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Pumpkin Brownies

Pumpkin brownies combine a rich cocoa batter with a smooth pumpkin cream cheese swirl. Bake until the edges are set and a toothpick from a brownie section comes out with moist crumbs, then cool before cutting into squares.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling 2 hours
Total Time 3 hours 5 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 175
Ingredients Equipment Method Notes

Ingredients
  

For the brownie batter
  • 0.5 cup unsalted butter
  • 1 cup granulated sugar
  • 3 eggs large; 2 for the brownie batter and 1 for the pumpkin swirl
  • 1 tsp vanilla extract
  • 0.33 cup unsweetened cocoa powder
  • 0.5 cup all-purpose flour
  • 0.25 tsp salt
For the pumpkin swirl
  • 4 oz cream cheese softened
  • 0.5 cup canned pumpkin puree not pumpkin pie filling
  • 0.25 cup light brown sugar packed
  • 0.5 tsp pumpkin pie spice

Equipment

  • 1 8-inch square metal baking pan

Method
 

  1. Heat the oven to 350°F.
  2. Line an 8-inch square metal baking pan with parchment paper, leaving an overhang on two sides.
Make the brownie batter
  1. Melt the butter in a medium microwave-safe bowl and let it cool for 5 minutes.
  2. Whisk the granulated sugar into the melted butter until combined.
  3. Whisk in 2 eggs and the vanilla until glossy.
  4. Add the cocoa powder, flour, and salt, and fold just until no dry streaks remain.
  5. Set aside 1/2 cup of the brownie batter.
  6. Spread the rest of the brownie batter evenly in the prepared pan.
Make the pumpkin swirl
  1. Beat the cream cheese and brown sugar in a medium bowl until smooth.
  2. Beat in the pumpkin puree, remaining egg, and pumpkin pie spice until smooth.
Assemble and bake
  1. Spread the pumpkin mixture over the brownie batter.
  2. Dollop the reserved brownie batter on top.
  3. Gently swirl with a knife.
  4. Bake for 38 to 45 minutes, until the edges are set and a toothpick inserted into a brownie section (not the pumpkin swirl) comes out with moist crumbs.
  5. Cool completely in the pan, about 2 hours.
  6. Lift out using the parchment and cut into squares.

Notes

For distinct swirls, gently drag the knife through the layers without overmixing. Store covered in the refrigerator for up to 5 days; freeze for up to 3 months. For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend.