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Lighter Pumpkin Swirl Cream Cheese Brownies

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These fudgy brownies feature a creamy pumpkin and cream cheese swirl, made lighter with Greek yogurt and a mix of white whole wheat and all-purpose flour. They are the perfect fall treat that feels indulgent but is a bit healthier.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60g) plain Greek yogurt
  • 1/2 cup (65g) all-purpose flour
  • 1/4 cup (30g) white whole wheat flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (120g) pumpkin puree
  • 4 oz (113g) reduced-fat cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract

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. Melt the butter in a small saucepan over low heat or in a microwave-safe bowl in 30-second bursts. Let cool for a minute.
  3. In a medium bowl, whisk together melted butter, 3/4 cup granulated sugar, and brown sugar until combined. Add eggs one at a time, whisking well after each. Stir in vanilla and Greek yogurt until smooth.
  4. In a small bowl, whisk together all-purpose flour, white whole wheat flour, cocoa powder, baking powder, and salt.
  5. Pour dry ingredients into wet ingredients. Fold with a rubber spatula until just combined. Spread about two-thirds of the batter into the prepared pan. Set aside the remaining one-third.
  6. In another small bowl, beat cream cheese and 1/4 cup granulated sugar with an electric mixer until smooth. Add pumpkin puree, egg yolk, pumpkin pie spice, and vanilla. Beat until well combined.
  7. Spoon the pumpkin mixture over the brownie batter in the pan and spread evenly. Drop spoonfuls of reserved brownie batter on top.
  8. Use a toothpick or skewer to swirl the batters in a figure-eight or S-shaped pattern. Do not over-swirl.
  9. Bake for 28-32 minutes, until edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
  10. Cool in the pan on a wire rack for at least 1 hour. Then lift out using parchment handles and cool completely before slicing into 16 squares.

Notes

Do not overmix the brownie batter to keep them fudgy. Use room temperature ingredients for best results. The toothpick test is key: a few moist crumbs mean done, clean means overbaked. Cool completely before slicing for clean cuts. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

Nutrition

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

Find it online: https://evabake.com/lighter-pumpkin-swirl-cream-cheese-brownies/