Pumpkin Brownies are my go-to brownie for the fall months. This is a pumpkin brownie recipe with a fun pumpkin cheesecake swirl throughout. Colorful, moist, and delightful down to the last crumbs. Keep scrolling to learn how to make pumpkin brownies that will wow a crowd. Check out the rest of my brownie recipes too!
I love pumpkin cheesecake brownies. This pumpkin swirl brownie recipe is so easy to make. It gives your brownies a really pretty design and people will beg for the recipe.
I shortened up the prep work with a boxed brownie mix. The best part is that no one will even notice they are not homemade brownies.
If you have a killer homemade brownie recipe though, you're more than welcome to use that instead.
How to make the Pumpkin Cheesecake for Swirling?
- Step 1: Add sugar and butter together.
- Step 2: Cream with a hand mixer or wooden spoon.
- Step 3: Add in pumpkin, flour, egg white, cinnamon, and nutmeg.
- Step 4: Beat until fully incorporated.
How to swirl Cheesecake Brownies
- Pour Batter: Start by setting aside ½ cup of brownie batter and pouring the rest into a prepared 9x9-inch square pan.
- Add Cheesecake: Add the cheesecake by the spoonfuls. Be sure to evenly distribute it.
- Drizzle Batter: Drizzle the remaining brownie batter all over the top of the cheesecake.
- Swirl Together: Grab a skewer or butter knife and swirl together until a design forms that you like.
Do Pumpkin Cheesecake Brownies need to be refrigerated?
Yes. Because of the cheesecake swirl throughout the brownies, they have to be refrigerated. If these brownies are left out on the counter they will go bad rather fast. So after you have finished baking and your brownies have cooled down a bit, transfer containers or cover and place in the refrigerator.
The good news is our brownie batter has vegetable oil in it so when the brownies come out of the fridge they won't be hard as a rock.
Think of it this way. When butter is cold, it's a solid. When vegetable oil is cold, it's still a liquid. So if you're using a homemade brownie recipe, make sure it's one with vegetable oil in it.
How long do Pumpkin Brownies last?
You can store your brownies for 4-5 days in the fridge. The first few days offer the best quality in the brownies. As the days pass they will become a bit drier, so aim to eat them up sooner than later.
How long do Pumpkin Brownies need to bake?
I baked my brownies for 30-35 minutes. You want to be able to take a toothpick and stick it in the center of the brownies and the toothpick comes out clean. If there is still dough on the toothpick it needs to bake longer. You will also see the edge of the brownies begin to pull away from the edge of the pan.
Can you freeze Pumpkin Swirl Brownies?
Yes! This brownie recipe freezes nicely. Simply bake your brownies accordingly and then allow them to fully cool. Once the brownies are cooled off you will transfer them into an airtight container or even a sealable freezer bag.
Just make sure if you stack the brownies you place a layer of parchment paper or wax paper between the layers to prevent them from sticking together.
To thaw, place the brownies in a single layer on a plate and let them sit out at room temperature.
Looking for More Pumpkin Recipes
- Pumpkin Earthquake Cake | Serve up this pumpkin earthquake cake for your dessert needs. So simple to throw together and great for entertaining loved ones.
- White Chocolate Pumpkin Cake Pops | Bite-size and packed with tons of flavor. These cake pops are such a tasty way to enjoy pumpkin.
- Pumpkin Cheesecake Snickerdoodles | A snickerdoodle cookie that got a tasty makeover. Pumpkin and cheesecake stuffed cookies that will melt in your mouth.
- Pumpkin Cinnamon Rolls | Pumpkin flavor that's packed in a cinnamon roll and topped with a maple cream cheese frosting.
Can I make these Pumpkin Brownies ahead of time?
Yes, you can make these brownies up to 24 hours in advance. If you go longer than 24 hours you run the risk of losing that fresh first-day flavor. But, make and store in the fridge until you are ready to serve up to family or guests.
- 1 (18.3-ounce box) fudge brownie mix
- ½ cup vegetable oil
- 3 tablespoons water
- 2 large eggs
- 3 ounces cream cheese room temperature
- ¼ cup granulated sugar
- ¼ cup 100% pure pumpkin
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- 1 large egg separated
- Preheat oven to 350 degrees. Line a 9-inch square pan with foil. Spray the foil with non-stick baking spray.
- In a small mixing bowl, add the cream cheese and sugar. Beat with a hand mixer until it’s smooth and creamy.
- Add in the pumpkin, flour, spices, and egg white. Beat until well combined. Set aside.
- In a large bowl, add the brownie mix, vegetable oil, water, eggs, and the extra egg yolk from the pumpkin swirl batter.
- Beat until the batter comes together and the eggs are well incorporated.
- Set aside a ½ cup of the brownie mixture and pour the remaining mixture into the prepared baking pan. Spread the batter out to the edges of the pan.
- Add the pumpkin swirl mixture by the spoonful all over the top of the brownies.
- Add the remaining brownie batter in dollops on top of the pumpkin swirl. Using a butter knife or skewer, swirl the batters together until the top creates a nice swirl pattern.
- Bake for 30-35 minutes or until a toothpick inserted in the center of the brownies comes out clean. Cool completely before cutting.
- Store covered in the refrigerator.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
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Julianne R says
If my brownie mix uses a different ratio of water, oil and eggs, would you recommend still using your ratios or should I make my brownie recipe according to my box directions?
no, use the ones that your mix recommends.