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Pumpkin Cream Cheese Brownies: It's a Swirl! Easy Brownie Recipe

Pumpkin Cream Cheese Brownies are an easy brownie recipe that is perfect for fall. 

The brownies are impressive because the swirls look so fancy.  But shhh … don’t tell others that the marbled effect is so easy to do. You mix together a standard brownie recipe and the pumpkin cream cheese filling in separate bowls and drop them separately into the pan. 

The trick? Drop a little at a time.  Drop many small amounts of filling on top of the brownie base, rather than large dollops – and then allow some of the filling to peek through the top, too – before swirling through all the layers with a kitchen knife.

This recipe a great way to use up some of that leftover pumpkin from making pumpkin bread, pumpkin pie, and pumpkin cookies.

Prep time: 10 minutes

Bake time: 40-45 minutes 

Makes 24 brownies

Ingredients

1 18-ounce brownie mix (or your favorite brownie recipe)

2/3 cup vegetable oil

¼ cup water

3 eggs

1 small package (3 ounces) cream cheese, softened

½ cup canned pumpkin

3 tablespoons granulated sugar

1 teaspoon cinnamon

¼ cup miniature chocolate chips (optional)

Directions for Pumpkin Cream Cheese Brownies

1. Preheat oven to 350º F. Line a 13 x 9 baking pan with parchment paper or aluminum foil. Spray the pan lining with vegetable spray.
2. Make the filling: in a medium bowl using an electric mixer on medium speed, beat together the cream cheese, pumpkin, 1 egg, sugar, and cinnamon until the mixture is smooth. Set the filling aside.
3. Make the brownie batter: in a medium bowl using an electric mixer on medium speed, combine brownie mix, vegetable oil, water, and 2 eggs until blended.
4. Pour ¾ of the brownie batter into the prepared pan. Spoon tablespoons of the filling evenly over the batter. Spoon remaining brownie batter over filling, leaving a few spots of the filling showing for effect. 
5. Use a knife to swirl the brownies and filling: insert the knife in one corner of the pan and moving it back and forth in the surface first horizontally, then vertically, to create a swirled design.
6. Sprinkle brownie surface with miniature chocolate chips (optional).
7. Bake 40-45 minutes until set and a toothpick inserted in the center comes out clean. Allow brownies to cool completely.
8. For cleanest cuts, refrigerate the brownies for 30-60 minutes. Then lift pan liner onto a cutting board. Use a sharp knife to cut brownies into bars.
9. Store brownies in an airtight container in the refrigerator.

Get more inspiration on our Brownies Pinterest Board.

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