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Pumpkin Swirl Brownies Recipe

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3.8 from 81 reviews

Deliciously rich and moist pumpkin brownies featuring a luscious cream cheese and pumpkin pie spice swirl. This easy-to-make dessert combines classic chocolate brownie mix with seasonal pumpkin flavors, perfect for fall gatherings or a cozy treat.

Ingredients

Brownie Batter

  • 18 ounces brownie mix (510 grams, Ghirardelli recommended)
  • ¼ cup water (57 grams)
  • ⅓ cup vegetable oil (67 grams)
  • 1 large egg (50 grams)
  • ½ cup semisweet chocolate chips (85 grams)

Pumpkin Swirl

  • 7.5 ounces pumpkin puree (213 grams, ½ can) - not pumpkin pie filling
  • 6 ounces cream cheese (170 grams, room temperature, ¾ brick)
  • 3 tablespoons granulated sugar (38 grams)
  • 1 tablespoon pumpkin pie spice (9 grams)

Instructions

  1. Preheat: Preheat the oven according to the brownie mix box instructions, typically 325°F for Ghirardelli brownies. Spray an 8x8-inch baking pan generously with nonstick spray and set aside.
  2. Prepare Brownie Mix: In a medium bowl, combine the brownie mix, water, vegetable oil, and egg as per the box directions. Stir until well incorporated, then fold in the semisweet chocolate chips. Set this mixture aside.
  3. Mix Pumpkin Filling: In another medium bowl, beat together the pumpkin puree, softened cream cheese, granulated sugar, and pumpkin pie spice until the mixture is very smooth and creamy.
  4. Layer Brownie Batter: Pour half of the prepared brownie batter into the prepared baking pan, spreading evenly to cover the entire bottom of the pan.
  5. Add Pumpkin Swirl: Spoon the pumpkin and cream cheese mixture over the brownie batter in dollops or spread it evenly. Be careful to leave some space to cover it with the remaining batter.
  6. Top with Remaining Batter: Carefully spoon and spread the remaining brownie batter over the pumpkin layer, smoothing the top evenly with a spatula.
  7. Bake: Place the pan in the preheated oven and bake for approximately 50 minutes, which is about 10 minutes longer than the standard box recommendation to account for the thickness added by the pumpkin layer. Check doneness by inserting a toothpick near the edges; it should come out with a few moist crumbs but not wet batter.
  8. Cool: Remove the brownies from the oven and allow them to cool completely in the pan on a wire rack before slicing to ensure clean cuts and set layers.

Notes

  • Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • Adjust baking time slightly if using a different brownie mix or pan size.
  • Allow brownies to cool fully for best slicing results.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Find it online: https://recipethrive.com/pumpkin-swirl-brownies-recipe/