Pumpkin Swirl Brownies
Indulge in the perfect combination of rich chocolate and warm autumn spices with these irresistible Pumpkin Swirl Brownies. This recipe marries the fudgy decadence of classic brownies with a creamy, spiced pumpkin cheesecake layer swirled to perfection. Featuring pantry staples like semi-sweet chocolate chips, pumpkin puree, and fragrant spices like cinnamon, nutmeg, and ginger, these brownies are a showstopper in both taste and appearance. The marbled design is surprisingly easy to achieve and adds an artistic flair that’s sure to impress guests. Ready in under an hour, this fall-inspired dessert is perfect for Halloween parties, Thanksgiving gatherings, or any time you crave a seasonal treat. Slice into squares and enjoy a moist, flavor-packed bite that beautifully balances chocolatey richness with pumpkin spice goodness.
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 175 grams semi-sweet chocolate chips
- 200 grams granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 90 grams all-purpose flour
- 30 grams unsweetened cocoa powder
- 0.25 teaspoons salt
- 120 grams pumpkin puree
- 115 grams cream cheese, softened
- 50 grams brown sugar
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
Instructions
Preheat your oven to 175°C (350°F) and line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy removal.
In a microwave-safe bowl, melt the butter and semi-sweet chocolate chips in 20-second increments, stirring after each, until smooth and fully melted. Let it cool slightly.
In a large mixing bowl, whisk together the granulated sugar and two eggs until light and pale in color, about 1-2 minutes.
Add the slightly cooled chocolate mixture and vanilla extract to the sugar-egg mixture, and whisk until smooth and combined.
Sift in the all-purpose flour, cocoa powder, and salt to the wet ingredients. Use a spatula to fold the batter together until no streaks of flour remain. Reserve about 1/3 cup of the brownie batter for swirling, then pour the rest into the prepared baking pan, spreading it evenly.
In a medium bowl, beat together the pumpkin puree, cream cheese, brown sugar, one egg, cinnamon, nutmeg, and ginger until smooth and creamy.
Spoon the pumpkin mixture over the brownie batter in the pan and gently spread it into an even layer. Drop small dollops of the reserved brownie batter across the surface of the pumpkin layer.
Using a toothpick or the tip of a knife, swirl the brownie batter and pumpkin mixture together to create a marbled effect.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
Allow the brownies to cool completely in the pan, then use the parchment overhang to lift them out. Slice into 9 squares and serve. Enjoy!
Nutrition Facts
Calories |
419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 123 mg | 5% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 39.4 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 131 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
