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Creamy Pumpkin Cream Cheese Swirl Brownies

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These creamy pumpkin cream cheese swirl brownies combine a fudgy chocolate base with a smooth, tangy pumpkin cream cheese swirl for a cozy autumn dessert that’s quick and easy to make.

Ingredients

Scale
  • 1/2 cup (113 g) unsalted butter, melted
  • 1 cup (200 g) granulated sugar
  • 1/4 cup (50 g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 3/4 cup (95 g) all-purpose flour
  • 1/2 cup (50 g) unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 8 oz (227 g) cream cheese, softened
  • 1/2 cup (120 g) pure pumpkin puree
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg, room temperature
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 tsp vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper, leaving a little overhang for easy removal.
  2. In a medium bowl, whisk together melted butter, granulated sugar, and brown sugar until combined. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  3. In a separate bowl, sift together the all-purpose flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture with a spatula until just combined — do not overmix.
  4. Beat the softened cream cheese in a clean bowl until smooth. Add the pumpkin puree, sugar, egg, cinnamon, nutmeg, ginger, and vanilla extract, mixing until fully incorporated and creamy with no lumps.
  5. Pour half of the brownie batter into the prepared pan and spread evenly. Dollop spoonfuls of the pumpkin cream cheese mixture over the batter. Add the remaining brownie batter on top in dollops. Use a toothpick or skewer to gently swirl the two batters together to create a marbled effect.
  6. Bake for 30-35 minutes, until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter. The cream cheese swirl should look slightly puffed and golden.
  7. Let the brownies cool completely in the pan for at least one hour before slicing to allow the cream cheese layer to set perfectly.

Notes

Use softened cream cheese to avoid lumps in the swirl. Do not overmix the brownie batter to keep it fudgy. Use gentle swirling motions with a toothpick or skewer to create a marbled effect without blending the batters completely. Cool brownies completely before slicing for clean cuts. For gluten-free, substitute all-purpose flour with almond flour or gluten-free baking blend. For dairy-free, use vegan cream cheese and coconut oil instead of butter.

Nutrition

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

Find it online: https://eliplate.com/creamy-pumpkin-cream-cheese-swirl-brownies-recipe-easy-5-step-guide/