These decadent Pumpkin Swirl Brownies are the perfect easy fall dessert, combining chocolate, pumpkin cheesecake and delicious pumpkin pie!
Pumpkin Swirl Brownies
Chocolate Pumpkin Pie, Pumpkin Waffles and Pumpkin Swirl Brownies are a must in the fall – I don’t make the rules. These pumpkin brownies are decadent and rich but not too heavy. With a pumpkin cheesecake swirl and an extra helping of chocolate chips.
Your house is going to smell amazing and bring all the cozy fall vibes without too much work. We keep things simple with boxed brownie mix for this recipe – There’s a little work with the cream cheese swirl which is also kind of fun, so why complicate things with a homemade brownie batter if we don’t have to, right?
This pumpkin brownie recipe is perfect for a potluck, fall book club, tailgating dessert or even a simple Thanksgiving dessert or Friendsgiving treat for your table.
ingredients for this fall dessert
- boxed brownie mix + the ingredients that recipe calls for. this is the brand I like to use (pretty straightforward ingredients but use what you like)
- cream cheese. you can use full-fat or Neufchatel (1/3 fat), softened at room temperature.
- canned pumpkin puree.
- pumpkin pie spice. homemade or store-bought.
- maple syrup. for a little sweetness
- chocolate chips. need I say more?!
equipment needed
this pumpkin brownie recipe is pretty straightforward and simple. But here is everything you’ll need to pull out before you begin this recipe:
- 8×8 baking pan
- parchment paper
- 2 large mixing bowls
- measuring spoon
- measuring cup (for brownie batter, follow package directions)
- hand mixer or whisk (highly suggest a hand mixer for the cheesecake batter)
- silicone spatula
- butterknife or toothpick
- cooling rack
how to make pumpkin swirl brownies
-
Preheat your oven: To 350 degrees F. Spray an 8×8 inch baking pan with cooking spray and line it with parchment paper.
- Make brownie batter: Follow package directions on boxed brownie mix. Then fold in chocolate chips. Set aside.
- Form pumpkin cheesecake batter: To a separate mixing bowl, add softened cream cheese and mix until smooth with a hand blender. Stir in canned pumpkin puree, pumpkin pie spice and maple syrup and mix until well combined.
- Assemble the brownies: Spread about 2/3 of the chocolate brownie batter into the baking pan and smooth it out with a spatula or spoon. Spread the cheesecake batter over the brownie batter. Add remaining brownie batter over cheesecake batter by spoonfuls. Swirl the batters together by running a butter knife or a toothpick back and forth through the pan.
- Bake: Bake at 350 degrees F until a toothpick inserted into the center comes out mostly clean, about 40-50 minutes. Let cool in the pan on a wire rack. When cool, cut into squares and and serve.
Brownie Topping Ideas
These Pumpkin Swirl Brownies are the perfect fall dessert on their own with bites of pumpkin pie and pumpkin cheesecake in one treat – but if you want to take these to the next level top with any of the following ideas:
- A generous drizzle of chocolate sauce
- Caramel sauce or dulce de leche!
- Candied nuts; pecans or walnuts taste like fall
- Vanilla ice cream is never a bad idea!
How to Store and Freeze Brownies
- To Store. Store leftovers in the refrigerator for up to 1 week.
- To Freeze. Wrap tightly and freeze in a resealable bag for up to 4 months.
Pumpkin Swirl Brownies
Ingredients
- cooking spray
- boxed brownie mix + the ingredients that recipe calls for.
- 1/2 cup chocolate chips
- 8- ounces cream cheese, softened - you can use full-fat or Neufchatel (1/3 fat)
- 7.5 ounces canned pumpkin puree - 1/2 of a 15-oz can
- 1 tablespoon pumpkin pie spice - homemade or store-bought
- 1/4 cup maple syrup
Instructions
- Preheat your oven to 350 degrees F. Spray an 8×8 inch baking pan with cooking spray and line it with parchment paper.
- In a large mixing bowl, make chocolate brownie batter following package directions on box. Then fold in chocolate chips. Set aside.
- To a separate mixing bowl, add softened cream cheese and mix until smooth with a hand blender. Stir in canned pumpkin puree, pumpkin pie spice and maple syrup and mix until well combined.
- Spread about 2/3 of the chocolate brownie batter into the parchment lined baking pan and smooth it out with a spatula or spoon. Spread the cheesecake batter over the brownie batter. Add remaining brownie batter over cheesecake batter in spoonfuls. Swirl the batters together by running a butter knife or toothpick back and forth through the pan.
- Bake at 350 degrees F until a toothpick inserted into the center comes out (mostly) clean, about 40-50 minutes. I would check at 40 minutes and add time as needed from there. Let cool in the pan on a wire rack. When cool, cut into squares and and serve.
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