Sometimes the best desserts happen when you can’t decide between two favorites. These pumpkin cream cheese brownies solve that dilemma by combining rich, fudgy chocolate brownies with a tangy pumpkin cream cheese swirl that screams autumn comfort.
The contrast is absolutely perfect—dense chocolate meets creamy spiced pumpkin in every single bite.
They look fancy enough for company but are surprisingly simple to make, requiring just basic pantry ingredients and one bowl for each layer.
These brownies bridge the gap between summer’s chocolate cravings and fall’s pumpkin obsession beautifully. Trust us, they’ll disappear faster than you can say “seconds, please”!
Why You’ll Love This Recipe
The brownie base stays incredibly fudgy while the pumpkin swirl adds just enough spice and creaminess to keep things interesting.
They’re perfect for fall gatherings, bake sales, or when you want something special but don’t have hours to spend in the kitchen. The marbled pattern looks impressive, but it’s actually foolproof to create.
Plus, they keep well for days and actually taste even better the next day when the flavors have had time to meld together. Serve them with a glass of cold milk or a hot cup of coffee for the ultimate autumn treat.
Ingredients
For the Brownie Layer:
- 1/2 cup unsalted butter
- 4 oz dark chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
For the Pumpkin Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
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Instructions
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
Make the Brownie Layer:
In a microwave-safe bowl, melt butter and chopped chocolate in 30-second intervals, stirring between each, until smooth. Let cool slightly.
Whisk in sugar until well combined, then add eggs one at a time, followed by vanilla extract.
In a separate bowl, whisk together flour, cocoa powder, and salt. Fold the dry ingredients into the chocolate mixture until just combined – don’t overmix.
Spread the brownie batter evenly in your prepared pan. Set aside.
Make the Pumpkin Layer:
In a medium bowl, beat softened cream cheese until smooth and fluffy. Add pumpkin puree and sugar, mixing until well combined.
Beat in the egg, vanilla, cinnamon, nutmeg, and cloves until the mixture is smooth and creamy.
Assemble and Bake:
Drop spoonfuls of the pumpkin mixture over the brownie batter. Use a knife to create swirls by gently dragging it through both layers in a figure-eight pattern.
Bake for 35-40 minutes, until the center is almost set and a toothpick inserted comes out with a few moist crumbs.
Cool completely in the pan before lifting out using the parchment paper overhang. Cut into 16 squares.
Storage tip: Keep these brownies covered in the refrigerator for up to 5 days. They’re delicious cold or at room temperature!
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Pumpkin Cream Cheese Brownies
These pumpkin cream cheese brownies feature a rich, fudgy chocolate brownie base topped with a creamy spiced pumpkin cream cheese layer that’s swirled throughout for a beautiful marbled effect.
- Total Time: 1 hour
- Yield: 16 brownies 1x
Ingredients
For the Brownie Layer:
- 1/2 cup unsalted butter
- 4 oz dark chocolate, chopped
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
For the Pumpkin Cream Cheese Layer:
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a microwave-safe bowl, melt butter and chopped chocolate in 30-second intervals, stirring between each, until smooth. Let cool slightly.
- Whisk in sugar until well combined, then add eggs one at a time, followed by vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, and salt. Fold the dry ingredients into the chocolate mixture until just combined – don’t overmix.
- Spread the brownie batter evenly in your prepared pan. Set aside.
- In a medium bowl, beat softened cream cheese until smooth and fluffy. Add pumpkin puree and sugar, mixing until well combined.
- Beat in the egg, vanilla, cinnamon, nutmeg, and cloves until the mixture is smooth and creamy.
- Drop spoonfuls of the pumpkin mixture over the brownie batter. Use a knife to create swirls by gently dragging it through both layers in a figure-eight pattern.
- Bake for 35-40 minutes, until the center is almost set and a toothpick inserted comes out with a few moist crumbs.
- Cool completely in the pan before lifting out using the parchment paper overhang. Cut into 16 squares.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
