These Pumpkin Cream Cheese Swirl Brownies are an absolute dream – rich, fudgy brownies topped with a creamy, spiced pumpkin cheesecake swirl. They’re incredibly easy to make and perfect for a cozy autumn treat or a festive gathering.
Key Ingredients & Substitutions:
- Cocoa Powder: Use unsweetened cocoa powder for a deep chocolate flavor.
- Pumpkin Puree: Ensure it’s 100% pumpkin, not pumpkin pie filling.
- Cream Cheese: Full-fat block cream cheese works best for a thick, creamy swirl. Low-fat can make it too watery.
- Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves. If you don’t have it, you can make your own with those individual spices.
Ingredients:
For the Brownies:
* ½ cup (1 stick) unsalted butter, melted
* 1 cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* ¾ cup all-purpose flour
* ½ cup unsweetened cocoa powder
* ¼ teaspoon baking powder
* ⅛ teaspoon salt
For the Pumpkin Cream Cheese Swirl:
* 4 oz (half a block) cream cheese, softened
* ¼ cup granulated sugar
* 2 tablespoons pumpkin puree
* 1 large egg yolk
* ½ teaspoon vanilla extract
* ½ teaspoon pumpkin pie spice
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 16 brownies
- Tools Needed: 8×8 inch baking pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This makes lifting the brownies out super simple.
2. Mix the Brownie Batter
In a large bowl, whisk together the melted butter and granulated sugar until combined. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, combine the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.
3. Make the Pumpkin Cream Cheese Swirl
In a medium bowl, use an electric mixer or a whisk to beat the softened cream cheese until smooth. Add the granulated sugar, pumpkin puree, egg yolk, vanilla extract, and pumpkin pie spice. Mix until everything is well combined and creamy.
4. Assemble and Swirl
Pour about two-thirds of the brownie batter into the prepared pan and spread evenly. Drop spoonfuls of the pumpkin cream cheese mixture over the brownie batter. Dot the remaining brownie batter over the pumpkin mixture. Use a knife or skewer to gently swirl the pumpkin and brownie batters together, creating a pretty marbled effect.
5. Bake Your Brownies
Bake for 28-32 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs, not wet batter. Avoid overbaking, as this will make your pumpkin cream cheese swirl brownies dry. Let them cool completely in the pan on a wire rack before lifting and cutting.
Storage Instructions:
Store leftover Pumpkin Cream Cheese Swirl Brownies in an airtight container in the refrigerator for up to 3-4 days. You can enjoy them chilled, or let them come to room temperature for a softer texture. They do not need to be reheated.
Frequently Asked Questions (FAQ):
-
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is already sweetened and spiced, which will alter the taste and texture of these pumpkin cream cheese swirl brownies. Always use 100% pure pumpkin puree. -
My cream cheese is not soft enough, what should I do?
If your cream cheese is still cold, you can soften it quickly by unwrapping it and microwaving it for 10-15 seconds. -
How do I get clean cuts?
For neat cuts, chill the pumpkin cream cheese swirl brownies completely in the refrigerator for at least 2 hours before cutting. Wipe your knife clean between each cut. -
Can I add nuts to these brownies?
Yes, you can add ½ cup of chopped walnuts or pecans to the brownie batter for an extra crunch. -
What if I don’t have parchment paper?
You can grease and flour your pan well, but parchment paper makes removal much easier and guarantees the brownies won’t stick. -
Can I freeze these brownies?
Yes, you can freeze them for up to 2-3 months. Wrap individual pumpkin cream cheese swirl brownies tightly in plastic wrap, then place them in a freezer-safe bag or container. Thaw them in the refrigerator overnight.