When fall rolls around, I always find myself craving something that combines rich chocolate with the warm, spicy notes of pumpkin.

That’s where these Pumpkin Cream Cheese Swirl Brownies come in! Each bite has the perfect balance of fudgy chocolate and creamy pumpkin cheesecake flavor – a dessert that’s as beautiful as it is delicious.

I love serving these as part of my favorite fall recipes, whether it’s for a cozy night in or a Thanksgiving dessert spread.

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Recipe Highlights

These brownies are the perfect marriage of chocolate decadence and autumn spice. The brownie base is dense and fudgy, while the pumpkin cream cheese swirl adds a creamy, tangy contrast.

When baked together, the swirled tops come out looking like edible marble art.

They’re easy to make, freezer-friendly, and guaranteed to be a hit at any gathering. One pan will fill your kitchen with the smell of cinnamon and chocolate, and trust me, everyone will want seconds.

  • Rich, fudgy chocolate brownies with a creamy pumpkin swirl
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  • Picture-perfect marbled tops for fall dessert tables
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  • Simple ingredients and easy steps for a show-stopping treat
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  • Freezer-friendly and perfect for make-ahead baking
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  • A must-try addition to your collection of cozy fall recipes

Ingredient Notes

  • Pumpkin Purée – Adds natural sweetness, moisture, and a signature fall flavor. Use pure pumpkin, not pumpkin pie filling.
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  • Cream Cheese – Softened cream cheese creates a luscious, creamy swirl that balances the brownie’s richness.
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  • Butter – Provides that essential fudgy texture and rich, buttery flavor.
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  • Chocolate Chips – Melted into the batter for deep chocolate flavor; use semi-sweet or dark chocolate.
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  • Sugar – Sweetens both the brownie batter and the pumpkin swirl for perfect balance.
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  • Eggs – Bind the batter and keep the texture moist and chewy.
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  • Flour – Provides structure while keeping the brownies soft and dense.
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  • Cocoa Powder – Intensifies the chocolate flavor.
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  • Pumpkin Pie Spice – Brings the cozy warmth of cinnamon, nutmeg, and cloves.
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  • Vanilla Extract – Enhances both the chocolate and pumpkin flavors.
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  • Salt – Balances sweetness and deepens the overall flavor.

How to Make My Pumpkin Cream Cheese Swirl Brownies

  1. Preheat the Oven – Set oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
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  2. Make the Brownie Batter – Melt the butter and chocolate chips together in a saucepan or in the microwave. Stir in sugar and vanilla. Add eggs one at a time, whisking until smooth. Stir in flour, cocoa powder, and salt until combined.
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  3. Make the Pumpkin Cream Cheese Swirl – In a separate bowl, beat cream cheese, pumpkin purée, sugar, egg, pumpkin pie spice, and vanilla until smooth and creamy.
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  4. Assemble – Pour about two-thirds of the brownie batter into the prepared pan. Spoon dollops of the pumpkin cream cheese mixture over the top. Add the remaining brownie batter in between, then use a knife to gently swirl the two mixtures together to create a marbled pattern.
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  5. Bake – Bake for 35–40 minutes or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are okay).
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  6. Cool & Slice – Cool completely before cutting into squares.

Serving Suggestions

These brownies are incredible served warm or chilled. Try pairing them with:

  • A scoop of vanilla ice cream or whipped cream
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  • A drizzle of caramel or chocolate sauce
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  • A mug of hot coffee, a pumpkin spice latte, or a mulled cider
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  • Crumbled on top of pumpkin cheesecake or ice cream sundaes for an indulgent twist

Tips for the Best Pumpkin Cream Cheese Swirl Brownies

For the most beautiful swirls, don’t overmix once you start marbling the batters — gentle figure-eight motions work best.

Make sure the cream cheese is softened to room temperature for a silky swirl layer. For extra fudginess, slightly underbake the brownies and let them set as they cool.

Always allow the pan to cool completely before slicing for clean, defined edges.

Pumpkin Cream Cheese Swirl Brownies – Fall Dessert Bliss
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Pumpkin Cream Cheese Swirl Brownies – Fall Dessert Bliss

Recipe by JoanneCourse: DessertCuisine: American, Fall BakingDifficulty: Easy
Servings

9 or 16

large or small brownies
Prep time

20

minutes
Cooking time

40

minutes
Calories per serving

280

kcal

These Pumpkin Cream Cheese Swirl Brownies combine rich, fudgy chocolate with creamy pumpkin cheesecake swirls — the perfect balance of cozy fall flavor and irresistible texture.

Ingredients

  • For the Brownie Batter:

  • ½ cup butter

  • 1 cup semi-sweet chocolate chips

  • ¾ cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • ¾ cup all-purpose flour

  • ¼ cup unsweetened cocoa powder

  • ¼ teaspoon salt

  • For the Pumpkin Cream Cheese Swirl:

  • 8 ounces cream cheese, softened

  • ½ cup pumpkin purée

  • ¼ cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • 1 teaspoon pumpkin pie spice

Directions

  • Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
  • Melt butter and chocolate chips together, stirring until smooth. Add sugar and vanilla, then whisk in eggs one at a time.
  • Stir in flour, cocoa powder, and salt until just combined.
  • In another bowl, beat cream cheese, pumpkin purée, sugar, egg, vanilla, and pumpkin pie spice until smooth.
  • Spread ⅔ of the brownie batter into the pan. Add spoonfuls of the pumpkin mixture and the remaining brownie batter alternately.
  • Use a knife to gently swirl the layers into a marbled pattern.
  • Bake 35–40 minutes or until a toothpick inserted in the center comes out mostly clean.
  • Cool completely, slice into squares, and serve.

Notes

  • Substitute dark chocolate for a richer flavor.
  • Add chopped walnuts or chocolate chips for extra texture.
  • Use full-fat cream cheese for the smoothest swirl.
  • These brownies taste even better the next day once the flavors have melded together.

Storage & Warming of Leftovers

Store brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months; thaw in the fridge overnight before serving.

To warm, microwave a brownie for 10–15 seconds or enjoy chilled for a denser texture.

Pumpkin Cream Cheese Swirl Brownies – Fall Dessert Bliss