Homemade Pumpkin Swirl Brownies

Name: Pumpkin Swirl Brownies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 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; 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

Jump to Recipe

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.

Three stacked Pumpkin Swirl Brownies close up showing the texture.

FREQUENTLY ASKED QUESTIONS:

Can I use a boxed brownie mix?

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”.

Can I use pumpkin pie filling?

No. Make sure you are using pure pumpkin puree only for this recipe.

How do I cool my brownies off quickly?

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.

What is the best way to neatly cut brownies?

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.

Can I use pumpkin pie spice instead of the individual spices?

Yes. For this recipe you could. If you are going to do that, I highly recommend making your own Homemade Pumpkin Pie Spice.

Can I add any mix-ins?

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.

How do I store leftovers?

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.

Pinterest image of one brownie on wooden server.

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

Ingredients needed: Salted butter, granulated sugar, cocoa powder, eggs, vanilla extract, all-purpose flour, baking powder, cream cheese, pumpkin puree, ground cinnamon, ground ginger, ground nutmeg, ground cloves and 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.

Butter and sugar combined in clear bowl.

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

Cocoa powder added to butter mixture in bowl.

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

Eggs added to cocoa and butter mixture in bowl.

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.

Half of brownie mixture spread into bottom of baking pan.

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.

Beaten cream cheese with pumpkin, sugar and spices added.

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.

Egg, vanilla and heavy whipping cream added to blended cream cheese.

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.