If you’re anything like me and adore both brownies and pumpkin flavors, then you’re in for a real treat with this Pumpkin Swirl Brownies Recipe. It’s the perfect fall-inspired dessert that brings together fudgy, chocolatey brownies with a creamy, spiced pumpkin swirl that makes every bite feel like a cozy hug. I absolutely love how this turns out—rich and comforting but with a seasonal twist that feels just right this time of year. Keep reading, because I’m sharing all my tips for nailing these luscious brownies every time!
Why You’ll Love This Recipe
- Delicious Flavor Combo: The pumpkin and chocolate swirl together so beautifully for a dessert that’s both rich and seasonal.
- Easy to Make: Using a boxed brownie mix keeps things simple while adding a homemade pumpkin layer makes it extra special.
- Perfect Texture: You get cakey brownies with a creamy, smooth pumpkin filling that adds moisture and depth.
- Great for Any Occasion: Whether it’s a family dessert or a fall party treat, this recipe is a crowd pleaser every time.
Ingredients You’ll Need
This recipe strikes such a great balance because the brownie base is fudgy and chocolatey while the pumpkin layer is smooth and spiced just right. I recommend using pumpkin puree (not pumpkin pie filling) to control your flavors easily. And if you grab a good-quality brownie mix like Ghirardelli, you’ll notice an amazing difference in texture and richness.
- Brownie Mix: I use Ghirardelli Double Chocolate Brownie mix because it’s super rich and fudgy—perfect with pumpkin flavors.
- Water: You need this to mix the brownie batter; room temperature works best.
- Vegetable Oil: Keeps the brownies moist and tender without overpowering the chocolate.
- Egg: Binds the batter and helps create that classic brownie texture you love.
- Semisweet Chocolate Chips: Adding chocolate chips adds those melty pockets of sweetness and texture.
- Pumpkin Puree: Make sure this is plain puree, not pumpkin pie filling—it keeps the flavor just right.
- Cream Cheese: Adds creaminess to your pumpkin swirl and balances the spices beautifully.
- Granulated Sugar: Sweetens the pumpkin layer; feel free to adjust to your taste.
- Pumpkin Pie Spice: The star spice blend that brings warmth and classic fall vibes to your pumpkin swirl.
Variations
One of my favorite things about this Pumpkin Swirl Brownies Recipe is that you can totally make it your own. I often play around with the spice level or add mix-ins to the batter. Feel free to customize it based on your preferences or what you have on hand—there’s no wrong way to enjoy these!
- Less Tangy Pumpkin Layer: I discovered that adding an extra tablespoon of sugar tames the cream cheese tang, making the swirl sweeter and more mellow.
- Nutty Upgrade: Toss in some chopped pecans or walnuts into the brownie batter for a satisfying crunch that pairs amazingly with pumpkin flavors.
- Gluten-Free Option: Use your favorite gluten-free brownie mix to make this dessert friendly for more diets without sacrificing that fudgy goodness.
- Spice It Up: If you like bold flavors, add a pinch of cayenne or some extra cinnamon to the pumpkin layer to really amp up the warmth.
How to Make Pumpkin Swirl Brownies Recipe
Step 1: Prepare Your Pan and Brownie Batter
First, preheat your oven according to the directions on your brownie mix box (325°F is perfect for Ghirardelli). Spray an 8×8-inch baking pan with nonstick spray — I love using both spray and a light parchment paper liner for easy removal later. Next, mix up the brownie batter as directed on the box but don’t forget to stir in those semi-sweet chocolate chips; they make a big difference in melty chocolate pockets. This step is your foundation, so get that batter smooth and ready!
Step 2: Mix the Pumpkin Swirl Filling
Now for the star of the show—the pumpkin swirl. In a separate bowl, beat together pumpkin puree, softened cream cheese, sugar, and pumpkin pie spice until everything is silky and lump-free. You’ll see how creamy and inviting this mixture looks. I found that soft cream cheese is key here to avoid any chunks and get that luscious texture swirled through the brownies.
Step 3: Layer and Swirl
Pour half of the brownie batter into your prepared pan and spread it evenly—it will be pretty thick. Then spoon the pumpkin mixture over the brownie layer in chunks or blobs. Don’t stress about getting it perfect; the imperfect swirl is part of the charm. Top with the remaining brownie batter and smooth the surface. If you want, use a knife or skewer to gently swirl through the top layer, creating beautiful marbled edges.
Step 4: Baking Magic
Bake for about 50 minutes—this is longer than the box direction because the pumpkin layer adds moisture and thickness. I always check for doneness by inserting a toothpick near the edge; a few moist crumbs are perfect, but no wet batter. Once baked, let your brownies cool completely in the pan to let the layers set, which makes cutting much cleaner and easier.
Pro Tips for Making Pumpkin Swirl Brownies Recipe
- Use Room-Temperature Ingredients: This helps the cream cheese blend smoothly into the pumpkin and makes mixing easier.
- Don’t Overmix the Batter: When adding the pumpkin layer to the brownies, be gentle to keep that tender texture and perfect swirl appearance.
- Extend Baking Time Carefully: Since the pumpkin adds moisture, adding about 10 minutes to the baking time prevents undercooking—but check early to avoid drying out.
- Cool Completely Before Slicing: Warm brownies can crumble; patience pays off for pretty, clean slices with defined swirls.
How to Serve Pumpkin Swirl Brownies Recipe
Garnishes
I love sprinkling a little powdered sugar on top for a snowy winter look or adding a dollop of whipped cream when serving to keep things light and creamy. Toasted pecans or chopped chocolate chunks tossed on top right after baking also add a nice crunch and visual appeal. Simple is often best here, but these extras are my go-to for extra flair.
