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- 1/2 cup unsalted butter - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/3 cup cocoa powder - 1/2 cup all-purpose flour - 1/4 teaspoon salt - 1/4 teaspoon baking powder For the brownie layer, we start with unsalted butter. This gives a rich taste. Granulated sugar adds sweetness and helps with texture. You will need two large eggs for binding. Vanilla extract brings warmth to the flavor. Cocoa powder gives that deep chocolate taste. All-purpose flour adds structure. Salt and baking powder balance flavors and help the brownies rise. - 8 oz cream cheese, softened - 1/2 cup pumpkin puree - 1/2 cup powdered sugar - 1/2 teaspoon pumpkin pie spice - 1 large egg - 1 teaspoon vanilla extract For the pumpkin cheesecake swirl, you will need softened cream cheese. This makes it smooth and creamy. Pumpkin puree brings that lovely fall flavor. Powdered sugar adds sweetness and smoothness. Pumpkin pie spice gives it a warm, spiced taste. A large egg helps bind the mixture, and vanilla extract adds depth. - Coconut oil instead of butter - Almond flour instead of all-purpose flour - Dairy-free cream cheese for a vegan option If you want to make changes, you can use coconut oil instead of butter. This is a great dairy-free option. Almond flour can replace all-purpose flour for a gluten-free version. For a vegan option, use dairy-free cream cheese. These swaps keep the flavors vibrant while catering to different diets. {{ingredient_image_1}} First, set your oven to 350°F (175°C). This step is key for good baking. While the oven heats, grease a 9x9 inch baking dish. You can also use parchment paper. This makes it easy to lift the brownies out later. In a medium saucepan, melt 1/2 cup of unsalted butter over low heat. Once the butter melts, take it off the heat. Stir in 1 cup of granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract. Mix well until everything is combined. Next, in a separate bowl, whisk together 1/3 cup of cocoa powder, 1/2 cup of all-purpose flour, 1/4 teaspoon of salt, and 1/4 teaspoon of baking powder. Slowly add this dry mix into the wet ingredients. Stir gently until just combined. Pour half of this brownie batter into your greased dish. Spread it evenly across the bottom. In a mixing bowl, beat 8 oz of softened cream cheese until it’s smooth. Then, add 1/2 cup of pumpkin puree, 1/2 cup of powdered sugar, 1/2 teaspoon of pumpkin pie spice, 1 large egg, and 1 teaspoon of vanilla extract. Mix until it’s creamy and well combined. This pumpkin cheesecake layer adds a rich flavor to your brownies. Now it’s time to assemble. Dollop the pumpkin cheesecake mixture over the brownie layer in the baking dish. Use a knife or a toothpick to swirl the cheesecake into the brownie batter. This creates a beautiful marbled effect. Next, pour the remaining brownie batter on top of the cheesecake layer. Spread it evenly to cover the pumpkin mixture. Then, place the baking dish in the preheated oven. Bake for 30 to 35 minutes. Check for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs but not wet batter. Once baked, take the dish out of the oven. Allow it to cool in the pan for at least 20 minutes. After that, transfer it to a wire rack to cool completely before cutting into squares. Enjoy your delightful pumpkin cheesecake swirl brownies! To make the best brownies, start with fresh ingredients. Use unsalted butter for rich flavor. Melt your butter slowly to keep it smooth. Mix the sugar and eggs well. This helps the brownies rise nicely. When adding dry ingredients, stir just until combined. Over-mixing can make them tough. Bake them until a toothpick shows a few moist crumbs. This gives you soft, fudgy brownies. For a creamy cheesecake swirl, use softened cream cheese. It mixes easier and gives a smooth texture. Add pumpkin puree and powdered sugar for sweetness. Don't forget the pumpkin pie spice; it adds warmth. Beat everything well until it's creamy and lump-free. When you dollop it onto the brownie layer, use a knife to swirl gently. This creates beautiful marble patterns. These brownies shine on their own, but you can enhance their flavor. Serve them warm with a scoop of vanilla ice cream. A drizzle of caramel or chocolate sauce adds extra sweetness. Pair the brownies with a cup of coffee or spiced chai tea. The warmth of the drink complements the pumpkin flavors well. Enjoying them with friends makes every bite even better! Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese and egg for the pumpkin cheesecake layer are at room temperature. This helps in achieving a smoother, creamier texture. Don’t Overmix the Brownie Batter: When combining the dry ingredients with the wet mixture, mix until just combined. Overmixing can result in dense brownies. Swirl Carefully: For the best marbled effect, use a knife or toothpick to swirl the pumpkin cheesecake layer gently into the brownie layer without overdoing it. Cool Completely Before Cutting: Allow the brownies to cool completely in the pan before cutting. This ensures cleaner cuts and better presentation. {{image_2}} You can make these brownies gluten-free. Simply swap the all-purpose flour for a gluten-free blend. Look for one that works well in baking. Many brands have a mix of flours that mimic regular flour. This change keeps the texture light and moist. For a vegan version, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use a plant-based cream cheese for the cheesecake swirl. Substitute butter with coconut oil or vegan butter. These swaps keep the flavor rich and delicious. Feel free to get creative with flavors. Add chocolate chips for an extra sweet touch. Nuts like walnuts or pecans bring a nice crunch. You could mix in a bit of sea salt for a sweet and salty combo. Each option adds a unique twist to your brownies, making them even more delightful! To keep your pumpkin cheesecake swirl brownies fresh, store them in an airtight container. Place a piece of parchment paper between layers if stacking. This will stop them from sticking together. Keep the container in the fridge for up to one week. If you want to enjoy them longer, freezing is a great option. Freezing your brownies is simple. First, let them cool completely. Next, cut them into squares. Wrap each square in plastic wrap, then place them in a freezer bag. Remove as much air as possible before sealing. These brownies can last up to three months in the freezer. When you're ready to eat one, just take it out and let it thaw in the fridge overnight. Reheating brownies can restore their soft texture. Preheat your oven to 350°F (175°C). Place the brownies on a baking sheet. Cover them with foil to prevent drying out. Heat for about 10-15 minutes. If you want a quick fix, use the microwave. Just warm them for 10-15 seconds. Enjoy your warm brownie with a scoop of ice cream or a drizzle of chocolate sauce for extra fun! Yes, you can use homemade pumpkin puree. Just make sure it is smooth. Homemade puree may have more water, so you might want to drain it a bit. This helps keep your brownies from getting too wet. The flavor will be fresh and full of fall vibes. You can tell the brownies are done when a toothpick comes out with a few moist crumbs. If it comes out clean, they may be overbaked. Start checking around 30 minutes. Every oven is different, so keep an eye on them. Yes, you can make these brownies ahead of time. Bake them and let them cool completely. Then store them in an airtight container. They can sit at room temp for a few days. If you want to keep them longer, freeze them. Just thaw before serving. You learned how to make delicious pumpkin cheesecake swirl brownies. We covered the key ingredients, step-by-step cooking instructions, and tips for the best results. Options for dietary needs and creative variations offer flexibility. These brownies are easy to store and reheat. Enjoy this treat with your favorite drink. Baking can be fun and rewarding, so try this recipe and impress your friends and family! You won’t regret it.

