These pumpkin-filled brownies are my favorite box brownie mix hack for the fall season! I combine rich, chocolate brownies with a creamy, pumpkin cheesecake filling, finished with a beautiful swirl on top. I use my go-to fudge brownie mix for convenience, and the pumpkin puree layer comes together so easily. Tender, creamy, and melt-in-your-mouth delicious!
Chocolate Brownies with Pumpkin Spice Cheesecake Swirl
This is the autumn upgrade to my classic cream cheese marbled brownies, and it’s so good! I went all in on the pumpkin cream cheese filling for these brownies. Cream cheese creates a tangy cheesecake base, then I added pumpkin pie spice and cinnamon for warmth, and made it extra creamy with pumpkin puree. Once the pumpkin mixture is ready, I layer it in between boxed brownie batter, swirl it in, then bake. It’s so simple, and these brownies always come out perfect! It’s a great way to use pumpkin puree if you have some extras around this season.
Email this Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
Pumpkin Swirl 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 Cream Cheese Brownies Step-by-Step
Prep: Gather the list of ingredients for this easy pumpkin swirl brownie recipe. 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.
Make the Pumpkin Filling: In a medium bowl, using a hand or stand mixer, beat 4 ounces (½ brick) of room-temperature cream cheese, ⅔ cup of pumpkin puree, 1 large 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 the mixture is smooth. Set aside.
Make the Brownie Batter: Prepare 18.3 ounces (1 box) of fudge brownie mix following package instructions, using 2 large eggs, ½ cup of vegetable oil, and 3 tablespoons of water. Spread ⅔ of the brownie batter into the bottom of the pan.
Layer the Pumpkin: Next, drop spoonfuls of the pumpkin cream cheese mixture over the brownie batter, and spread it into an even layer.
Top with Batter: Then spoon the remaining ⅓ of the brownie batter over the pumpkin cheesecake layer, covering it as much as possible.
Swirl the Batter: Use a spoon, knife, or toothpick to drag and combine the two mixtures to create a beautiful pumpkin swirl in the brownie batter.
Bake the Brownies: Bake pumpkin brownies in a 350°F 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.
Leave a Reply