Pumpkin Swirl Brownies

Ah yes, another brilliant pumpkin brownie recipe! I never get bored of brownies which is evidently clear from all my brownie recipe variations I’ve posted – they all have one thing in common…deliciousness!!

Today I’m sharing my Pumpkin Swirl Brownies which are the ultimate treat to make for Fall. These chocolate-y rich brownies with all things pumpkin spice are made with a boxed brownie mix to shorten up the prep work for you which no one will even notice. But, if you are looking for a killer homemade brownie recipe though, you’re more than welcome to use this Pumpkin Brownies recipe here.

The pumpkin cream cheese combo really sets these Pumpkin Swirl Brownies apart, topped off with melted chocolate for an extra measure of decadence that you’ll love!

HOW SHOULD LEFTOVER PUMPKIN SWIRL BROWNIES BE STORED?

• Typically, brownies can be left in an airtight container on your counter but when using pumpkin puree or canned pumpkin, the safest bet is to store them in the refrigerator.

CAN I USE DIFFERENT CHOCOLATE CHIPS?

• Yes, you could use milk chocolate, white chocolate, or even caramel chips.

CAN I FREEZE THESE BROWNIES?

• Definitely! These brownies freeze well for up to 3 months when stored in an airtight container. When you plan to eat them, thaw them overnight in your refrigerator.

TIPS FOR MAKING PUMPKIN SWIRL BROWNIES

• If you don’t have pumpkin spice, simply swap in 2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp cardamom, and 1/2 tsp allspice.
• Take the cream cheese out of the refrigerator about 30 minutes before stirring into the batter in order for it to soften and warm up.
• Make cutting the brownies easier by lining your baking pan with foil, allowing some of the foil to hang over the edges which will help you to lift them out of the pan once cooled for you to cut them on a large cutting board. Peel away the foil prior to cutting them.
• If you love nuts, you could add ½ cup chopped walnuts for a lovely crunch.

Pumpkin Swirl Brownies

1. Preheat oven to 350F. Grease a 9” x 9” casserole dish and set aside. Prepare the brownie mix according to box directions. Pour the batter into the prepared casserole dish.
2. In a medium bowl, beat together the cream cheese, white sugar, pumpkin puree and egg until completely combined.
   Stir in the flour, cinnamon and pumpkin pie spice.
3. Spoon the pumpkin mixture onto the brownie batter and then use a spoon or spatula to swirl the two together.
   Bake according to package directions, until the brownies pull away from the sides of the baking dish and an inserted toothpick comes out mostly clean.
4. Allow the brownies to cool before covering in chocolate or frosting.
5. Melt the chocolate by heating in the microwave in 25-second bursts, stirring well in between each reheating. Stir in the coconut oil to make the chocolate smoother and easier to cut later.
6. Pour the melted chocolate over the brownies and smooth down with the back of a spoon or an offset spatula.
   Sprinkle the orange sprinkles over the melted chocolate. Allow the chocolate to set completely before cutting.

For Even More Pumpkin Treats:

Pumpkin Dump Cake
Pumpkin Coffee Cake
20 Yummy Pumpkin Recipes to Try