Pumpkin Cheesecake Swirl Brownies
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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!
These chocolate pumpkin cheesecake brownies practically melt in your mouth! We love them! You’ll also love this Oreo Pumpkin Cheesecake Dessert, Pumpkin White Chocolate Chip Bars and these Ultimate Pumpkin Bars! if you’re craving more pumpkin!
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If you love Pumpkin Cheesecake Swirl Brownies, you’ll also love these OMG! Heavenly Cherry Cheesecake Swirl Brownies and these Nutella & Coconut Cheesecake Fudgy Brownies for sure.
Now if you’re really into pumpkin, like most, these Pumpkin Chocolate Chip Bars, these Awesome Chocolate Chip Pumpkin Cookies, this Pumpkin Banana Cinnamon Bread, these Chocolate Chip Pumpkin Bars and “The Great Pumpkin” Cheesecake are just for you!
Can you imagine devouring the whole tempting pan of these pumpkin cheesecake stuffed brownies?
Initial thought? Yes! I certainly wanted to…as I have a serious brownie addiction. Can ya blame me? Brownies rule!
I’ve been wanting to add a pumpkin cheesecake brownie to the blog, but here we are, I did it now! I’m happy with these cheesecake pumpkin brownies, so much! They are really decadent brownies and look so elegant looking with the pumpkin cheesecake swirls!
Ingredients You Need
Pumpkin Cream Cheese Filling
- cream cheese, softened
- pumpkin puree
- all-purpose flour
or gluten-free flour
- egg
- sugar of choice
- cinnamon
Brownies
- unsalted butter, melted
- sugar of choice, I love Zulka
- eggs
- vanilla extract
- all-purpose flour or gluten-free flour
- unsweetened cocoa powder
- salt
- cinnamon
How to Make Pumpkin Cheesecake Brownies
-
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.
Storing Pumpkin Cheesecake Brownies
- 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.
These Pumpkin Cheesecake Swirl Brownies are perfectly suited for Halloween and all the holidays!
Chocolate and pumpkin are such a seasonably graceful pair – they were meant for each other.
Don’t miss out on one of our readers’ favorites, our Apple Crisp Cheesecake Bars and this Country Cinnamon Swirl Buttermilk Loaf! It’s not chocolate, but super yummy if you love homemade fall desserts!
In the meantime, these pumpkin cheesecake swirl brownies are calling our names!
More Brownies!
- Ultimate Gooey Brownies
- Perfect Brownies
- Chocolate Pecan Pie Brownies
- Pumpkin Cheesecake Bars
- Cocoa Marshmallow Brownies – GF option
- OMG Chocolate Oreo Cheesecake Brownie Trifle
- Super Easy Homemade Brownies
- Pumpkin Cheesecake Pie
Pumpkin Cheesecake Swirl Brownies
Ingredients
Pumpkin Cream Cheese Filling
- 6 ounces cream cheese softened
- ½ cup pumpkin puree heaping is ok 🙂
- 2 tablespoons all-purpose flour or gluten-free flour
- 1 large egg
- ⅓ 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
- ½ cup all-purpose flour or gluten-free flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon salt
- 1 ½ teaspoons cinnamon
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
Nutrition
Recipe slightly adapted from Jo Cooks
