Okay, so you know how fall rolls around and suddenly everyone’s obsessed with pumpkin everything? Well, these Pumpkin Swirl Brownies are what happens when you take that obsession and make it actually worth the hype. We’re talking rich, fudgy chocolate brownies with ribbons of creamy, spiced pumpkin cheesecake swirled throughout like some kind of autumn magic trick.
This is the dessert that bridges the gap between chocolate lovers and pumpkin spice fanatics. It’s like they had a meeting and decided to stop fighting and create something beautiful together. The result? Brownies that look fancy enough for your Instagram but are totally doable on a Tuesday night when you’re stress-baking because… well, life. Plus, they make your kitchen smell like fall threw up in the best possible way.
Why You’ll Love This Recipe
- Best of both worlds — chocolate AND pumpkin in every bite
- Looks way more complicated than it actually is (hello, impressive dessert!)
- Perfect for fall parties, Thanksgiving, or random Tuesday cravings
- That gorgeous swirl pattern makes you look like a baking genius
- Rich enough to satisfy but not so sweet you need a nap after
- Stays moist for days (if they last that long)
- Uses regular ingredients you probably have lying around
The Good Stuff You’ll Need
For the Brownie Base:
- 1/2 cup unsalted butter
- 4 oz dark chocolate, chopped (or 2/3 cup chocolate chips)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
For the Pumpkin Swirl:
- 8 oz cream cheese, softened (don’t skip the softening part!)
- 1/2 cup pumpkin puree (not pumpkin pie filling — learn from my mistakes)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of ground ginger
- Pinch of salt
For Extra Fall Vibes (Optional):
- 1/3 cup mini chocolate chips
- Chopped toasted pecans or walnuts
- A sprinkle of cinnamon sugar on top
Let’s Do This
Step 1: Prep Your Setup
Preheat oven to 350°F (yes, start here — trust the process).
Line an 8×8 baking pan with parchment paper, leaving some overhang for easy removal later.
Lightly grease the parchment because we’re not taking any chances.
Step 2: Make the Pumpkin Swirl
In a medium bowl, beat the softened cream cheese until smooth and fluffy (about 2 minutes).
Add pumpkin puree, sugar, egg, vanilla, and all those beautiful fall spices.
Mix until completely smooth with no lumps. Set aside and try not to eat it with a spoon.
Step 3: Brownie Time
In a microwave-safe bowl, melt butter and chocolate together in 30-second intervals, stirring between each, until smooth.
Let it cool slightly (we don’t want to scramble the eggs).
Whisk in sugar, then eggs one at a time, then vanilla.
In a separate bowl, whisk together flour, cocoa powder, and salt.
Fold the dry ingredients into the chocolate mixture until just combined. Don’t overmix — we want fudgy, not tough.
Step 4: Layer Like a Pro
Spread about 2/3 of the brownie batter in your prepared pan.
Dollop spoonfuls of the pumpkin mixture over the brownie layer.
Drop the remaining brownie batter in small spoonfuls over the pumpkin.
Step 5: Swirl Magic
Using a knife or skewer, gently swirl through the layers to create that gorgeous marbled pattern.
Don’t go crazy — 6-8 swirls is plenty. Over-mixing will muddy the colors.
If you’re adding chocolate chips or nuts, sprinkle them on top now.
Step 6: Bake to Perfection
Bake for 35-40 minutes, until a toothpick inserted in the brownie portions comes out with a few moist crumbs.
The pumpkin swirl areas might look slightly underset — that’s perfect.
Don’t overbake or you’ll lose that fudgy texture we’re after.
Step 7: Cool and Cut
Let cool completely in the pan (I know, patience is hard).
Use the parchment overhang to lift out, then cut into squares with a sharp knife.
Wipe the knife between cuts for clean edges.
Serving Suggestions
- Serve with a dollop of whipped cream and a sprinkle of cinnamon
- Pair with vanilla ice cream for the ultimate fall dessert
- Drizzle with caramel sauce because why not go all out?
- Perfect with coffee, apple cider, or a glass of cold milk
- Cut into small squares for a dessert platter — they’re rich!
Switch It Up
Cream Cheese Swirl: Skip the pumpkin and just do a plain cream cheese swirl for year-round appeal.
Spice It Up: Add a pinch of cayenne to the brownie batter for a Mexican hot chocolate vibe.
Nutty Fall: Fold chopped toasted pecans or walnuts into both the brownie and pumpkin layers.
White Chocolate Dream: Use white chocolate chips in the brownie base and pumpkin swirl.
Salted Caramel: Drizzle with salted caramel after baking and sprinkle with flaky sea salt.
Storage and Make-Ahead Tips
- Store covered at room temperature for 3-4 days
- Refrigerate for up to a week (they’re actually better cold!)
