Name: Pumpkin Swirl Brownies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: Brownie Layer:; 1 cup (2 sticks) salted butter, melted; 2 cups granulated sugar; 1 cup cocoa powder; 4 large eggs, room temperature; ½ tablespoon vanilla extract; 1 cup all-purpose flour; 1 teaspoon baking powder; Pumpkin Layer:; 8 ounces cream cheese, room temperature; 1 cup pumpkin puree; ¾ cup granulated sugar; 1 teaspoon ground cinnamon; ½ teaspoon ground ginger; ½ teaspoon ground nutmeg; ½ teaspoon ground cloves; ½ tablespoon vanilla extract; 2 large eggs, room temperature; ⅓ cup heavy whipping cream

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These Pumpkin Swirl Brownies are a decadent and festive fall dessert, combining rich chocolate brownie layers with a creamy spiced pumpkin cheesecake swirl. They’re thick, moist, and beautifully marbled—perfect for holiday gatherings, cozy weekends, or whenever you’re craving a seasonal treat that brings the best of pumpkin and chocolate together.

Pumpkin Swirl Brownies

Why You’ll Love This Recipe

Classic brownie meets fall flavor – Deep chocolate base paired with warmly spiced pumpkin cheesecake.
Stunning swirl effect – Easy to make but looks impressive on any dessert table.
Moist and rich – Thanks to the combination of butter, cocoa, and pumpkin cream cheese.
Great for parties or prepping ahead – Chill, slice, and store for the week or freeze for later.
Balanced sweetness – Not overly sweet, making each bite perfectly satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Brownie Layer:

1 cup (2 sticks) salted butter, melted
2 cups granulated sugar
1 cup cocoa powder
4 large eggs, room temperature
½ tablespoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder

For the Pumpkin Swirl Layer:

8 ounces cream cheese, room temperature
1 cup pumpkin purée
¾ cup granulated sugar
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ tablespoon vanilla extract
2 large eggs, room temperature
⅓ cup heavy whipping cream

Directions

Preheat oven to 375°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
Make the brownie batter: In a large bowl, stir together the melted butter and 2 cups of sugar until smooth.
Add cocoa powder and mix until fully combined.
Add eggs and vanilla extract. Whisk until smooth and thick.
Fold in flour and baking powder just until no dry streaks remain—do not overmix.
Pour half of the brownie batter into the prepared pan and spread evenly.
Make the pumpkin swirl: In another bowl, beat cream cheese until fluffy (about 3–4 minutes).
Add pumpkin, sugar, cinnamon, ginger, nutmeg, and cloves. Mix until smooth.
Stir in vanilla, eggs, and heavy cream. Mix until fully combined.
Pour the pumpkin mixture over the brownie batter in the pan.
Spoon the remaining brownie batter over the top in dollops.
Use a butter knife to gently swirl the two layers together, creating a marbled pattern.
Bake for 40–45 minutes, or until the center is set and a toothpick comes out with moist crumbs.
Cool completely in the pan, then chill in the refrigerator before slicing.
For clean slices, use a plastic knife or wipe your knife between cuts.

Servings and timing

Servings: 12
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Calories per serving: Approximately 320–360 kcal (estimated)

Variations

Gluten-Free: Use a 1:1 gluten-free flour substitute for the brownie batter.
Chocolate Chunks: Stir in chocolate chips or chunks for extra richness.
Nutty Add-In: Add chopped walnuts or pecans to the brownie layer for texture.
Espresso Boost: Add a teaspoon of instant espresso powder to enhance the chocolate flavor.
Mini Version: Bake in muffin tins for individual brownie cups—adjust baking time to 20–25 minutes.

Storage/Reheating

Storage: Store in an airtight container in the refrigerator for up to 5 days.

Freezing: Freeze slices individually wrapped in plastic wrap and stored in a zip-top bag for up to 2 months. Thaw overnight in the fridge.

Reheating: Best enjoyed chilled or at room temperature. If you prefer warm brownies, microwave for 10–15 seconds.

FAQs

Can I use unsalted butter instead of salted?

Yes, just add a pinch (about ¼ teaspoon) of salt to the brownie batter if using unsalted butter.

Can I use fresh pumpkin instead of canned?

Absolutely—just make sure it’s well-puréed and not too watery. Pat dry if needed.

Why chill before slicing?

Chilling firms up the cream cheese layer, making cleaner cuts and better texture.

Can I make these ahead of time?

Yes, these brownies are great made a day ahead and stored in the fridge until serving.

How do I know when they’re done?

The center should be set but still soft. A toothpick inserted should come out with moist crumbs but not raw batter.

Can I use pumpkin pie filling?

No. Use plain pumpkin purée to control sweetness and spice levels.

How do I swirl the layers properly?

Use a butter knife or skewer to gently drag through the layers in a zigzag or figure-8 motion—don’t overdo it for the best marbled effect.

Can I cut the recipe in half?

Yes, halve the ingredients and bake in an 8×8-inch pan. Adjust the bake time to 30–35 minutes.

Can I skip the cream cheese?

You can, but it adds a rich, creamy element. Without it, the swirl will be less cheesecake-like and more pumpkin cake-like.

What should I serve with these?

They’re perfect on their own but pair beautifully with whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel.

Conclusion

Pumpkin Swirl Brownies are the ultimate fall dessert for anyone who loves the richness of chocolate with the seasonal spice of pumpkin. With a creamy cheesecake layer swirled through fudgy brownie batter, they’re as stunning to look at as they are to eat. Whether you’re baking for a holiday or simply treating yourself, these brownies are guaranteed to impress.