Fudgy Pumpkin Swirl Brownies


Brownies (Your favorite recipe, or mine, below.  Boxed works, too!)

  • 12 tablespoons unsalted butter
  • 1 ½ cups granulated sugar
  • 2/3 cup cocoa powder
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon kosher salt


  • 3 oz. cream cheese, softened
  • 1/2 cup canned pumpkin (not pumpkin pie mix)
  • 1 egg
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg


  1. Heat oven to 350°F.  Grease bottom of 9-inch square pan
  2. In small bowl, beat all filling ingredients until smooth. Set aside.
  3. Set a medium sized saucepan over medium heat and warm the butter until melted. Add the granulated sugar and stir well. Remove pan from heat and whisk in the cocoa powder.
  4. In a separate bowl, lightly beat the eggs and vanilla. Pour the chocolate mixture into the bowl and whisk until well combined. Gently stir in the flour and salt; do not beat or over mix.
  5. Spread 3/4 of batter into the prepared baking pan and smooth top.
  6. Spoon pumpkin filling by tablespoonfuls evenly over batter.
  7. Spoon remaining brownie batter over filling. Cut through batter several times with knife for marbled design.
  8. Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely. Cut into 4 rows by 4 rows. Store in refrigerator.