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Pumpkin Cheesecake Swirl Brownies
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4.64 from 11 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


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
  • cup sugar of choice
  • 1 teaspoon cinnamon


  • 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


  • 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.


  • 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.


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.


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