I bring together fudgy chocolate brownie and spiced pumpkin layers into one rich, marbled dessert. These pumpkin brownies combine deep chocolate flavor with pumpkin warmth, perfect for fall baking or whenever I crave something cozy and chocolatey.
Why You’ll Love This Recipe
I love this recipe because it blends two favorites—brownies and pumpkin—into one treat. The swirl of pumpkin adds moisture and spice without overpowering the chocolate. The texture is fudgy and satisfying, and the marbled top looks beautiful. It’s a fun twist to serve at gatherings or just to enjoy at home.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
8 oz (225 g) cream cheese, softened to room temperature
⅓ cup (67 g) granulated sugar
2 teaspoons pumpkin pie spice
1 large egg white
⅔ cup (150 g) canned pumpkin puree
Directions
Preheat the oven to 350 °F (175 °C). Line or grease a 9×9-inch (or equivalent) baking pan and optionally line with parchment paper with overhang for easier removal.
In a saucepan over low heat (or in a microwave), melt the butter and chocolate chips together, stirring until smooth. Let it cool slightly.
In a bowl, whisk together the eggs, egg yolk, brown sugar, granulated sugar, and vanilla until smooth and well combined.
Slowly pour in the melted chocolate‑butter mixture while stirring. Then sift in the cocoa powder, add salt, and stir until combined.
Add the flour and fold it in gently until just combined. Do not overmix.
In a separate bowl, beat the cream cheese until smooth. Add sugar and pumpkin pie spice and beat until creamy. Add the egg white and mix, then fold in the pumpkin puree until smooth.
Reserve about ¾ cup of the brownie batter. Spread the rest of the brownie batter into the prepared pan, smoothing evenly.
Gently spread the pumpkin cheesecake mixture over the brownie layer. Then drop spoonfuls of the reserved brownie batter over the pumpkin layer. Use the tip of a knife or skewer to swirl the top, creating a marbled pattern.
Bake for about 40‑45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
Let the brownies cool completely in the pan. For cleaner slices, I chill the pan in the fridge for an hour before cutting.
Lift out using the parchment overhang (if used) and slice into 16 squares (or your preferred size).
Servings and timing
This recipe yields 16 brownies (assuming standard sizes).
Prep time: about 15–20 minutes
Bake time: 40–45 minutes
Cooling (before cutting): at least 1 hour (or additional chilling)
Total time: approximately 1 hour 15 minutes (including cooling)
Variations
Add ½ cup chopped walnuts or pecans into the brownie batter for extra crunch.
Use white chocolate or butterscotch chips instead of semi‑sweet chocolate.
Make it gluten‑free by substituting a 1:1 gluten‑free flour blend for the wheat pastry flour.
For more pumpkin flavor, increase the swirl layer slightly or add a pinch of extra pumpkin pie spice.
Omit the swirl layer if you prefer simpler pumpkin‐infused brownies; just mix some pumpkin puree and spice into the brownie batter directly.
Storage / reheating
Store the brownies in an airtight container. Because of the cream cheese and pumpkin, I keep them refrigerated. They stay good for up to 5 days in the fridge.
To freeze: wrap individual brownies in plastic wrap or foil, then place in a freezer‑safe bag or container. They freeze well for up to 2–3 months.
Thaw in the refrigerator overnight, or bring to room temperature before serving.
To warm: microwave a brownie for 10–15 seconds or warm in a low oven (300 °F / 150 °C) for a few minutes.
FAQs
What if I don’t have cream cheese?
I could try substituting mascarpone or a smooth ricotta (well drained) in equal amount, though texture and flavor will vary slightly.
Can I use homemade pumpkin puree?
Yes — as long as it’s plain pumpkin and not pumpkin pie filling with added sugar and spices. Homemade puree works fine.
How do I get clean slices?
Chill the brownies before cutting so the swirl layers set a bit firmer. Use a sharp knife, and wipe it clean between cuts.
Can I skip the swirl and just make pumpkin brownies?
Absolutely. You can fold pumpkin puree and spices into the main brownie batter. The swirl just adds visual appeal and a layered flavor effect.
How do I tell when they’re done baking?
Insert a toothpick into the center. When it comes out with a few moist crumbs (not wet batter), the brownies are done.
Conclusion
I hope this recipe inspires you to bake a batch of pumpkin‑swirled brownies that are moist, chocolaty, and beautifully marbled. They’re great for sharing or just treating myself. Let me know if you try any variation or have questions while baking!
These pumpkin brownies combine fudgy chocolate layers with a spiced pumpkin cheesecake swirl, making a rich, cozy dessert perfect for fall or any time you crave a comforting treat.
Preheat oven to 350 °F (175 °C). Grease or line a 9×9-inch baking pan with parchment paper.
Melt butter and chocolate chips together over low heat or in the microwave. Stir until smooth and let cool slightly.
In a bowl, whisk eggs, egg yolk, brown sugar, granulated sugar, and vanilla until smooth.
Slowly stir in the melted chocolate-butter mixture.
Sift in cocoa powder, add salt, and stir until combined.
Fold in the flour gently until just combined; avoid overmixing.
In a separate bowl, beat cream cheese until smooth. Add sugar and pumpkin pie spice, beat until creamy. Mix in egg white, then fold in pumpkin puree until smooth.
Reserve ¾ cup of brownie batter. Spread remaining batter evenly in the pan.
Spread pumpkin mixture over brownie base. Drop spoonfuls of reserved brownie batter on top and swirl with a knife.
Bake for 40–45 minutes, until a toothpick comes out with moist crumbs.
Cool completely in the pan. Chill for an hour before slicing for cleaner cuts.
Lift out using parchment overhang (if used) and cut into 16 squares.
Notes
Add nuts or use different chips for variation.
Use gluten-free flour for a GF option.
Homemade pumpkin puree is fine—just avoid pie filling.
Chill brownies before slicing for clean cuts.
Store in the fridge due to the cream cheese content.
