Description
These fudgy pumpkin brownies feature a dense, chocolatey base swirled with a tangy, sweet cream cheese ribbon. They are quick to make, perfect for fall entertaining, and taste even better the next day.
Ingredients
Scale
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1/2 cup (120g) pure pumpkin puree (not pie filling)
- 3/4 cup (95g) all-purpose flour
- 1/4 cup (20g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp pumpkin pie spice
- 1/2 cup (85g) semi-sweet or dark chocolate chips
- 4 oz (115g) full-fat brick-style cream cheese, softened
- 1/4 cup (30g) powdered sugar
- 1 large egg yolk
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides, and grease lightly.
- Melt the butter in a microwave-safe bowl or saucepan. Let it cool slightly so it is warm but not hot.
- In a large bowl, whisk the melted butter and granulated sugar together until combined. Add eggs and vanilla extract, whisking vigorously for 2 minutes until glossy and pale.
- Stir in the pumpkin puree until smooth.
- Add the flour, cocoa powder, baking powder, baking soda, salt, and pumpkin pie spice. Gently fold into the wet ingredients using a spatula until just combined. Do not overmix.
- Stir in the chocolate chips, reserving a small handful for topping.
- In a small bowl, beat the softened cream cheese, powdered sugar, egg yolk, and vanilla until smooth and creamy.
- Pour the brownie batter into the prepared pan and spread evenly. Drop spoonfuls of the cream cheese mixture over the batter.
- Use a butter knife or skewer to gently drag through the cream cheese and batter in a zigzag pattern to create a swirl. Do not over-swirl.
- Sprinkle the reserved chocolate chips on top.
- Bake for 25-30 minutes until edges are set and pulling away from the pan, but the center still has a slight jiggle.
- Let brownies cool in the pan for at least 30 minutes to set before slicing and serving.
Notes
Do not overbake; the center should still jiggle slightly as they continue to cook in the pan. Ensure cream cheese is softened to avoid lumps. For gluten-free, use a 1:1 gluten-free flour blend. Store in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. They freeze well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 22
- Sodium: 110
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: pumpkin brownies, cream cheese swirl, fall dessert, fudgy brownies, pumpkin recipe, easy dessert, gluten-free option