Pumpkin Cheesecake Swirl Brownies

Swirling pumpkin cheesecake through fudgy chocolate brownies turns a classic American bar into a marbled autumn dessert. Cream cheese, pumpkin, and cinnamon lift the cocoa base for a cozy seasonal bake.

Serves 6 · 20 min prep · 40 min cook

Estimate for one serving

• 410 cal
• 7g protein
• 48g carbs
• 23g fat
• 3g fiber

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Ingredients

• 1/2 cup unsalted butter
• 8 oz semisweet chocolate chips
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp salt
• 8 oz cream cheese, softened
• 1/2 cup pumpkin puree
• 1/3 cup powdered sugar
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 additional egg yolk

Instructions

1. 1Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy lifting, and lightly grease the paper.
2. 2Melt the butter and chocolate chips together in a heatproof bowl set over barely simmering water, stirring until smooth and glossy. Remove from heat and let cool 5 minutes.
3. 3Whisk the granulated sugar into the chocolate mixture, then beat in two of the eggs and the vanilla until thick and shiny.
4. 4Sift in the flour, cocoa, and salt; fold gently with a spatula just until no dry streaks remain. Reserve one-third cup of this brownie batter for swirling later.
5. 5In a separate bowl beat the cream cheese until smooth. Add pumpkin puree, powdered sugar, cinnamon, nutmeg, the remaining whole egg, and the extra yolk; mix until creamy and fully combined.
6. 6Spread the main brownie batter evenly in the prepared pan. Dollop the pumpkin cheesecake mixture over the top in large spoonfuls.
7. 7Drop small spoonfuls of the reserved brownie batter on top of the cheesecake layer. Use a thin knife or skewer to swirl the two batters together in figure-eight motions, creating distinct marbled ribbons without fully blending.
8. 8Bake 35 to 40 minutes until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs and creamy cheesecake streaks.
9. 9Cool completely in the pan on a wire rack, then chill 1 hour for clean cuts. Lift out with the parchment, slice into squares, and serve to show off the fudgy brownie and spiced pumpkin cheesecake swirl.