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Creamy Pumpkin Cream Cheese Swirl Brownies

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These creamy pumpkin cream cheese swirl brownies combine a fudgy chocolate base with a smooth, spiced pumpkin cream cheese swirl, perfect for cozy fall moments.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour (or gluten-free flour blend)
  • ½ cup (50g) unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • ¾ cup (150g) brown sugar
  • 2 tablespoons maple syrup (optional but recommended)
  • ⅓ cup (75g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 8 oz (225g) cream cheese, softened (full fat preferred)
  • ½ cup (120g) canned pumpkin puree (not pumpkin pie filling)
  • ¼ cup (50g) granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 large egg, room temperature
  • 1 tablespoon all-purpose flour

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 together the flour, cocoa powder, baking powder, and salt. Set aside.
  3. In a large bowl, combine melted butter, brown sugar, and maple syrup. Beat in the eggs one at a time, then stir in vanilla extract until glossy and smooth.
  4. Gradually add the dry ingredients to the wet, folding gently with a spatula until just combined. The batter will be thick and fudgy.
  5. In a separate bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Add granulated sugar, pumpkin puree, cinnamon, nutmeg, egg, and flour. Beat until fully incorporated and creamy.
  6. Pour about two-thirds of the chocolate batter into the prepared pan and smooth evenly.
  7. Spoon dollops of the pumpkin cream cheese mixture over the brownie batter. Use a butter knife or skewer to gently swirl it through the batter, creating a marbled effect. Top with the remaining brownie batter, dolloping and swirling again.
  8. Bake for 35-40 minutes, checking at 35 minutes with a toothpick. It should come out with a few moist crumbs but no wet batter.
  9. Cool completely in the pan on a wire rack for at least an hour to set the cream cheese swirl.
  10. Slice into 16 squares using a sharp knife, wiping the knife between cuts for clean edges.

Notes

Do not overbake to keep brownies fudgy and prevent cream cheese swirl from cracking. Use room temperature eggs and cream cheese for smooth blending. Lining the pan with parchment paper helps with easy removal. Mix batter just before baking for best texture. Optional: add a pinch of ground cloves or ginger for extra warmth.

Nutrition

Keywords: pumpkin brownies, cream cheese swirl, fall dessert, easy pumpkin recipe, cozy baking, chocolate pumpkin brownies

Find it online: https://islatable.com/creamy-pumpkin-cream-cheese-swirl-brownies-easy-cozy-fall-recipe/