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Cinnamon-Swirled Pumpkin Cheesecake Brownies

by Linda
written by Linda
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These Cinnamon-Swirled Pumpkin Cheesecake Brownies are an irresistible combination of rich chocolate and creamy pumpkin cheesecake, making them a perfect dessert for fall or any time you crave something delicious. The brownie base is fudgy and decadent, while the pumpkin swirl adds a lovely contrast in flavor and texture.

Infused with warm cinnamon and hints of nutmeg, these brownies are sure to be a hit at gatherings or a cozy night in. The layers create a visual delight and a tantalizing taste experience that balances the sweetness of chocolate with the spiced pumpkin filling.

Cinnamon-Swirled Pumpkin Cheesecake Brownies

Serves: 12 Prep Time: Cooking Time:
Nutrition facts: 250 calories 14g fat
Rating: 5.0/5
( 1 voted )
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Ingredients

INGREDIENTS

  • 1/2 cup unsalted butter
  • 1 cup semi-sweet chocolate chips
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup pumpkin puree
  • 1/2 cup cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
  2. In a medium saucepan, melt the butter and chocolate chips over low heat, stirring until smooth. Remove from heat and let cool slightly.
  3. In a large mixing bowl, combine the granulated sugar, brown sugar, eggs, and vanilla extract. Mix until well combined.
  4. Stir the melted chocolate mixture into the egg mixture until smooth.
  5. Add the flour, cocoa powder, baking powder, and salt, and mix until just combined.
  6. In a separate bowl, beat the cream cheese until smooth, then add the pumpkin puree, powdered sugar, cinnamon, nutmeg, and vanilla. Mix until well combined.
  7. Pour half of the brownie batter into the prepared pan, spreading evenly. Spoon the pumpkin cheesecake mixture over the brownie base, then dollop the remaining brownie batter on top.
  8. Using a knife or skewer, gently swirl the batters together to create a marbled effect. Bake for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
  9. Allow the brownies to cool in the pan for at least 15 minutes before slicing into squares. Enjoy!

Notes

Tip: For a more festive touch, add chopped pecans or walnuts to the brownie batter before baking.

For a richer flavor, consider using dark chocolate instead of semi-sweet in the brownie base. If you want to lighten the recipe, you can substitute half of the butter with unsweetened applesauce.

Store any leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for a warm treat, or enjoy them cold for a refreshing dessert.

I'm Linda, a health professional and food writer sharing tested, easy-to-follow recipes made from simple ingredients.

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