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Irresistible Pumpkin Cheesecake Swirl Brownies You Need to Try

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Learn how to make delicious Pumpkin Cheesecake Swirl Brownies. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 ounces cream cheese, softened
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 2/3 cup granulated sugar (for the cheesecake layer)
  • 1 large egg (for the cheesecake layer)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • Optional: 1/2 cup chopped pecans or walnuts for a little crunch

If you’re looking for substitutions, feel free to swap the all-purpose flour for a gluten-free blend or use coconut sugar instead of granulated sugar for a richer flavor. When it comes to cream cheese, full-fat yields the best texture, but light cream cheese works in a pinch.

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides to make removing the brownies easier later.
  2. In a large bowl, whisk together the melted butter and 2 cups of sugar until smooth and glossy. This step reminds me of Mama Lu’s way of mixing — always patient, never rushed, letting the ingredients come together naturally.
  3. Add the 4 eggs one at a time, stirring gently after each addition. Then stir in the vanilla extract.
  4. Sift in the flour, cocoa powder, baking powder, and salt. Fold these dry ingredients into the wet mixture just until combined. Overmixing can make the brownies tough, and I always think a tender bite is worth the extra care.
  5. In a separate bowl, beat the cream cheese until smooth. Add the pumpkin puree, 2/3 cup sugar, 1 egg, cinnamon, nutmeg, and ginger. Mix until fully incorporated. The aroma of those spices mixed with pumpkin takes me right back to Mama Lu’s kitchen in the fall.
  6. Pour half of the brownie batter into your prepared pan and spread it evenly.
  7. Add dollops of the pumpkin cheesecake mixture over the brownie layer. Then pour the remaining brownie batter on top.
  8. Using a butter knife or a skewer, gently swirl the two batters together to create a marbled effect. Don’t overdo it — you want to see distinct swirls that promise both flavors in every bite.
  9. If you like nuts, sprinkle chopped pecans or walnuts over the top for an added texture Mama Lu would have surely approved of.
  10. Bake in the preheated oven for 35 to 40 minutes, or until the edges are set but the center still has a slight jiggle. A toothpick inserted into the brownie (not the cheesecake swirl) should come out with a few moist crumbs.
  11. Let the brownies cool completely in the pan on a wire rack before slicing. This step is crucial — Mama Lu always said, “Patience is the secret ingredient.”

Find it online: https://claracooking.com/pumpkin-cheesecake-swirl-brownies/