Name: Swirled Pumpkin Brownies
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Ingredients: 1 box brownie mix (plus ingredients listed on the package); ⅓ cup semisweet chocolate chips (optional); ¾ cup pumpkin puree (not pumpkin pie mix); 4 oz cream cheese (softened (full-fat or Neufchâtel)); ¼ cup maple syrup (or brown sugar); 1 tsp vanilla extract; 1 ½ tsp pumpkin pie spice; Pinch of cinnamon; Pinch of salt

Swirled pumpkin brownies made with brownie mix, pumpkin puree, cream cheese, maple syrup, and pumpkin spice—easy, cozy, and perfect for fall cravings.

So here’s the thing—I didn’t plan on making these. At all. It was one of those random fall afternoons when the weather had that crisp, sweater-worthy chill and I was poking around the kitchen looking for something sweet. And you know how the pantry sometimes feels like it’s judging you? That box of brownie mix was staring me down. I swear I could hear it whispering, “Use me already.”

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Meanwhile, I had half a can of pumpkin puree left from making muffins (that nobody appreciated as much as they should’ve, by the way). I hate wasting food, but honestly? I wasn’t in the mood for another round of pumpkin bread. That’s when I thought, “What if I just… swirl it into brownies?” It sounded half genius, half questionable.

Well, spoiler: it worked. My husband burned his tongue sneaking one out of the pan before they cooled—he said it was worth the pain. And my kid, in his usual blunt honesty, called them “Halloween brownies.” I kinda love that name. If pumpkin pie and a chocolate brownie had a baby, this would be it. And yes, you can eat them warm with a fork straight out of the pan—I did.

Here’s a quick peek at what’s inside:

Why You’ll Love This Swirled Pumpkin Brownies Recipe?

Here’s the deal: they’re fancy-looking without the fuss. You swirl the pumpkin cream cheese mixture through the chocolate brownie base and suddenly it looks like you’re auditioning for “The Great British Bake Off.” But really, it’s a boxed mix and a spoon. And don’t we all need more of those sneaky “I tried but didn’t try too hard” recipes in our back pocket?

Plus, the flavor—ugh, so good. You get that fudgy chocolate bite first, then the creamy pumpkin swirl that’s just sweet enough, with those cozy spices that scream fall. It’s not too pumpkin-y, not too chocolate-y… it’s that sweet spot in the middle. Like when you can’t decide between pie and cake and then you realize you don’t actually have to choose.

Ingredient Notes:

I’ll be real with you: there’s nothing exotic here. You probably already have most of this stuff lying around.

Brownie mix – Use your fave. I always go fudgy because chewy edges are life.
Chocolate chips – Optional, but honestly… more chocolate is never optional for me.
Pumpkin puree – Make sure it’s the plain stuff, not pumpkin pie filling. Trust me, they’re not the same.
Cream cheese – Full-fat gives that creamy swirl, but if all you’ve got is Neufchâtel, it still works.
Maple syrup (or brown sugar) – Maple gives that cozy fall flavor, but brown sugar does the job if that’s what you’ve got in the cupboard.
Pumpkin pie spice – A little fall-in-a-jar situation.
Vanilla & cinnamon – They tie the whole thing together. Like accessories for dessert.

How To Make Swirled Pumpkin Brownies?

Step 1: Prep.
Heat the oven to 350°F. Line your pan with parchment, leave some hanging over the sides so you can yank the brownies out later like a pro. And grease it, too. Nothing worse than brownies glued to the pan.

Step 2: Brownie base.
Whip up your box mix according to directions. Toss in some chocolate chips if you’re into that whole “extra chocolate never hurt anyone” mindset.

Step 3: Pumpkin swirl filling.
Beat cream cheese until smooth. Then add pumpkin puree, maple syrup, vanilla, pumpkin spice, cinnamon, and a pinch of salt. Stir until it’s smooth and kinda looks like pumpkin pie batter’s cool cousin.

Step 4: Assemble.
Spread ¾ of your brownie batter into the pan. Drop the pumpkin mix on top and smooth it around. Add dollops of the leftover brownie batter here and there—it’s messy, but messy is good here.

Step 5: Swirl.
Drag a butter knife through the batter in lazy figure-8s. Don’t overdo it—you want those marbled streaks, not a brown-orange mud puddle.

Step 6: Bake.
Into the oven it goes, 40–45 minutes. The toothpick test is your friend—look for moist crumbs, not wet batter.

Step 7: Cool.
The hardest part: let them cool before cutting. Unless you’re like my husband and think burnt tongues are worth it.

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Storage Options:

Here’s the truth: they don’t last long in my house. But technically, they’ll keep 3 days at room temp if covered. They taste even better from the fridge—kind of like fudge—so 5 days chilled. Want to hide some from the family? Freeze them. They’ll last up to 2 months wrapped up tight.

Variations and Substitutions:

Because sometimes you don’t have every ingredient, or maybe you just like to switch things up:

Swap maple syrup with honey or even coconut sugar.
Vegan? Grab dairy-free cream cheese and a vegan brownie mix. Done.
Feeling spicy? Add a pinch of nutmeg or ginger.
Want crunch? Walnuts or pecans are your friends.
Dark chocolate chips for the win if you like your brownies bold.

What to Serve with Swirled Pumpkin Brownies?

Not that you need anything extra, but if you’re into pairings:

A scoop of vanilla ice cream melting over a warm square—tell me that’s not heaven.
A drizzle of caramel sauce for drama.
Whipped cream because… well, it’s whipped cream.
A hot drink: coffee, chai, maybe even a spiked hot chocolate if you’re in the mood.

Frequently Asked Questions:

Can I skip the box and go homemade?
Yeah, of course. If you’ve got a killer from-scratch brownie recipe, use it. I’m just lazy sometimes, and the box works.

Do these taste more like brownies or pumpkin pie?
Depends who you ask. My kid said “pumpkin pie brownies,” my husband swears it’s all brownie with a twist. Me? I think it’s both, and that’s what makes them awesome.

How do I swirl without messing it up?
Don’t overthink it. Just drag the knife through a few times and stop. The less you fuss, the better they look.

And that’s it—Swirled Pumpkin Brownies that’ll make you feel like you just pulled off a baking show stunt. They’re cozy, chocolatey, a little unpredictable, and honestly… maybe the best thing I’ve made out of a leftover can of pumpkin. If you bake them, let me know—are you team warm and gooey, or team chilled and fudgy? I’m still torn.

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Keep the Flavor Coming – Try These:

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