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Pumpkin Cream Cheese Swirl Brownies

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These pumpkin cream cheese swirl brownies combine fudgy chocolate brownies with a smooth, tangy pumpkin cream cheese swirl, perfect for a cozy fall dessert that’s easy to make and delicious to share.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup (95g) all-purpose flour, sifted
  • 1/2 cup (50g) unsweetened cocoa powder, sifted
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (65g) granulated sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg, room temperature
  • 1 teaspoon pumpkin pie spice (blend of cinnamon, nutmeg, ginger, and clove)
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
  2. In a medium bowl, whisk the melted unsalted butter with sugar until combined. Add eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract until smooth and shiny.
  3. In a separate bowl, sift together the all-purpose flour, cocoa powder, salt, and baking powder.
  4. Gradually fold the dry ingredients into the wet mixture with a spatula until just combined. Do not overmix; the batter should be thick and glossy.
  5. Using an electric mixer, beat softened cream cheese and sugar until smooth and creamy, about 2 minutes. Add pumpkin puree, egg, pumpkin pie spice, and vanilla extract. Beat until fully incorporated and silky smooth, scraping down the sides as needed.
  6. Pour the brownie batter into the prepared pan and spread evenly.
  7. Drop about 12 spoonfuls of the pumpkin cream cheese mixture randomly on top of the brownie batter.
  8. Use a skewer or toothpick to swirl the cream cheese mixture into the brownie batter in an ‘S’ or zigzag pattern to create a marbled effect. Avoid over-swelling.
  9. Bake for 30-35 minutes, checking doneness with a toothpick inserted near the center; it should come out with moist crumbs but not wet batter.
  10. Let the brownies cool completely in the pan on a wire rack for at least 1 hour before cutting.
  11. Cut into squares and serve as is or with a scoop of vanilla ice cream.

Notes

If cream cheese mixture is too thick, add a splash of milk or cream to loosen. Tent pan with foil halfway through baking if edges brown faster than center. Use fresh cocoa powder and measure flour by spooning and leveling for best texture. For gluten-free, substitute flour with almond flour. For vegan, use dairy-free cream cheese and flax eggs.

Nutrition

Keywords: pumpkin brownies, cream cheese swirl, fall dessert, easy brownies, pumpkin dessert, autumn recipe, fudgy brownies

Find it online: https://yumnode.com/pumpkin-cream-cheese-swirl-brownies-recipe-easy-homemade-fall-dessert/