If you love the flavors of fall, these delicious Pumpkin Swirl Brownies are for you! Made with triple chocolate brownie mix and canned pumpkin, they make a gourmet tasting pumpkin dessert.
This post contains affiliate links. Today’s recipe was adapted from Betty Crocker The Big Book of Cookies
These delicious Pumpkin Swirl Brownies are made with Betty Crocker Triple Fudge Brownies. I really love this particular brownie mix because it contains extra chocolate and fudge. You could use your favorite brand, but the brownies are made using the ingredient additions in our recipe card.
The pumpkin puree used in these canned pumpkin brownies is mixed with warm spices like nutmeg, and cinnamon to create delicious flavors for your taste buds. They go so well with coffee–get inspired with this Pumpkin Spice Coffee Bar, or these Caramel Apple Lattes.
Pumpkin Brownies ingredients
For this recipe you will need some ingredients that may vary from your boxed brownie mix recipe. Follow the recipe additions in our recipe and not your brownie box for best results.
Brownies
- 17.8 ounce Betty Crocker Triple Chocolate Brownie mix
- 2 large eggs
- 2 tbsps. water
- 1/2 cup vegetable oil
Pumpkin brownies swirl
- 1/2 cup canned pumpkin puree *not pumpkin pie filling
- 4 tbsps. granulated sugar
- 1 large egg
- 1/4 tsp nutmeg
- 3/4 tsp cinnamon
- 3 ounces cream cheese softened to room temperature
How to make pumpkin brownies
Softened cream cheese is key
- Allow cream cheese to come to room temperature for at least 1 hour. Softened cream cheese is so important because it will cream together with the sugar and pumpkin to create a velvet batter. If you do not allow it to soften at room temperature it will be clumpy.
- Preheat oven to 350 degrees Fahrenheit and be sure your oven rack is set in the center position for even baking.
Pan size
- Line an 11″ x 7″ baking sheet with parchment paper. You can make this in a small 8″ x 8″ pan. They will be much thicker though. An 11″ x 13″ pan is just too large and they will be super duper thin.
Mixing
- In a medium bowl, add softened cream cheese, pumpkin, nutmeg, cinnamon, sugar, and the 1 egg. Mix using an electric hand mixer until combined and creamy.
- Add brownie mix, eggs, oil, and water to a large mixing bowl. Using an electric hand mixer, beat until creamy.
Assembling
- Once brownie batter is ready, spread 3/4 of the prepared batter into your parchment-lined pan using a rubber spatula.
- Alternate spoonfuls of pumpkin batter over the chocolate batter until you are finished with the batter.
- Alternate adding the remaining brownie batter to the top of the pumpkin spots making a pattern.
- Swirl the batters together to make a marbled effect.
Baking
- Bake for 40 minutes at 350 degrees Fahrenheit. A toothpick inserted into the center of the brownies will come out clean once ready. The brownies will also be firm to the touch when gently pressed.
Cutting
- Cool brownies for one hour before cutting them. I mean, if you are like us, you could eat them warm, but they won’t cut as well.
- Cutting brownies with a plastic knife allows for a nice, clean cut.
Freezing
Brownies can be frozen for up to 30 days in an airtight container or bag. Simply thaw to room temperature before enjoying. You can also add them to the microwave and warm up for 30 seconds before eating.
Storing- Do they need to be refrigerated?
These brownies will stay fresh for up to 5 days at room temperature when covered tightly. You do not need to refrigerate them, but you can if your home is really warm and humid. As with all baked goods, they always taste best on day #1.
More pumpkin recipes to try
Pumpkin Swirl Brownies
Equipment
- 11" x 7" brownie pan
- electric hand mixer
- rubber spatula
- large mixing bowl
- medium mixing bowl
Ingredients
Fudge brownies
- 17.8 ounce Betty Crocker Triple Chocolate Brownie mix
- 2 large eggs
- 2 tbsps. water
- ½ cup vegetable oil
Pumpkin Swirl
- ½ cup pumpkin puree
- 4 tbsps. granulated sugar
- 1 large egg
- ¼ tsp. nutmeg
- 1 tsp. cinnamon
- 3 ounces cream cheese softened to room temperature
Instructions
- Allow cream cheese to come to room temperature for at least 1 hour.
- Preheat oven to 350 degrees Fahrenheit.
- Line an 11" x 7" baking sheet with parchment paper.
- In a medium bowl, add softened cream cheese, pumpkin, nutmeg, cinnamon, sugar, and the 1 egg. Mix using an electric hand mixer until combined and creamy.
- Add brownie mix, eggs, oil, and water to a large mixing bowl. Using an electric hand mixer, beat until creamy.
- Once brownie batter is ready, spread 3/4 of the prepared batter into your parchment-lined pan using a rubber spatula.
- Alternate spoonfuls of pumpkin batter over the chocolate batter until you are finished with the batter.
- Alternate adding the remaining brownie batter to the top of the pumpkin spots making a pattern.
- Swirl the batters together to make a marbled effect.
- Bake for 40 minutes at 350 degrees. A toothpick inserted into the center of the brownies will come out clean once ready
- Cool brownies for one hour before cutting them.
- Cut brownies with a plastic knife and serve. Enjoy!
Hello, it is supposed to be oil! Sorry for the typo!
Please explain “1/2 cup eggs” in the fudge brownie mix.