Pumpkin Cheesecake Brownies

Why You'll Love These Pumpkin Swirl Brownies

There is so much to adore about chocolate pumpkin brownies! They are a super-quick recipe to whip together because they start with a boxed mix, but they taste homemade when you're finished baking them.

Adding cream cheese to the pumpkin filling makes them extra rich and creamy. If you're unsure about the combination of pumpkin and chocolate, make one batch and you'll be hooked!

Not only do you get moist, fudgy chocolate brownies, but also sweet, spicy, delicious pumpkin pie-flavored cheesecake too! Holy cow!

Everyone will be drooling over these Pumpkin Cheesecake Brownies way before they come out of the oven! But make them wait (if you can) until they cool, to get the full flavor experience.

Check out that beautiful swirl! It makes them look even more mouthwatering. And don't they look like the perfect fall treat? You better grab your brownie quickly because they disappear fast!

Ingredients

Here's a quick list of what you'll need. The exact amounts are in the recipe card below.

For the brownie batter:

• Chocolate Brownie Mix - use your favorite mix or try Ghiradelli dark chocolate brownie mix. It's incredible with the pumpkin.
• Vegetable oil - makes the brownies extra moist
• Water
• Egg

For the pumpkin cheesecake swirl:

• Cream Cheese - remember to soften it so the ingredients are easier to mix
• Sugar - sweetens the cheesecake
• Canned Pumpkin Puree (not pie mix)
• Egg
• Ground Cinnamon/Nutmeg - warm fall notes that blend perfectly with pumpkin

How to Make Pumpkin Cheesecake Brownies

1. Start with your favorite boxed brownie mix or you make your own.
2. Mix the brownie mix with the ingredients listed on the package. In this case, vegetable oil, an egg, and water.
3. Mix well.
4. Pour the prepared brownie mix into a greased 8-inch or 9-inch square baking dish. You can also line it with parchment to make the swirled brownies easier to lift out.

5. Gather the ingredients for the pumpkin cheesecake mixture - pumpkin puree, room temperature cream cheese, sugar, an egg, and spices.
6. Place them all in a mixing bowl.
7. Beat with an electric mixer until smooth and creamy. The softer the cream cheese, the smoother the batter will be.
8. Dollop cream cheese on top of the brownie mixture.
9. Swirl with a knife, occasionally lifting the knife so a little brownie batter appears on top of the cheesecake mixture. This creates more of a swirl effect.
10. It's ready to bake.

You'll know it's done when the edges start to pull away from the sides and look firm and the center is set. Mine took about 50 minutes to get to that stage. Set the baking dish on a wire rack and let the brownies cool completely in the baking dish.

Variations and Tips

• Love a little crunch with your brownies? Add a few chopped nuts to the brownie batter or sprinkle them on top before baking.
• Are you a chocolate addict? Add some chocolate chips to the brownie batter.
• Not into pumpkin? Replace the pumpkin puree with apple butter and reduce the cinnamon to ¼ teaspoon. Or try replacing it with your favorite fruit preserves and leave out the cinnamon and nutmeg.
• Substitute the cinnamon and nutmeg with pumpkin pie spice.

Pumpkin Cheesecake with Fresh Pumpkin

Here's how to make fresh pumpkin puree for the cheesecake swirl:

1. Use a small pumpkin. Look for "sugar pumpkin" or "pie pumpkin" at the grocery store.
2. Cut the pumpkin in half, from bottom to stem but not through the stem because it's too tough to cut through.
3. Pull the halves apart and cut out the stem.
4. Scoop out the seeds and stringy bits. (Save the seeds to make air fryer pumpkin seeds.)
5. Place the halves cut-side down on a baking sheet lined with parchment paper.
6. Bake at 400°F for 45 to 60 minutes or until you can easily pierce the pumpkin with a knife and the flesh is pulling away from the skin.
7. Let the pumpkin cool enough for you to safely handle it.
8. Scoop out the soft pumpkin flesh and place it in a food processor. Discard the skin.
9. Process until smooth, about 3 to 5 minutes.

What To Serve With The Brownies

While these pumpkin fudge brownies are great on their own, you can add a little decadence with toppings. Here are some ideas:

• Chocolate Sauce
• Caramel Sauce or Dulce de Leche
• Vanilla Ice Cream
• Whipped Cream

How to Store

To Store: Allow the brownies to cool completely. Place the brownies in an airtight container in the refrigerator for up to 5 days.

To Freeze: Let them cool fully then wrap them individually in plastic wrap. Place the wrapped brownies in a resealable plastic freezer bag. Now you can take one out at a time, let it thaw in the fridge or on the counter, then indulge yourself in a little sweet treat.

More Pumpkin Recipes

Chocolate Pumpkin Roll - Chocolate Pumpkin Swiss Roll Cake is a lighter version of the classic Swiss Cake Roll. This recipe combines a lighter-than-air chocolate sponge cake with creamy extra fluffy pumpkin cheesecake filling.

Nutella Muffins - These Self-Frosting Pumpkin Nutella Muffins are so easy to make and perfect for the season. Moist pumpkin pie-flavored muffins baked up with the frosting already on them!

Pumpkin Chocolate Chip Bars - Moist pumpkin bars with chocolate chips and pumpkin pie spice, will have you thinking fall is the best season of all. Quick & easy to make and great for snacks or dessert.

Find more fall pumpkin recipes here on 2CM!

LOVE QUICK & EASY RECIPES? FOLLOW ME ON INSTAGRAM, FACEBOOK, & PINTEREST FOR ALL THE LATEST RECIPE INSPIRATION! PLUS JOIN MY EMAIL LIST AND RECEIVE A FREE E-BOOK.