Pumpkin Cheesecake Swirl Brownies
Indulge in the rich, cozy flavors of Pumpkin Cheesecake Swirl Brownies, combining fudgy brownies with creamy pumpkin cheesecake, perfect for any fall occasion.
Ingredients
Brownie Base
- 1/2 cup unsalted butter Melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Pumpkin Cheesecake Swirl
- 1 cup pumpkin puree
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan or line it with parchment paper for easy removal.
- In a medium saucepan, melt the unsalted butter over low heat. Once melted, remove it from the heat and stir in the sugar.
- Beat in the eggs one at a time, and then mix in the vanilla extract.
- In a separate bowl, combine the flour, cocoa powder, salt, and baking powder. Gradually incorporate this dry mixture into the butter and sugar mixture until combined.
- In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, and pumpkin pie spice. Mix until everything is well combined and creamy.
Layering the Brownies
- Pour half of the brownie batter into the prepared pan, smoothing it out evenly.
- Add half of the pumpkin cheesecake mixture on top and swirl gently with a knife to combine.
- Repeat by adding the remaining brownie batter and then the remaining pumpkin mixture, swirling again.
Baking
- Place the pan in the oven and bake for 30-35 minutes or until a toothpick inserted in the center comes out mostly clean.
Cooling
- Once done, let them cool in the pan for at least 15 minutes before slicing into squares.
- Enjoy them warm or chilled—either way, they will be a true delight!
Notes
Avoid overbaking to keep brownies fudgy. Substitute ingredients as needed for dietary requirements. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.