Get that mouth ready for Pumpkin Cheesecake Swirl Brownies!  The combination of  luscious pumpkin cheesecake and rich chocolate brownies with notes of cinnamon spice together is completely mesmerizing and super tasty!  They practically melt in your mouth!

Can you imagine devouring the whole tempting pan of these? 

Initial thought? Yes!  I certainly wanted to…as I have a serious brownie addiction.  Can ya blame me?

What can I say?  I won’t apologize for it.  Brownies make me happy.  So, if you ever want to make me happy, brownies are the true way to my heart. <3

If you want to see how insane I am about them, check out a helluva lot of Brownies here, with more to come, because I can’t stop baking brownies…LOL  

I’ve been wanting to add a pumpkin cheesecake brownie to the blog, but I tried a recipe last year and didn’t get the cheesecake result I wanted, so I went back to the drawing board!  

Glad I did.  I’m happy with these brownies, so much!  

These are a real treat, decadent and so elegant looking.  Perfectly suited for Halloween and all the holidays! 

Chocolate and pumpkin are so seasonably graceful – they were meant for each other.

If you love cheesecake brownies, you’ll also love these OMG! Heavenly Cherry Cheesecake Swirl Brownies and these Nutella & Coconut Cheesecake Fudgy Brownies for sure. 

Print Recipe

5 from 5 votes

Pumpkin Cheesecake Swirl Brownies

Pumpkin Cheesecake Swirl Brownies!  The combination of  luscious pumpkin cheesecake and rich chocolate brownies with notes of cinnamon spice together is completely mesmerizing and super tasty!  They practically melt in your mouth!

Prep Time20 mins

Cook Time40 mins

Course: Dessert

Cuisine: American

Keyword: brownies, cheesecake, christmas, elegant dessert, fall baking, halloween, party dessert, pumpkin, swirl, thanksgiving

Servings: 16 Servings

Calories: 139kcal

Author: Kim Lange

Ingredients

Pumpkin Cream Cheese Filling

• 6 ounces cream cheese softened
• 1/2 cup pumpkin puree heaping is ok 🙂
• 2 tablespoons all-purpose flour or gluten-free flour
• 1 large egg
• 1/3 cup sugar of choice
• 1 teaspoon cinnamon

Brownies

• 12 tablespoons unsalted butter melted
• 1 cup sugar of choice I love Zulka
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour or gluten-free flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon

US Customary - Metric

Instructions

• Preheat oven to 350 degrees Line a metal 8-inch square pan with parchment paper.

Pumpkin Cream Cheese Filling

• In a medium bowl, using a mixer, mix together the cream cheese, pumpkin, egg, vanilla, sugar, flour and cinnamon until smooth. Set aside.

Brownies

• In another bowl, using a mixer, add melted butter, sugar, vanilla and mix well until well combined. Add in the eggs and continue beating until light and fluffy.
• In another bowl, whisk together the flour, cocoa powder, salt and cinnamon, then gradually add to butter mixture and mix until smooth.
• Pour a little over half of the brownie batter into prepared pan and smooth out. Add pumpkin cream cheese layer and smooth out. Add rest of the brownie batter by spoonfuls on top of pumpkin cream cheese layer, then swirl with butter knife only through the top 2 layers to get swirls of pumpkin and chocolate effect. Do not swirl the knife into the bottom layer of brownie.
• Bake for 40-50 minutes, or until center is set. Let cool in pan 30 minutes before slicing.

Notes

Store airtight for up to 2 days or refrigerate for up to 5 days.

To freeze,  place fully cooled brownies uncovered on a pan in the freezer and allow to freeze entirely. Remove and wrap fully in plastic wrap and aluminum foil till ready to eat. Brownies will last up to 3 months.

Nutrition

Calories: 139kcal | Carbohydrates: 7g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 73mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1597IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

Recipe slightly adapted from Jo Cooks