Pumpkin Cream Cheese Swirl Brownies Recipe

If you’re looking for a dessert that’s a perfect cozy hug in brownie form, you’re going to absolutely love this Pumpkin Cream Cheese Swirl Brownies Recipe. It’s that magical mix of rich chocolatey goodness and creamy pumpkin spice that makes these brownies stand out from the crowd. Trust me, once you try this recipe, it’ll quickly become your go-to treat when you want something comforting yet a little fancy.

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Ingredients You’ll Need

These ingredients come together in a way that’s both familiar and exciting — you might already have most of these pantry staples on hand, and the pumpkin cream cheese layer adds a wonderful creamy texture and seasonal spice to classic brownies.

• Brownie Mix: I used Ghirardelli Double Chocolate Brownie Mix, which has a deep chocolate flavor that’s unbeatable.
• Water: Just enough to keep the brownie batter perfectly moist.
• Vegetable Oil: Helps keep your brownies tender and fudgy — avoid subbing with butter here for best texture.
• Large Egg: Binds everything together and adds richness.
• Semisweet Chocolate Chips: These little nuggets give pops of melty chocolate in every bite.
• Pumpkin Puree: Be sure to use pure pumpkin, not pumpkin pie filling — it’s key for controlling sweetness and spice.
• Cream Cheese: Room temperature so you can easily mix it smooth with the pumpkin.
• Granulated Sugar: Balances the tanginess of the cream cheese with just the right sweetness.
• Pumpkin Pie Spice: This blends cinnamon, nutmeg, and cloves into the pumpkin, giving it that signature warmth.

Variations

One of the things I love about this Pumpkin Cream Cheese Swirl Brownies Recipe is how easy it is to tweak it to fit your tastes or dietary needs. You can really make it your own by switching up ingredients or adding extras.

• Dairy-Free: I’ve swapped the cream cheese for a dairy-free alternative and used coconut oil in place of vegetable oil with great results — still luscious and tasty!
• Extra Spicy: If you like a little heat, try adding a pinch of ground ginger or cayenne to the pumpkin layer for a subtle kick.
• Nutty Twists: Adding chopped pecans or walnuts on top adds a fantastic crunch to balance the creamy and fudgy layers.
• Mocha Flavor: I once stirred in a teaspoon of espresso powder to the brownie mix, and it gave the chocolate that lovely depth without overpowering the pumpkin.

How to Make Pumpkin Cream Cheese Swirl Brownies Recipe

Step 1: Get Your Oven and Pan Ready

First things first, preheat your oven to 325°F if you’re using the same Ghirardelli mix I do — different mixes might have slightly different temps, so check your box. Spray an 8×8-inch pan well with nonstick spray to make sure nothing sticks, and set it aside while you mix up your batters.

Step 2: Whip Up Your Brownie Batter

In a medium bowl, combine the brownie mix with the water, vegetable oil, and egg. Stir that together just until smooth — no need to overmix here! Fold in the semisweet chocolate chips last for extra bursts of chocolatey goodness.

Step 3: Blend the Pumpkin Cream Cheese Layer

Using a separate bowl, beat together the pumpkin puree, softened cream cheese, granulated sugar, and pumpkin pie spice until the mixture is silky smooth. This step is where the magic happens — that creamy swirl is what makes these brownies so unique!

Step 4: Layer It Up

Pour half the brownie batter into your prepared pan and spread it evenly. Then dollop the pumpkin cream cheese mixture on top — you can spread it out gently or leave it in rustic chunks if you want that marbled effect. Finally, cover with the remaining brownie batter, smoothing the top out carefully.

Step 5: Bake and Cool

Bake for about 50 minutes — I add roughly 10 extra minutes beyond the box instructions because the pumpkin layer needs a bit longer to set. Use a toothpick inserted near the edge (not the center swirl) to test doneness. When it comes out with a few moist crumbs but no wet batter, you’re good. Let the brownies cool completely before slicing so they don’t fall apart.

How to Serve Pumpkin Cream Cheese Swirl Brownies Recipe

Garnishes

I typically keep it simple and dust the top with a light sprinkle of powdered sugar or a pinch of cinnamon for a little sparkle and warmth. Sometimes, a few chopped toasted pecans on top add nice texture and look gorgeous.

Side Dishes

These brownies pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. If you’re serving at a brunch or party, I love offering spiced apple cider or strong coffee alongside.

Creative Ways to Present

For a festive touch, I’ve served these cut into small squares on a rustic wooden board with edible flowers and cinnamon sticks arranged nearby. They also look delightful stacked with drizzle of caramel sauce for holiday gatherings.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container at room temperature for up to 4 days, though if I can resist, they rarely last that long around me! Room temp keeps the texture fudgy and the pumpkin layer creamy.

Freezing

These brownies freeze beautifully. I slice them first, then arrange pieces in a single layer on a parchment-lined tray to freeze before transferring them to a freezer-safe bag. They keep well for up to 3 months and thaw quickly at room temp.

Reheating

To warm up the brownies, I pop them in the microwave for about 15 seconds or into a low oven for a few minutes to revive that melty, gooey feel. Just be careful not to overheat or they’ll dry out.

FAQs

Final Thoughts

This Pumpkin Cream Cheese Swirl Brownies Recipe is one of those gems that feels as cozy as a fall sweater but is easy enough to make on a weeknight. I love that it’s a unique twist on two classic favorites — brownies and pumpkin cream cheese — coming together in one insane treat. If you’re craving something rich but with a little seasonal flair, definitely give this a try. I promise, you’ll be hooked just like my family is!

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