Easy Pumpkin Cheesecake Brownies are fudgy brownies swirled with a smooth pumpkin cheesecake to give you a delicious fall treat.
I just love a good brownie, whether it is frosted or not frosted, middle piece or end piece, all are so yummy! These have brownies, cheesecake and pumpkin for just a deliciously moist treat. When you want a dessert with fall tastes, this is a superb choice. It's also great for special occasions.
Try some of our other favorites, such as this Easy Pumpkin Bread, Chocolate Banana Split Cake or Southern Peach Cobbler.
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Ingredients for Brownies with Cheesecake Swirl
Brownie
- all purpose flour
- salt
- cocoa powder
- unsweetened chocolate, chopped
- unsalted butter, cubed
- granulated sugar
- eggs
- egg yolk
- oil (vegetable or canola)
- vanilla extract
Cheesecake Swirl
- cream cheese, softened
- egg
- pumpkin puree
- pumpkin spice
FAQs
Pumpkin Brownies are a delightful autumn twist on classic brownies, incorporating pumpkin puree and warm spices like cinnamon, nutmeg, and cloves. They offer a rich, moist texture and a burst of seasonal flavor that's perfect for fall gatherings and Halloween parties.
Yes, you can use a store-bought brownie mix as a base for Pumpkin Brownies if you prefer a shortcut method. Simply follow the instructions on the brownie mix box, but substitute some of the liquid ingredients (such as water or oil) with pumpkin puree and adjust the spices to taste.
Yes, Pumpkin Brownies can be served with a variety of toppings to enhance their flavor and presentation. Consider topping them with a dollop of whipped cream, a sprinkle of powdered sugar, a drizzle of chocolate ganache, or a scoop of vanilla ice cream for a decadent treat.
Top Tips
- Make sure you use a can of pumpkin puree, NOT pumpkin pie mix.
- If you do not have pumpkin spice, you can make your own using 1 ¼ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, ¼ teaspoon ground ginger.
- Swirl the top two layers using a toothpick, skewer or butter knife. Keep the knife's tip out of the bottom brownie base to keep it clean.
- Store these brownies in the refrigerator, in an airtight container for up to 4 days.
How to make Pumpkin Cheesecake Brownies
- Preheat your oven to 350 degrees. Line an 8x8" or 9x9" baking pan with aluminum foil or parchment paper and lightly spray with nonstick cooking spray.
- In a medium bowl, whisk together flour, cocoa and salt.
- Using a large mixing bowl, beat eggs, egg yolk and sugar for about 1 minute.
- In small saucepan, over low heat, stir butter and unsweetened chocolate, about 4-5 minutes or until fully melted.
- Pour melted chocolate mixture into egg mixture, stirring to combine.
- Add vanilla extract, oil and stir.
- Spoon dry ingredients into wet ingredients and mix until just combined (no dry flour).
- Reserve ½ cup of brownie batter for the top. Pour the rest of batter into the prepared pan.
- Gather cheesecake swirl ingredients. Beat softened cream cheese, pumpkin puree, sugar, egg and pumpkin spice in a medium bowl.
- Spread cream cheese over the top of brownie.
- Place dollops of the reserved brownie mix over the top of cream cheese. Using a skewer, knife or toothpick, create swirls but do not touch the bottom of pan. Bake 40-45 minutes or until toothpick tests clean. Completely cool before cutting and serving. Enjoy!
Pumpkin Cheesecake Brownies Recipe
Ingredients
Brownie
- ¾ cup all purpose flour
- ½ teaspoon salt
- ⅓ cup cocoa powder
- 2 oz unsweetened chocolate, chopped
- ½ cup (1 stick) unsalted butter, cubed
- 1 ¼ cup granulated sugar
- 2 eggs
- 1 egg yolk
- ¼ cup oil (vegetable or canola)
- 1 teaspoon vanilla extract
Cheesecake Swirl
- 4 oz cream cheese, softened
- 1 egg
- ½ cup pumpkin puree
- 2 teaspoon pumpkin spice
Instructions
- Preheat your oven to 350 degrees. Line an 8×8″ or 9×9″ baking pan with aluminum foil or parchment paper and lightly spray with nonstick cooking spray.
- In a medium bowl, whisk together flour, cocoa and salt.
- Using a large mixing bowl, beat eggs, egg yolk and sugar for about 1 minute.
- In small saucepan, over low heat, stir butter and unsweetened chocolate, about 4-5 minutes or until fully melted.
- Pour melted chocolate mixture into egg mixture, stir to combine.
- Stir in vanilla extract and oil.
- Spoon dry ingredients into wet ingredients and mix until just combined (no dry flour).
- Reserve ½ cup of brownie batter for the top. Pour the rest of batter into the prepared pan.
- Gather pumpkin cheesecake swirl ingredients.
- Beat softened cream cheese, pumpkin puree, sugar, egg and pumpkin spice in a medium bowl.
- Spread cream cheese over the top of brownie.
- Place dollops of the reserved brownie mix over the top of cream cheese. Using a skewer, knife or toothpick, create swirls but do not touch the bottom of pan. Bake 40-45 minutes or until toothpick tests clean. Completely cool before cutting and serving. Enjoy!
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