Pumpkin Brownies with Spiced Cream Cheese Swirl
These Pumpkin Brownies with Spiced Cream Cheese Swirl are the ultimate fall dessert. Fudgy chocolate brownies meet creamy, spiced cream cheese for a treat that's rich, festive, and irresistibly delicious. Perfect for cozy gatherings or a sweet indulgence on chilly autumn days!
Equipment
- 9x13-inch baking pan
- Parchment paper or non-stick spray
- Mixing bowls (3)
- Whisk or hand mixer
- Spatula
- Knife or toothpick
Ingredients
- For the Brownie Base:
- 1 cup unsalted butter melted
- 2 cups granulated sugar
- 4 large eggs
- 1 cup pumpkin puree not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- For the Spiced Cream Cheese Swirl:
- 8 oz cream cheese softened
- 1/3 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or grease it well.
- In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth.
- Add the eggs one at a time, mixing thoroughly after each addition. Stir in the pumpkin puree and vanilla extract until well combined.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, salt, and pumpkin pie spice. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing.
- In another bowl, beat the cream cheese and sugar until smooth and creamy. Mix in the egg yolk, vanilla extract, and pumpkin pie spice until fully incorporated.
- Pour the brownie batter into the prepared pan, spreading it evenly. Drop spoonfuls of the cream cheese mixture on top of the brownie batter.
- Use a knife or toothpick to gently swirl the cream cheese mixture into the brownie batter for a marbled effect.
- Bake for 30–35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan before slicing into squares.
Notes
Substitute granulated sugar with coconut sugar or a sugar alternative for a healthier option.
For a gluten-free version, use a 1:1 gluten-free flour blend.
Add chocolate chips, nuts, or cranberries to the batter for extra texture and flavor.
Let the brownies cool completely before slicing to achieve clean edges.
Servings: 12–16 brownies
For a gluten-free version, use a 1:1 gluten-free flour blend.
Add chocolate chips, nuts, or cranberries to the batter for extra texture and flavor.
Let the brownies cool completely before slicing to achieve clean edges.
Servings: 12–16 brownies