Description
Hey whisk-wielder! Meet your new autumn must-bake: fudgy dark chocolate brownies swirled with spiced pumpkin cheesecake ribbons. Every bite is pure cozy joy — think flannel shirts, crisp leaves, Grandpa’s kitchen, and a sweet swirl of edible memories. Easy enough for a weeknight, fancy enough for your next book club. Swirls imperfect? Good. That’s where the magic hides.
Ingredients
Brownies:
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½ cup unsalted butter (melted)
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2 cups sugar (swap ½ cup for brown sugar if you like!)
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1 cup canned pumpkin (not pie filling, excess moisture patted out)
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3 large eggs
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1 tsp vanilla extract
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⅔ cup Dutch-process cocoa powder
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1 cup all-purpose flour
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½ tsp baking soda
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1 tsp salt
Cheesecake Swirl:
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4 oz cream cheese (softened)
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⅓ cup sugar
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1 egg
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½ tsp vanilla extract
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⅓ cup canned pumpkin (patted dry)
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½ tsp pumpkin pie spice
Instructions
1️⃣ Prep: Preheat oven to 350°F (175°C). Line a 9×13” pan with parchment, grease edges.
2️⃣ Brownie Batter: Whisk butter & sugar until glossy. Add pumpkin, eggs, vanilla. Whisk again. Sift in cocoa, flour, baking soda, salt. Fold gently until just combined.
3️⃣ Cheesecake Swirl: Beat cream cheese & sugar until smooth. Add egg, vanilla, pumpkin, spice — beat again.
4️⃣ Assemble: Spread brownie batter in pan. Drop spoonfuls of cheesecake mix over top. Swirl with a butter knife — shallow swoops for pretty ribbons!
5️⃣ Bake: 35–40 min, until edges pull away & toothpick in brownie part has moist crumbs. Cool fully before slicing. (Patience = perfect swirls!)
Notes
✨ Use room-temp cream cheese for smooth swirls.
✨ Swirl shallowly — deep plunges blur layers!
✨ Store covered in fridge — bring to room temp to serve.
- Prep Time: 15 min
- Cook Time: 40 min
Nutrition
- Calories: 230 kcal per serving
- Fat: 10g
- Carbohydrates: 33g
- Protein: 3g