- Freeze wrapped squares for up to 3 months
- Make the pumpkin mixture a day ahead and refrigerate
- These actually taste better the next day — the flavors meld beautifully
Pro Tips for Swirl Success
- Room temperature ingredients mix better — plan ahead
- Don’t overmix the brownie batter or they’ll be tough
- The swirl should look marbled, not completely mixed
- Use a light hand when swirling — less is more
- If your pumpkin mixture is too thick, thin with a tablespoon of milk
Questions People Actually Ask
Q: Can I use pumpkin pie spice instead of individual spices? A: Absolutely! Use about 3/4 teaspoon of pumpkin pie spice.
Q: My swirl disappeared when baking. What happened? A: Probably overmixed or the batters were too similar in consistency. Keep the swirls distinct and don’t go crazy with the knife.
Q: Can I make these in a 9×13 pan? A: Sure, but they’ll be thinner. Check for doneness around 25-30 minutes.
Q: What if I don’t have cream cheese? A: You could try Greek yogurt, but the texture won’t be quite as rich and creamy.
Q: Can I use fresh pumpkin instead of canned? A: Yes, but make sure to roast and puree it first, and drain any excess moisture.
Q: Why are my brownies dry? A: Probably overbaked. Remember, they continue cooking as they cool, so slightly underdone is better than overdone.
Print
Pumpkin Swirl Brownies
- Total Time: 1 hour
- Yield: 16 squares 1x
Description
Okay, so you know how fall rolls around and suddenly everyone’s obsessed with pumpkin everything? Well, these Pumpkin Swirl Brownies are what happens when you take that obsession and make it actually worth the hype. We’re talking rich, fudgy chocolate brownies with ribbons of creamy, spiced pumpkin cheesecake swirled throughout like some kind of autumn magic trick.
This is the dessert that bridges the gap between chocolate lovers and pumpkin spice fanatics. It’s like they had a meeting and decided to stop fighting and create something beautiful together. The result? Brownies that look fancy enough for your Instagram but are totally doable on a Tuesday night when you’re stress-baking because… well, life. Plus, they make your kitchen smell like fall threw up in the best possible way.
Ingredients
For the Brownie Base:
- 1/2 cup unsalted butter
- 4 oz dark chocolate, chopped (or 2/3 cup chocolate chips)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
For the Pumpkin Swirl:
- 8 oz cream cheese, softened (don’t skip the softening part!)
- 1/2 cup pumpkin puree (not pumpkin pie filling — learn from my mistakes)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- Pinch of ground ginger
- Pinch of salt
For Extra Fall Vibes (Optional):
- 1/3 cup mini chocolate chips
- Chopped toasted pecans or walnuts
- A sprinkle of cinnamon sugar on top
Instructions
Preheat oven to 350°F (yes, start here — trust the process).
Line an 8×8 baking pan with parchment paper, leaving some overhang for easy removal later.
Lightly grease the parchment because we’re not taking any chances.
In a medium bowl, beat the softened cream cheese until smooth and fluffy (about 2 minutes).
Add pumpkin puree, sugar, egg, vanilla, and all those beautiful fall spices.
Mix until completely smooth with no lumps. Set aside and try not to eat it with a spoon.
In a microwave-safe bowl, melt butter and chocolate together in 30-second intervals, stirring between each, until smooth.
Let it cool slightly (we don’t want to scramble the eggs).
Whisk in sugar, then eggs one at a time, then vanilla.
In a separate bowl, whisk together flour, cocoa powder, and salt.
Fold the dry ingredients into the chocolate mixture until just combined. Don’t overmix — we want fudgy, not tough.
Spread about 2/3 of the brownie batter in your prepared pan.
Dollop spoonfuls of the pumpkin mixture over the brownie layer.
Drop the remaining brownie batter in small spoonfuls over the pumpkin.
Using a knife or skewer, gently swirl through the layers to create that gorgeous marbled pattern.
Don’t go crazy — 6-8 swirls is plenty. Over-mixing will muddy the colors.
If you’re adding chocolate chips or nuts, sprinkle them on top now.
Bake for 35-40 minutes, until a toothpick inserted in the brownie portions comes out with a few moist crumbs.
The pumpkin swirl areas might look slightly underset — that’s perfect.
Don’t overbake or you’ll lose that fudgy texture we’re after.
Let cool completely in the pan (I know, patience is hard).
Use the parchment overhang to lift out, then cut into squares with a sharp knife.
Wipe the knife between cuts for clean edges.
Notes
- Serve with a dollop of whipped cream and a sprinkle of cinnamon
- Pair with vanilla ice cream for the ultimate fall dessert
- Drizzle with caramel sauce because why not go all out?
- Perfect with coffee, apple cider, or a glass of cold milk
- Cut into small squares for a dessert platter — they’re rich!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: ~185 kcal
- Carbohydrates: ~20g
- Protein: ~4g