Chocolate Pumpkin Cheesecake Brownies

"A flourless fudgy brownie with a pumpkin cheesecake layer swirled throughout. These chocolate pumpkin brownies are everything you love about pumpkin season."

- Boston Girl Bakes

key ingredient

Pumpkin Puree


For the Brownies – semisweet chocolate chips – unsalted butter – light or dark brown sugar I used light – eggs lightly beaten – unsweetened cocoa powder – salt – pure vanilla extract For the Pumpkin Cheesecake layer – cream cheese – pumpkin puree not pumpkin pie filling – egg – granulated sugar – pumpkin pie spice

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Pumpkin Cheesecake Swirl Brownies


12 Brownies



total time

1 Hour

prep time

20 Minutes

1. 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.


2. In a separate bowl or a stand mixer, make the pumpkin cheesecake layer. Combine all the pumpkin layer ingredients, mix until smooth. Set aside.


3. 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.


4. 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.


5. 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.


Visit Boston Girl Bakes for MORE Top Tips and Notes on Making the BEST Pumpkin Cheesecake Swirl Brownies!



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