Up: For a little extra warmth, I sometimes add a pinch of cinnamon or ground ginger to the pumpkin cream cheese mixture—it elevates that pumpkin pie vibe.
How to Make Pumpkin Cream Cheese Swirled Brownies Recipe
Step 1: Prep Your Pan and Brownie Batter
Start by preheating your oven to 350℉—this is key so your brownies bake evenly. Line a 9×9 inch baking pan with parchment paper for easy removal later. In a mixing bowl, prepare your brownie batter according to the package directions. Then fold in the chocolate chips; trust me, these little nuggets bring bursts of melty chocolate yum in the finished brownies.
Step 2: Whip Up the Pumpkin-Cream Cheese Layer
In a separate bowl, beat your softened cream cheese with a hand mixer until it’s smooth and creamy—that smooth texture makes a big difference because lumps just won’t swirl nicely. Next, add your pumpkin puree, pure maple syrup, pumpkin pie spice, and vanilla extract. Mix well until everything is fully combined but be careful not to overbeat or it’ll get too liquidy.
Step 3: Layer and Swirl
Pour about three-quarters of your brownie batter into your lined pan and spread it evenly with a spatula. Then spread the pumpkin-cream cheese mixture over that layer as evenly as you can. Drop the remaining brownie batter over the pumpkin layer in about 9 small spoonfuls. Now for the fun part—using a knife, gently swirl the batters together. You want pretty swirls, not a full blend, so resist the urge to overmix!
Step 4: Bake and Cool
Bake for about 45-50 minutes or until a toothpick inserted near the center comes out clean. Once out of the oven, sprinkle the top with flaky sea salt to balance the sweetness and add a hint of sophistication. Let the brownies cool completely on a wire rack before slicing into 16 squares—this resting time helps them set perfectly so you get clean cuts.
Pro Tips for Making Pumpkin Cream Cheese Swirled Brownies Recipe
- Soften Cream Cheese Thoroughly: I discovered this trick—cream cheese needs to be really soft so it can swirl smoothly without clumps.
- Don’t Overmix the Swirl: Just a few gentle knife swirls keep the flavors distinct and give that gorgeous marbled effect.
- Use Flaky Sea Salt for Contrast: Sprinkling this on top after baking brings out the sweetness and adds an unexpected pop of flavor.
- Watch the Bake Time Closely: I learned that pulling the brownies out right when the toothpick is clean keeps them fudgy, while baking too long makes them dry.
How to Serve Pumpkin Cream Cheese Swirled Brownies Recipe
Garnishes
I love topping these brownies with a light dusting of powdered sugar for a simple look, but when I’m feeling fancy, a dollop of whipped cream or a drizzle of caramel sauce turns them into an elegant dessert. A few toasted pecans on top add a nice crunch and contrast to the creamy swirls.
Side Dishes
Serve these brownies alongside a scoop of vanilla ice cream or a warm mug of spiced chai tea for the ultimate fall indulgence. I’ve also found they pair surprisingly well with a fresh berry compote that adds a subtle tanginess.
Creative Ways to Present
For holiday parties, I’ve lined a platter with autumn leaves and arranged the brownies in a grid, sprinkled with edible gold dust. It’s a beautiful presentation that’s sure to impress and keep guests coming back for seconds. You can even cut them into mini squares for party bites that are perfect with a cup of coffee.
Make Ahead and Storage
Storing Leftovers
I store leftover pumpkin cream cheese swirled brownies in an airtight container at room temperature for up to three days. When it’s cooler out, they stay wonderfully moist and just as tasty as the first day. If your kitchen is warmer, I recommend refrigerating them to keep the cream cheese swirl fresh.
Freezing
Freezing these brownies works great! I slice them first, then wrap each brownie individually in plastic wrap and place all pieces in a freezer bag. They keep well for up to 3 months and thaw quickly at room temperature when you’re craving that pumpkin-chocolate combo.
Reheating
To warm leftovers, I pop a brownie in the microwave for about 15 seconds which brings back that gooey, fresh-baked feeling. You can also heat them in a 300℉ oven wrapped in foil for about 10 minutes if you prefer a slightly crispier edge.
