When fall arrives, few desserts feel as comforting as a fudgy chocolate treat with a touch of pumpkin spice. These pumpkin brownies combine rich, fudgy brownie layers with a creamy pumpkin cheesecake swirl for the best of both worlds. Made with a boxed fudge brownie mix for convenience, these pumpkin cheesecake swirl brownies are simple to prepare and perfect for Halloween gatherings, Thanksgiving dessert tables, or a cozy night in.
Pumpkin Cheesecake Swirl Brownies
I swirl a creamy pumpkin cream cheese filling into fudgy brownie batter to make these irresistible pumpkin swirl brownies. They’re indulgent yet easy, relying on boxed fudge brownie mix to keep things quick. The pumpkin cream cheese layer adds a tangy, seasonal twist that elevates a basic brownie into a fall-worthy dessert.
These pumpkin brownies come together in under an hour, making them an ideal choice for holidays or a simple weeknight treat. They’re a family favorite and always disappear fast.
Use Room Temperature Ingredients for the Best Results
For the creamiest pumpkin swirl, use room-temperature ingredients and beat the pumpkin cream cheese mixture until completely smooth. This gives a silky texture and helps create a more attractive, even marble when combined with the brownie batter.
Pumpkin Brownies Recipe
Equipment
-
Kitchen scale (optional)
-
8×8-inch baking pan
-
Hand mixer or stand mixer
Ingredients
For the Pumpkin Filling
- 4 ounces cream cheese room temperature (½ brick)
- ⅔ cup pumpkin puree
- 1 large egg room temperature
- ¼ cup granulated sugar
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
For the Brownies
- 18.3 ounces fudge brownie mix (1 box)
- 2 large eggs room temperature
- ½ cup vegetable oil
- 3 tablespoons water
Instructions
-
Preheat oven to 350°F. Lightly spray an 8×8-inch baking pan or line it with parchment paper and set aside.
-
In a medium bowl, beat the cream cheese, pumpkin puree, egg, sugar, pumpkin pie spice, cinnamon, and salt on medium speed until smooth. Set aside.
-
Prepare the brownie mix according to the package instructions using the eggs, oil, and water. Spread about two-thirds of the brownie batter evenly into the prepared pan.
-
Drop spoonfuls of the pumpkin cream cheese mixture over the brownie batter.
-
Spoon the remaining brownie batter over the top, covering as much of the pumpkin mixture as you can.
-
Use a spoon, knife, or toothpick to swirl the two mixtures together to create a marbled pattern.
-
Bake for 35–40 minutes, or until the center is set and no longer gooey. Remove from the oven and allow to cool completely before cutting and serving.
Notes
**A fudgy boxed mix works best; avoid cakey mixes for this recipe.
Tips:
- If you prefer, use a favorite homemade fudgy brownie recipe in place of a boxed mix.
- Stir in chocolate chips, cream cheese chips, or pumpkin spice baking chips for added texture and flavor.
- Allow brownies to cool for at least 10 minutes before cutting so they hold their shape.
- For a brighter pumpkin color, use canned pumpkin puree; fresh pumpkin can sometimes brown during baking. A few drops of orange food coloring will also intensify the color if desired.
Storage: Store baked brownies in an airtight container at room temperature up to 3 days, in the refrigerator up to 1 week, or frozen up to 3 months. Thaw frozen brownies overnight in the refrigerator before serving.
How to Make Pumpkin Brownies Step-by-Step
Gather ingredients: Bring the cream cheese and eggs to room temperature for 30–60 minutes so they blend smoothly. Preheat oven to 350°F and prepare an 8×8-inch pan by lightly spraying or lining with parchment.
Mix the pumpkin filling: In a medium bowl, beat 4 ounces (½ brick) room-temperature cream cheese with ⅔ cup pumpkin puree, 1 large room-temperature egg, ¼ cup granulated sugar, 1½ teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, and ½ teaspoon kosher salt until smooth. Set aside.
Prepare the brownie batter: Mix the 18.3-ounce fudge brownie mix with 2 large room-temperature eggs, ½ cup vegetable oil, and 3 tablespoons water according to package directions. Spread about two-thirds of the batter into the prepared pan.
Top with pumpkin: Drop spoonfuls of the pumpkin cream cheese mixture over the brownie batter as evenly as possible.
Cover with batter: Spoon the remaining one-third of the brownie batter over the pumpkin dollops, covering as much as you can.
Swirl: Use a spoon, knife, or toothpick to gently swirl the batter and pumpkin mixture together to form a marbled pattern.
Bake: Bake in the preheated oven 35–40 minutes, until the center is set and no longer gooey. Remove from the oven and cool completely before slicing.
How to Store and Reheat
Store leftover pumpkin cream cheese brownies in an airtight container at room temperature up to 3 days, in the refrigerator up to 1 week, or in the freezer up to 3 months. Thaw frozen brownies overnight in the refrigerator before bringing to room temperature or warming briefly in the microwave.
More Pumpkin Dessert Recipes to Try!
-
Pumpkin Cupcakes with Cake Mix
-
Pumpkin Spice Cookies
-
Easy Pumpkin Pie
