Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Cream Cheese Swirled Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 117 reviews
  • Author: Bertha
  • Prep Time: 20 minutes
  • Cook Time: 45-50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 16 brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Pumpkin Brownies combine the rich, fudgy texture of classic brownies with the creamy, spiced flavor of pumpkin and cream cheese, creating a uniquely delicious fall-inspired treat. Featuring swirled layers of chocolate and pumpkin-cream cheese batter, these brownies are perfect for dessert or an indulgent snack. The addition of flakey sea salt on top enhances the flavors and adds a delightful finish.

Ingredients

Scale

Brownie Batter

  • 1 store-bought brownie mix (plus the ingredients listed on the box to make the batter)
  • 1/3 cup chocolate chips or chopped chocolate bar

Pumpkin-Cream Cheese Layer

  • 4 ounces neufchatel or full fat cream cheese (½ block), softened
  • ¾ cup pumpkin puree (about half of a 15-ounce can)
  • ¼ cup pure maple syrup
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract

Finishing

  • Flakey sea salt, for topping

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper to prevent sticking and for easy removal of the brownies later.
  2. Make Brownie Batter: In a mixing bowl, prepare the brownie batter according to the package instructions. Once combined, stir in the chocolate chips or chopped chocolate to add extra bursts of chocolate throughout the brownies. Set this batter aside.
  3. Prepare Pumpkin-Cream Cheese Mixture: In a separate bowl, use a hand mixer to gently beat the softened cream cheese until smooth and creamy. Add pumpkin puree, pure maple syrup, pumpkin pie spice, and vanilla extract, mixing until thoroughly combined and smooth.
  4. Layer Brownie Batter: Spread about three-quarters of the prepared brownie batter evenly into the bottom of the lined baking pan using a spatula, creating a base layer.
  5. Add Pumpkin Layer: Carefully spread the pumpkin-cream cheese mixture over the brownie base layer, smoothing it out gently with a spatula.
  6. Top with Remaining Brownie Batter: Drop the remaining brownie batter over the pumpkin layer in about 9 small spoonfuls spaced evenly. Use a knife to swirl the batters together gently, creating a marbled effect without fully mixing.
  7. Bake: Place the pan in the preheated oven and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
  8. Cool and Finish: Remove the brownies from the oven and immediately sprinkle flakey sea salt on top to finish. Allow the brownies to cool completely on a wire rack before slicing into 16 squares for serving.

Notes

  • Use neufchatel cheese for a lower fat option or full-fat cream cheese for richer flavor.
  • Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
  • Ensure the cream cheese is softened to avoid lumps in the pumpkin layer.
  • Use parchment paper for easy removal and cleaner edges.
  • Flakey sea salt adds a nice contrast, but it can be omitted if you prefer.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

  • Serving Size: 1 brownie (1/16 of recipe)
  • Calories: 220
  • Sugar: 18g
  • Sodium: 120mg
  • Fat: 10g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1.5g
  • Protein: 3g
  • Cholesterol: 25mg

Find it online: https://grannyeats.com/pumpkin-cream-cheese-swirled-brownies-recipe/