If brownies and pumpkin cheesecake had a delicious fall baby, this would be it! These Swirled Pumpkin Cheesecake Brownies combine rich, fudgy chocolate with creamy, spiced pumpkin in one dreamy, marbled treat. The gorgeous swirls make them look fancy, but they’re surprisingly easy to whip up—and even easier to devour. You get a lightly spiced, creamy pumpkin cheesecake, and that rich dark, gooey, chocolate. It’s a surprising match made in heaven.
Chocolate and pumpkin can be a tricky combo sometimes. When it’s not done right, either the chocolate overpowers the mild pumpkin flavors, or the strong pumpkin just makes the chocolate taste weird. However, if you can get it just right, it’s kind of magical. I feel like these brownies have it just right.
I started out with a great Cream Cheese Brownie recipe from Cook’s Illustrated (Jul/Aug 14), and then switched up the cheesecake layer to add pumpkin and spices. Then, I also added cinnamon to the brownie itself, which isn’t out of the ordinary in baking, and helps bring it all together. By adding a substantial cheesecake layer over the brownies, and then swirling in a bit of brownie on top (as opposed to trying to swirl a bit of cheesecake into a brownie) you get a really balanced square in terms of both flavor and appearance. I made these pumpkin cheesecake brownies few times over one weekend, to get the recipe just right, and they were amazing every time, so I’m pretty sure you can put them straight into your winner file.
Ingredients Needed
- Pumpkin Cheesecake Filling
- cream cheese
- pumpkin puree
- sour cream
- brown sugar
- flour
- cinnamon
- ginger
- cloves
- ground nutmeg
- Brownies
- flour
- baking powder
- cinnamon
- unsweetened chocolate – don’t substitute chocolate chips, unsweetened is a must here.
- butter
- sugar
- eggs
- vanilla
- Wondering what my cute bowl is? It’s my Le Crueset batter bowl!
How to Make Swirled Pumpkin Cheesecake Brownies
This is a simple overview of the recipe, you’ll find a full printable recipe below!
- Soften cream cheese in microwave (20–30 seconds). Whisk in pumpkin, sour cream, sugar, flour, and spices; set aside.
- Preheat oven to 325°F. Line 8×8 pan with foil and spray with nonstick spray.
- In a bowl, mix flour, baking powder, and cinnamon.
- In another bowl, melt butter and chocolate in microwave (1–2 minutes at 50% power), stirring occasionally.
- In a medium bowl, whisk sugar, eggs, and vanilla. Add melted chocolate, then fold in flour mixture.
- Reserve ½ cup batter. Spread remaining batter in pan. Spread cream cheese filling on top.
- Warm reserved batter (10–20 seconds), dollop over cream cheese layer, and swirl with knife.
- Bake 35–40 minutes, until toothpick comes out with moist crumbs.
- Cool in pan 1 hour, then lift out and cool completely. Cut into squares and serve.
Storage & Other Tips
- While generally cheesecake is served best when chilled, the flavor of these brownies (in my opinion) is best at room temp. You can keep them in the fridge longer term for a few days in an airtight container, but pull out 20 minutes or so before serving for them to come to room temperature.
- It’s important to avoid over-baking on these. Remove from oven when a toothpick comes out with a few moist crumbs or the cheesecake layer is just set.
Frequently Asked Questions
The edges should be set while the center still has a slight jiggle; a toothpick will come out with a few moist crumbs, but the cheesecake layer should feel just set.
Over‑swirling can muddy the marbled appearance. Use gentle zigzag motions with a knife or toothpick to preserve distinct chocolate and pumpkin layers.
Yes! They can be baked ahead, then chilled, stored in the fridge for several days, or frozen for up to 2–3 months, and thawed right before serving. I do prefer the flavor and texture of these at room temperature, so pull them out 20 minutes or so before serving.
An 8×8 pan gives ideal thickness and swirl balance. If you use a 9×9 or 9×13 pan, watch the bake time—thinner layers will need less time.
Swirled Pumpkin Cheesecake Brownies
Equipment
Ingredients
Pumpkin Cheesecake Filling
- 4 ounces cream cheese
- 6 Tablespoons pumpkin puree
- 2 Tablespoons sour cream
- 2 Tablespoons brown sugar
- 1 Tablespoon flour
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon cloves
- ⅛ teaspoon ground nutmeg
Brownies
- ⅔ cup flour
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- 4 ounces unsweetened chocolate chopped
- 1 stick butter 8 tablespoons
- 1 ¼ cups sugar
- 2 large eggs
- 1 teaspoon vanilla
Instructions
- Microwave cream cheese until soft, about 20-30 seconds. Add pumpkin, sour cream, sugar, flour, cinnamon, ginger, cloves, and nutmeg. Whisk to combine well and set aside.
- Preheat oven to 325℉. Line a 8×8 pan with foil and spray with non-stick spray. In a mixing bowl, mix flour, baking powder, and cinnamon. In a separate bowl combine butter and chocolate. Microwave at 50% power, stirring occasionally, until melted, 1-2 minutes.
- Whisk sugar, eggs, and vanilla together in a medium bowl. Add melted chocolate to mixture and whisk until incorporated. Add flour mixture and fold to combine.
- Reserve ½ cup batter (put it in the bowl you melted your chocolate in.) Spread remaining batter in prepared pan. Spread cream cheese filling evenly over batter.
- Microwave bowl of reserved batter until warm and pourable, 10-20 seconds. Using a spoon, dollop softened batter over cream cheese filling, 6-8 dollops. Use a knife and swirl batter through cream cheese filling, making a marbled pattern. Bake until toothpick inserted in center comes out with few moist crumbs attached 35-40 minutes. Let cool in pan on wire rack for 1 hour.
- Using foil overhang, lift brownies out of pan. Return brownies to wire rack and let cool completely, about 1 hour. Cut into squares and serve.
Nutrition
Questions & Reviews
I loved it!! delicious taste and moist!!! the best!!!!!!
I just made these for a baby shower. The BEST brownies I’ve ever had. Thanks.
Yummy! Pumpkin and brownie are my passions, together is better.
This sounds so delicious!!!
These look so YUMMY, I THINK I’M GUNNA DIE (yelled like the little girl in Despicable ME)!
I wonder if I could make the without using the bakers chocolate…I have a lactose free recipe for brownies…would it be okay to do that instead of the brownie recipe listed? Maybe I’ll do a side-by-side comparison!
You’ll just have to experiment, good luck!
Those look delicious! Excited to try them, and that bowl, I have been wanting one of those:)
I want to go to there! These look and sound divine!
Now I know what to do with the leftover pumpkin puree in the fridge! Thanks for the yummy recipe.
Sara,
You always make me laugh. Thanks for the delicious looking brownies! Have you had your baby yet?
He’s getting his eviction notice on Monday!
Ha ha ha! Good luck! So happy for you. :0)
I made the Cook’s Illustrated cream cheese brownie recently and thought they were the best cream cheese brownies I have ever made, by far. I am sure this version would also be delicious. Thanks for the Autumn update!