Pumpkin Swirl Brownies with Cream Cheese and Chocolate Chips Recipe
This Pumpkin Brownies recipe offers a delightful twist on classic brownies by incorporating creamy pumpkin puree and a rich cream cheese swirl, creating a moist, flavorful treat perfect for fall. Made with a store-bought brownie mix and enhanced with pumpkin pie spice, maple syrup, and chocolate chips, these brownies are both easy to prepare and irresistibly festive.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Brownie Base
- 1 store-bought brownie mix (plus required ingredients listed on the box to make the batter)
- 1/3 cup chocolate chips or chopped chocolate bar
Pumpkin Cream Cheese Swirl
- 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
- Flakey sea salt (for topping)
Instructions
- Preheat and prepare pan: Preheat your oven to 350℉ and line a 9×9 inch baking pan with parchment paper, setting it aside for later use.
- Make brownie batter: In a mixing bowl, prepare the brownie batter following the package directions. Stir in the chocolate chips, then set the mixture aside.
- Prepare pumpkin cream cheese swirl: In a separate bowl, beat the softened cream cheese with a hand mixer until smooth. Add pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Mix thoroughly until well combined and smooth.
- Layer brownie batter: Pour about three-quarters of the brownie batter into the prepared baking pan and spread evenly using a spatula.
- Add pumpkin layer: Spoon the pumpkin cream cheese mixture evenly over the brownie batter layer and spread gently with a spatula.
- Top with remaining brownie batter and swirl: Drop the remaining brownie batter in small spoonfuls (about 9) over the pumpkin layer. Using a knife, gently swirl the batters together to create a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and finish: Remove from the oven and sprinkle flakey sea salt on top. Let the brownies cool completely on a wire rack before cutting into 16 squares. Enjoy!
Notes
- Store the brownies in an airtight container in the refrigerator for up to 5 days to maintain freshness.
- You can use any favorite brownie mix; for a gluten-free option, King Arthur Gluten-free Ultimate Fudge Brownie Mix works well.
- Swirling the batters gently preserves beautiful marbling and texture.
- Flakey sea salt on top adds a delightful contrast to the sweetness.
