These pumpkin cheesecake swirl brownies are what fall dessert dreams are made of. Fudgy, rich chocolate brownie meets creamy spiced pumpkin cheesecake for a treat that looks stunning and tastes even better. Whether you’re baking for a fall gathering or just craving a cozy kitchen moment, this recipe delivers.
Table of Contents
Why I Love This Recipe
The swirl that started it all
One autumn evening, I had leftover pumpkin puree and a craving for brownies. I whipped up a simple cheesecake swirl and dropped it over the batter with a spoon. A quick swirl with a toothpick later, magic happened. The result? A pan of brownies that vanished before they cooled. That night turned this recipe into a seasonal favorite for me and everyone I serve it to.
Why it works for every kind of baker
You don’t need to be a pro to make these. The ingredients are simple, the process is forgiving, and the end result feels bakery-worthy. The swirl gives each bite contrast—rich chocolate layered with creamy spiced pumpkin. They’re perfect for when you want something indulgent, homemade, and unmistakably fall.
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Pumpkin Cheesecake Swirl Brownies
- Total Time: 55 minutes
- Yield: 9–12 brownies
- Diet: Vegetarian
Description
Fudgy chocolate brownies swirled with creamy, spiced pumpkin cheesecake for the ultimate fall dessert. These pumpkin cheesecake swirl brownies are rich, moist, and beautifully marbled—perfect for cozy gatherings or holiday trays.
Ingredients
For Brownie Layer:
1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
For Pumpkin Cheesecake Swirl:
4 oz cream cheese, softened
1/3 cup pumpkin puree
1/4 cup granulated sugar
1 large egg yolk
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/2 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 baking pan with parchment paper.
2. In a medium bowl, whisk melted butter and sugar until smooth.
3. Add eggs and vanilla extract; whisk again.
4. Stir in cocoa powder, flour, and salt until just combined. Set aside.
5. In another bowl, beat softened cream cheese until smooth.
6. Add pumpkin puree, sugar, egg yolk, cinnamon, nutmeg, and vanilla. Mix until creamy.
7. Pour most of the brownie batter into prepared pan, reserving 3 tbsp.
8. Spoon pumpkin cheesecake mixture over brownie base in dollops.
9. Drop remaining brownie batter on top and swirl gently with a toothpick or knife.
10. Bake for 35–40 minutes until center is set and edges are firm.
11. Cool completely before slicing. Chill for cleaner cuts.
Notes
Swirl lightly—don’t overmix or the layers will blend.
Chill before slicing for perfect edges.
Store in fridge up to 4 days or freeze up to 2 months.
Great paired with whipped cream or vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Fall Desserts, Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 260
- Sugar: 20g
- Sodium: 105mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: pumpkin cheesecake swirl brownies, fall brownies, pumpkin desserts, chocolate pumpkin bars
Layers of Flavor in Every Bite
What goes into the brownie base
The brownie base is classic and rich. Melted butter, cocoa powder, brown sugar, and eggs come together with a touch of vanilla and flour to create a thick, fudgy layer. No mixer required—just a bowl and a whisk.
What makes the pumpkin swirl stand out
The pumpkin cheesecake layer blends pumpkin puree, cream cheese, egg, sugar, and a mix of cinnamon and nutmeg. It’s smooth, creamy, and slightly tangy—exactly what you want cutting through that dense chocolate. It’s also a great way to use leftover pumpkin from recipes like pumpkin spice cake with cream cheese frosting.
How to Bake It Right
Mix, layer, swirl
Start by making the brownie batter and spreading most of it into a lined 9×9 baking pan. Spoon the pumpkin cheesecake layer on top in dollops, then add the rest of the brownie batter. Use a toothpick or knife to swirl gently—it doesn’t need to be perfect.
Baking and cooling
Bake at 350°F (175°C) for 35–40 minutes. The center should be set but still soft. Let the brownies cool fully in the pan. They cut cleanest once chilled, and the swirl sets beautifully. You can also refrigerate overnight and serve chilled for a firmer texture.
Need something simpler but equally cozy? Try these easy 3-ingredient pumpkin spice cakes for your next fall snack break.
Tips, Tricks & Variations
Make it gluten-free or dairy-free
Use a gluten-free 1:1 flour blend for a GF option. For dairy-free, try a plant-based cream cheese and swap the butter for vegan butter or oil. You can also reduce the sugar slightly if you prefer less sweetness.
How to store and serve
These brownies keep well in an airtight container for 3–4 days. Refrigerate for a firmer texture or leave at room temp for that fudgy feel. You can freeze them unfrosted and thaw overnight.
Pair them with other cozy bakes like these soft pumpkin cookies with cream cheese frosting for a fall dessert platter that wows.
FAQ
Do I have to use canned pumpkin?
No, but make sure your homemade puree is thick and well-drained. Too much water can make the swirl too soft or runny.
Can I double the recipe?
Yes—use a 9×13 pan and add 5–10 minutes to baking time. Keep an eye on the center and test with a toothpick.
Can I add chocolate chips or nuts?
Absolutely. Fold in ½ cup of chocolate chips or chopped walnuts into the brownie batter for extra texture and richness.
Conclusion
Pumpkin cheesecake swirl brownies blend everything we love about fall desserts—richness, warmth, spice, and a little bit of drama from that gorgeous swirl. They’re indulgent without being fussy, seasonal without being cliché. Once you try them, you’ll find yourself swirling pumpkin into brownies long past fall. This is one recipe that turns simple ingredients into a cozy, crave-worthy masterpiece.