Pumpkin Swirl Brownies

[Photograph: Yvonne Ruperti]

Spiced pumpkin cheesecake is swirled into a rich brownie base. Individual portions make these moist brownies easy to serve.

Notes: It's easiest to swirl the batters together before the brownie batter cools and begins to thicken. This recipe will completely fill the cupcake cups. Depending on what size cups you use, you may have a bit of batter left over.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

Pumpkin Swirl Brownies

About This Recipe

Yield:makes 12 brownies
Active time:30 minutes
Total time:1 hour
Special equipment:12-cup muffin pan
This recipe appears in: Chocoholic: Pumpkin Swirl Brownies


  • Pumpkin batter:
  • 4 ounces cream cheese, softened
  • 1/3 cup plus 1 tablespoon granulated sugar
  • 3/4 cup canned pumpkin
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • orange food coloring, optional
  • Brownie batter:
  • 8 tablespoons (4 ounces) unsalted butter
  • 6 ounces bittersweet chocolate, finely chopped
  • 2 large eggs
  • 3/4 cup (5 1/4 ounces) granulated sugar
  • 1/4 teaspoon plus 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3/4 cup (3 3/4 ounces) all-purpose flour
  • 2 tablespoons cocoa powder
  • 1/8 teaspoon baking powder


  1. 1

    Adjust rack to middle position and preheat oven to 350°F. Place cupcake liners in a 12-cup muffin pan. Stir cream cheese and sugar until smooth. Whisk in pumpkin, cinnamon, nutmeg, egg yolk, and vanilla until combined. Add a few dabs of orange food coloring if desired. Set aside.

  2. 2

    Heat butter and chocolate in a heatproof bowl set over a pan of barely simmering water, stirring, until melted and smooth. Place eggs, sugar, and salt in large bowl and whisk until lightened, about 45 seconds. Whisk in chocolate mixture and vanilla until mixture is glossy and smooth. Add flour, cocoa, and baking powder and then whisk until completely combined.

  3. 3

    Divide brownie batter between the cups, reserving about 3/4 cup. Divide pumpkin batter between the cups. Portion the remaining brownie batter between the cups. Using a butter knife, swirl the batters together (see note).

  4. 4

    Bake until edges are slightly puffed and center is just set, about 20 minutes. Let cool completely in the pan before removing. These can be eaten room temperature (they will be soft) or chill to fully set. Refrigerate leftovers.

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