Pumpkin Swirl Brownies
Prep Time
35m
Bake Time
35m
Yields
9 large browniesAbout this Recipe
Pumpkin Swirl Brownies are a mashup of two classic treats: rich, fudgy brownies and creamy pumpkin cheesecake. The bottom layer is a dense and moist chocolate brownie. Then comes the surprise: a velvety pumpkin cream cheese layer on top, tinted orange and spiced just right with flavors like cinnamon and ginger. But the magic doesn’t stop there. The top layer also has ribbons of the chocolate brownie batter swirled in, creating a marbled effect that’s not only eye-catching but adds bursts of chocolatey flavor in each bite. It’s like autumn and chocolate had a delicious baby, and every bite offers a mouthful of contrasting yet complementary flavors and textures.
Pumpkin Swirl Brownies
Prep Time
35mBake Time
35mYields
9 large browniesAbout this Recipe
Pumpkin Swirl Brownies are a mashup of two classic treats: rich, fudgy brownies and creamy pumpkin cheesecake. The bottom layer is a dense and moist chocolate brownie. Then comes the surprise: a velvety pumpkin cream cheese layer on top, tinted orange and spiced just right with flavors like cinnamon and ginger. But the magic doesn’t stop there. The top layer also has ribbons of the chocolate brownie batter swirled in, creating a marbled effect that’s not only eye-catching but adds bursts of chocolatey flavor in each bite. It’s like autumn and chocolate had a delicious baby, and every bite offers a mouthful of contrasting yet complementary flavors and textures.
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Ingredients
Pumpkin Layer
- 1/2 package (4 oz package) cream cheese, soft
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 cup pumpkin (not pumpkin pie filling)
Brownie Layer
- 1/2 cup minus 1 tablespoon all-purpose flour
- 1/3 cup + 1 tablespoon cocoa powder
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F.
- Butter an 8-inch square baking pan, for easier removal after baking line bottom and sides with parchment paper. (Butter will help it to stick to pan). Set aside.
- For pumpkin layer: Gently mix soft cream cheese and granulated sugar until no lumps remain. Add vanilla and egg and once incorporated add cinnamon, ginger and pumpkin. Set aside.
- For brownie layer: Sift together flour, cocoa powder and baking soda and set aside.
- Cut butter in pieces and place in bowl large enough to hold all ingredients.
- Melt butter over low simmering water and remove from heat. Whisk in sugar. Add eggs and vigorously whisk until well combined. Add vanilla and salt. Remove whisk and using a spatula mix in dry ingredients.
- Pour slightly more than half of the brownie mixture into the pan. Cover with all pumpkin mixture and even out smoothly. Cover with remaining brownie mixture. Swirl batter using point of a knife. Bake until the center of brownies has set and no longer trembles, about 35 minutes.
- Once cooled flip upside down and flip again. Cut in desired pieces.
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Pumpkin Swirl Brownies
Prep Time
35mBake Time
35mYields
9 large browniesAbout this Recipe
Pumpkin Swirl Brownies are a mashup of two classic treats: rich, fudgy brownies and creamy pumpkin cheesecake. The bottom layer is a dense and moist chocolate brownie. Then comes the surprise: a velvety pumpkin cream cheese layer on top, tinted orange and spiced just right with flavors like cinnamon and ginger. But the magic doesn’t stop there. The top layer also has ribbons of the chocolate brownie batter swirled in, creating a marbled effect that’s not only eye-catching but adds bursts of chocolatey flavor in each bite. It’s like autumn and chocolate had a delicious baby, and every bite offers a mouthful of contrasting yet complementary flavors and textures.
Ingredients
Pumpkin Layer
- 1/2 package (4 oz package) cream cheese, soft
- 1/4 cup Imperial Sugar Extra Fine Granulated Sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 cup pumpkin (not pumpkin pie filling)
Brownie Layer
- 1/2 cup minus 1 tablespoon all-purpose flour
- 1/3 cup + 1 tablespoon cocoa powder
- 1/4 teaspoon baking soda
- 1/2 cup (1 stick) unsalted butter
- 1 cup Imperial Sugar Extra Fine Granulated Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F.
- Butter an 8-inch square baking pan, for easier removal after baking line bottom and sides with parchment paper. (Butter will help it to stick to pan). Set aside.
- For pumpkin layer: Gently mix soft cream cheese and granulated sugar until no lumps remain. Add vanilla and egg and once incorporated add cinnamon, ginger and pumpkin. Set aside.
- For brownie layer: Sift together flour, cocoa powder and baking soda and set aside.
- Cut butter in pieces and place in bowl large enough to hold all ingredients.
- Melt butter over low simmering water and remove from heat. Whisk in sugar. Add eggs and vigorously whisk until well combined. Add vanilla and salt. Remove whisk and using a spatula mix in dry ingredients.
- Pour slightly more than half of the brownie mixture into the pan. Cover with all pumpkin mixture and even out smoothly. Cover with remaining brownie mixture. Swirl batter using point of a knife. Bake until the center of brownies has set and no longer trembles, about 35 minutes.
- Once cooled flip upside down and flip again. Cut in desired pieces.