Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies are the ultimate fall dessert mashup! Combining rich, fudgy brownies with creamy, spiced pumpkin cheesecake swirls, this recipe brings the best of both worlds in every bite. It’s an indulgent treat that perfectly balances the decadence of chocolate with the warmth of pumpkin spice. Whether you’re baking for a cozy autumn gathering, a Halloween party, or just to satisfy your seasonal cravings, these brownies are sure to impress. Plus, they’re simple to make and absolutely irresistible!

Why You’ll Love This Pumpkin Cheesecake Brownies Recipe

You’ll fall head over heels for these Pumpkin Cheesecake Brownies because they are:

• A beautiful blend of rich chocolate and pumpkin spice.
• Perfect for the fall season and festive occasions.
• Easy to prepare with pantry staples.
• Visually stunning with marbled swirls.
• A crowd-pleaser for both brownie and cheesecake lovers alike!

Ingredients

For the Pumpkin Cheesecake Swirl:

• 4 oz cream cheese, softened
• 6 tbsp pumpkin puree
• 2 tbsp sour cream
• 2 tbsp brown sugar
• 1 tbsp all-purpose flour
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg

For the Brownie Batter:

• 2/3 cup all-purpose flour
• 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 4 oz unsweetened chocolate, chopped
• 8 tbsp (1 stick) unsalted butter
• 1 1/4 cups granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

Step-by-Step: How to Make Pumpkin Cheesecake Brownies

1. Prepare Pumpkin Cheesecake Swirl: Soften cream cheese in the microwave for 20-30 seconds. Add pumpkin puree, sour cream, brown sugar, flour, cinnamon, ginger, cloves, and nutmeg. Whisk until smooth and set aside.
2. Preheat Oven: Heat oven to 325℉. Line an 8×8-inch baking pan with foil and spray with non-stick cooking spray.
3. Mix Dry Ingredients: In a mixing bowl, combine flour, baking powder, and cinnamon.
4. Melt Chocolate & Butter: Place chocolate and butter in a microwave-safe bowl. Heat at 50% power, stirring every 30 seconds until melted (about 1-2 minutes).
5. Combine Wet Ingredients: In a separate bowl, whisk together sugar, eggs, and vanilla. Add melted chocolate mixture and whisk to combine.
6. Finish Brownie Batter: Fold in the dry ingredients until just combined. Reserve 1/2 cup of batter for swirling.
7. Assemble Brownies: Spread the remaining brownie batter into the prepared pan. Evenly layer the pumpkin cheesecake mixture on top.
8. Create Swirl: Warm the reserved brownie batter in the microwave for 10-20 seconds until pourable. Dollop over the cheesecake layer and use a knife to swirl into a marbled pattern.
9. Bake: Bake for 35-40 minutes, or until a toothpick inserted comes out with a few moist crumbs clinging to it, but no wet batter.
10. Cool & Serve: Cool in pan on a wire rack for 1 hour. Lift brownies out using foil, and cool completely before cutting into squares.

Helpful Tips

• Make sure your cream cheese is softened for smooth blending.
• Don’t overmix the brownie batter to keep the texture fudgy.
• Use full-fat dairy for the richest flavor.
• For extra chocolatey goodness, stir in some chocolate chips to the batter.
• Chill brownies for cleaner cuts when serving.

Substitutions And Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Lighter Version: Swap full-fat cream cheese and sour cream with low-fat versions.
• Spice Adjustments: Add a pinch of allspice or cardamom for a unique twist.
• Nutty Addition: Fold chopped pecans or walnuts into the brownie batter.
• Swirl Variations: Try cream cheese alone or with a different puree like sweet potato.

Storage Instructions

Store your Swirled Pumpkin Cheesecake Brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual brownie squares wrapped in plastic wrap and stored in a freezer-safe bag for up to 2 months. Thaw in the fridge before serving.

Nutritional Information

• Calories: 282 kcal
• Carbohydrates: 33g
• Protein: 4g
• Fat: 17g
• Saturated Fat: 10g
• Cholesterol: 58mg
• Sodium: 123mg
• Fiber: 2g
• Sugar: 24g
• Vitamin A: 1582 IU
• Calcium: 44mg
• Iron: 2mg

Serving Suggestions

Serve these brownies:

• Warm with a scoop of vanilla ice cream.
• With a drizzle of caramel or chocolate sauce.
• Alongside a cup of hot coffee or spiced chai.
• Cut into bite-sized pieces for a dessert platter.
• As a festive Halloween or Thanksgiving dessert.

