Why You’ll Love This Recipe

Pumpkin cheesecake brownies are a delightful fall treat that brings together the best of both worlds – a rich, fudgy brownie base and a smooth, spiced pumpkin cheesecake swirl on top. The combination of warm autumn spices, including cinnamon and pumpkin pie spice, creates an irresistible aroma as they bake, filling your kitchen with cozy vibes. Not only do these brownies look elegant with their marbled appearance, but they are also surprisingly easy to make. Whether you’re looking for a dessert to share with friends or a special treat for your family, this recipe is sure to become a fall favorite.

Ingredients

• 1 cup plus 2 tablespoons (200 g) good quality bittersweet chocolate, chopped (or chocolate chips)

• ½ cup (113 g or 1 stick) unsalted butter, cut into quarters

• 3 tablespoons (18 g) unsweetened cocoa powder

• 3 large eggs, room temperature

• 1 ¼ cups (250 g) granulated sugar

• 2 teaspoons pure vanilla extract

• ½ teaspoon salt

• 1 cup (125 g) all-purpose flour

For the Pumpkin Cheesecake Swirl:

• 1 cup (226 g or 8 oz) block cream cheese, room temperature

• ½ cup (113 g) 100% pure pumpkin purée (not pumpkin pie filling)

• 1 large egg, room temperature

• ¼ cup (50 g) granulated sugar

• 1 teaspoon pumpkin pie spice

• ½ teaspoon cinnamon

• ½ teaspoon pure vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat oven to 350° F. Line an 8×8-inch square baking pan with parchment paper and lightly grease it with nonstick cooking spray. Set aside.

2. In a makeshift double boiler over low heat, melt the chocolate and butter, stirring occasionally. Remove from heat and whisk in the cocoa powder. Set aside to cool slightly.

3. In the bowl of a stand mixer, beat together eggs and sugar on medium-high speed for 1 minute. Reduce speed to low and add vanilla and salt until combined. Slowly pour in the chocolate mixture, continuing to mix on low until combined.

4. Remove the bowl from the mixer and stir in the flour with a wooden spoon until just combined.

5. Set aside ¼ cup of the brownie batter. Pour the remaining batter into the prepared pan and spread evenly.

6. For the pumpkin cheesecake swirl, use an electric mixer to beat the cream cheese until smooth and creamy. Add the pumpkin purée, egg, sugar, and vanilla, mixing until combined.

7. Drop dollops of the pumpkin mixture onto the brownie batter and spread into an even layer.

8. If the reserved brownie batter has thickened, stir it again and drop spoonfuls on top of the pumpkin mixture. Use a knife to swirl the two together.

9. Bake for 35 minutes or until a toothpick inserted in the center comes out with a few crumbs or is completely clean.

10. Allow the brownies to cool completely before cutting and serving.

Servings and Timing

• Servings: 16 brownies

• Prep Time: 10 minutes

• Cook Time: 35 minutes

• Cooling Time: 2 hours

• Total Time: 2 hours 45 minutes

Variations

• Add Mix-ins: Chopped nuts, such as walnuts, pair wonderfully with this recipe. Add about ½ cup of roughly chopped walnuts after setting aside the ¼ cup batter.

• Double the Recipe: For a larger batch, use a 9×13-inch baking pan and bake for an additional 3 to 5 minutes. This will yield approximately 24 servings.

Storage/Reheating

• Refrigerator: Store cooled brownies in an airtight container in the refrigerator for up to 5 days. They can be served chilled or at room temperature.

• Freezer: Wrap the cooled brownies in plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQs

1. Can I use a different type of chocolate for the brownies?

Yes, you can substitute with semisweet chocolate or even milk chocolate if you prefer a sweeter flavor. However, bittersweet chocolate gives a deeper richness that complements the pumpkin cheesecake swirl.

2. Can I use low-fat cream cheese for the cheesecake swirl?

It is recommended to use full-fat, block-style cream cheese. Low-fat cream cheese tends to be too runny and may not set properly in the swirl.

3. How do I ensure the pumpkin cheesecake swirl is perfectly marbled?

For a better swirl, drop dollops of both the pumpkin mixture and the reserved brownie batter, then gently swirl with a knife. Avoid mixing it too much so the layers remain distinct.

4. Can I use pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling contains added sugars and spices that will alter the intended flavor. Always opt for 100% pure pumpkin purée.

5. Can I make this recipe ahead of time?

Yes, you can prepare these brownies a day or two ahead. Just store them properly in the refrigerator, and they will taste just as fresh.

6. How do I know when the brownies are done baking?

Insert a toothpick into the center of the brownies. If it comes out with a few crumbs or is clean, they are done. Keep in mind that they continue to cook slightly after you remove them from the oven.

7. How do I make sure the brownies don’t get dry?

Ensure you don’t overbake the brownies. The top should have a slight crack, but the center should still be moist. Cool completely before cutting.

8. Can I freeze the pumpkin cheesecake brownies?

Yes, these brownies freeze well. Once cooled, wrap them tightly in plastic wrap and foil and store them in the freezer for up to 2 months.

9. Can I double the recipe?

Yes, you can double the recipe and bake in a 9×13-inch pan. Just be sure to extend the baking time by 3 to 5 minutes.

10. Can I use a different size baking pan?

If you use a larger pan, the brownies will spread thinner, and the baking time may need adjustment. For a smaller pan, the brownies may need a little more time in the oven.

Conclusion

Pumpkin cheesecake brownies are the perfect fall treat to share with family and friends. Their fudgy texture and creamy pumpkin swirl create a decadent dessert that captures the essence of the season. Whether you’re enjoying them with a hot cup of cider or serving them at a fall gathering, these brownies are sure to be a crowd-pleaser.