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Cozy Pumpkin Cream Cheese Swirl Brownies

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These fudgy brownies feature a creamy pumpkin cream cheese swirl, combining warm fall spices with rich chocolate for a perfect seasonal dessert.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • ½ cup (115g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ¾ cup (95g) all-purpose flour
  • ⅓ cup (40g) unsweetened cocoa powder
  • ¼ tsp salt
  • ⅓ tsp baking powder
  • ½ tsp espresso powder (optional)
  • 8 oz (225g) cream cheese, softened
  • ½ cup (120g) canned pumpkin puree (not pumpkin pie filling)
  • ¼ cup (50g) granulated sugar
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 1 tsp vanilla extract
  • 1 large egg yolk

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, whisk together melted butter and granulated sugar until smooth and glossy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  3. In a separate bowl, sift together flour, cocoa powder, salt, baking powder, and espresso powder. Gradually fold into the wet mixture until just combined; batter will be thick and fudgy.
  4. Using an electric mixer, beat softened cream cheese until smooth. Add pumpkin puree, sugar, cinnamon, nutmeg, ginger, vanilla, and egg yolk. Mix until well blended and silky.
  5. Pour half of the brownie batter into the prepared pan and smooth out. Dollop spoonfuls of the pumpkin cream cheese mixture over the batter, then spread the remaining brownie batter on top.
  6. Use a toothpick or butter knife to gently swirl the two batters together, creating a marbled effect without overmixing.
  7. Bake for 30–35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs and edges are set.
  8. Cool brownies completely in the pan on a wire rack for at least 1 hour before slicing.

Notes

Use full-fat cream cheese for best texture. Chill cream cheese mixture briefly if swirl sinks. Avoid overmixing batter to keep brownies tender. Let brownies cool completely before slicing for cleaner cuts. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use coconut cream cheese and coconut oil instead of butter.

Nutrition

Keywords: pumpkin brownies, cream cheese swirl, fall dessert, pumpkin spice, fudgy brownies, easy brownies, autumn dessert

Find it online: https://nanarecipes.info/cozy-pumpkin-cream-cheese-swirl-brownies-easy-fall-dessert-recipe/