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Creamy Pumpkin Cream Cheese Swirl Brownies

Creamy Pumpkin Cream Cheese Swirl Brownies - featured image
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These brownies combine a rich, fudgy chocolate base with a velvety pumpkin cream cheese swirl, perfect for cozy fall treats. Easy to make and bursting with comforting flavors, they are ideal for gatherings or a sweet nightcap.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/3 cup (35g) unsweetened cocoa powder (Dutch-processed preferred)
  • 1/4 teaspoon salt
  • 8 oz (226g) cream cheese, softened (or mascarpone as alternative)
  • 1/2 cup (120g) pumpkin puree (fresh or canned)
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 large egg, room temperature
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease an 8×8 inch pan or line it with parchment paper with overhang for easy removal.
  2. In a medium bowl, combine melted butter and 1 cup sugar. Whisk until smooth and glossy, about 2 minutes.
  3. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  4. In a separate bowl, sift together flour, cocoa powder, and salt.
  5. Gradually fold dry ingredients into wet mixture using a spatula until just combined. Batter should be thick but pourable.
  6. In another bowl, beat softened cream cheese until smooth using an electric mixer (1-2 minutes). Add pumpkin puree, 1/4 cup sugar, cinnamon, nutmeg, 1 egg, and 1/2 teaspoon vanilla extract. Mix until creamy and combined.
  7. Pour half of the brownie batter into the prepared pan and spread evenly.
  8. Drop spoonfuls of the pumpkin cream cheese mixture over the brownie batter, then top with remaining brownie batter, spreading gently.
  9. Use a toothpick or skewer to swirl the two batters together in figure-eight motions to create a marbled effect. Do not overmix.
  10. Bake for 30-35 minutes until edges are set and center is slightly soft. A toothpick inserted should come out with moist crumbs but no raw batter.
  11. Cool completely in the pan on a wire rack before cutting, about 30-45 minutes.

Notes

Use room temperature eggs and cream cheese for smooth mixing. Avoid overmixing the swirl to maintain marbled effect. Use Dutch-processed cocoa powder for deeper chocolate flavor. For gluten-free, substitute almond flour; for dairy-free, use coconut oil and dairy-free cream cheese. Store in airtight container at room temperature up to 3 days or freeze up to 2 months.

Nutrition

Keywords: pumpkin brownies, cream cheese swirl, fall dessert, easy brownies, pumpkin dessert, chocolate pumpkin brownies, creamy brownies

Find it online: https://sparklespoon.com/creamy-pumpkin-cream-cheese-swirl-brownies-easy-homemade-recipe-for-fall-treats/