Pumpkin Cream Cheese Swirl Brownies

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 01/17/20 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 01/17/20

Pumpkin cream cheese swirl brownies

The Spruce / Diana Rattray
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 1 pan (16 servings)
Nutritional Guidelines (per serving)
183 Calories
9g Fat
22g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 1 pan (16 servings)
Amount per serving
Calories 183
% Daily Value*
Total Fat 9g 12%
Saturated Fat 5g 25%
Cholesterol 88mg 29%
Sodium 212mg 9%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 3%
Protein 4g
Calcium 64mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These pumpkin cake-like "brownies" are made extra special with swirls of cream cheese batter throughout. This makes a fantastic autumn dessert, perfect for the holidays or just because you can.

Ingredients

  • 6 tablespoons butter (softened)
  • 1 cup light brown sugar (packed)
  • 1 teaspoon vanilla
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 4-ounces cream cheese (softened)
  • 1 egg
  • 1/3 cup confectioners' sugar
  • 1/2 teaspoon vanilla

Steps to Make It

  1. Butter and flour an 11x7-inch baking pan. Heat oven to 350 F.

  2. In a large mixing bowl, beat butter with brown sugar until light and fluffy. Beat in 1 teaspoon vanilla, and 2 eggs until light and creamy. Beat in pumpkin puree.

  3. In another bowl, combine 1 cup of flour with baking powder, soda, salt, and spices. Slowly beat into the first mixture until well blended. Spread in prepared baking pan.

  4. In a medium bowl, combine cream cheese, 1 egg, confectioners' sugar, 1/2 teaspoon vanilla, and 2 tablespoons flour. Beat for 1 to 2 minutes, until smooth and creamy. Spoon onto the pumpkin batter. Using a small narrow spatula or butter knife, swirl the cream cheese batter into the pumpkin batter.

  5. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.