Frequently Asked Questions About Pumpkin Cheesecake Brownies

Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is sweetened and spiced. Stick with pure pumpkin puree for best results.

Do these brownies need to be refrigerated?
Yes, because of the cream cheese layer, it’s best to store them in the fridge.

Can I double the recipe?
Absolutely! Just bake in a 9×13 pan and add 5–10 minutes to the baking time.

What’s the best way to swirl the batters?
Use a butter knife or skewer and gently swirl in figure-eight motions.

How do I know when the brownies are done?
The toothpick should come out with a few moist crumbs clinging to it, but no wet batter.

Conclusion

Thank you so much for trying this Swirled Pumpkin Cheesecake Brownies recipe! It’s one of my absolute favorite treats for the fall season. The combination of rich chocolate and velvety pumpkin spice cheesecake is simply irresistible—and surprisingly easy to make. I hope you enjoy every bite of these delicious, marbled brownies. Happy baking, and thank you for being part of our cozy, food-loving community. May your kitchen always be filled with sweet moments and tasty creations!

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Pumpkin Cheesecake Brownies

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• Author: lisa
• Total Time: 1 hour
• Yield: 16 brownies 1x

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Description

Swirled Pumpkin Cheesecake Brownies are the perfect blend of fudgy chocolate and spiced pumpkin cheesecake, swirled into a festive fall treat. Easy to make and full of warm flavors, these brownies are a seasonal must-bake!

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Ingredients

Scale 1x2x3x

For the Pumpkin Cheesecake Layer

4 oz cream cheese, softened

6 tbsp pumpkin puree

2 tbsp sour cream

2 tbsp brown sugar

1 tbsp all-purpose flour

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/8 tsp ground cloves

1/8 tsp ground nutmeg

For the Brownie Batter

2/3 cup all-purpose flour

1/2 tsp baking powder

1 tsp ground cinnamon

4 oz unsweetened chocolate, chopped

8 tbsp unsalted butter

1 1/4 cups granulated sugar

2 large eggs

1 tsp vanilla extract

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Instructions

• Prepare Pumpkin Cheesecake Swirl: Soften cream cheese in the microwave for 20-30 seconds. Add pumpkin puree, sour cream, brown sugar, flour, cinnamon, ginger, cloves, and nutmeg. Whisk until smooth and set aside.
• Preheat Oven: Heat oven to 325℉. Line an 8×8-inch baking pan with foil and spray with non-stick cooking spray.
• Mix Dry Ingredients: In a mixing bowl, combine flour, baking powder, and cinnamon.
• Melt Chocolate & Butter: Place chocolate and butter in a microwave-safe bowl. Heat at 50% power, stirring every 30 seconds until melted (about 1-2 minutes).
• Combine Wet Ingredients: In a separate bowl, whisk together sugar, eggs, and vanilla. Add melted chocolate mixture and whisk to combine.
• Finish Brownie Batter: Fold in the dry ingredients until just combined. Reserve 1/2 cup of batter for swirling.
• Assemble Brownies: Spread the remaining brownie batter into the prepared pan. Evenly layer the pumpkin cheesecake mixture on top.
• Create Swirl: Warm the reserved brownie batter in the microwave for 10-20 seconds until pourable. Dollop over the cheesecake layer and use a knife to swirl into a marbled pattern.
• Bake: Bake for 35-40 minutes, or until a toothpick inserted comes out with a few moist crumbs clinging to it, but no wet batter.
• Cool & Serve: Cool in pan on a wire rack for 1 hour. Lift brownies out using foil, and cool completely before cutting into squares

Notes

Let brownies chill before cutting for clean slices.

Use pure pumpkin puree, not pie filling.

Recipe doubles well in a 9×13 pan—adjust baking time accordingly.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 brownie
• Calories: 282
• Sugar: 24g
• Carbohydrates: 33g
• Protein: 4g