Print

Best Pumpkin Cheesecake Swirl Brownies Recipe (Easy Fall Dessert)

pumpkin cheesecake swirl brownies - featured image
Print Recipe

Fudgy chocolate brownies swirled with creamy pumpkin cheesecake create the ultimate fall dessert. This easy recipe delivers bakery-quality results with simple ingredients and a foolproof swirling technique.

Ingredients

Scale
  • ½ cup (1 stick or 113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ⅓ cup (30g) unsweetened cocoa powder (Dutch-process preferred)
  • ½ cup (60g) all-purpose flour
  • ¼ teaspoon salt
  • 8 oz (226g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • ½ cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk
  • ½ teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving 2 inches of overhang on two opposite sides. Lightly grease the parchment with butter or nonstick spray.
  2. Make the brownie batter: In a medium bowl, whisk together melted butter and 1 cup granulated sugar until smooth and glossy, about 30 seconds. Add eggs one at a time, whisking well after each. Stir in 1 teaspoon vanilla extract.
  3. Sift cocoa powder, flour, and salt over the wet ingredients. Fold with a spatula until just combined—do not overmix.
  4. Make the pumpkin cheesecake swirl: In a separate small bowl, beat softened cream cheese with an electric hand mixer until completely smooth, about 2 minutes. Add ¼ cup sugar and beat until combined. Add pumpkin puree, egg yolk, ½ teaspoon vanilla extract, pumpkin pie spice, and cinnamon. Beat until smooth and creamy.
  5. Spread about two-thirds of the brownie batter evenly into the prepared pan. Drop spoonfuls of the pumpkin cheesecake mixture over the batter, spacing evenly. Drop remaining brownie batter in dollops on top.
  6. Using a butter knife or skewer, drag through the batter in a figure-eight pattern about 6 to 8 times to create swirls. Do not over-swirl.
  7. Bake for 28 to 32 minutes, until a toothpick inserted into the brownie portion comes out with a few moist crumbs. Cool in the pan on a wire rack for at least 30 minutes.
  8. For clean slices, cool completely to room temperature, then refrigerate for 30 minutes before cutting into 16 squares using a sharp knife. Wipe knife clean between cuts.

Notes

For best results, use full-fat cream cheese softened to room temperature. Do not use pumpkin pie filling. Let brownies cool completely before cutting for clean slices. Brownies taste even better the next day. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake brownies, fall dessert, pumpkin brownies, cream cheese swirl brownies, easy brownie recipe

Find it online: https://vexifood.com/best-pumpkin-cheesecake-swirl-brownies-recipe-easy-fall-dessert/