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Pumpkin Swirl Brownies

Gooey pumpkin swirl brownies are the fudgiest chocolate brownies swirled with creamy pumpkin cream cheese and cozy spice. This easy brownie recipe is the perfect fall dessert!

If you love the combination of pumpkin and chocolate, you’ll love this Spiced Chocolate Pumpkin Pie, too!

Close up of assorted pumpkin swirl brownies.

Gooey Pumpkin Chocolate Brownies

These aren’t just any pumpkin brownies. These are pumpkin swirl brownies, and they’re outrageously delicious! These rich and fudgy cocoa powder brownies are fully loaded with chocolate chips and swirled with luscious pumpkin cheesecake batter from my mini pumpkin cheesecakes.

The gooey brownie layer is to die for and the cheesecake is filled with cozy spice, for an indulgent fall dessert that everyone will love.

If the idea of chocolate and pumpkin seems a little strange, trust me, you need to give this brownie recipe a try. Even my husband, who’s notoriously picky when it comes to brownies, gave these fluffy, soft pumpkin swirl brownies his stamp of approval. Can’t argue with that!

Why You’ll Love These Pumpkin Swirl Brownies

  • Perfect for fall baking. These pumpkin swirl brownies are an easy way to infuse chocolate brownies with the flavors of fall. The creamy pumpkin filling is bursting with spice and creates the most gorgeous swirls over the tops of these brownies.
  • Simple ingredients. You don’t need anything fancy to make these indulgent brownies, just a couple of pantry staples here, and some pumpkin spice there. So easy!
  • Irresistibly ooey-gooey. These brownies are soft, fudgy, and oh-so-delicious, and the swirled pumpkin layer takes them to another level entirely. These are rich, decadent brownies that you’ll want to bake year after year.
Three pumpkin swirl brownies stacked on top of one another.

Key Ingredients

I’ve included some notes on the key ingredients for these pumpkin swirl brownies below. Scroll to the recipe card at the bottom of the post for the full ingredient amounts and details.

  • Cocoa Powder – Since this recipe calls for baking soda, you’ll need natural unsweetened cocoa powder to give these brownies their rich, chocolatey flavor. See my post on natural vs Dutch processed cocoa powder for details. 
  • Chocolate Chips – The only thing better than a gooey brownie layer is a gooey brownie layer loaded with melty chocolate chips!
  • Cream Cheese – For the creamiest, silkiest cheesecake swirls, use full-fat cream cheese. Remember to take your cream cheese out of the fridge about 30 minutes ahead of time, this way it will soften and be easier to mix.
  • Pumpkin Puree – Make sure that you’re using 100% real pumpkin puree and not pumpkin pie filling. Pumpkin pie filling contains spices and additives, and won’t work here.
  • Pumpkin Pie Spice – This cozy blend of ground cinnamon, nutmeg, cloves, and ginger can be found in the spice aisle at the grocery store.

How to Make Pumpkin Swirl Brownies

This recipe isn’t the same as my cheesecake brownies recipe, though it does use a similar method for swirling the batters together afterward. It’s easy to do! Let’s start with the brownie layer:

  • Make the brownie batter. Start by beating sugar together with oil, milk, and vanilla, followed by the eggs. Next, combine the dry ingredients in a separate bowl, then add them to the wet ingredients. Stir until the batter is just combined, then fold in the chocolate chips.
  • Prepare the pumpkin cheesecake layer. Beat the softened cream cheese together with the sugar and pumpkin puree. Next, add in the vanilla, pumpkin spice, and egg, mixing to combine.
  • Assemble the brownies. First, spread about ⅔ of the brownie batter into the bottom of a greased and lined 9×13” baking pan. Top this with ⅔ of the pumpkin cream cheese filling, followed by the last of the brownie batter and pumpkin cream cheese. Use a skewer or a knife to swirl the top layer.
  • Bake. Bake your brownies in a preheated oven at 350ºF for 34-38 minutes. They should be baked through and not wet or glossy (you can test this with a toothpick). Let your brownies cool completely before cutting them into squares.
Close up of assorted pumpkin swirl brownies on a sheet of parchment paper.

Recipe Tips and Variations

Here are some final tips for achieving delicious chocolate brownies with beautiful pumpkin swirls throughout, plus some easy variations.

  • Chill the brownies before slicing. To help these gooey brownies maintain clean edges when slicing, I recommend popping them into the fridge to chill for a bit beforehand. Run your knife under warm water and wipe it dry before slicing.
  • How to tell when these brownies are done baking: The easiest way to tell when your brownies are ready to come out is to use the toothpick test. Stick a toothpick into the center of the brownies and if it comes out with just a few crumbs, they’re done.
  • To get perfect swirls, make sure to only swirl the top layer. Use a skewer, toothpick, or knife, and don’t swirl all the way to the bottom.
  • To make a smaller batch, halve the ingredients and use just one egg yolk in the pumpkin layer instead of a full egg. A half-batch will make enough batter for an 8×8” or 9×9” pan.
  • Add nuts. Sprinkle chopped pecans, walnuts, or almonds over the top of the swirled layer before baking for extra crunch.
  • More chocolate chips. These brownies have chocolate chips baked right inside, but you can add an extra sprinkle of chocolate chips on top for even more ooey chocolatey flavor.

