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Pumpkin Cheesecake Swirl Brownies Recipe

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★★★★★

4.5 from 66 reviews

These Pumpkin Brownies combine the rich, fudgy texture of classic brownies with a creamy, spiced pumpkin cheesecake swirl. Perfect for fall or anytime you’re craving a decadent dessert with a seasonal twist, this recipe uses a boxed mix for convenience and adds pumpkin pie spice for warming autumn flavors.

Ingredients

Scale

Brownie Batter

  • 1 brownie box mix (or homemade equivalent)
  • 1 cup semi-sweet chocolate chips

Cheesecake Layer

  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 egg, room temperature
  • 1/2 tsp vanilla extract
  • 2/3 cup pumpkin (pure canned pumpkin, not pumpkin pie filling)
  • 2 teaspoons pumpkin pie spice

Instructions

  1. Preheat Oven: Preheat your oven to the temperature indicated on your brownie mix box or chosen recipe, typically 350°F (175°C).
  2. Prepare Pan: Lightly spray a 9-inch square baking pan with cooking spray, then line it with parchment paper, leaving an overhang for easy removal. Alternatively, you can line it with foil and spray lightly with cooking spray. Set aside.
  3. Make Brownie Batter: Prepare the brownie mix according to the instructions on the box. Stir in the semi-sweet chocolate chips and set aside.
  4. Beat Cream Cheese: Using a stand mixer or a hand-held mixer, beat the softened cream cheese until it becomes light and fluffy.
  5. Add Sugar and Egg: Beat in the granulated sugar until combined. Then add the egg and vanilla extract and beat until the mixture is smooth.
  6. Add Pumpkin and Spice: Mix in the canned pumpkin and pumpkin pie spice until the cheesecake layer is smooth and well combined.
  7. Layer Brownie Batter: Spread half of the brownie batter evenly into the prepared pan, smoothing the surface with a spatula.
  8. Layer Cheesecake: Spoon the cheesecake filling over the brownie batter layer and carefully spread it into a thin, even layer with an offset spatula.
  9. Top with Remaining Brownie Batter: Spoon the remaining brownie batter over the cheesecake layer. Using the tip of a knife, drag through the batter to create a decorative swirl pattern.
  10. Bake: Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Check closely after 40 minutes to avoid overbaking.
  11. Cool and Remove: Allow the brownies to cool completely in the pan. Use the parchment paper or foil overhang to lift the brownies out of the pan.
  12. Slice and Store: Cut the brownies into squares. Store any leftovers in an airtight container to maintain freshness.

Notes

  • Use pure canned pumpkin, not pumpkin pie filling, to avoid added sugars and spices that may affect the flavor.
  • Ensure cream cheese and egg are at room temperature for smooth cheesecake batter.
  • Swirling the brownie and cheesecake layers creates a beautiful marbled effect—try different swirl patterns for a unique look.
  • Watch the baking time closely as oven temperatures vary; the toothpick test is the best indicator for doneness.
  • Store brownies at room temperature in an airtight container for up to 3 days or refrigerate for longer freshness.

Keywords: Pumpkin brownies, cheesecake brownies, fall dessert, pumpkin spice, easy pumpkin recipe, chocolate chip brownies

Find it online: https://foodbylina.com/pumpkin-cheesecake-swirl-brownies-recipe/