Last Updated on November 5, 2025 by DIYbunker Team
Hey dessert lovers! If you’re craving a taste of fall and a hit of chocolate, you’re going to love these Pumpkin Swirl Brownies. We’re talking rich, fudgy brownie base with a creamy, spiced pumpkin cheesecake swirl—basically, autumn in every bite.
Whether you’re sharing with friends or keeping them all to yourself (no judgment!), these brownies are guaranteed to impress. Ready to get your swirl on? Let’s bake!
Prep Time: 15 minutes
Bake Time: 15 minutes
Cooling Time: 30 minutes
Total Time: 1 hour
Servings: 9–12 brownies
Ingredients
For the Brownie Base:
- 100 g unsalted butter
- 150 g dark or semi-sweet chocolate, chopped
- 2 large eggs
- 1 cup (200 g) granulated sugar
- 100 g all-purpose flour (¾ cup)
For the Pumpkin Swirl:
- 4 oz Neufchâtel or full-fat cream cheese (softened)
- ¾ cup (180 g) pumpkin puree
- 1½ tsp pumpkin pie spice
- 1 tsp honey
- 1 tsp pure vanilla extract
Instructions
1. Prep
- Preheat oven to 400°F (200°C).
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
2. Make the Brownie Batter
- In a large bowl, beat eggs and sugar at high speed for 3–5 minutes until pale, thick, and creamy. This step adds air and moisture.
- In a small saucepan over low heat, melt butter and chocolate together. Once melted, stir gently off the heat until the chocolate is fully melted and smooth.
- Slowly pour the melted chocolate mixture into the whipped eggs and sugar, whisking until combined.
- Sift in the flour and gently fold it in until no streaks remain. Set aside.
3. Make the Pumpkin Layer
- In a medium bowl, whisk together the cream cheese, pumpkin puree, pumpkin pie spice, honey, and vanilla until smooth and creamy.
4. Assemble
- Pour most of the brownie batter into the prepared pan, reserving a few tablespoons.
- Spoon the pumpkin mixture evenly over the top.
- Drop spoonfuls of the reserved brownie batter on top and swirl gently with a knife or skewer to create a marbled pattern.
5. Bake
- Bake for 15 minutes at 400°F (200°C) or until the edges are set but the center is still soft. Do not overbake — the residual heat will finish cooking them.
6. Cool & Slice
- Let cool in the pan for at least 30 minutes, then slice into squares.
Notes
- For a gooier center, err on the shorter side of the bake time.
- If using canned pumpkin, make sure it’s 100% pumpkin puree, not pumpkin pie filling.
- Neufchâtel gives a slightly lighter texture than full-fat cream cheese, but both work well.
- You can sprinkle a few chocolate chips on top before baking for extra texture.
FAQs
Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.
Can I use white chocolate instead of dark?
You can, but the base will be much sweeter and less rich. Stick with dark or semi-sweet for balance.
Can I double the recipe?
Absolutely! Use a 9×13-inch pan and increase the baking time slightly, checking at the 20-minute mark.
Pumpkin Swirl Brownies
- Total Time: 1 hour
- Yield: 9–12 brownies 1x
Description
If you’re craving a taste of fall and a hit of chocolate, you’re going to love these Pumpkin Swirl Brownies. We’re talking rich, fudgy brownie base with a creamy, spiced pumpkin cheesecake swirl—basically, autumn in every bite.
Ingredients
For the Brownie Base:
- 100 g unsalted butter
- 150 g dark or semi-sweet chocolate, chopped
- 2 large eggs
- 1 cup (200 g) granulated sugar
- 100 g all-purpose flour (¾ cup)
For the Pumpkin Swirl:
- 4 oz Neufchâtel or full-fat cream cheese (softened)
- ¾ cup (180 g) pumpkin puree
- 1½ tsp pumpkin pie spice
- 1 tsp honey
- 1 tsp pure vanilla extract
Instructions
1. Prep
- Preheat oven to 400°F (200°C).
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper.
2. Make the Brownie Batter
- In a large bowl, beat eggs and sugar at high speed for 3–5 minutes until pale, thick, and creamy. This step adds air and moisture.
- In a small saucepan over low heat, melt butter and chocolate together. Once melted, stir gently off the heat until the chocolate is fully melted and smooth.
- Slowly pour the melted chocolate mixture into the whipped eggs and sugar, whisking until combined.
- Sift in the flour and gently fold it in until no streaks remain. Set aside.
3. Make the Pumpkin Layer
- In a medium bowl, whisk together the cream cheese, pumpkin puree, pumpkin pie spice, honey, and vanilla until smooth and creamy.
4. Assemble
- Pour most of the brownie batter into the prepared pan, reserving a few tablespoons.
- Spoon the pumpkin mixture evenly over the top.
- Drop spoonfuls of the reserved brownie batter on top and swirl gently with a knife or skewer to create a marbled pattern.
5. Bake
- Bake for 15 minutes at 400°F (200°C) or until the edges are set but the center is still soft. Do not overbake — the residual heat will finish cooking them.
6. Cool & Slice
- Let cool in the pan for at least 30 minutes, then slice into squares.
Notes
- For a gooier center, err on the shorter side of the bake time.
- If using canned pumpkin, make sure it’s 100% pumpkin puree, not pumpkin pie filling.
- Neufchâtel gives a slightly lighter texture than full-fat cream cheese, but both work well.
- You can sprinkle a few chocolate chips on top before baking for extra texture.
FAQs
Can I make this gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.
Can I use white chocolate instead of dark?
You can, but the base will be much sweeter and less rich. Stick with dark or semi-sweet for balance.
Can I double the recipe?
Absolutely! Use a 9×13-inch pan and increase the baking time slightly, checking at the 20-minute mark.
- Prep Time: 15 minutes
- Cooling Time: 30 minutes
- Cook Time: 15 minutes