Pumpkin Cheesecake Swirl Brownies

Delicious brownies with a creamy pumpkin cheesecake swirl, perfect for fall.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 0.5 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.33 cup cocoa powder
  • 0.5 cup all-purpose flour
  • 0.25 teaspoon salt
  • 0.25 teaspoon baking powder
  • 8 oz cream cheese, softened
  • 0.5 cup pumpkin puree
  • 0.5 cup powdered sugar
  • 0.5 teaspoon pumpkin pie spice
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish, or line it with parchment paper for easier removal.
  • In a medium saucepan, melt the butter over low heat. Once melted, remove from heat and stir in the granulated sugar, eggs, and vanilla extract until well combined.
  • In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder.
  • Gradually add the dry ingredients to the wet mixture, stirring until just combined. Pour half of this brownie batter into the prepared baking dish and spread evenly.
  • In a mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, pumpkin pie spice, egg, and vanilla extract. Mix until everything is well combined and creamy.
  • Dollop the pumpkin cheesecake mixture over the brownie batter in the baking dish. Using a knife or a toothpick, gently swirl the cheesecake mixture into the brownie layer for a marbled effect.
  • Pour the remaining brownie batter on top of the cheesecake layer, and spread it evenly.
  • Place the baking dish in the preheated oven and bake for 30-35 minutes or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
  • Once baked, remove from the oven and allow to cool in the pan for at least 20 minutes. Then transfer to a wire rack to cool completely before cutting into squares.

Notes

Allow to cool completely before cutting for clean squares.
Keyword brownies, cheesecake, dessert, pumpkin