Close up of assorted pumpkin swirl brownies.

Can I Make This Recipe With a Boxed Brownie Mix Instead?

Yes, while you can’t beat homemade brownies, if you’re pressed for time you can absolutely make these pumpkin swirl brownies using a boxed brownie mix instead. Simply skip the brownie ingredients in the recipe and follow the directions on the box. Prepare the brownie batter and then follow the rest of the recipe as directed. Make sure you’re using a family-sized brownie mix.

Three pumpkin swirl brownies stacked on top of one another.

Serving Suggestions

These gooey pumpkin swirl brownies are the ultimate treat served with a tall glass of milk. Looking for some fun topping ideas? Try these:

Close up of assorted pumpkin swirl brownies.

How to Store

  • To Store. Keep these brownies covered tightly at room temperature for up to 2 days, after which I recommend keeping them in the fridge. Refrigerated brownies will stay fresh for up to 4-5 days. 
  • Freezer. The cooled brownies can be stored airtight and frozen for up to 3 months. You can wrap them tightly in plastic wrap, plus an extra layer of foil, or store them in a freezer-safe container. Thaw the brownies in the fridge before serving.

More Brownie Recipes to Try

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Three pumpkin swirl brownies stacked on top of one another.

Pumpkin Brownies

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  • Author: Julianne Dell
  • Prep Time: 20 minutes
  • Cook Time: 38 minutes
  • Total Time: 58 minutes
  • Yield: 18 brownies
  • Category: Brownies
  • Method: Oven
  • Cuisine: American


These gooey pumpkin swirl brownies are the fudgiest chocolate brownies swirled with pumpkin cream cheese and cozy spice. Totally indulgent and perfect for fall!


For the Brownie Layer

  • 2 1/2 cups (475g) granulated sugar
  • 2/3 cup (158ml) vegetable oil
  • 1/2 cup (118ml) milk
  • 1 tablespoon (15ml) pure vanilla extract
  • 2 large eggs
  • 2 ¼ cups (270g) all-purpose flour
  • 1 cup (80g) natural unsweetened cocoa powder
  • ½ teaspoon baking soda
  • 1 teaspoon (5g) salt
  • 1 cup (224g) semi-sweet chocolate chips

For the Pumpkin Layer

  • 8 ounces (226g) full-fat cream cheese, at room temperature
  • 1/4 cup (56g) light brown sugar
  • 1/2 cup (122g) pumpkin puree (not pumpkin pie filling), at room temperature
  • 2 teaspoon (10ml) pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 large egg, at room temperature


For the Brownie Layer

  1. Preheat the oven to 350°F. Generously grease a 9×13-inch baking pan and line it with parchment paper.
  2. In a medium-sized mixing bowl, combine the granulated sugar with the oil, milk, and vanilla extract and beat together until well combined.
  3. Next, add the eggs and beat just until combined, about 30 seconds or so.
  4. Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined. Fold in the chocolate chips with a spatula.

For the Pumpkin Layer:

  1. In a large mixing bowl, beat the cream cheese until free of lumps then add the sugar and beat on low speed until completely smooth, scraping down the bowl occasionally. Next, add the pumpkin puree and beat until well combined.
  2. Finally, add the egg, vanilla extract, and pumpkin pie spice and mix on low speed until well combined. Scrape down the bowl as needed.

To Assemble:

  1. Spread the 2/3 of the brownie batter in the prepared pan. Then spoon 2/3 of the pumpkin filling over the brownies. Finally, spoon the remaining brownie batter and pumpkin filling on top and swirl with a knife.
  2. Bake at 350°F for 34-38 minutes. The toothpick should still have some crumbs on it but not be wet or glossy. Remove from the oven and allow to cool prior to cutting. Store in an airtight container.


  • These are best when they are cooled completely. They can be kept at room temperature for 2 days or in the refrigerator for 4-5 days, covered tightly.
  • It’s easiest to slice these brownies when they are slightly chilled, run a knife under warm water and wipe dry before slicing.
  • How to tell when the brownies are done: The toothpick test is the best way to determine when it’s time to pull these brownies from the oven. When inserted into the middle, the toothpick will have some crumbs sticking to it, but should not be glossy or wet-looking.
  • To make a smaller batch in an 8×8 or 9×9 pan, halve the ingredients and use one egg yolk instead of a full egg.


  • Serving Size: 1 Brownie
  • Calories: 458
  • Sugar: 46.7 g
  • Sodium: 265.5 mg
  • Fat: 21.1 g
  • Carbohydrates: 66.1 g
  • Fiber: 3.9 g
  • Protein: 6.7 g
  • Cholesterol: 52.6 mg

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