FAQs
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Can I make this Pumpkin Cream Cheese Swirled Brownies Recipe from scratch without the mix?
Absolutely! While using a brownie mix simplifies the process, you can use your favorite homemade brownie batter recipe. Just follow the same layering and swirling instructions with your homemade batter for equally delicious results.
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What’s the best type of pumpkin puree to use?
I recommend 100% pure pumpkin puree in a can for consistent flavor and texture. Avoid pumpkin pie filling since it contains added sugars and spices that can throw off your swirl’s taste balance.
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How do I know when the brownies are done baking?
Insert a toothpick into the center and look for it to come out clean or with just a few moist crumbs attached. If wet batter sticks, the brownies need more time but be careful not to overbake as they can dry out.
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Can I double this recipe for a larger batch?
Yes, doubling the recipe works well—just use a bigger pan or split the batter between two pans. Adjust the baking time accordingly and start checking for doneness around the original bake time.
Final Thoughts
This Pumpkin Cream Cheese Swirled Brownies Recipe is one of those rare treats that feels both indulgent and homey at the same time. When I first tried it, I was blown away by the way pumpkin spice teamed up with creamy cheese and chocolate in the most effortless way. It’s perfect for those cooler months or whenever you want a dessert that’s a little more special but still easy enough for a weeknight. Give it a try—you’ll probably find yourself making it over and over, just like I do when pumpkins start showing up at the market. Happy baking, friend!
Print
Pumpkin Cream Cheese Swirled Brownies Recipe
- Prep Time: 20 mins
- Cook Time: 45 mins
- Total Time: 1 hour 5 mins
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Brownies combine the rich, fudgy texture of classic brownies with the warm, spiced flavor of pumpkin cheesecake swirled throughout. Perfect for fall gatherings or a cozy treat, this recipe uses a store-bought brownie mix enhanced with chocolate chips and a creamy pumpkin layer spiced with pumpkin pie spices and maple syrup. Finished with flakey sea salt, these brownies deliver a delightful balance of sweet, savory, and spice in every bite.
Ingredients
Brownie Batter
- 1 store-bought brownie mix (plus the ingredients listed on the box to make the batter)
- 1/3 cup chocolate chips or chopped chocolate bar
Pumpkin-Cream Cheese Swirl
- 4 ounces neufchatel or full fat cream cheese (½ block), softened
- ¾ cup pumpkin puree (about half of a 15-ounce can)
- ¼ cup pure maple syrup
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
Topping
- Flakey sea salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃). Line a 9×9 inch baking pan with parchment paper, allowing some overhang for easy removal later, then set aside.
- Make Brownie Batter: In a mixing bowl, prepare the brownie batter according to the package instructions. Once mixed, stir in the chocolate chips or chopped chocolate bar pieces until evenly distributed.
- Prepare Pumpkin-Cream Cheese Mixture: In a separate mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Then add the pumpkin puree, pure maple syrup, pumpkin pie spice, and vanilla extract. Mix everything together with the hand mixer until well combined and smooth.
- Layer Batters: Pour about three-quarters of the brownie batter into the prepared baking pan and spread it out evenly using a spatula.
- Add Pumpkin Layer: Gently spread the pumpkin-cream cheese mixture over the brownie batter layer in the pan, smoothing it out evenly.
- Top with Remaining Brownie Batter: Drop the remaining brownie batter in approximately nine small spoonfuls over the pumpkin layer. Using a knife, swirl the two batters together carefully to create a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Finish and Cool: Once baked, remove from the oven and immediately sprinkle the top with flakey sea salt. Allow the brownies to cool completely on a wire rack before lifting them out of the pan using the parchment paper overhang and cutting into 16 equal squares.
Notes
- Use neufchatel cheese as a lower fat alternative to cream cheese if desired; it will still yield a creamy texture.
- Ensure the cream cheese is softened to avoid lumps in the pumpkin layer.
- Swirling the batters carefully is key to getting a marbled pattern without fully mixing the layers.
- You can substitute pumpkin pie spice with a homemade blend of cinnamon, nutmeg, ginger, and cloves if preferred.
- Store leftover pumpkin brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 brownie (1/16 of recipe)
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 4.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
