Pumpkin Cream Cheese Swirl Brownies Recipe
These Pumpkin Brownies combine rich, fudgy chocolate with a creamy, spiced pumpkin layer for a delicious fall-inspired twist on classic brownies. Perfect for the holiday season, this recipe offers a moist texture and balanced sweetness with hints of pumpkin pie spice.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownie Mix
- 18 oz. brownie mix (510g, Ghirardelli recommended)
- ¼ cup water (57g)
- ⅓ cup vegetable oil (67g)
- 1 large egg (50g)
- ½ cup milk chocolate chips (85g; white, dark, or semi-sweet chocolate also works)
Pumpkin Filling
- 7.5 oz. pumpkin puree (213g; half of a 15 oz. can, not pumpkin pie filling)
- 6 oz. cream cheese (170g; room temperature, ¾ brick)
- 3 tbsp granulated sugar (38g; or add 1 tbsp for less tanginess)
- 1 tbsp pumpkin pie spice (9g)
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C) as recommended for the Ghirardelli brownie mix. Prepare an 8x8-inch baking pan by spraying it generously with nonstick spray to prevent sticking.
- Make the brownie mix: In a medium bowl, combine the brownie mix, water, vegetable oil, and egg according to the box instructions. Stir in ½ cup of milk chocolate chips. This mixture forms the base brownie batter.
- Mix the pumpkin filling: In another medium bowl, blend together the pumpkin puree, room temperature cream cheese, granulated sugar, and pumpkin pie spice until the mixture is very smooth and well combined.
- Pour the brownie base: Pour half of the brownie batter into the prepared baking pan, spreading it evenly to cover the entire bottom surface.
- Spread the pumpkin filling: Spoon the smooth pumpkin mixture over the brownie base in chunks or spread it out evenly across the surface.
- Top with remaining brownie batter: Cover the pumpkin layer with the remaining half of the brownie batter, smoothing it out evenly to cover the pumpkin completely.
- Bake the brownies: Bake the brownies in the preheated oven for about 50 minutes, which is 10 minutes longer than the box's suggested time. This extended baking ensures the layered depth with pumpkin is fully cooked.
- Cool and serve: Allow the brownies to cool completely in the pan before slicing into 12 servings. This helps the layers set and makes cutting easier.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid extra sweetness and spices.
- Adjust sugar in the pumpkin filling to suit your taste—less sugar for more tang, more for sweetness.
- Make sure cream cheese is at room temperature to blend smoothly into the pumpkin mixture.
- Ghirardelli brownie mix is recommended for best texture and flavor, but other brands can be used—adjust liquid and baking times accordingly.
- Let brownies cool completely before slicing to maintain clean cuts and prevent crumbling.