Get your Fall baking started with these easy Chocolate Pumpkin Swirl Brownies with cream cheese pumpkin swirl filling that makes them so moist and delicious!
Chocolate Pumpkin Swirl Brownies Recipe
These easy Chocolate Pumpkin Swirl Brownies start with your favorite boxed brownie mix or you can use your favorite homemade brownie recipe.
Pumpkin Puree
This recipe calls for 100% Pure Pumpkin. Make sure you do not pick up canned pumpkin pie filling. Look for the can that says 100% Pure Pumpkin. Pumpkin pie filling is already sweetened and will not work in this recipe.
Brownie Baking Tips
- Read the recipe all the way through before beginning.
- Make sure your eggs are at room temperature.
- Set the cream cheese out for 30 minutes to soften it.
- Check on your brownies 5 minutes before the final baking time in the recipe. Some ovens cook faster than others.
Chocolate Pumpkin Swirl Brownies Ingredients
Brownie Ingredients:
1 box brownie mix
Water, vegetable oil and eggs called for on the brownie mix
plus the egg yolk from the separated egg in the pumpkin swirl
Pumpkin Swirl:
3 oz of cream cheese – softened
1/4 cup granulated sugar
1/4 cup 100% pure pumpkin – not pie filling
1 tbsp all purpose flour
1 tsp ground cinnamon
1/8 tsp ground nutmeg
1 egg – separated (Yolk is used in the brownie mix, egg white is used in the pumpkin swirl)
How To Make Pumpkin Swirl Brownies
Preheat oven to 350 degrees. Prepare a 9 inch baking pan with non-stick spray. The pan can be lined with foil or parchment paper for easy removal; spray the lining lightly with non-stick spray.
In a small mixing bowl, combine the cream cheese and sugar; mix until it’s smooth and creamy. Add in the pumpkin, flour, spices and egg white; mixing again until well combined. Set aside.
Prepare the brownie mix according to the mix instructions, adding in the extra egg yolk that was separated from the pumpkin swirl egg.
Set aside a 1/2 cup of the brownie mixture and pour the remaining mixture into the prepared baking pan.
Dollup the pumpkin swirl mixture all over the top of the brownies, then dollup the remaining brownie mixture on top of that. Using a knife, swirl through the top to create a nice swirl pattern.
Bake for 30-35 minutes, until a tooth pick comes out clean. Cool completely before cutting. Store covered in the refrigerator.
Chocolate Pumpkin Swirl Brownies
Ingredients
- 1 brownie mix
- Water, vegetable oil and eggs called for on the brownie mix. Plus the egg yolk from the separated egg in the pumpkin swirl.
Chocolate Pumpkin Swirl
- 3 ounces cream cheese – softened
- ¼ cup granulated sugar
- ¼ cup 100% pure pumpkin – not pie filling
- 1 Tablespoon all purpose flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 egg – separated (the yolk is used in the brownie mix, egg white is used in the pumpkin swirl)
Instructions
- Preheat oven to 350 degrees. Prepare a 9 inch baking pan with non-stick spray. The pan can be lined with foil or parchment paper for easy removal; spray the lining lightly with non-stick spray.
- In a small mixing bowl, combine the cream cheese and sugar; mix until it’s smooth and creamy. Add in the pumpkin, flour, spices and egg white; mixing again until well combined. Set aside.
- Prepare the brownie mix according to the mix instructions, adding in the extra egg yolk that was separated from the pumpkin swirl egg. Set aside a 1/2 cup of the brownie mixture and pour the remaining mixture into the prepared baking pan.
- Dollup the pumpkin swirl mixture all over the top of the brownies, then dollup the remaining brownie mixture on top of that. Using a knife, swirl through the top to create a nice swirl pattern.
- Bake for 30-35 minutes, until a tooth pick comes out clean.
- Cool completely before cutting. Store covered in the refrigerator.
