Fall baking just got a major upgrade. If you’re a fan of classic brownies and love everything pumpkin spice, you’re going to be obsessed with Pumpkin Cheesecake Swirl Brownies.
These decadent treats blend the richness of fudgy chocolate brownies with the tangy creaminess of pumpkin cheesecake, resulting in a dessert that’s not only beautiful but packed with seasonal flavor.
Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and yields stunning results.
Why You’ll Love Pumpkin Cheesecake Swirl Brownies
- Combines two favorite desserts: chocolate brownies and pumpkin cheesecake
- Rich, fudgy texture paired with a creamy swirl
- Visually stunning marbled pattern
- Easy to make from scratch or with a brownie mix
- Ideal for holidays, potlucks, and make-ahead baking
Ingredients You’ll Need
Here’s what you’ll need to make these irresistible brownies:
For the Brownie Layer:
- Unsalted butter
- Granulated sugar
- Eggs
- Vanilla extract
- Unsweetened cocoa powder
- All-purpose flour
- Salt
- Optional: chocolate chips or chunks for extra richness
For the Pumpkin Cheesecake Swirl:
- Cream cheese (softened)
- Granulated sugar
- Pumpkin puree (not pumpkin pie filling)
- Egg yolk
- Vanilla extract
- Pumpkin pie spice or a blend of cinnamon, nutmeg, ginger, and cloves
How to Make Pumpkin Cheesecake Swirl Brownies
Step 1: Make the Brownie Batter
Start by melting butter and mixing it with sugar, eggs, and vanilla. Stir in cocoa powder, flour, and salt until just combined. If you’re using a boxed brownie mix, prepare it according to the package instructions.
Step 2: Make the Cheesecake Swirl
In a separate bowl, beat softened cream cheese until smooth. Add sugar, pumpkin puree, egg yolk, vanilla, and pumpkin pie spice. Beat until creamy and well blended.
Step 3: Assemble
Spread most of the brownie batter into a parchment-lined baking pan. Drop spoonfuls of the pumpkin cheesecake mixture on top, followed by the remaining brownie batter. Use a knife or toothpick to gently swirl the layers together, creating a marbled effect.
Step 4: Bake
Bake in a preheated oven at 350°F (175°C) for 35–40 minutes, or until the edges are set and the center is slightly jiggly. A toothpick inserted should come out with a few moist crumbs.
Step 5: Cool and Slice
Let the brownies cool completely before slicing. For clean, defined layers, refrigerate for at least an hour before cutting.
Tips for the Perfect Swirl and Texture
- Use room temperature cream cheese to avoid lumps in your swirl.
- Don’t overmix the brownie batter—overmixing can make the texture cakey instead of fudgy.
- Use a thin knife or skewer to create defined swirl patterns.
- Chill the brownies before slicing to enhance structure and flavor.
- Avoid overbaking; the brownies should be just set in the center.
Variations and Substitutions
- Gluten-Free: Substitute the flour with a 1:1 gluten-free blend.
- Dairy-Free: Use vegan cream cheese and dairy-free chocolate.
- Boxed Mix Shortcut: Use your favorite brownie mix for a quicker version.
- Add Toppings: Sprinkle chocolate chips, pecans, or walnuts before baking.
- Drizzle After Baking: Add a drizzle of chocolate ganache or caramel for an extra decadent finish.
Storing and Freezing Instructions
- At Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days. The chill enhances the cheesecake texture.
- Freezer: Slice and freeze brownies with parchment between layers. Store in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
Serving Ideas and Pairings
- Pair with a warm mug of chai tea, hot cocoa, or pumpkin spice latte.
- Serve with a scoop of vanilla or cinnamon ice cream.
- Top with whipped cream and a sprinkle of cinnamon for extra flair.
- Perfect for Thanksgiving dessert spreads, Halloween parties, or as a homemade gift.
Recipe FAQ’s
Can I use boxed brownie mix instead of homemade batter?
Yes! Use one standard box of brownie mix and prepare it according to the package directions. Then follow the same steps to swirl in the pumpkin cheesecake mixture.
Do I need to use canned pumpkin puree or can I use fresh?
Canned pumpkin puree is recommended for consistency, but homemade puree can work as long as it’s well-drained and smooth.
Can I make these gluten-free?
Absolutely. Substitute the all-purpose flour with a 1:1 gluten-free flour blend for best results.
Pumpkin Cheesecake Swirl Brownies
Ingredients
For the Brownie Layer:
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup chocolate chips optional
For the Pumpkin Cheesecake Swirl:
- 6 oz cream cheese softened
- ¼ cup granulated sugar
- ⅓ cup pumpkin puree
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Instructions
Step 1: Make the Brownie Batter
- Start by melting butter and mixing it with sugar, eggs, and vanilla. Stir in cocoa powder, flour, and salt until just combined. If you’re using a boxed brownie mix, prepare it according to the package instructions.
Step 2: Make the Cheesecake Swirl
- In a separate bowl, beat softened cream cheese until smooth. Add sugar, pumpkin puree, egg yolk, vanilla, and pumpkin pie spice. Beat until creamy and well blended.
Step 3: Assemble
- Spread most of the brownie batter into a parchment-lined baking pan. Drop spoonfuls of the pumpkin cheesecake mixture on top, followed by the remaining brownie batter. Use a knife or toothpick to gently swirl the layers together, creating a marbled effect.
Step 4: Bake
- Bake in a preheated oven at 350°F (175°C) for 35–40 minutes, or until the edges are set and the center is slightly jiggly. A toothpick inserted should come out with a few moist crumbs.
Step 5: Cool and Slice
- Let the brownies cool completely before slicing. For clean, defined layers, refrigerate for at least an hour before cutting.