Side Dishes
When I serve these brownies, I like pairing them with something refreshing like a scoop of vanilla ice cream or a mild coffee or chai latte—it balances the sweetness and spice perfectly. It’s a great treat for fall evening gatherings or a special weekend dessert.
Creative Ways to Present
For holiday parties, I’ve layered these brownies in a glass trifle bowl with whipped cream and caramel sauce drizzles for a show-stopping dessert. Another fun idea is cutting them into bite-size squares and threading a small skewer for a brownie “kabob” with toasted marshmallows—it’s a hit with kids and adults alike!
Make Ahead and Storage
Storing Leftovers
I always store leftover Pumpkin Swirl Brownies in an airtight container at room temperature, and they stay fresh for about four days. If your kitchen is warm, refrigeration can help extend freshness, but be sure to bring them back to room temp before serving so the texture remains perfect.
Freezing
These brownies freeze beautifully! Just wrap individual pieces tightly in plastic wrap and store them in a freezer-safe bag or container. They keep well for up to three months. When you’re ready for a treat, thaw them overnight in the fridge and bring them to room temperature before enjoying for the best texture.
Reheating
If you prefer your brownies warm, gently reheat slices in the microwave for 15-20 seconds or pop them in a low oven (about 300°F) for 5-7 minutes. I find that adding a touch of whipped cream or ice cream alongside warm brownies makes them taste even more decadent.
FAQs
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Can I use homemade brownies instead of boxed mix?
Absolutely! If you prefer baking brownies from scratch, just prepare your favorite fudgy brownie batter and then add the pumpkin swirl as directed. Keep in mind you may need to adjust the baking time slightly depending on the batter’s thickness.
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What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is plain cooked pumpkin without any added spices or sugar, while pumpkin pie filling is pre-seasoned and sweetened. For this recipe, you want pumpkin puree so you can control the spices and sweetness yourself.
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How can I prevent the pumpkin swirl from sinking?
To keep your pumpkin layer nicely swirled on top of the brownies, dollop it gently and avoid overmixing once combined with the brownie batter. Also, spreading half the brownie batter first creates a sturdy base for the pumpkin layer.
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Can I make this dairy-free?
You can! Swap the cream cheese for a plant-based cream cheese alternative and use a dairy-free brownie mix. Just be mindful that texture and flavor may vary slightly, but you’ll still get that pumpkin-chocolate goodness.
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Why are my brownies underbaked in the center?
If your brownies are underbaked, it might be because the pumpkin layer adds moisture, extending baking time. Try adding 10-15 extra minutes and check with a toothpick for doneness; if wet batter sticks, bake a bit longer, covering loosely with foil to avoid over-browning.
Final Thoughts
This Pumpkin Swirl Brownies Recipe has become a favorite in my house, especially as the weather cools—and I have a feeling you’ll love it just as much. It’s one of those recipes that feels a bit fancy but comes together quickly and effortlessly. If you want a dessert that’s rich, seasonal, and downright comforting, this is your go-to. I hope you enjoy making (and eating!) these as much as my family does—you won’t regret giving this cozy treat a whirl.
Print
Pumpkin Swirl Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 12 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Brownie recipe combines rich, fudgy chocolate brownies with a creamy pumpkin layer spiced with pumpkin pie spice, creating a decadent fall-inspired dessert perfect for cozy gatherings or seasonal celebrations.
Ingredients
Brownie Mix
- 18 ounces (510 grams) brownie mix (Ghirardelli recommended)
- ¼ cup (57 grams) water
- ⅓ cup (67 grams) vegetable oil
- 1 large egg (50 grams)
- ½ cup (85 grams) semisweet chocolate chips
Pumpkin Layer
- 7.5 ounces (213 grams) pumpkin puree (½ can, not pumpkin pie filling)
- 6 ounces (170 grams) cream cheese, room temperature (¾ brick)
- 3 tablespoons (38 grams) granulated sugar
- 1 tablespoon (9 grams) pumpkin pie spice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F as per the brownie mix instructions. Spray an 8×8-inch baking pan with nonstick spray to prevent sticking. Set aside.
- Make Brownie Batter: In a medium bowl, combine the brownie mix, water, vegetable oil, and egg according to package directions. Stir in the semisweet chocolate chips until evenly distributed.
- Prepare Pumpkin Filling: In another medium bowl, blend together the pumpkin puree, cream cheese, granulated sugar, and pumpkin pie spice until the mixture is very smooth and creamy.
- Layer the Batter and Pumpkin: Pour half of the brownie batter into the prepared pan, spreading it evenly to cover the bottom completely. Spoon the pumpkin filling over the brownie base in chunks or spread evenly. Then, cover the pumpkin layer with the remaining brownie batter, smoothing the top uniformly.
- Bake: Bake the layered brownie in the preheated oven for approximately 50 minutes, which is 10 minutes longer than the box instructions to accommodate the extra pumpkin layer depth. Check for doneness by inserting a toothpick – it should come out with moist crumbs but no raw batter.
- Cool and Serve: Allow brownies to cool completely in the pan before slicing into 12 squares. This cooling step helps the layers set and makes cutting easier.
Notes
- If the pumpkin layer tastes too tangy, consider adding an extra tablespoon of sugar to balance the flavor.
- Store pumpkin brownies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months for longer storage.
Nutrition
- Serving Size: 1 brownie (approx. 60 g)
- Calories: 280
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
