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Easy Pumpkin Cheesecake Swirl Brownies (Best Fall Recipe)

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Fudgy chocolate brownies swirled with creamy pumpkin cheesecake and warm autumn spices. This easy fall dessert comes together in about 45 minutes and is perfect for Halloween parties, Thanksgiving dessert tables, or a cozy weeknight treat.

Ingredients

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  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 8 oz (226g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 cup (120g) pumpkin puree (100% pumpkin, not pie filling)
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Pinch of ground cloves (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8 baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment with butter or cooking spray.
  2. Make the brownie batter: In a medium bowl, whisk together melted butter and granulated sugar until well combined. Add eggs and vanilla extract, whisk vigorously for about 30 seconds until smooth and glossy.
  3. Sift cocoa powder, flour, salt, and baking powder over the wet mixture. Fold gently with a rubber spatula until just combined. Do not overmix.
  4. Prepare the cheesecake layer: In a small bowl, beat softened cream cheese with an electric hand mixer until smooth. Add sugar and beat until fluffy, about 1 minute. Mix in egg yolk, pumpkin puree, vanilla extract, and all spices until smooth and well combined.
  5. Layer the batters: Pour about 2/3 of the brownie batter into the prepared pan and spread evenly. Drop spoonfuls of the pumpkin cheesecake mixture over the brownie layer. Dollop remaining brownie batter on top.
  6. Create the swirl: Take a butter knife or skewer and gently drag it through the batters in a figure-eight pattern. Make about 5-6 passes. Do not over-swirl.
  7. Bake for 30-35 minutes. The edges should look set and slightly pulled away from the pan, but the center should still be slightly jiggly. A toothpick inserted into the center should come out with a few moist crumbs attached.
  8. Cool completely in the pan on a wire rack for at least 1 hour. Then refrigerate for another 1-2 hours before slicing.
  9. Use the parchment handles to lift the brownies out of the pan. Place on a cutting board and slice into 16 squares using a sharp knife. Wipe the knife clean between cuts for neatest slices.

Notes

Room temperature ingredients are important for best texture. Don’t overmix the brownie batter. For clean slices, chill brownies for at least 2 hours before cutting. Store in an airtight container in the refrigerator for up to 5 days. Freeze individual brownies wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake brownies, fall dessert, pumpkin brownies, cheesecake swirl brownies, easy brownie recipe, autumn baking, Halloween dessert, Thanksgiving dessert

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