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Best Easy Pumpkin Cheesecake Swirl Brownies Recipe

Pumpkin Cheesecake Swirl Brownies - featured image
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Fudgy brownies with a creamy pumpkin cheesecake swirl, inspired by a beloved bakery recipe. This easy fall dessert features a rich chocolate base and a perfectly spiced cheesecake layer for a stunning and delicious treat.

Ingredients

Scale
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (96g) all-purpose flour
  • ⅓ cup (40g) unsweetened cocoa powder (Dutch-process preferred)
  • ½ teaspoon salt
  • ¼ teaspoon baking powder
  • ½ teaspoon instant espresso powder (optional)
  • 8 ounces (226g) cream cheese, softened to room temperature
  • ¼ cup (50g) granulated sugar
  • 2 tablespoons real maple syrup
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk, at room temperature
  • ½ teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon ground cinnamon

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. Make the brownie batter: In a medium bowl, whisk together melted butter and 1 cup sugar until combined. Add eggs one at a time, whisking vigorously after each. Stir in 1 teaspoon vanilla. In a separate bowl, whisk together flour, cocoa powder, salt, baking powder, and espresso powder. Fold dry ingredients into wet until just combined (do not overmix).
  3. Make the pumpkin cheesecake swirl: In a small bowl, beat softened cream cheese until smooth. Add ¼ cup sugar and beat until incorporated. Add maple syrup, pumpkin puree, egg yolk, ½ teaspoon vanilla, pumpkin pie spice, and cinnamon. Beat until smooth and uniform.
  4. Assemble: Spread about two-thirds of the brownie batter into the prepared pan. Spoon the pumpkin cheesecake mixture on top and spread evenly. Drop remaining brownie batter in small spoonfuls over the cheesecake layer.
  5. Create the swirl: Using a butter knife or skewer, drag through the layers in a figure-eight pattern, making 6-8 passes. Do not over-swirl.
  6. Bake for 30-35 minutes, until edges are set and top is crackled. A toothpick inserted into the center should come out with moist crumbs.
  7. Cool completely in the pan on a wire rack for 1 hour, then refrigerate for at least 2 hours (or overnight) before slicing.
  8. Use parchment overhang to lift brownies out. Slice into 16 squares with a sharp knife, wiping clean between cuts.

Notes

For best results, chill brownies for at least 2 hours before slicing to allow the cheesecake layer to set. Use room temperature ingredients for a smooth swirl. Do not over-swirl—6-8 passes is enough. Brownies can be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 3 months.

Nutrition

Keywords: pumpkin brownies, cheesecake swirl brownies, fall dessert, pumpkin cheesecake, easy brownie recipe, chocolate pumpkin

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