Pumpkin Cheesecake Brownies Recipe

🎃 Pumpkin Cheesecake Brownies

Fudgy chocolate brownies layered with creamy pumpkin cheesecake and warm fall spices make a rich autumn dessert with beautiful contrasting swirls.

Ingredients

Brownie Layer
• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ⅓ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• ¼ tsp salt
• ½ cup semisweet chocolate chips

Pumpkin Cheesecake Layer
• 8 oz cream cheese, softened
• ½ cup pumpkin puree
• ⅓ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger

Directions

Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
Whisk melted butter and sugar together until smooth.
Add eggs and vanilla, then whisk until combined.
Stir in cocoa powder, flour, and salt just until no dry streaks remain. Fold in the chocolate chips.
Reserve about ½ cup brownie batter, then spread the remaining batter evenly into the prepared pan.
Beat cream cheese, pumpkin puree, sugar, egg, vanilla, cinnamon, nutmeg, and ginger until smooth.
Spread the pumpkin cheesecake mixture over the brownie layer.
Drop spoonfuls of the reserved brownie batter across the top.
Use a knife or skewer to gently swirl the chocolate batter through the pumpkin cheesecake layer.
Bake for 35–42 minutes, until the edges are set and the center is slightly soft.
Cool completely, then refrigerate for at least 1 hour before slicing for clean, defined layers.