Pumpkin Brownies

5 from 1 vote

These easy Fall pumpkin brownies swirl layers of fudgy chocolate brownie with a delicious creamy pumpkin cheesecake filling!

Cook Time30

Total Time30

Course: Dessert

Cuisine: American

Keyword: brownies, chocolate, cream cheese, pumpkin

Servings: brownies

1 cup flour (120g spelt, white, or gluten free all purpose) (Or make these Keto Brownies)
3/4 cup unsweetened cocoa powder (60g)
1/4 cup Dutch cocoa powder (20g)
1/2 tsp salt
1/2 tsp baking powder
2/3 cup white sugar (140g)
1/2 cup brown sugar (90g)
2 tbsp cornstarch or ground flax seeds (16g)
1 cup water (240g)
2/3 cup coconut oil or unsalted butter, melted (130g)
1 tbsp pure vanilla extract (15g)

1. To make the pumpkin swirl layer, whip all pumpkin cheesecake filling ingredients in a stand mixer or in a large bowl with hand beaters until smooth.
2. Preheat the oven to 325° Fahrenheit (165° Celsius).
3. Grease a 9x13 inch baking pan with oil, or line the bottom with parchment paper. Set this pan aside.
4. Whisk all brownie layer dry ingredients well in a large mixing bowl. Stir in liquid ingredients until just evenly combined. Do not overmix.
5. Use a spatula to spread the brownie batter into the pan.
6. Dollop blobs of the pumpkin mixture over the unbaked brownies. Then swirl with a spoon or dull knife.
7. Bake on the oven's center rack for 30 minutes.
8. Remove the pan from the oven when brownies are still a little underbaked. Allow to cool before slicing and serving.
View Nutrition Facts

Leftover pumpkin? Use it up in this popular Crustless Pumpkin Pie.