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!
Ingredients
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
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