Description
These Swirled Pumpkin Cheesecake Brownies are the cozy, fudge-packed, spice-kissed dessert your autumn needs. Rich, dark chocolate brownie meets silky pumpkin cheesecake in a swirl so gorgeous, it could double as table décor. Whether you’re baking for Friendsgiving, curing a midweek slump, or craving something that tastes like fall in brownie form—this is your new seasonal flex. No fancy tools. Just you, a whisk, and some serious magic.
Ingredients
Pumpkin Swirl:
• 4 oz cream cheese, softened
• 6 tbsp pumpkin purée
• 2 tbsp sour cream (or Greek yogurt)
• 2 tbsp brown sugar
• 1 tbsp flour
• ½ tsp cinnamon, ¼ tsp ginger, ⅛ tsp cloves, ⅛ tsp nutmeg (or 1 tsp pumpkin pie spice)
Brownie Base:
• ⅔ cup flour
• ½ tsp baking powder
• 1 tsp cinnamon
• 4 oz unsweetened chocolate, chopped
• 8 tbsp butter
• 1¼ cups sugar
• 2 eggs (room temp)
• 1 tsp vanilla extract
Instructions
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Preheat oven to 350°F (175°C). Line an 8×8 pan with parchment.
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Mix pumpkin swirl ingredients until smooth. Set aside.
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Melt chocolate & butter until glossy. Let cool slightly.
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Whisk in sugar, then eggs one at a time. Stir in vanilla.
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Fold in flour, baking powder, and cinnamon until just combined.
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Pour brownie batter into pan. Dot spoonfuls of pumpkin swirl. Swirl with a knife gently.
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Bake 30–35 minutes. Toothpick should come out with moist crumbs.
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Cool completely before slicing. Chill for clean cuts!
Notes
✅ Let batter cool slightly before adding eggs
✅ Don’t over-swirl—keep that gorgeous contrast
✅ Use pure pumpkin purée (not pie filling!)
✅ Store covered 2 days (room temp) or 5 days (fridge). Freezes great!
Nutrition
- Calories: 200 kcal per serving
- Fat: 10g
- Carbohydrates: 25g
- Protein: 3g