Introduction
Imagine the rich, fudgy decadence of brownies combined with the creamy smoothness of cheesecake, swirled together with the warm, spiced flavor of pumpkin. That’s exactly what Pumpkin Swirl Cheesecake Brownies deliver!
These bars are a fall favorite, perfect for Halloween parties, autumn potlucks, or cozy evenings at home. The chocolate brownie base provides the ultimate fudgy texture, while the pumpkin cheesecake swirl adds creamy sweetness and a festive touch. Each bite is a heavenly mix of chocolate and spiced pumpkin—rich, comforting, and undeniably delicious.
Why I Love This Recipe
I love this recipe because it’s the ultimate fall indulgence. It combines my two favorite desserts—brownies and cheesecake—into one show-stopping treat. The pumpkin swirl makes them festive and fun, while the dense brownie base keeps them decadent and satisfying.
It’s also versatile: you can make them in a standard baking pan for bars, or in mini versions for parties. The aroma while baking is amazing, filling the kitchen with warm spices and chocolate that instantly evoke cozy autumn vibes.
Why This Is a Must-Try Dish
- Two desserts in one: brownie + cheesecake + pumpkin.
- Perfect for fall and Halloween: festive orange swirl adds charm.
- Moist, fudgy, and creamy: texture combination is irresistible.
- Crowd-pleasing: easy to slice, serve, and enjoy.
- Customizable: add chocolate chips, nuts, or extra spices for flair.
Recipe Information
- Preparation Time: 25 minutes
- Baking Time: 35–40 minutes
- Cooling Time: 20 minutes
- Total Time: ~1 hour 25 minutes
- Servings: 12–16 squares
- Calories: ~320 per square
- Course: Dessert
- Cuisine: American, Seasonal/Fall
Ingredients
For the Brownie Base
- 1 cup (2 sticks) unsalted butter
- 8 oz semisweet chocolate, chopped
- 1 ½ cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ tsp salt
- ¼ cup unsweetened cocoa powder
For the Pumpkin Cheesecake Swirl
- 8 oz cream cheese, softened
- ½ cup canned pumpkin puree
- ¼ cup granulated sugar
- 1 large egg
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp vanilla extract
Cooking Directions
- Preheat Oven & Prepare Pan
- Preheat oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper and lightly grease.
- Make the Brownie Batter
- Melt butter and chocolate together in a heatproof bowl over simmering water or in the microwave.
- Stir in sugar until smooth.
- Add eggs, one at a time, then vanilla extract.
- Fold in flour, cocoa, and salt until just combined.
- Prepare Pumpkin Cheesecake Mixture
- Beat cream cheese until smooth.
- Add pumpkin puree, sugar, egg, spices, and vanilla. Mix until creamy and well combined.
- Assemble & Swirl
- Pour brownie batter into prepared pan and spread evenly.
- Dollop pumpkin cheesecake mixture over brownie batter.
- Use a knife or skewer to gently swirl the pumpkin mixture into the brownies for a marbled effect.
- Bake
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (do not overbake).
- Let cool completely in pan before slicing.
Step-by-Step Preparation Method
- Preheat oven → line pan.
- Melt butter + chocolate → mix with sugar, eggs, vanilla → fold in flour & cocoa.
- Beat cream cheese → add pumpkin, sugar, egg, spices → mix.
- Layer brownie batter → add dollops of pumpkin mixture → swirl with knife.
- Bake 35–40 minutes → cool → slice into squares.
How to Serve
Serve these brownies on a festive fall platter. Optionally, dust with powdered sugar, drizzle with chocolate, or top with whipped cream. Perfect for dessert tables, potlucks, or a cozy treat with coffee or tea.
Recipe Tips
- Use room-temperature eggs and cream cheese for a smoother swirl.
- Swirl gently to create a pretty marbled effect—overmixing will blend the layers too much.
- Let brownies cool completely for cleaner slices.
- Optional: sprinkle mini chocolate chips over pumpkin layer before baking.
Variations
- Chocolate Chip Pumpkin Swirl: Add semi-sweet chocolate chips into the pumpkin layer.
- Nutty Brownie: Mix walnuts or pecans into the brownie base for added texture.
- Spiced-Up Pumpkin: Increase cinnamon and nutmeg for a bolder fall flavor.
- Mini Brownie Cups: Bake in a muffin tin for individual servings.
- Caramel Drizzle: Drizzle caramel sauce over cooled squares for extra indulgence.
Freezing & Storage
- Storage: Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Special Equipment Needed
- 9×13-inch baking pan
- Parchment paper
- Heatproof bowl for melting chocolate
- Electric mixer or hand whisk for pumpkin cheesecake
- Toothpick or skewer for swirling
Conclusion
Pumpkin Swirl Cheesecake Brownies are the ultimate fall dessert, combining rich, fudgy chocolate, creamy pumpkin cheesecake, and warm spices in one irresistible treat. Perfect for Halloween, Thanksgiving, or any cozy autumn day, these brownies are visually stunning, decadently delicious, and sure to impress friends and family alike.
Pumpkin Swirl Cheesecake Brownies
Description
Imagine the rich, fudgy decadence of brownies combined with the creamy smoothness of cheesecake, swirled together with the warm, spiced flavor of pumpkin.
Ingredients
For the Brownie Base
For the Pumpkin Cheesecake Swirl
Instructions
-
Preheat Oven & Prepare Pan: Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper and lightly grease.
-
Make the Brownie Batter: Melt butter and chocolate together in a heatproof bowl over simmering water or in the microwave. Stir in sugar until smooth. Add eggs, one at a time, then vanilla extract. Fold in flour, cocoa, and salt until just combined.
-
Prepare Pumpkin Cheesecake Mixture: Beat cream cheese until smooth. Add pumpkin puree, sugar, egg, spices, and vanilla. Mix until creamy and well combined.
-
Assemble & Swirl: Pour brownie batter into prepared pan and spread evenly. Dollop pumpkin cheesecake mixture over brownie batter. Use a knife or skewer to gently swirl the pumpkin mixture into the brownies for a marbled effect.
-
Bake: Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (do not overbake). Let cool completely in pan before slicing.
