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Cozy Pumpkin Cream Cheese Swirl Brownies Easy Homemade Recipe with Maple Glaze

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Velvety ribbons of cream cheese weave through dense, fudgy brownie batter with a pumpkin-infused swirl and a delicate maple glaze, creating a cozy, autumn-inspired dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, melted
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (120g) all-purpose flour, sifted
  • 3/4 cup (75g) unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (65g) granulated sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup (120g) pumpkin puree (canned or fresh, not pumpkin pie filling)
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup (60ml) pure maple syrup
  • 1/2 cup (60g) powdered sugar
  • 1 tablespoon (14g) unsalted butter, melted
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9×9 inch baking pan or line with parchment paper, leaving overhang for easy removal. (5 minutes)
  2. In a large bowl, whisk melted butter and sugar until glossy and combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract. (5 minutes)
  3. Sift flour, cocoa powder, and salt into the wet mixture. Fold gently with a spatula until just combined; do not overmix. Batter should be thick and fudgy. (3 minutes)
  4. In a medium bowl, beat softened cream cheese and sugar until smooth and creamy. Add egg and vanilla extract, mixing well. Stir in pumpkin puree, cinnamon, and nutmeg until fully incorporated. Mixture should be smooth but slightly thick. (5 minutes)
  5. Pour half of the brownie batter into the prepared pan, smoothing evenly. Dollop half of the pumpkin cream cheese mixture over the batter in spoonfuls. Repeat layering with remaining brownie batter and pumpkin mixture.
  6. Using a butter knife or skewer, gently swirl the layers together in a figure-eight or circular pattern, being careful not to over-swirl to keep distinct ribbons. (3 minutes)
  7. Bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out with moist crumbs, not wet batter. Avoid overbaking to keep brownies fudgy. (30-35 minutes)
  8. Allow brownies to cool completely in the pan on a wire rack (about 1 hour). Meanwhile, whisk together maple syrup, powdered sugar, melted butter, and vanilla extract until smooth. Drizzle over cooled brownies just before slicing. (10 minutes)
  9. Use parchment paper overhang to lift brownies from pan. Cut into 12 squares with a sharp knife, wiping between cuts for clean edges. (5 minutes)

Notes

Do not overmix the batter once flour is added to keep brownies tender and fudgy. Use softened cream cheese for a smooth swirl. Swirl gently to maintain distinct ribbons. Bake until toothpick comes out with moist crumbs, not wet batter. Drizzle maple glaze only after brownies are completely cool to prevent melting. For gluten-free, substitute almond flour; for dairy-free, use coconut cream cheese and vegan butter. Fresh pumpkin puree can be replaced with mashed sweet potato in warmer months.

Nutrition

Keywords: pumpkin brownies, cream cheese swirl, maple glaze, fall dessert, easy brownies, pumpkin dessert, fudgy brownies, autumn recipe

Find it online: https://ovenmila.com/cozy-pumpkin-cream-cheese-swirl-brownies-easy-homemade-recipe-with-maple-glaze/