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Best Pumpkin Swirl Fudge Brownies: Easy Party Recipe

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These pumpkin swirl fudge brownies are the perfect fall dessert, featuring a dense, fudgy chocolate base swirled with creamy, spiced pumpkin. They’re easy to make, stunning to serve, and guaranteed to disappear at any gathering.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, melted and slightly cooled
  • 2 cups (400g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (120g) all-purpose flour, spooned and leveled
  • 1 cup (85g) unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup (245g) pumpkin puree (not pumpkin pie filling)
  • 4 ounces (113g) cream cheese, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides. Lightly spray with nonstick spray.
  2. Melt 1 cup unsalted butter in a microwave-safe bowl in 30-second intervals. Set aside to cool slightly.
  3. In a large bowl, whisk together the melted butter and 2 cups granulated sugar until well combined. Add 4 eggs one at a time, whisking well after each addition. Stir in 2 teaspoons vanilla extract until smooth and glossy.
  4. In a separate bowl, whisk together 1 cup all-purpose flour, 1 cup cocoa powder, 1/2 teaspoon salt, and 1/2 teaspoon baking powder until no lumps remain.
  5. Add the dry ingredients to the wet ingredients and fold gently with a rubber spatula until just combined. Do not overmix. The batter will be thick and fudgy.
  6. Spread the brownie batter evenly into the prepared pan.
  7. In a medium bowl, beat the softened cream cheese with a hand mixer until smooth. Add 1/4 cup granulated sugar and beat until fluffy. Add pumpkin puree, egg yolk, pumpkin pie spice, cinnamon, and 1/4 teaspoon vanilla extract. Mix until silky and combined.
  8. Drop spoonfuls of the pumpkin mixture over the brownie batter. Use a butter knife or skewer to swirl in a figure-eight pattern, making about 6 to 8 passes. Do not over-swirl.
  9. Bake on the center rack for 30 to 35 minutes. The edges should look set and slightly pulling away from the pan, but the center should still look soft. A toothpick inserted into the chocolate part should come out with a few moist crumbs.
  10. Cool completely in the pan on a wire rack for at least 2 hours (overnight is even better).
  11. Use the parchment overhang to lift the brownies out of the pan. Place on a cutting board and cut into squares with a sharp knife, wiping the knife clean between cuts.

Notes

Don’t overmix the brownie batter to keep them fudgy. Use room temperature ingredients for best results. Let brownies cool completely before cutting to avoid a mess. For dairy-free, use plant-based butter and dairy-free cream cheese. For gluten-free, use a 1:1 gluten-free baking blend with xanthan gum.

Nutrition

Keywords: pumpkin swirl brownies, fudge brownies, fall dessert, pumpkin brownies, easy brownie recipe, party dessert

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