There’s something irresistible about the combination of rich chocolate and velvety pumpkin cheesecake. When you swirl the two together, you get pumpkin cheesecake swirl brownies—a decadent fall treat that’s equal parts fudgy, creamy, and beautifully marbled. These brownies deliver deep cocoa flavor with pockets of smooth pumpkin-spice cheesecake throughout, creating a dessert that feels indulgent yet seasonal.
What makes this recipe truly special is the balance of textures: the base is dense and chocolatey, while the pumpkin swirl adds a soft, creamy lift that melts into every bite. Whether you’re baking for a fall gathering, a cozy night in, or a Thanksgiving dessert table, these brownies always impress.
Why You’ll Love These Brownies
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Stunning swirl pattern that looks bakery-quality
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Fudgy chocolate base with creamy pumpkin cheesecake ribbons
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Perfect balance of sweetness and warm spice
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Easy to make with everyday ingredients
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Ideal for fall holidays, potlucks, and dessert platters
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Make-ahead friendly and freezer-friendly
Equipment You’ll Need
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Mixing bowls
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Electric mixer or whisk
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8×8 or 9×9-inch baking pan
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Parchment paper
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Rubber spatula
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Measuring cups and spoons
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Small saucepan (for melting butter)
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Toothpick or knife for swirling
Ingredients for Pumpkin Cheesecake Swirl Brownies
For the Brownie Batter
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½ cup unsalted butter
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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½ cup all-purpose flour
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½ cup unsweetened cocoa powder
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¼ teaspoon salt
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¼ teaspoon baking powder
For the Pumpkin Cheesecake Swirl
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8 oz cream cheese, softened
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½ cup pumpkin purée
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¼ cup granulated sugar
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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¼ teaspoon nutmeg
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1 large egg
Timing & Servings
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Prep Time: 20 minutes
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Cook Time: 30–35 minutes
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Cooling Time: 30 minutes
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Total Time: ~1 hour 20 minutes
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Servings: 12 brownies
How to Make Pumpkin Cheesecake Swirl Brownies
Step 1. Prep Your Pan & Ingredients
Preheat oven to 350°F (175°C). Line an 8×8 or 9×9-inch pan with parchment paper, leaving overhang for easy lifting. Soften cream cheese ahead of time for smooth blending.
Step 2. Make the Brownie Batter
Melt butter in a small saucepan, then whisk in the sugar while the mixture is still warm. This helps create that signature fudgy texture.
Let the mixture cool slightly, then whisk in eggs and vanilla.
In a separate bowl, combine flour, cocoa powder, baking powder, and salt. Fold dry ingredients into the wet mixture just until combined—do not overmix.
Reserve ¼ cup of the brownie batter for the top swirl.
Spread the remaining batter evenly into the prepared pan.
Step 3. Prepare the Pumpkin Cheesecake Mixture
Using a mixer or whisk, beat cream cheese until smooth. Add pumpkin purée, sugar, egg, vanilla, cinnamon, and nutmeg. Mix until creamy and well combined, without lumps.
Step 4. Create the Swirl
Pour the pumpkin cheesecake mixture over the brownie layer. Drop small spoonfuls of the reserved brownie batter on top.
Using a knife or skewer, gently swirl the two mixtures, creating marbled strokes. Avoid over-swirling so the pattern stays bold.
Step 5. Bake
Bake for 30–35 minutes, or until the edges are set and the center is slightly soft. A toothpick inserted should come out with moist crumbs (not wet batter).
Cool completely before slicing for the cleanest cuts.
Tips for Perfect Brownies
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Room-temperature cream cheese ensures a smooth swirl.
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Don’t overbake—fudgy brownies need a slightly soft center.
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Use high-quality cocoa powder for deeper chocolate flavor.
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Thin swirls look elegant, while thicker swirls feel creamier—customize it.
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Chill before cutting if you want bakery-style clean edges.
Flavor Variations
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Chocolate chip add-ins: Fold mini chocolate chips into the brownie batter for richer texture.
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Salted caramel drizzle: Add caramel swirls before baking.
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Pumpkin spice boost: Increase cinnamon and add cloves or ginger.
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Nut lovers: Add chopped pecans or walnuts for crunch.
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Coffee twist: Add ½ teaspoon espresso powder to deepen chocolate flavor.
Serving Suggestions
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Serve slightly warm with vanilla ice cream
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Pair with hot coffee, chai, or hot chocolate
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Add whipped cream for a lighter touch
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Pack in lunchboxes or cut into bite-size squares for parties
How to Store & Freeze
Storage
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Store brownies in an airtight container in the refrigerator for 4–5 days.
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They taste even better on day 2 as the flavors deepen.
Freezing
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Freeze individual slices wrapped in plastic + foil for up to 2 months.
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Thaw in the fridge before serving.
Nutritional Facts (Approx., Per Brownie)
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Calories: 230–280
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Protein: 3–4 g
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Carbohydrates: 28–32 g
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Total Fat: 12–14 g
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Fiber: 1–2 g
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Sugar: 20–24 g
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Sodium: 120–160 mg
If homemade desserts are your favorite, don’t miss Maple Bacon Fudge, Brown Sugar Pop Tart Cookies, or Lemon Lavender Cookies.
Pumpkin Cheesecake Swirl Brownies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line an 8×8 or 9×9-inch pan with parchment paper, leaving overhang for easy lifting. Soften cream cheese ahead of time for smooth blending.
- Melt butter in a small saucepan, then whisk in the sugar while the mixture is still warm. This helps create that signature fudgy texture.
- Let the mixture cool slightly, then whisk in eggs and vanilla.
- In a separate bowl, combine flour, cocoa powder, baking powder, and salt. Fold dry ingredients into the wet mixture just until combined—do not overmix.
- Reserve ¼ cup of the brownie batter for the top swirl.
- Spread the remaining batter evenly into the prepared pan.
- Using a mixer or whisk, beat cream cheese until smooth. Add pumpkin purée, sugar, egg, vanilla, cinnamon, and nutmeg. Mix until creamy and well combined, without lumps.
- Pour the pumpkin cheesecake mixture over the brownie layer. Drop small spoonfuls of the reserved brownie batter on top.
- Using a knife or skewer, gently swirl the two mixtures, creating marbled strokes. Avoid over-swirling so the pattern stays bold.
- Bake for 30–35 minutes, or until the edges are set and the center is slightly soft. A toothpick inserted should come out with moist crumbs (not wet batter).
- Cool completely before slicing for the cleanest cuts.
Conclusion
Pumpkin cheesecake swirl brownies are everything you love about fall desserts—warm spices, creamy pumpkin, rich chocolate, and a stunning swirl that makes every slice look irresistible. They’re easy to make, full of flavor, and perfect for holidays, gatherings, or a quiet night at home with something sweet.
These brownies strike the ideal balance between cozy and decadent, and once you try them, they’ll become a fall tradition you’ll look forward to every year.
Recipe FAQs
1. Can I use homemade pumpkin puree?
Yes, just ensure it’s thick and not watery so the cheesecake mixture stays creamy.
2. Can I double this recipe?
Absolutely—use a 9×13 pan and increase baking time by 5–10 minutes.
3. Can I make these brownies gluten-free?
Yes, use a 1:1 gluten-free flour blend.
4. Do they need to be refrigerated?
Yes, because of the cheesecake layer, refrigerate after cooling.
5. Can I swap cream cheese for Greek yogurt?
Cream cheese gives the best texture, but Greek yogurt can be used for a lighter swirl.
6. What cocoa powder works best?
Unsweetened natural cocoa or Dutch-processed both work well.