Decadent Pumpkin Brownies Cream Cheese

These marbled pumpkin brownies bring together two fantastic flavors in one decadent dessert. The swirled chocolate and pumpkin create a gorgeous fall treat that works perfectly at holiday parties or just for snuggling up at home. They're fudgy, rich and have that perfect hint of spice that'll make everyone grab another piece.

I took these to our family gathering last year and by the end, the plate was empty. Everyone kept telling me they couldn't decide which part they loved more - the chocolate bottom or the pumpkin swirls.

Round Up Your Ingredients

• Cream cheese: Adds a tangy smoothness that makes the pumpkin layer creamy. Grab a full-fat block for the smoothest results.
• Granulated white sugar: Cuts the cocoa bitterness and adds the right sweetness. Make sure it's smooth without any lumps.
• Cornstarch: Helps the cheesecake part set up nicely. Always use fresh cornstarch for best results.
• Pumpkin puree: Brings fall flavor and moisture to the mix. Go for pure pumpkin without any added spices.
• Sour cream: Makes everything creamier with a nice tang. The full-fat kind works best for that melt-in-your-mouth feel.
• Vanilla extract: Ties all the flavors together nicely. Real vanilla gives the warmest flavor.
• Pumpkin pie spice: Gives that warm, cozy fall feeling. Mix your own for extra freshness.
• Eggs: Hold everything together in both layers. Let them warm up to room temp first.
• All purpose flour: Creates the base structure. Measure it carefully after sifting for tender brownies.
• Dutch process cocoa powder: Makes the chocolate flavor really pop. It's smoother and richer than regular cocoa.
• Salt: Brings out all the other flavors. A fine sea salt works great here.
• Unsalted butter: Keeps things rich and fudgy. Better butter means better brownies.
• Semi sweet chocolate chips: Create pockets of melty goodness. Look for chips with at least 50% cocoa for grown-up taste.

How to Make It

Prepare the Pumpkin Cheesecake Layer:

Beat softened cream cheese in a big bowl until it's totally smooth with no lumps left. This might take about three minutes using a mixer on medium. Add your sugar and cornstarch, then keep beating until it looks glossy. Mix in the pumpkin, sour cream, vanilla, and pumpkin spice. Scrape down the sides so everything mixes evenly. Your mix should look silky and light orange. Now add eggs one at a time, just mixing enough to blend after each one. Put this aside for now.

Make the Brownie Batter:

In a pot, slowly melt butter with chocolate chips over low heat, stirring the whole time until smooth and shiny. Take it off the heat and let it cool for a few minutes. In another big bowl, whisk eggs and sugar hard for about a minute until they look thick and lighter in color. Pour your slightly cooled chocolate mix into the eggs, whisking the whole time. Sift in the cocoa, flour and salt. Fold everything together gently with a spatula just until mixed, but don't overdo it.

Layer and Swirl:

Pour about two-thirds of your brownie mix into a square pan lined with parchment paper and spread it flat. Carefully spread the pumpkin mix over this base. Drop spoonfuls of the leftover brownie mix on top. Take a chopstick or knife and gently swirl through both layers to make a pretty pattern. Don't mix too much or you'll lose those nice separate swirls.

Bake and Cool:

Put your pan in a 350-degree oven. Bake around 25-30 minutes until the edges look set but the middle still jiggles slightly when you move the pan. Take it out and let it cool completely in the pan on a rack. They'll get firmer as they cool and will cut better.

Chill and Serve:

For the neatest slices, stick them in the fridge for at least two hours before cutting. They taste great cold or at room temp.

I made these with my small niece once and she ended up with frosting everywhere, but wouldn't give up her brownie for anything.

Flavor Boosters

No pumpkin pie spice? Just mix cinnamon, nutmeg, ginger and a tiny bit of clove. You can swap Greek yogurt for the sour cream in the pumpkin part for a lighter option. Try milk chocolate chips for sweeter brownies or dark chocolate for a stronger flavor.

Serving Suggestions

These work great at Halloween parties, after Thanksgiving dinner, or just with your afternoon coffee. Add a dollop of whipped cream, sprinkle with cinnamon, or drizzle with caramel sauce for extra wow factor. Cut them small and arrange on a platter for parties.

Creative Twists

Try using mashed sweet potato or butternut squash instead of pumpkin for something different. Throw in some walnuts or pecans if you want crunch, or add some orange zest to bring out citrus notes.

These pumpkin brownies capture the heart of fall, and I've seen them turn people who don't like pumpkin into instant fans. Don't skip the chilling step for that perfect clean cut and savor every gooey, delicious bite.

Common Questions About This Recipe

→ How do I achieve a perfect cream cheese swirl?

Carefully drop spoonfuls of the softened cream cheese mix onto brownie batter then run a knife through in figure-eight motions for pretty, distinct patterns.

→ Can I substitute pumpkin puree with fresh pumpkin?

You can definitely use homemade pumpkin. Just cook and blend it until completely smooth. Make sure to pat it dry to remove extra water.

→ How do I know when brownies are done baking?

Look for firm edges while the middle stays a bit soft. Stick in a toothpick and you'll want to see some sticky crumbs but not runny batter.

→ Can I use milk chocolate chips instead of semi-sweet?

Sure thing. Milk chocolate will make them sweeter overall, while dark or semi-sweet gives you more intense chocolate flavor.

→ Is it necessary to use Dutch process cocoa powder?

Dutch process cocoa creates a smoother, richer chocolate taste, but regular cocoa works fine if that's what you've got.