Easy Swirled Pumpkin Brownies
Fudgy cocoa brownies marbled with a silky pumpkin cheesecake swirl. Cozy spice meets chocolate in a one-pan treat.
Pin This Recipe For Later!
Share The Yum On Facebook
Print
Servings:
Ingredients
Main Ingredients
- 9 tbsp unsalted butter melted, slightly cooled
- 1.125 cup granulated sugar
- 0.5 cup light brown sugar packed
- 2 large eggs room temperature
- 2.25 tsp vanilla extract
- 0.8 cup all-purpose flour spooned and leveled
- 0.46 cup unsweetened cocoa powder natural or Dutch-process
- 0.56 tsp baking powder
- 0.45 tsp fine sea salt
- 0.58 cup semisweet chocolate chips optional
- 7 oz cream cheese softened
- 0.7 cup pumpkin puree not pie filling
- 0.28 cup granulated sugar for pumpkin swirl
- 1 large egg yolk
- 1.3 tsp pumpkin pie spice
- 0.56 tsp ground cinnamon
- 0.6 tsp vanilla extract for pumpkin swirl
- 0.06 tsp salt pinch, for pumpkin swirl
Instructions
Preparation Steps
- Heat oven to 350°F. Line an 8-inch square pan with parchment and lightly grease.
- Whisk melted butter, granulated sugar, and brown sugar until glossy.
- Beat in eggs and vanilla until smooth and slightly thickened.
- Combine flour, cocoa, baking powder, and salt in a bowl. Whisk to break up any lumps.
- Fold dry ingredients into the wet mixture just until no dry spots remain. Stir in chocolate chips, if using.
- Beat cream cheese until smooth. Mix in pumpkin puree, sugar, egg yolk, pumpkin pie spice, cinnamon, vanilla, and a pinch of salt until creamy.
- Spread about two-thirds of the brownie batter in the pan. Dollop spoonfuls of pumpkin mixture over the top, then add the remaining brownie batter in small mounds.
- Drag a butter knife through the layers to create swirls. Bake 30–34 minutes, until edges are set and the center looks slightly fudgy.
- Cool completely in the pan on a rack. Lift out, slice into squares, and serve.
Notes
Try stirring 1 tsp instant espresso into the batter for deeper chocolate flavor, or swap chocolate chips for chopped toasted pecans. Store covered at room temperature for 2 days or refrigerate up to 5 days; the swirl sets best after chilling. For a thinner brownie, bake in a 9-inch square pan and reduce bake time by a few minutes.
This recipe is an original creation inspired by classic Easy Swirled Pumpkin Brownies flavors. All ingredient ratios and instructions are independently developed.