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Fudgy Pumpkin Swirl Brownies

Fudgy pumpkin swirl brownies pair rich chocolate brownie batter with a smooth pumpkin cream cheese swirl. Bake until the pumpkin layer is set and the brownie section has a few moist crumbs, then cool before cutting into squares.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling 2 hours
Total Time 3 hours
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 168
Ingredients Equipment Method Notes

Ingredients
  

For the brownies
  • nonstick cooking spray for greasing
  • 0.5 cup unsalted butter cut into pieces
  • 1 cup granulated sugar
  • 2 eggs large, at room temperature
  • 1 tsp vanilla extract
  • 0.5 cup all-purpose flour
  • 0.33 cup unsweetened cocoa powder
  • 0.25 tsp kosher salt
For the pumpkin swirl
  • 4 oz cream cheese softened
  • 0.25 cup granulated sugar
  • 1 egg yolk large
  • 0.33 cup pumpkin puree
  • 0.5 tsp vanilla extract
  • 0.5 tsp pumpkin pie spice

Equipment

  • 1 8-inch square metal baking pan
  • 1 hand mixer

Method
 

Prepare the pan
  1. Preheat the oven to 350°F.
  2. Line an 8-inch square metal baking pan with parchment paper, leaving an overhang on two sides.
  3. Lightly coat the parchment with nonstick cooking spray.
Make the brownie batter
  1. Melt the butter in a medium microwave-safe bowl in 20-second bursts.
  2. Whisk in the sugar.
  3. Whisk in the eggs one at a time.
  4. Whisk in the vanilla.
  5. Add the flour, cocoa powder, and salt, and fold just until no dry streaks remain.
Make the pumpkin swirl
  1. In a medium bowl, beat the cream cheese and sugar with a hand mixer until smooth.
  2. Beat in the egg yolk and vanilla.
  3. Beat in the pumpkin puree and pumpkin pie spice until smooth.
Assemble and bake
  1. Spread the brownie batter in the prepared pan, reserving 1/4 cup.
  2. Dollop the pumpkin mixture over the batter.
  3. Dollop the reserved brownie batter over the pumpkin mixture.
  4. Gently swirl the layers with a butter knife.
  5. Bake for 35 to 40 minutes, until the pumpkin layer is set and a toothpick inserted into a brownie section comes out with a few moist crumbs.
  6. Cool completely in the pan on a wire rack, about 2 hours.
  7. Lift the brownies out using the parchment.
  8. Cut into squares.

Notes

For clean slices, cool the brownies completely before cutting. Store covered in the refrigerator for up to 5 days; freeze for up to 3 months. For a gluten-free option, replace the all-purpose flour with a 1:1 gluten-free baking flour.