Swirled Pumpkin Brownies
Rich swirled pumpkin brownies made with chocolate brownie mix, pumpkin puree, cream cheese, and warm spices. A decadent fall dessert with a creamy, spiced swirl.
16 Servings
Ingredients
For the Brownie Base
- 1 box brownie mix plus ingredients listed on the package
- ⅓ cup semisweet chocolate chips optional
For the Pumpkin Cream Cheese Swirl
- 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
Instructions
Prepare the pan
- Preheat the oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving some overhang for easy removal. Lightly grease the pan to prevent sticking.
Prepare the brownie batter
- Follow the directions on the brownie mix package to prepare the batter. Stir in chocolate chips, if using, for additional richness. Set aside.
Prepare the pumpkin cream cheese swirl
- In a mixing bowl, beat the cream cheese until smooth. Add the pumpkin puree, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix until well combined and creamy.
Assemble the layers
- Pour approximately three-quarters of the brownie batter into the prepared pan, spreading it evenly. Spoon the pumpkin mixture over the brownie layer and smooth gently. Drop spoonfuls of the remaining brownie batter over the pumpkin layer.
Create the swirl
- Using a butter knife, gently drag through the batters in a figure-8 motion to create a marbled effect. Take care not to overmix.
Bake
- Place the pan in the oven and bake for 40–45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Cool and serve
- Allow the brownies to cool completely on a wire rack before lifting from the pan and slicing into squares. Optionally, sprinkle with flaky sea salt before serving.
Notes
To make this recipe gluten-free, substitute the standard brownie mix with a certified gluten-free brownie mix. Ensure all additional ingredients, such as chocolate chips, vanilla extract, and spices, are also labeled gluten-free to avoid cross-contamination.