The Best Pumpkin Cheesecake Swirl Brownies
Pumpkin cheesecake brownies are a fudgy chocolate brownie recipe swirled with creamy pumpkin-spiced cheesecake. A cozy fall dessert that's just right for Halloween gatherings, Thanksgiving, or any autumn night.
Why You’ll Love This Pumpkin Brownie Recipe
These pumpkin cheesecake brownies bring together two favorites: deep chocolate brownies and silky pumpkin cheesecake. The result is a dessert that celebrates contrast. The chewy brownie base heightens the creamy pumpkin swirl, creating a balance that's indulgent and cozy.
When I was testing these, I realized the key wasn't in keeping the flavors separate, but in letting the swirl bring them together. The fudgy chocolate makes the pumpkin cheesecake taste even more spiced and vibrant. That was the breakthrough moment, and once I pulled them from the oven, I knew I had a keeper.
Nicki's Tip: If you're looking for more Thanksgiving pumpkin desserts, you might also enjoy my Individual Crustless Pumpkin Pie or Pumpkin Pound Cake. And if you're looking for an anytime staple, this Healthy Pumpkin Bread Recipe or these Pumpkin Spice Breakfast Cookies are always a hit.
Ingredients You’ll Need
For the brownie batter
- Dark chocolate and butter for a smooth, rich base.
- Sugar and vanilla for sweetness and aroma.
- Almond flour and arrowroot flour for chew.
- Eggs to bind everything.
For the pumpkin cheesecake batter
- Cream cheese for creaminess.
- Pumpkin purée for flavor and color.
- Sugar and arrowroot flour for balance and structure.
- Pumpkin spice, cinnamon, and vanilla for warmth.
- Egg for binding.
How to Make Pumpkin Cheesecake Brownies
Step 1: Prep the pan. Spritz an 8-inch square pan with cooking spray or oil. Line with parchment, leaving overhangs for easy removal. Preheat the oven to 350˚F.
Step 2: Make the brownie batter. Melt chocolate and butter over simmering water until smooth. Stir in salt, sugar, and vanilla, then let it cool slightly. Whisk in eggs one at a time. Add almond flour and arrowroot, stirring until thick and glossy.
Step 3: Make the cheesecake batter. Beat cream cheese until smooth. Add pumpkin, sugar, arrowroot, vanilla, pumpkin spice, cinnamon, and salt. Mix until creamy, then blend in the egg.
Step 4: Assemble the brownies. Spread two-thirds of the brownie batter in the pan.
Step 5: Add all the cheesecake batter. Dollop the rest of the brownie batter on top, then swirl with a thin knife to create a pumpkin cheesecake swirl.
Step 6: Bake and cool. Bake for about 45 minutes, until the top looks set and lightly golden in spots. Cool in the pan for 10 minutes, then lift out with the parchment. Cool fully before cutting into squares.
Tips for Success
- Use chocolate in the 55-60% range for the best balance of sweetness and depth.
- Be sure the cream cheese is at room temperature so the cheesecake batter blends smoothly.
- I recommend a metal pan for even baking. If using glass, check a few minutes early.
- A simple kitchen scale ensures accuracy, especially with almond flour.
- Let the brownies cool completely before slicing for neat layers and better flavor.
Troubleshooting Swirl and Texture
- Swirl sinking? Keep the base thick before layering.
- Brownies too cakey? Don't overbake. Remove once the top is set.
- Pumpkin flavor muted? Boost with a pinch more pumpkin spice.
- Messy slices? Chill before cutting for clean cream cheese swirl brownies.
Recipe FAQs
Yes, but drain it well. Fresh purée holds more moisture than canned.
No, canned pumpkin is ready to use.
The recipe is naturally gluten-free. For dairy-free, swap in plant-based butter and dairy-free cream cheese.
Keep in an airtight container for 1 day at room temperature or up to 3 days in the fridge. Freeze squares tightly wrapped for up to 2 months.
P.S. More Fall Treats:
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The Best Pumpkin Cheesecake Swirl Brownies
Ingredients
Brownie batter
- Cooking spray or oil for pan
- 6 ounces (170g) dark chocolate chips or chopped dark chocolate (*see the Tips below)
- 6 tablespoons unsalted butter, cut into pieces
- ½ teaspoon fine sea salt
- ⅔ cup (130g) organic cane sugar (or regular granulated sugar)
- 1 teaspoon vanilla extract
- 1 ¼ cups (138g) almond flour
- 2 tablespoons (20g) arrowroot flour (or cornstarch)
- 2 large eggs
Pumpkin cheesecake batter
- 8 ounces (227g) cream cheese, at room temperature
- ½ cup (118g) canned pumpkin
- ½ cup (100g) organic cane sugar (or regular granulated sugar)
- 2 tablespoons (20g) arrowroot flour (or cornstarch)
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- ¼ teaspoon cinnamon
- ⅛ teaspoon fine sea salt
- 1 large egg
Instructions
- Preheat the oven to 350˚F (175˚C). Spritz an 8-inch square pan with cooking spray or rub it with oil. Line the pan crosswise with a piece of parchment paper, leaving an overhang (this will make it easy to remove the brownies once they're baked).
Make the brownie batter
- Melt the chocolate and butter in a large stainless steel or glass bowl set over a pot of barely simmering water (the bottom of the bowl shouldn't touch the water). Once the mixture is silky smooth and warm, remove the bowl from the heat. Stir in the salt, sugar and vanilla extract. Let the chocolate cool until it's lukewarm.
- In a bowl, whisk together the almond flour and arrowroot flour.
- Whisk the eggs into the chocolate mixture, one at a time. Add the almond flour mixture and stir until well combined; the batter will be quite thick (there's no need to be gentle here-stir with oomph).
Make the pumpkin cheesecake batter
- Using hand beaters, beat the cream cheese in a large bowl until smooth. Add the pumpkin, sugar, arrowroot flour, vanilla, pumpkin spice, cinnamon and salt. Beat until smooth. Add the egg and blend until incorporated.
Assemble and bake
- Spread ⅔ of the brownie batter into the prepared pan and spread it in an even layer. Spread the cheesecake batter evenly over the brownie base. Dollop the remaining brownie batter over top, then use a small, thin knife to swirl the brownie batter into the cheesecake-the brownie batter is quite thick so it will be a bit hard to swirl, but just do your best (it will look great when it's baked).
- Bake the brownies until the top is set and light golden in spots, about 45 minutes. Let the brownies cool in the pan on a rack for 10 minutes, then use the parchment handles to transfer them to a rack. Let them cool completely (this is important). Cut the brownies into squares and serve.
Notes
- Do Ahead: The brownies can be stored in an airtight container at room temperature for up to 1 day or refrigerated for up to 3 days. At room temperature the brownies will be tender and creamy, and if chilled they will be richer and denser. Both are delicious.
- Be sure to let the cream cheese come to room temperature before starting.
- You can use a chocolate with anywhere from 55-70 percent cocoa content, but I recommend something around 55-60 percent for the best balance of flavor.
- This recipe was tested using a metal pan. If you use a glass pan check the brownies a few minutes early.
- I know I've said it a million times, but an inexpensive kitchen scale is a game changer. It's much more accurate (especially for gluten free flours) and easier too!
- To get that swirled affect, spread two-thirds of the brownie batter in the bottom of the pan, add the cheesecake layer, then dollop the remaining brownie batter over top. Using a toothpick, swirl the brownie batter into the cheesecake. It's okay if it looks a bit stodgy before baking-once baked the brownies will look great.
- It's important to let the brownies cool completely before you cut them-the flavor and texture improve considerably once they're cooled.
