🎃 Pumpkin Swirl Brownies
Rich, fudgy chocolate brownies swirled with a creamy pumpkin cheesecake mixture. These are perfect for fall, Thanksgiving, or whenever you’re craving a cozy pumpkin dessert! 🍫🎃
Ingredients
For the Brownie Batter
- 1 box (18.3 oz) Betty Crocker Fudge Brownie Mix
- ½ cup vegetable oil
- ¼ cup water
- 2 large eggs
For the Pumpkin Swirl
- 4 oz (½ block) Philadelphia Cream Cheese, softened
- ½ cup Libby’s 100% Pure Pumpkin
- ¼ cup Domino Granulated Sugar
- ½ teaspoon McCormick Pumpkin Pie Spice
Instructions
1. Prepare the Pan
Preheat your oven to 350°F (175°C).
Line a 9 × 9-inch square baking pan with parchment paper, leaving a little overhang on the sides for easy removal. Lightly spray the parchment with nonstick cooking spray if desired.
2. Make the Brownie Batter
In a large mixing bowl, add the brownie mix, vegetable oil, water, and eggs.
Stir with a whisk or spatula until everything is fully combined and you have a thick, smooth brownie batter. Avoid overmixing.
Pour the brownie batter into the prepared pan and spread it evenly.
3. Make the Pumpkin Mixture
In a separate bowl, add the softened cream cheese, pumpkin puree, sugar, and pumpkin pie spice.
Beat until the mixture is completely smooth and creamy, with no visible lumps of cream cheese.
4. Add the Pumpkin Swirl
Spoon dollops of the pumpkin mixture over the brownie batter, distributing them fairly evenly across the surface.
5. Create the Swirl
Using a butter knife or skewer, gently drag through the pumpkin and brownie layers in a swirling motion.
Create a marbled pattern, but do not over-swirl, or the two mixtures will blend together instead of creating distinct pumpkin and chocolate swirls.
6. Bake
Place the pan in the preheated oven and bake for approximately 35–40 minutes.
The edges should look set, while the center should still have a slightly fudgy appearance.
Insert a toothpick into the center. It should come out mostly clean, with a few moist crumbs attached.
7. Cool Completely
Remove the brownies from the oven and place the pan on a cooling rack.
Allow them to cool completely for about 1 hour before cutting. This helps the brownies set and makes them easier to slice.
8. Slice and Serve
Lift the brownies from the pan using the parchment-paper overhang.
Cut into 16 squares and serve.
Storage
Store leftover pumpkin swirl brownies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days for longer storage.
For an extra fudgy texture, let refrigerated brownies sit at room temperature for a few minutes before serving.
🍫🎃 Tip
For especially clean slices, chill the cooled brownies for about 30 minutes before cutting with a sharp knife.