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 9x13 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.

Pumpkin Cheesecake Swirl Brownies

Name: Pumpkin Cheesecake Swirl Brownies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 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; ; 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

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