Irresistible Pumpkin Cheesecake Swirl Brownies Recipe

There’s something undeniably magical about the combination of pumpkin and chocolate, especially when it takes the form of a Pumpkin Cheesecake Swirl Brownies Recipe. Imagine biting into a fudgy brownie, only to discover the creamy, spiced goodness of pumpkin cheesecake swirling throughout. The aroma wafts through your kitchen, luring everyone in with its promise of fall flavors and indulgent sweetness. You can almost hear the angels sing as you take that first luscious bite. For more inspiration, check out this delicious dessert ideas recipe.

I remember the first time I made these brownies for a family gathering. My aunt, who claims to be an expert in all things dessert-related, took one bite and exclaimed that they were “life-changing.” Since then, these brownies have become a staple at every holiday dinner and birthday celebration. Perfect for cozy evenings or festive gatherings, this recipe will make your taste buds do a little happy dance!

The last time I made these brownies, my friends couldn’t stop raving about them; they even tried to sneak some home in their pockets!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Unsalted Butter: Use high-quality butter for the best flavor; it should be softened but not melted.
• Granulated Sugar: This sweetener helps create that perfect balance of sweetness in both brownie and cheesecake layers.
• Brown Sugar: For added depth and moisture, use light brown sugar; it gives a subtle caramel flavor.
• Large Eggs: Ensure they’re at room temperature for better incorporation into the batter.
• All-Purpose Flour: Regular flour works best here; don’t sift unless specified in other recipes.
• Cocoa Powder: Use unsweetened cocoa powder for rich chocolate flavor without added sugars.
• Pumpkin Puree: Make sure it’s pure pumpkin puree—not pumpkin pie filling—for accurate flavor.
• Cream Cheese: Softened cream cheese ensures a smooth cheesecake layer; avoid cold blocks!
• Vanilla Extract: Pure vanilla extract adds fragrant warmth—don’t skimp on this ingredient!
• Pumpkin Spice Blend: This blend of warm spices is essential for that classic fall flavor profile.
• Salt: A pinch will enhance all the flavors in this decadent treat.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Pumpkin Cheesecake Swirl Brownies Recipe

Preheat Your Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with cooking spray or line it with parchment paper for easy removal.

Make the Brownie Batter: In a large mixing bowl, melt the unsalted butter over low heat until just melted. Remove from heat and add granulated sugar and brown sugar. Stir until well combined.

Add Eggs and Dry Ingredients: Add eggs one by one to your butter-sugar mixture while whisking vigorously until fully incorporated. Then add cocoa powder, flour, and salt; mix until just combined.

Create Pumpkin Cheesecake Filling: In another bowl, beat softened cream cheese with pumpkin puree, vanilla extract, pumpkin spice blend, and an egg until smooth and creamy.

Combine Layers: Pour half of your brownie batter into the prepared pan evenly. Next, dollop spoonfuls of pumpkin cheesecake filling on top; swirl gently with a knife to create beautiful patterns.

Bake to Perfection: Bake for about 35-40 minutes or until a toothpick inserted comes out clean from the brownie layer but moist from the cheesecake layer. Allow cooling before slicing into squares.

Feel free to share these delightful bites with others or keep them all to yourself—you deserve it!

Perfecting the Cooking Process

Start by preheating your oven to 350°F (175°C). Prepare the brownie batter first, followed by the pumpkin cheesecake swirl. Layer them in a greased baking pan for even cooking.

Add Your Touch

Feel free to add chocolate chips or nuts to the brownie batter for extra texture. You can also swap pumpkin puree for sweet potato puree if you’re feeling adventurous.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to five days. Reheat individual pieces in the microwave for about 15-20 seconds for a warm treat.

Sometimes, I still remember the first time I made these brownies for a friends’ gathering. The laughter and compliments were unforgettable, making me realize how delicious desserts can bring people together. For more inspiration, check out this more dessert recipes recipe.

FAQ

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure it is well-pureed and not too watery.

How do I know when my brownies are done?

Insert a toothpick into the center; it should come out with moist crumbs, not wet batter.

Can I freeze these brownies?

Yes, wrap them tightly in plastic wrap and store in an airtight container for up to three months.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Pumpkin Cheesecake Swirl Brownies

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• Author: Jennifer
• Total Time: 55 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the rich and creamy decadence of Pumpkin Cheesecake Swirl Brownies. This delightful dessert combines fudgy brownies with a luscious pumpkin cheesecake swirl, creating a perfect harmony of flavors that captures the essence of autumn. Each bite is a heavenly experience, making these brownies a must-have for holiday gatherings or cozy evenings at home.

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Ingredients

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• 1/2 cup unsalted butter (1 stick)
• 1 cup granulated sugar
• 1/2 cup brown sugar (light)
• 3 large eggs (room temperature)
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup pumpkin puree (pure)
• 8 oz cream cheese (softened)
• 1 tsp vanilla extract
• 2 tsp pumpkin spice blend
• 1/4 tsp salt

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking pan or line with parchment paper.
2. Melt butter in a large bowl, then stir in granulated and brown sugars until combined.
3. Add eggs one at a time, whisking well after each addition. Mix in cocoa powder, flour, and salt until just combined.
4. In another bowl, beat cream cheese with pumpkin puree, vanilla, pumpkin spice, and remaining egg until smooth.
5. Pour half the brownie batter into the pan; dollop pumpkin cheesecake mixture on top and swirl gently.
6. Bake for 35-40 minutes until a toothpick comes out clean from the brownie layer but moist from the cheesecake layer. Cool before slicing.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 18g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 45mg