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Home » Recipes » Pumpkin Swirl Brownies

Pumpkin Swirl Brownies

By: Liz  /  Published: October 15, 2021  /  Updated: October 15, 2021  /   1 Comment

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These pumpkin swirl brownies are decadently sinful and completely irresistible. Creamy pumpkin filling is swirled with chocolate on top of a thick, chewy and supremely fudgy brownie.

The pretty marbling on top makes the pumpkin cream cheese brownies especially perfect for fall and Halloween.

pumpkin marbled brownies

Why This Recipe Works

  • If you love a chewy and fudgy brownie, this is it!
  • The pumpkin flavor is just enough. It blends perfectly with the cocoa without overwhelming it.
  • Perfectly sized. An 8×8-inch pan may seem small but they’re thick and just the right size for a dessert bite.

Ingredient Notes

labeled_ingredients_with Dixie Crystals sugar for pumpkin swirl brownies
  • Semi-sweet chocolate – You can absolutely use a semi-sweet baking bar, but if you always have semi-sweet chocolate chips standing by in your pantry (like I do), they’ll work great. And bonus, they don’t need to be chopped.
  • Cocoa powder – Use unsweetened cocoa powder.
  • Granulated sugar
  • Pumpkin – Be sure to look for pure pumpkin, not pumpkin pie mix.
  • Cream cheese – Not light or fat-free; use the real deal.

Step-by-Step Directions

Step 1: In a medium bowl, beat together softened cream cheese, pumpkin, egg, sugar, pumpkin pie spice and salt until fully incorporated and smooth. Set aside.

pumpkin, cream cheese, sugar, egg in mixing bowl

Step 2: In a medium saucepan over low heat, melt butter and chocolate, stirring frequently.

butter and chocolate chips in saucepan

Step 3: Remove from heat; stir in 1 cup sugar until blended.

stirring sugar into melted chocolate

Step 4: Beat in eggs, one at a time until well blended.

add egg to sweetened chocolate

Step 5: Stir in flour, cocoa and ½ teaspoon salt until blended. 

adding flour and cocoa to chocolate mixture in saucepan

Step 6: Reserve 1/3 cup of the brownie batter; set aside.

brownie batter in measuring cup

Step 7: Spread remaining brownie batter in the bottom of an 8×8-inch square baking pan lined with parchment paper.

brownie batter in square baking pan

Step 8: Spread pumpkin mixture evenly over brownie batter. Optional: Add festive Halloween sprinkles for a pop of color.

pumpkin filling on brownies with sprinkles on top

Step 9: Drop reserved brownie batter by teaspoonfuls over pumpkin layer; draw tip of knife through top of both batters to marbleize.

brownie batter spoonfuls on top of pumpkin filling

Step 10: Draw tip of knife through top of both batters to marbleize.

knife marbling brownie batter in pan

Step 11: Bake 40-50 minutes or until center is set and edges begin to pull away from sides of pan. A toothpick inserted in center will have fudgy crumbs on it. Cool in pan on wire rack. Cut into 16 squares.

sliced pumpkin swirl brownies

Store pumpkin swirl brownies in the refrigerator.

close-up pumpkin swirl brownies

Related Recipes

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  • Raspberry Brownies
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  • Cinnamon Swirl French Toast Recipe
  • Symphony Brownies
hand holding pumpkin swirl brownie
pumpkin marbled brownies

Pumpkin Swirl Brownies

Liz – Eat Move Make
These pumpkin swirl brownies are thick, fudgy and decadently sinful. Creamy pumpkin is swirled with chocolate in the top layer, the center is thick and fudgy and the bottom is deliciously chewy.
5 from 12 votes
Print Recipe Save Recipe Saved Recipe
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Prep Time 20 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr 10 minutes mins
Course Dessert
Cuisine American
Servings 16
Calories 236 kcal

Ingredients
  

Pumpkin Filling

  • 4 ounces cream cheese softened
  • ½ cup canned pumpkin puree
  • 1 egg
  • 3 tablespoons sugar
  • ¾ teaspoon pumpkin pie spice
  • ⅛ teaspoon salt

Brownies

  • ½ cup butter, unsalted (1 stick)
  • 6 ounces semisweet chocolate chopped
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • ¾ cup all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • ½ teaspoon salt

Instructions
 

  • Preheat oven to 350 F. Spray 8-inch square baking pan with cooking spray or line with parchment paper.
  • In a medium bowl, beat together softened cream cheese, pumpkin, egg, sugar, pumpkin pie spice and salt until fully incorporated and smooth. Set aside.
  • In a medium saucepan over low heat, melt butter and chocolate, stirring frequently. Remove from heat; stir in 1 cup sugar until blended. Whik in eggs, one at a time until well blended. Stir in flour, cocoa and ½ teaspoon salt until blended. Reserve 1/3 cup of the brownie batter; set aside, then spread remaining batter into prepared baking pan.
  • Spread pumpkin mixture evenly over brownie batter. Optional: Add festive Halloween sprinkles for a pop of color. Drop reserved brownie batter by teaspoonfuls over pumpkin layer; draw tip of knife through top of both batters to marbleize.
  • If reserved brownie batter has thickened too much while standing, microwave on low power 20 to 30 seconds, stirring every 10 seconds.
  • Bake 40-50 minutes or until center is set and edges begin to pull away from sides of pan. A toothpick inserted in center will have fudgy crumbs on it. Cool in pan on wire rack. Cut into 16 squares. Store in refrigerator.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 236kcalCarbohydrates: 26gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 65mgSodium: 182mgPotassium: 120mgFiber: 1gSugar: 19gVitamin A: 1529IUVitamin C: 1mgCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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