Best Easy Pumpkin Swirl Cream Cheese Brownies
Fudgy chocolate brownies swirled with a tangy cream cheese and pumpkin layer, made from a box mix for quick and easy fall baking. This crowd-pleasing dessert is moist, flavorful, and ready in about 45 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 box (18.3 oz) fudge brownie mix (e.g., Duncan Hines Chewy Fudge or Ghirardelli)
- 1 large egg
- 1/3 cup vegetable oil (or melted coconut oil)
- 1/4 cup water
- 1/2 cup canned pumpkin puree (100% pure pumpkin, not pumpkin pie filling)
- 1 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ginger)
- 4 oz cream cheese, softened (full-fat block)
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly spray parchment with non-stick spray.
- Make the cream cheese swirl: In a small bowl, beat softened cream cheese with sugar until smooth. Add egg yolk and vanilla; mix until combined. Set aside.
- Make the brownie base: In a medium bowl, whisk together brownie mix, egg, oil, and water until just combined (about 20 strokes). Do not overmix.
- Fold in pumpkin puree and pumpkin pie spice until no white streaks remain. Batter will be slightly looser than regular brownie batter.
- Pour about two-thirds of the brownie batter into the prepared pan and spread evenly. Dollop cream cheese mixture over the batter in spoonfuls. Pour remaining brownie batter over the cream cheese in dollops.
- Swirl: Using a butter knife or skewer, drag through the batter in a figure-eight pattern about 6 to 8 times. Do not over-swirl.
- Bake for 28 to 32 minutes. Edges should be set and pulling away from the pan; center should be slightly soft. A toothpick inserted in the center should come out with a few moist crumbs.
- Cool completely in the pan on a wire rack for at least 45 minutes, then refrigerate for 30 minutes for cleaner slices.
- Lift brownies out using parchment handles. Cut into 16 squares with a sharp knife, wiping clean between cuts.
Notes
For clean slices, refrigerate brownies before cutting. Do not overmix cream cheese or over-swirl. Room temperature cream cheese is key. If using glass pan, add 5 minutes to bake time. For gluten-free, use a gluten-free brownie mix.
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 18
- Sodium: 150
- Fat: 11
- Saturated Fat: 3
- Carbohydrates: 27
- Fiber: 1
- Protein: 3
Keywords: pumpkin brownies, cream cheese brownies, fall dessert, easy brownies, pumpkin swirl brownies, box mix brownies