When fall rolls around, nothing hits the spot quite like a cozy, fudgy dessert with a hint of pumpkin spice. These pumpkin brownies bring together the best of both worlds: rich, chocolate brownie goodness swirled with a creamy pumpkin cheesecake layer. Made with brownie mix for maximum ease, my pumpkin cheesecake brownies are as simple as they are delicious. They’re the perfect fall treat for Halloween parties, Thanksgiving dessert tables, or just because!
Pumpkin Cheesecake Swirl Brownies
I swirl a luscious pumpkin cream cheese filling into fudgy brownies to create these irresistible pumpkin swirl brownies. They feel so indulgent, yet are simple to make with boxed fudge brownie mix. The real star is the pumpkin cream cheese layer, which adds a tangy, seasonal twist to this fall brownie recipe.
Best of all? These pumpkin brownies come together in under an hour, making them an easy but impressive option for both holiday gatherings and a cozy weeknight treat. My whole family loves these pumpkin cream cheese brownies, and they beg me to make them every year!
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Use Room Temperature Ingredients for the Best Results
For the best creamy pumpkin swirl texture and flavor, use room-temperature ingredients and beat the pumpkin cream cheese mixture thoroughly until completely smooth. This not only ensures a beautiful, even swirl pattern when marbled into the brownie batter but also improves the mouthfeel, making your pumpkin layer taste luxuriously smooth rather than grainy or dense.
Pumpkin Brownies Recipe
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
- Hand Mixer or Stand Mixer
Ingredients
For the Pumpkin Filling
- 4 ounces cream cheese room temperature (½ brick)
- ⅔ cup pumpkin puree *
- 1 large egg room temperature
- ¼ cup granulated sugar
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
For the Brownies
- 18.3 ounces fudge brownie mix (1 box)**
- 2 large eggs room temperature
- ½ cup vegetable oil
- 3 tablespoons water
Instructions
- Preheat oven to 350°F. Lightly spray an 8×8-inch baking pan or line with parchment paper. Set aside.
- In a medium bowl, with a hand or stand mixer, beat the cream cheese, pumpkin, egg, sugar, pumpkin spice, cinnamon, and salt. Beat on medium speed until the ingredients are well combined and it is smooth. Set aside.4 ounces cream cheese, ⅔ cup pumpkin puree, 1 large egg, ¼ cup granulated sugar, 1½ teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon, ½ teaspoon kosher salt
- Prepare the brownie mix as directed on the box. Spread ⅔ of the brownie batter into the pan.18.3 ounces fudge brownie mix, 2 large eggs, ½ cup vegetable oil, 3 tablespoons water
- Drop spoonfuls of the cream cheese mixture over the brownie batter as evenly as possible.
- Spoon the remaining ⅓ of the brownie batter over the top of the brownies, trying to cover as much as possible.
- Use the spoon or toothpick to drag and combine the two mixtures with a swirl.
- Bake for 35-40 minutes, until the center is no longer gooey. Remove the pan from the oven and allow it to cool before cutting and serving.
Notes
- If you’re feeling extra fancy, you can use my favorite homemade fudgy brownie recipe instead of a boxed mix.
- You can also add some chocolate chips, cream cheese chips, or pumpkin spice baking chips for even more flavor!
- Let the brownies cool for at least 10 minutes before cutting into them. When they’re piping hot from the oven, they’ll do nothing but lose their shape and burn your mouth if cut too soon!
- Some of our readers noticed that their pumpkin layer came out a bit dull/brown. I recommend using canned pumpkin puree for the most vivid color, as fresh tends to turn out darker. You may wish to add a few drops of orange food coloring to the pumpkin layer to create a brighter, bolder color.
How to Make Pumpkin Brownies Step-by-Step
Gather your Ingredients: Gather up everything you need to begin. Bring the cream cheese and eggs to room temperature for 30-60 minutes before beginning so they combine more easily. Preheat your oven to 350°F, lightly spray an 8×8-inch baking pan or line it with parchment paper, and set aside.
Mix the Pumpkin: In a medium bowl, with a hand or stand mixer, beat 4 ounces (½ brick) of room-temperature cream cheese, ⅔ cup of pumpkin puree, 1 large, room-temperature egg, ¼ cup of granulated sugar, 1½ teaspoons of pumpkin pie spice, 1 teaspoon of ground cinnamon, and ½ teaspoon of kosher salt. Beat on medium speed until the ingredients are well combined and it is smooth. Set aside.
Make the Batter: Prepare 18.3 ounces (1 box) of fudge brownie mix as directed on the box with 2 large, room-temperature eggs, ½ cup of vegetable oil, and 3 tablespoons of water. Spread ⅔ of the brownie batter into the pan.
Top with Pumpkin: Drop spoonfuls of the pumpkin cream cheese mixture over the brownie batter as evenly as possible.
Top with Batter: Spoon the remaining ⅓ of the brownie batter over the top of the brownies, trying to cover as much as possible.
Swirl the Batter: Use a spoon, knife, or toothpick to drag and combine the two mixtures to create a beautiful swirl.
Bake the Brownies: Bake your pumpkin brownies in the preheated oven for 35-40 minutes, or until the center is no longer gooey. Remove the pan from the oven and allow it to cool completely before cutting and serving.
How to Store and Reheat
Store leftover pumpkin cream cheese brownies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave.
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