Pumpkin Swirl Brownies

photo of a plate of Pumpkin Swirl Brownies

Another pumpkin recipe in my pumpkin baking madness. I’ve made cream cheese swirl brownies before, and this time I did a pumpkin cheesecake swirl version. My previous cream cheese brownies had always started with a brownie mix.

This time I decided to make it all from scratch.  I tried out a recipe I found on Perry’s Plate.  The brownies were really simple to make.  I had a little problem with the swirl effect. I didn’t leave enough regular brownie batter, so there was a lot of pumpkin cheesecake batter left on the top layer.

overhead photo of a plate of brownies on a plate with two small pumpkins in the background

I’m not a huge fan of cream cheese brownies. I don’t particularly like cream cheese and I like my brownies to be chewy. But I love the color you can get with cream cheese brownies, such as black and white brownies or matcha green tea swirl brownies. The brownies are fudgy and have a sour tang of cream cheese as well as the taste of pumpkin and autumn spices.

Pumpkin Swirl Brownies


Pumpkin Cream Cheese Swirl Brownies

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Pumpkin cheesecake meets brownies in this sweet treat.


  • 3/4 cup unsalted butter melted
  • 1 cup granulated sugar
  • 1 tbsp vanilla extract
  • 2 large eggs
  • 1/2 cup all purpose flour
  • 1/2 cup unsweetened cocoa powder

Pumpkin Cheesecake Batter

  • 6 oz cream cheese softened
  • 1 large egg
  • 1/3 cup sugar
  • 2 tbsp flour
  • 1/2 cup pumpkin puree
  • 1/4 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves


  1. Preheat oven to 350°F. Grease an 8x8" baking pan.

  2. For the Brownie batter: Beat together melted butter, sugar, and vanilla with an electric mixer. Then beat in eggs one at a time. Whisk flour and cocoa powder in small bowl, and then gradually stir into butter mixture by hand.
  3. For the Pumpkin cheesecake mixture: Soften cream cheese in microwave. In another bowl, beat cream cheese and sugar until smooth. Beat in remainder of ingredients until smooth.
  4. Spread about 2/3 of brownie batter into prepared pan. Drop dollops of the pumpkin batter over top, distributing evenly. Drop the remaining brownie batter over cheesecake batter. To make the swirls, run a butter knife back and forth through the pan, making figure eights.
  5. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.


Recipe adapted from Perry's Plate

All images and content are © Kirbie's Cravings.

4 comments on “Pumpkin Swirl Brownies”

  1. I felt so happy seeing this recipe before the Halloween weekend! Such a pretty colorful dessert!

    If we’re in a hurry, do you think it’s possible to just swirl in pumpkin puree into the brownie mix?

    Really nice recipe! Happy halloween…

    • Hmm, I think you need the cream cheese as a base. if you just swirl the pumpkin puree, it’s not solid enough on its own.

  2. Love the color! Now I want brownies.

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