Celebrate the cozy flavors of autumn with these decadent Pumpkin Swirl Brownies. This recipe brings together the ultimate dessert pairing: rich, fudgy chocolate brownies and a spiced, velvety pumpkin cream cheese swirl. The beautiful marbled pattern on top makes these bars a stunning centerpiece for Thanksgiving dessert tables, Halloween parties, or any crisp fall afternoon. With every bite, you get a perfect contrast of rich chocolate and warm, aromatic pumpkin spice. They are incredibly easy to make using a brownie mix shortcut, yet they look and taste like they came straight from a gourmet bakery. Get ready to bake a new fall favorite!
Here’s a look at the core ingredients you’ll need to make these beautiful Pumpkin Brownies.
Betty Crocker™ Supreme Original Brownie Mix: This convenient mix serves as the rich, ultra-fudgy chocolate base of your dessert bars, saving you the step of measuring dry ingredients.
Eggs: The whole egg in the brownie layer helps provide structure, while the added egg yolk creates a richer, fudgier texture. The egg white in the pumpkin mixture helps stabilize the swirl and prevent it from sinking into the brownie layer.
Cream Cheese: Softened cream cheese is mixed with the pumpkin to create a silky, tangy cheesecake-like swirl that complements the rich chocolate.
Canned Pumpkin: Make sure to use 100% pure canned pumpkin (not pumpkin pie mix) to get that authentic, rich pumpkin flavor and beautiful orange color.
Spices: The warm blend of cinnamon and nutmeg infuses the pumpkin swirl with that signature, cozy autumn aroma.
Other Ingredients You’ll Need: Water, vegetable oil, flour, and sugar.
Creating these beautiful marbled bars is simple and highly rewarding. Follow the recipe below for all the specifics!
In a medium bowl, mix the softened cream cheese and sugar with a spoon (or an electric mixer on low if you prefer) until smooth. Add the pumpkin, egg white, flour, and spices and mix until smooth and creamy.
Mix the brownie batter as directed on the box, adding the reserved egg yolk. Then, set aside 1/2 cup of the batter for later and spread the remaining batter into the pan.
Spoon the pumpkin mixture evenly over the brownie batter in the pan. Drop spoonfuls of the reserved brownie batter on top. Use a knife to draw four vertical lines and four horizontal lines through the layers to create a beautiful marbled effect.
Bake 30 to 35 minutes or until a toothpick inserted 2 inches from the side of the pan comes out almost clean. Cool and refrigerate before slicing for best results.
Because these brownies feature a cream cheese and pumpkin swirl, proper storage is essential for both freshness and food safety.
Do not store these brownies at room temperature. Store them in an airtight container in the refrigerator for up to 5 days.
To freeze, wrap individual, fully cooled brownies tightly in plastic wrap, then place them in a freezer-safe bag for up to 3 months.
Thaw frozen brownies in the refrigerator overnight. While these are delicious chilled, you can warm a single brownie in the microwave for 5 to 10 seconds if you prefer a gooey texture. Avoid overheating, as the cream cheese swirl can separate and become grainy.
Heat oven to 350°F (325°F for dark or nonstick pan). Grease the bottom of a 9-inch square pan with shortening or cooking spray.
In a small bowl, mix cream cheese and sugar with a spoon until smooth. Add pumpkin, flour, cinnamon, nutmeg, and egg white; mix until well blended. Set aside.
Make the brownie batter as directed on the box using the water, oil, egg, and reserved egg yolk. Place 1/2 cup brownie batter in a small bowl; set aside. Spread the remaining batter in the pan. Spoon the filling by tablespoonful dollops evenly onto the batter, making 3 rows by 3 rows.
Spoon about 1 tablespoon of the reserved brownie batter in the center of each filling dollop. Draw a knife through the mixture in four straight lines horizontally, then vertically for a swirled design.
Bake 30 to 35 minutes or until a toothpick inserted into the brownies (not the pumpkin swirl) 2 inches from the side of the pan comes out almost clean. Cool 30 minutes on a cooling rack. Refrigerate at least 1 hour until chilled. Cut into 4 rows by 4 rows. Store covered in refrigerator.
To ensure a silky-smooth pumpkin swirl without any lumps, make sure your cream cheese is completely softened. Take it out of the refrigerator about 30 minutes before baking. If you're short on time, unwrap the cream cheese, place it on a microwave-safe plate, and microwave on High for about 10 seconds or just until softened.
For perfectly clean, bakery-style squares, line your baking pan with aluminum foil, leaving an inch or two of overhang on the sides to act as a sling. Once the brownies are baked and chilled, simply lift them out of the pan using the foil handles, peel the foil away, and slice them on a cutting board.
Don't let your leftover canned pumpkin go to waste! You can freeze any remaining pumpkin in an airtight container for up to 3 months. When you're ready to use it in your next baking project, simply thaw it in the refrigerator overnight and give it a good stir before adding.
