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Lighter Pumpkin Swirl Brownies: Easy Cream Cheese Fudge Recipe

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These Lighter Pumpkin Swirl Fudge Brownies with Cream Cheese are rich, fudgy, and feature a beautiful tangy cream cheese swirl. Made with pumpkin puree and reduced-fat cream cheese, they offer a lighter take on a classic fall dessert without sacrificing flavor.

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup all-purpose flour (or gluten-free 1:1 blend)
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice (optional)
  • 4 ounces reduced-fat cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour
  • 1/4 cup chocolate chips (semi-sweet or dark, optional)
  • Flaky sea salt (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
  2. In a large microwave-safe bowl, melt the butter in 30-second intervals. Let cool for a minute.
  3. Whisk granulated sugar and brown sugar into the melted butter until combined. Add eggs one at a time, whisking well after each. Stir in vanilla extract and pumpkin puree.
  4. In a separate small bowl, whisk together flour, cocoa powder, baking powder, salt, and pumpkin pie spice (if using).
  5. Add dry ingredients to wet mixture. Fold gently with a rubber spatula until just combined. Do not overmix.
  6. In a medium bowl, beat softened cream cheese with an electric mixer until smooth. Add sugar and beat until fluffy, about 1 minute. Mix in egg yolk and vanilla extract. Fold in flour until just combined.
  7. Pour about two-thirds of the brownie batter into the prepared pan and spread evenly. Drop spoonfuls of cream cheese mixture over the batter. Dollop remaining brownie batter on top.
  8. Use a toothpick or skewer to create a figure-eight swirl pattern through the batter. Do not over-swirl; 5-6 passes is enough.
  9. Bake for 28-32 minutes, until edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
  10. Cool in the pan on a wire rack for at least 20 minutes. Use parchment overhang to lift brownies out and transfer to rack to cool completely before slicing.

Notes

Use 100% pumpkin puree, not pumpkin pie filling. Reduced-fat cream cheese is key to prevent the swirl from sinking. Let ingredients come to room temperature for best results. Do not overmix the batter or over-swirl the cream cheese. Start checking for doneness at 28 minutes. Cool completely before slicing to avoid a crumbly mess.

Nutrition

Keywords: pumpkin brownies, cream cheese swirl, lighter brownies, fall dessert, fudge brownies, pumpkin dessert

Find it online: https://junomeals.com/lighter-pumpkin-swirl-brownies-easy-cream-cheese-fudge-recipe/