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Pumpkin Cream Cheese Swirl Brownies

Pumpkin cream cheese swirl brownies with a fudgy, just-set chocolate base and a dramatic orange swirl ribbon. Easy to make with a knife-swirl technique so the pumpkin filling stays tender and marbled.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For fudgy brownies
  • 1 cup butter
  • 8 oz dark chocolate
  • 1.5 cup sugar
  • 4 eggs
  • 2 tsp vanilla
  • 1.25 cup flour
  • 0.5 cup cocoa
  • 0.5 tsp salt
For pumpkin cream cheese swirl
  • 8 oz cream cheese softer for easier mixing
  • 0.5 cup pumpkin puree
  • 0.25 cup granulated sugar
  • 1 egg
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350F and line a 9x13 pan with parchment so the brownies lift out cleanly.
  2. Melt the butter and dark chocolate, then cool until warm but not hot.
  3. Whisk in the sugar, eggs, and vanilla until smooth and glossy.
  4. Fold in the flour, cocoa, and salt just until no dry streaks remain.
  5. Spread the brownie batter evenly in the lined pan.
  6. Beat the cream cheese swirl ingredients smooth, then dollop it generously over the brownie batter.
  7. Use a knife to drag through the dollops and create a dramatic swirl pattern across the surface.
  8. Bake for 30-35 minutes at 350F until the center is just set and no longer looks wet.
  9. Cool completely before cutting to keep the swirl intact and prevent smearing.

Notes

Pro tip: cool the melted chocolate mixture before adding eggs so the batter stays thick and fudgy. Store covered in the refrigerator up to 4 days. Freezing is yes—freeze cut brownies in an airtight container up to 2 months, thaw overnight in the fridge. For a lighter option, use reduced-fat cream cheese for the swirl (texture stays creamy but slightly less rich).