If you love pumpkin desserts but want something a little richer than pumpkin pie, these Pumpkin Cheesecake Swirl Brownies are exactly what you need. They combine a fudgy chocolate brownie base with a creamy pumpkin cheesecake layer, creating a swirl effect that’s as beautiful as it is delicious. Perfect for fall gatherings, Thanksgiving desserts, or whenever you’re craving the cozy flavors of autumn.
Pumpkin Cheesecake Swirl Brownies Recipe
Why You’ll Love Pumpkin Cheesecake Swirl Brownies
- A perfect balance of chocolate and pumpkin spice.
- Eye catching swirls make them great for holiday dessert tables.
- Simple ingredients and easy to follow steps.
Ingredients You’ll Need
For the Brownie Layer
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ tsp salt
For the Pumpkin Cheesecake Layer
- 8 oz cream cheese, softened
- ½ cup pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
How to Make Pumpkin Cheesecake Swirl Brownies
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the brownie batter: In a large mixing bowl, whisk together melted butter and sugar. Add eggs and vanilla, whisking until smooth. Sift in flour, cocoa powder, and salt. Mix until just combined.
- Make the cheesecake batter: In another bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, egg, vanilla, and spices. Mix until creamy.
- Assemble: Spread about ⅔ of the brownie batter into the prepared pan. Carefully spread the cheesecake mixture over it. Drop spoonfuls of the remaining brownie batter on top, then use a knife to gently swirl the two batters together.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
- Cool completely in the pan before slicing into squares.
Tips for the Perfect Swirl
- Use a thin knife or skewer for neat swirls.
- Don’t over-swirl or the layers will blend too much.
- Let brownies cool fully before cutting for clean edges.
Serving Ideas and Pairings
These brownies taste amazing on their own, but for an extra treat:
- Serve warm with a scoop of vanilla ice cream.
- Drizzle with caramel sauce before serving.
- Pair with a hot latte or pumpkin spice coffee.
Storage Instructions
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Lasts up to 5 days.
- Freezer: Wrap slices individually and freeze for up to 2 months.
| Calories | 290 kcal |
| Carbohydrates | 34 g |
| Dietary Fiber | 2 g |
| Sugars | 24 g |
| Protein | 4 g |
| Total Fat | 15 g |
| Saturated Fat | 8 g |
| Cholesterol | 55 mg |
| Sodium | 150 mg |
| Potassium | 170 mg |
| Calcium | 40 mg |
| Iron | 1.8 mg |
Recipe FAQs
1. Can I make these ahead of time?
Yes. They taste even better the next day after the flavors have developed.
2. Can I use store-bought brownie mix?
Absolutely. Just prepare it according to package instructions and follow the layering and swirling steps.
3. How do I know when the brownies are done?
The center should be set but still slightly soft. A toothpick inserted should come out with moist crumbs, not wet batter.
Pumpkin Cheesecake Swirl Brownies Recipe
Fudgy chocolate brownies swirled with creamy pumpkin cheesecake for the perfect balance of rich and spiced flavors. These Pumpkin Cheesecake Swirl Brownies are an irresistible fall dessert, perfect for holidays, parties, or cozy gatherings.
Ingredients
For the Brownie Layer
- 1 cup 2 sticks unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- ½ tsp salt
For the Pumpkin Cheesecake Layer
- 8 oz cream cheese softened
- ½ cup pumpkin puree not pumpkin pie filling
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the brownie batter: In a large mixing bowl, whisk together melted butter and sugar. Add eggs and vanilla, whisking until smooth. Sift in flour, cocoa powder, and salt. Mix until just combined.
- Make the cheesecake batter: In another bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, egg, vanilla, and spices. Mix until creamy.
- Assemble: Spread about ⅔ of the brownie batter into the prepared pan. Carefully spread the cheesecake mixture over it. Drop spoonfuls of the remaining brownie batter on top, then use a knife to gently swirl the two batters together.
- Bake for 40–45 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
- Cool completely in the pan before slicing into squares.
Video
Notes
- Use a thin knife or skewer for neat swirls.
- Don’t over-swirl or the layers will blend too much.
- Let brownies cool fully before cutting for clean edges.
