Introduction
You know that magical moment when summer finally turns into fall? The air gets crisp, the leaves crunch underfoot, and suddenly, pumpkin spice seems to sneak its way into everything. That’s when I start craving cozy baking projects—warm breads, spiced cakes, and of course, anything with chocolate.
But why choose between pumpkin and chocolate when you can have both? Enter: Pumpkin Cheesecake Swirl Brownies.
These brownies are the perfect marriage of two desserts I absolutely adore. You’ve got the deep, fudgy richness of classic brownies, plus a creamy, spiced pumpkin cheesecake layer that’s swirled in for drama and flavor. They look fancy, taste indulgent, and yet they’re surprisingly easy to whip up.
I first made these for a fall potluck a few years ago, and let me tell you—people went wild for them. I had at least three people ask me for the recipe before the night was over. They’re festive enough for Thanksgiving dessert, casual enough for a weekday treat, and absolutely guaranteed to disappear quickly wherever you bring them.
So grab a can of pumpkin purée, a bar of chocolate, and let’s get swirling!
Ingredients
Here’s everything you’ll need for your Pumpkin Cheesecake Swirl Brownies, plus a few substitution ideas if you’d like to tweak the recipe.
For the Brownie Batter:
- 1 cup (2 sticks) unsalted butter
- 8 ounces semi-sweet chocolate, chopped (or good-quality chocolate chips)
- 1 ½ cups granulated sugar
- ½ cup brown sugar, packed
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
For the Pumpkin Cheesecake Swirl:
- 8 ounces cream cheese, softened
- ½ cup pumpkin purée (not pumpkin pie filling)
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice (or use ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp ginger, pinch of cloves)
Substitution Ideas
- Gluten-Free: Use a gluten-free all-purpose flour blend. Brownies tend to work well with GF flour since they’re already dense and fudgy.
- Dairy-Free: Swap butter for coconut oil and use dairy-free cream cheese. Chocolate chips should also be dairy-free if needed.
- Healthier Twist: Reduce sugar slightly, or try substituting ¼ of the flour with almond flour for extra richness.
Step-by-Step Instructions
Don’t worry—making swirl brownies looks fancy but it’s easier than it seems. Just follow these steps:
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper, leaving an overhang so you can lift the brownies out easily later.
Step 2: Make the Brownie Batter
In a medium saucepan over low heat, melt the butter and chopped chocolate together, stirring until smooth and glossy. Remove from heat and let it cool slightly.
Whisk in the granulated sugar and brown sugar until combined. Add the eggs one at a time, whisking well after each. Stir in vanilla.
In a separate bowl, sift together flour, cocoa powder, and salt. Gently fold the dry mixture into the wet until just combined—don’t overmix. Set aside.
Step 3: Make the Pumpkin Cheesecake Swirl
In a medium bowl, beat cream cheese until smooth. Add pumpkin purée, sugar, egg, vanilla, and pumpkin spice. Beat until creamy and lump-free.
Step 4: Assemble the Layers
Pour about ¾ of the brownie batter into the prepared pan and spread evenly. Spoon the pumpkin cheesecake mixture over the top in dollops. Then add the remaining brownie batter in between the cheesecake dollops.
Use a butter knife to gently swirl the two mixtures together. Don’t over-swirl—just a few figure-eight motions will give you that beautiful marbled effect.
Step 5: Bake
Bake for 40–45 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs (not wet batter). The edges will look set, but the center should still be slightly soft.
Step 6: Cool and Slice
Cool completely in the pan before lifting out and slicing into squares. Pro tip: for cleaner cuts, refrigerate the brownies for at least 30 minutes before slicing.
Extra Tips
✨ Serving Suggestions
- Serve warm with a scoop of vanilla ice cream for an over-the-top dessert.
- Dust with powdered sugar or drizzle with chocolate sauce for presentation points.
- Pair with a pumpkin spice latte or hot cocoa for maximum fall vibes.
✨ Storage Advice
- Store brownies in an airtight container in the refrigerator for up to 5 days.
- Let them come to room temperature before serving for the best texture.
✨ Freezing Instructions
- Slice brownies, wrap individually in plastic wrap, and freeze in a freezer-safe bag for up to 2 months.
- Thaw overnight in the fridge or microwave for 20–30 seconds for a quick treat.
✨ Variations to Try
- Nutty Crunch: Add a layer of chopped pecans or walnuts to the brownie batter.
- Chocolate Lovers: Sprinkle chocolate chips on top before baking.
- Spice Boost: Add extra pumpkin spice to the cheesecake layer for bolder flavor.
Nutritional Information (per square, approx. based on 16 servings)
- Calories: 280
- Carbs: 31g
- Sugar: 23g
- Fat: 16g
- Protein: 4g
(Values may vary depending on substitutions.)
FAQ: Pumpkin Cheesecake Swirl Brownies
Q: How long do Pumpkin Cheesecake Swirl Brownies take to make?
A: About 1 hour total—15 minutes prep and 40–45 minutes bake time.
Q: Can I use fresh pumpkin instead of canned?
A: Yes! Just roast, puree, and drain fresh pumpkin thoroughly so it’s not watery.
Q: Can I make these ahead of time?
A: Absolutely. They actually taste even better the next day as the flavors meld together.
Q: Can I freeze Pumpkin Cheesecake Swirl Brownies?
A: Yes—slice, wrap, and freeze up to 2 months. Thaw overnight or microwave to enjoy.
Conclusion
There you have it—rich, fudgy, spiced Pumpkin Cheesecake Swirl Brownies that check all the fall dessert boxes. They’re indulgent, seasonal, and stunning enough to impress at any gathering, yet simple enough for a weekend baking project.
If you’ve been craving something cozy, chocolatey, and just a little bit fancy, these brownies are your answer. I promise they’ll become a fall tradition in your home just like they did in mine.
Now it’s your turn! Bake a batch of these brownies, snap a photo, and share it—I love seeing your kitchen creations. And don’t forget to leave a comment below telling me how they turned out.
Happy baking, friends—and happy pumpkin season! 🎃🍫