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A flourless fudgy brownie with a pumpkin cheesecake layer swirled throughout. These chocolate pumpkin brownies are everything you love about pumpkin season.
Ok, I have been dying to share this recipe with you. I can’t stop thinking about these brownies. These pumpkin cheesecake swirl brownies. I know that sounds a bit obsessive, huh? But seriously once you take a bite of these brownies you will see I am not crazy. These brownies are crazy good.
When pumpkin season hits, I can’t help but make everything pumpkin of course. But my brain still wants chocolate. In the AM, as a mid morning snack…and of course for dessert. So it’s only inevitable that I sneak some pumpkin into my brownies.
Oh and these desserts take less than 30 minutes of prep time. Who says homemade has to be hard?
Ingredients Needed:
For the brownies:
- Chocolate – I used semi-sweet chocolate chips, but bars (chopped) work as well. Or bittersweet chocolate.
- Butter
- Brown sugar
- Eggs
- Vanilla
- Cocoa Powder – I used unsweetened cocoa powder
- Salt
For the pumpkin cheesecake layer:
- Cream cheese – Full-fat is best. Use brick-style, not the kind in the tub.
- Egg
- Vanilla
- Sugar
- Pumpkin pie spice
How To Make Pumpkin Cheesecake Brownies
Start by melting your chocolate mixture on the stove. You want to melt your chocolate and butter over a double boiler. Allow the mixture to cool slightly!
While the mixture is cooling , go ahead and prepare the cheesecake filling in a separate bowl.
This is an easy pumpkin cheesecake filling! It starts with a room temperature softened cream cheese. Definitely don’t try and make this with cold cream cheese straight from the fridge.
Pro Tip: To speed up the process, cube up the cream cheese and let it sit out for 30 minutes to an hour. That should do the trick.
Next add in the rest of the cheesecake layer ingredients and mix to combine.
Once the chocolate mixture has cooled slightly, you can add in the cocoa powder, room temperature eggs, brown sugar, salt, and vanilla extract.
Easy peasy.
Then go ahead and assemble. Pour half of the brownie batter into your prepared pan .Top with the cheesecake layer. Top with remaining brownie batter. And then take a knife and swirl the batter.
If you have never swirled, it’s easy and fun. Cut lines in the batter by simply dragging the knife back and forth to swirl the batter.
Then time to bake! These brownies are absolute perfection. Super fudgy. Grab a plate and fork maybe kind of brownies. Or have a napkin handy. Or better yet, lick your fingers while no one is watching.
Recipe Tips
- Make sure your cream cheese is softened to room temperature. This will ensure the cheesecake layer comes together easily without mixing too much and adding too much air into the cheesecake layer.
- Use good quality cocoa powder for the best chocolate flavor. It really does make a difference! I used natural cocoa powder. Yes there is a difference. Click here to read more about natural cocoa vs dutch process cocoa powder.Â
- Make sure to use unsalted butter. Salted butter has added salt and also different brands vary on the amount they add. So by using unsalted butter you can control the salt you add.
- Allow your chocolate mixture to cool slightly before adding the eggs. If you add the eggs to the mixture and it’s too warm it could scramble the eggs on you!
- If you don’t have pumpkin pie spice you can always substitute make your own! Learn how to make your own pumpkin pie spice here.
Recipe FAQ’s
No this isn’t the same thing. Pumpkin pie filling has added ingredients, like sugar. Make sure to use 100% pumpkin pie puree.
I recommend using full-fat cream cheese for the best results. And use brick-style cream cheese, not the kind in the tub.
Because of the cream cheese layer, I recommend storing these in the fridge in an airtight container. They should last for up to 5 days.
Yes! These freeze well for up to 3 months. Wrap cooled brownies in plastic wrap, then pop in a bag or wrap in foil. When ready to eat, I let them thaw at room temperature.
More Recipes Like This One To Try:
If you like this recipe let me know and leave a comment! And if you end up making them, snap a photo just be sure to use #Bostongirlbakes so I can see! It truly makes my day to be able to follow along with your own baking adventures!
And if you love to bake, and want to dive into more recipes like this – from making pies, to perfect muffins, and even a fool proof angel food cake then be sure to enroll in my Ultimate Baking Bootcamp class!
Pumpkin Cheesecake Swirl Brownies
Ingredients
For the Brownies
- 5 ounces semisweet chocolate chips slightly more than half a cup
- 1/2 cup (1 stick, 8 tablespoons, 113 grams) unsalted butter
- 1 1/4 cups (267 grams) light or dark brown sugar I used light
- 3 large eggs lightly beaten
- 1/2 cup (43 grams) unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 1/2 teaspoon pure vanilla extract
For the Pumpkin Cheesecake layer
- 1 package cream cheese (8 ounces) softened
- 1/2 cup (114 grams) pumpkin puree not pumpkin pie filling
- 1 egg
- 3 tablespoons granulated sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Heat oven to 350 degrees Fahrenheit (180 degrees Celsius). Line an 8×8 in square pan with aluminum foil (or parchment paper) then lightly grease the foil with cooking spray.
- In a separate bowl or a stand mixer, make the pumpkin cheesecake layer. Combine all the pumpkin layer ingredients, mix until smooth. Set aside.
- To make the brownie layer: In a heatproof bowl, set over simmering water, melt the chocolate and butter stirring until smooth. Allow to cool slightly. Remove from the heat and transfer to a large bowl; add the brown sugar, eggs, cocoa powder salt and vanilla. Stir well to combine.
- Layer half the brownie mixture into the prepared pan. Spread the pumpkin layer over. Spread the remaining brownie batter over the pumpkin layer. Use a knife and make zig zag lines to swirl the pumpkin and brownie layers together.
- Bake until the brownies are dry on top and almost firm to the touch, about 40 minutes. Remove from the oven and let cool for 1 hour.
Notes
- Storage: Because of the cream cheese layer, I recommend storing these in the fridge in an airtight container. They should last for up to 5 days.
- Freeze: Freeze cooled brownies for up to 3 months. Wrap well in plastic wrap, then either foil or place in bag. Thaw at room temperature.
- Make sure your cream cheese is softened to room temperature. This will ensure the cheesecake layer comes together easily without mixing too much and adding too much air into the cheesecake layer.
- Use good quality cocoa powder for the best chocolate flavor. It really does make a difference!
- Make sure to use unsalted butter. Salted butter has added salt and also different brands vary on the amount they add. So by using unsalted butter you can control the salt you add.Â
- Allow your chocolate mixture to cool slightly before adding the eggs. If you add the eggs to the mixture and it’s too warm it could scramble the eggs on you!
- If you don’t have pumpkin pie spice you can always substitute 1/2 teaspoon cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon allspice, 1/8 nutmeg
- This brownie recipe can make about 12 good sized brownies, or 16 if you want to cut them a tad smaller. I prefer the good sized brownies!
- Adapted from Flourless Cookbook by Nicole Spiridakis
Comments & Reviews
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