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Cozy Pumpkin Swirl Cream Cheese Brownies – Easy Fall Dessert

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These fudgy brownies feature a rich chocolate base swirled with spiced pumpkin and tangy cream cheese, creating the perfect fall dessert. Quick to prepare with simple ingredients, they’re a crowd-pleaser for any autumn gathering.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (60g) all-purpose flour
  • 1/3 cup (30g) unsweetened cocoa powder (Dutch-process preferred)
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 oz (113g) cream cheese, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/3 cup (80g) pumpkin puree (100% pure, not pie filling)
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 tablespoon heavy cream or milk

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the paper with butter or non-stick spray.
  2. Make the brownie batter: In a medium bowl, whisk together the melted butter and granulated sugar until smooth and glossy. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  3. Add the dry ingredients: Sift the flour, cocoa powder, baking powder, and salt directly into the wet mixture. Fold gently with a spatula until just combined—do not overmix. The batter will be thick and fudgy.
  4. Prepare the pumpkin cream cheese swirl: In a small bowl, beat the softened cream cheese with the granulated sugar until smooth and creamy. Add the pumpkin puree, egg yolk, vanilla extract, cinnamon, nutmeg, ginger, and cloves. Mix until well combined and silky. Stir in the heavy cream or milk to thin slightly.
  5. Layer the brownie batter: Spread about two-thirds of the brownie batter into the prepared pan, smoothing into an even layer. Reserve the remaining third for the top.
  6. Add the pumpkin swirl: Dollop the pumpkin cream cheese mixture over the brownie batter in spoonfuls, spacing them evenly. Then spoon the reserved brownie batter on top in small dollops.
  7. Create the swirl: Take a butter knife or skewer and drag it through the batters in a figure-eight pattern, from one end of the pan to the other. Make about 6-8 passes—do not over-swirl.
  8. Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. The edges should look set, and the center should still be slightly jiggly.
  9. Cool completely: Let the brownies cool in the pan on a wire rack for at least 30 minutes, then transfer to the fridge for another hour.
  10. Slice and serve: Once completely cooled, lift the brownies out of the pan using the parchment overhang. Place on a cutting board and slice into 16 squares using a sharp knife, wiping the knife clean between cuts.

Notes

For best results, use room temperature ingredients. Don’t overmix the brownie batter to keep them fudgy. Cool completely before slicing for clean layers. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://forkifyfun.com/cozy-pumpkin-swirl-cream-cheese-brownies-easy-fall-dessert/