Description

These fudgy pumpkin brownies with a creamy cheesecake swirl combine the rich, chocolatey depth of Dutch process cocoa with the warm spices of pumpkin pie, all layered with a smooth, tangy pumpkin cheesecake. Perfectly moist and decadent, these brownies are an ideal fall dessert that balances chocolate and pumpkin flavors with a luscious cheesecake topping.

Ingredients

Scale

Cheesecake Swirl

8 oz Cream Cheese, at room temperature
1/2 cup Granulated White Sugar (can substitute with brown sugar)
2 tbsp Cornstarch
1 cup Pumpkin Puree (pure pumpkin, not pie filling)
1/2 cup Sour Cream (Greek yogurt can be substituted)
1 tsp Vanilla Extract
1 tbsp Pumpkin Pie Spice (or mix of cinnamon, ginger, nutmeg)
2 large Eggs, at room temperature

Brownie Batter

1 cup All-Purpose Flour
1/2 cup Dutch Process Cocoa Powder (unsweetened cocoa as substitute)
1/4 tsp Salt
1/2 cup Unsalted Butter
1 cup Semi-Sweet Chocolate Chips (dark chocolate chips optional)
2 large Eggs, at room temperature
1 cup Granulated White Sugar
1 tsp Vanilla Extract

Instructions

Prepare Oven and Pan: Preheat the oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper to prevent sticking and ensure easy removal.
Make Cheesecake Swirl: In a large bowl, beat the cream cheese, granulated sugar, and cornstarch together until smooth and creamy (about 2-3 minutes). Incorporate the pumpkin puree, sour cream, vanilla extract, and pumpkin pie spice, mixing thoroughly until uniform.
Add Eggs to Cheesecake Mixture: Add the eggs one at a time, mixing on medium speed for about one minute after each to ensure full incorporation. Set aside the cheesecake mixture.
Mix Dry Ingredients for Brownie: In a separate bowl, whisk together the all-purpose flour, Dutch process cocoa powder, and salt until evenly combined.
Melt Butter and Chocolate: Over low heat in a medium saucepan, melt the unsalted butter with the semi-sweet chocolate chips, stirring constantly until the mixture is smooth and glossy (about 3-5 minutes). Remove from heat and allow to cool slightly.
Combine Wet Ingredients for Brownie: In a large bowl, beat the eggs, granulated sugar, and vanilla extract until pale and thick, approximately 3-4 minutes, to incorporate air for a light texture. Fold in the cooled melted butter and chocolate mixture gently.
Add Dry Ingredients to Wet: Carefully fold the flour and cocoa mixture into the wet chocolate batter until just combined to avoid overmixing and developing gluten.
Assemble Layers: Pour half of the brownie batter into the prepared baking pan, spreading it evenly. Spoon the pumpkin cheesecake filling evenly over this brownie layer. Dollop the remaining brownie batter on top and use a knife or skewer to swirl the layers together, creating an attractive marble effect.
Bake: Place in the oven and bake for 52-55 minutes, or until the edges are set and the center still jiggles slightly when nudged, indicating a fudgy consistency.
Cool and Chill: Allow the brownies to cool in the pan for at least 30 minutes at room temperature. Then transfer the pan to the refrigerator and chill for a minimum of 6 hours to set completely for easier slicing.

Notes

Use room temperature cream cheese and eggs to ensure smooth batters and better mixing.
Pumpkin pie spice can be homemade by mixing cinnamon, ground ginger, nutmeg, and clove if you don’t have pre-made.
Substitute sour cream with Greek yogurt for a healthier option without compromising texture.
If you prefer a less sweet cheesecake layer, adjust sugar slightly but keep cornstarch for texture.
Ensure not to overbake to maintain fudginess; the center should jiggle slightly upon completion.
Allow these brownies to chill fully before slicing to achieve clean, neat portions.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Desserts
Method: Baking
Cuisine: American

Keywords: pumpkin brownies, cheesecake swirl, fudgy brownies, pumpkin dessert, fall recipes, chocolate pumpkin brownies