Pumpkin Swirl Brownies
Pumpkin Swirl Brownies are the perfect fall treat that combines two classic flavors: rich chocolate and creamy pumpkin. These brownies are moist and fudgy, and have a beautiful marbled pattern of pumpkin cheesecake.
Nothing says fall more than pumpkin. And, when you combine dark chocolate and sweet pumpkin you get to enjoy the best of both worlds. It’s an easy dessert that will quickly become a favorite for your family.
Table of contents
❤️ Why You’ll Love This Recipe
- You only need a few simple ingredients, and most of them are pantry staples so you may not even need to take a trip to the grocery store.
- These rich brownies are topped with a sweet pumpkin cheesecake layer that is filled with warm spices. It’s a crowd favorite.
- Plus, these recipes are so easy that kids can help you make them.
🛒Ingredients
This is a quick overlook of the ingredients that you need to make these pumpkin cheesecake swirl brownies. You can find the full list of ingredients and the amounts needed in the recipe card at the bottom of this post.
- dark chocolate brownie mix
- eggs
- melted butter
- half n half
- cream cheese
- sugar
- pumpkin pie spice
- pumpkin puree
- vanilla
🔪 How to Make These Pumpkin Swirl Brownies
This is a quick overview of the steps needed to make these brownies. You can find the full list of instructions in the recipe card at the bottom of this post.
In a large bowl, mix together the brownie mix, eggs, butter, and half and half. Set aside.
In a medium sized bowl, use an electric mixer and beat the cream cheese and sugar together until smooth. Add in the pumpkin pie spice, egg, pumpkin puree and vanilla and continue to beat until well mixed.
Start by spreading half of the brownie mixture on the bottom of the pan. Pour the cream cheese layer over the top of the brownie and then spoon the remaining brownie mix in dollops over the top of the cheesecake layer. Use a knife and swirl the brownie mix into the cheesecake layer.
Place in the oven and bake for 40-45 minutes, or until a knife comes out clean.
Equipment
- 8×8 Pan
- large mixing bowl
- medium bowl
- Electric mixer
- Knife
🥫 Storage
Storage – Store the brownies in an airtight container at room temperature for up to four days.
Freezing – These brownies are freezer friendly. So, feel free to make a double batch, wrap individual brownies in plastic wrap, and store them in a freezer bag for up to 3 months. Thaw at room temperature for a few minutes.
Serve With
These delicious brownies go well with a cup of coffee or tea, and you can also serve them with a tall glass of milk. We like to enjoy them after our favorite meal like this Slow Cooker Jambalaya Pasta.
💭 Tips
Here are a few tips that you can use to help these pumpkin cheesecake brownies turn out perfectly for you when you make them.
- For easy removal and clean slicing, line your baking dish with parchment paper. This will help you remove the entire pan of brownies.
- Don’t overmix your brownie batter, mix the batter until it is just combined otherwise you may have tough brownies.
- Make sure that your cream cheese is fully softened or at room temperature so that you get a smooth cheesecake batter.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Absolutely, feel free to use your favorite homemade brownie mix.
We like to use a butter knife, however a toothpick would also work well to make the swirl.
🍽 More Brownies Recipes
Do you enjoy brownies? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Pumpkin Swirl Brownies
Equipment
- 8×8 Pan
- large mixing bowl
- medium bowl
- Electric mixer
- Knife
Ingredients
- 18 ounces dark chocolate brownie mix one box of brownie mix
- 2 eggs
- ½ cup melted butter
- ¼ cup half n half
Cheesecake layer:
- 8 ounces cream cheese softened
- ½ cup sugar
- 1 ½ teaspoons pumpkin pie spice
- 1 egg
- 7.5 ounces pumpkin puree about half a can
- ½ teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees. Spray or use a 8” x 8” pan and set aside.
- In a large bowl, mix together the brownie mix, eggs, butter and half n half. Set aside.
- In a medium sized bowl, use an electric mixer and beat the cream cheese and sugar together until smooth.
- Add in the pumpkin pie spice, egg, pumpkin puree and vanilla and continue to beat until well mixed.
- Start by spreading half of the brownie mixture on the bottom of the pan.
- Pour the cream cheese layer over the top of the brownie and then spoon the remaining brownie mix in dollops over the top of the cheesecake layer.
- Use a knife and swirl the brownie mix into the cheesecake layer.
- Place in the oven and bake for 40-45 minutes, or until a knife comes out cleanly.
- Remove and let cool before slicing.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
