Homemade Pumpkin Swirl Brownies
Homemade and perfectly thick and delicious, these Pumpkin Swirl Brownies are a tasty fall chocolate treat that you will definitely make more than once!
A CHOCOLATE PUMPKIN DESSERT
When it comes to brownies I’m a total sucker! I can’t resist a nice good thick and fudgy brownie at all. So adding the two flavors of chocolate and pumpkin together to create these Pumpkin Swirl Brownies was such a delicious idea. Pumpkin makes homemade brownies turn out so moist and pumpkin and chocolate go together so well. Once you have one of these brownies, you’ll be convinced! 100% homemade, these brownies are easy to put together and everyone loves them. So if you are looking for that perfect fall brownie, then you need to give this Pumpkin Swirl Brownie recipe a try.

FREQUENTLY ASKED QUESTIONS:
This shouldn’t be an issue as long as you get the box that says it makes enough for a 9 x 13-inch pan. Usually the box will say “Family Size”.
No. Make sure you are using pure pumpkin puree only for this recipe.
We all know how messy it can be to cut brownies fresh from the oven. If you are in a rush and need your brownies to cool down fast, try placing the baking pan in an ice bath. To do this: fill a large container with ice or spread ice over a cookie sheet. Then place your pan full of brownies on top and they will be ready to go in about 10-15 minutes.
I have found that over the years that cutting brownies and bars with a plastic knife actually results in the best cut. Especially with fudgy brownies. It creates a nice and neat cut once the brownies have cooled.
Yes. For this recipe you could. If you are going to do that, I highly recommend making your own Homemade Pumpkin Pie Spice.
Yes, absolutely. You can easily add in chocolate chips or chopped nuts. Those are the two main ones that we like to add in on occasion, mix these into the brownie batter.
Because these brownies consist of a cheesecake layer as well as a brownie layer, they are best stored in the refrigerator in an airtight container or ziptop bag where they will last for up to 6 days. These can also be frozen, we like to cut and individually wrap our brownies and then place in a freezer bag, these will keep in the freezer for up to 1 month. Let defrost in the refrigerator before serving.

INGREDIENTS NEEDED FOR PUMPKIN SWIRL BROWNIES: (FULL RECIPE AT THE BOTTOM OF THE POST)
- salted butter
- granulated sugar
- cocoa powder
- eggs
- vanilla extract
- all-purpose flour
- baking powder
- cream cheese
- pumpkin puree
- cinnamon
- ginger
- nutmeg
- cloves
- heavy whipping cream

HOW TO MAKE PUMPKIN SWIRL BROWNIES:
Preheat the oven to 375F degrees and coat a 9×13-inch baking dish with butter. In a large bowl or stand mixer, combine your melted butter and 2 cups of sugar. Stir the ingredients until they are smooth.

Add in the cocoa powder and stir again until it is fully incorporated into the mixture.

Add 4 eggs and the vanilla to the bowl and whisk again.

Once the eggs have been fully incorporated, add the flour and baking powder, folding in the dry ingredients until there are no clumps of flour remaining. Be careful not to overmix the batter.

Measure out half of the brownie batter and pour it into the prepared baking dish.

In another large bowl, whip your cream cheese for 3-4 minutes. Add the pumpkin puree, sugar, and pumpkin spices and whisk again until the ingredients are combined and smooth.

Once ingredients are smooth and combined, add the vanilla extract, eggs, and heavy whipping cream. Stir again until the ingredients are smooth and fully combined.

Pour the pumpkin layer into the baking pan, add the remaining brownie batter and use a butter knife to swirl the top layer together, creating a marbling effect.

Place the baking pan in the oven and bake for 40-45 minutes.

Allow the brownies to cool in the refrigerator before slicing and use a plastic knife to get perfect slices. Serve and enjoy!

WANT MORE DELICIOUS RECIPES?

Pumpkin Swirl Brownies
Ingredients
Brownies:
- 1 cup (2 sticks) salted butter melted
- 2 cups granulated sugar
- 1 cup cocoa powder
- 4 large eggs room temperature
- ½ Tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
Pumpkin Layer:
- 8 ounces cream cheese (1 block) room temperature
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ Tablespoon vanilla extract
- 2 large eggs room temperature
- ⅓ cup heavy whipping cream
Instructions
- Preheat the oven to 375F degrees and coat a 9×13-inch baking dish with butter. In a large bowl or stand mixer, combine your melted butter and 2 cups of sugar. Stir the ingredients until they are smooth.
- Add in the cocoa powder and stir again until it is fully incorporated into the mixture.
- Add 4 eggs and the vanilla to the bowl and whisk again.
- Once the eggs have been fully incorporated, add the flour and baking powder, folding in the dry ingredients until there are no clumps of flour remaining. Be careful not to overmix the batter.
- Measure out half of the brownie batter and pour it into the prepared baking dish.
- In another large bowl, whip the cream cheese for 3-4 minutes. Add the pumpkin puree, sugar, and pumpkin spices and whisk again until the ingredients are combined and smooth.
- Once ingredients are smooth and combined, add the vanilla extract, eggs, and heavy whipping cream. Stir again until the ingredients are smooth and fully combined.
- Pour the pumpkin layer into the baking pan, add the remaining brownie batter and use a butter knife to swirl the top layer together, creating a marbling effect.
- Place the baking pan in the oven and bake for 40-45 minutes.
- Allow the brownies to cool in the refrigerator before slicing and use a plastic knife to get perfect slices. Serve and enjoy!
Notes
- Make sure that your cream cheese is soft, this will help prevent any lumps in your pumpkin layer.
- These can be frozen, see my tips above.
- You can mix in chocolate chips or nuts if you’d like for extra crunch!
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.