Fudgy Swirled Pumpkin Cheesecake Brownies
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When pumpkin season rolls around, this is one dessert I can’t wait to bake. Pumpkin Cheesecake Brownies combine rich, fudgy chocolate with a creamy, spiced pumpkin cheesecake swirl for a dessert that’s pure indulgence — and picture-perfect with its beautiful orange-and-white swirl. As a self-proclaimed chocoholic who can’t resist anything pumpkin once the weather cools, this recipe satisfies both cravings in one bite!
Sheila’s Recipe Snapshot for Pumpkin Brownies
One bite, and you’ll know why this recipe earns a spot on my “must bake” list every autumn.
There’s something so satisfying about making these brownies from scratch. While it takes a couple of mixing bowls, the process itself is simple — and honestly, half the fun is creating those pretty swirls before baking.
I always keep good Dutch cocoa on hand for baking projects like this one; it gives the brownies that deep, rich chocolate flavor that box mixes just can’t match.
Ingredient Notes for Pumpkin Cheesecake Brownies
Cheesecake Layer
- Canned Pumpkin Purée | Use canned pumpkin purée (not pumpkin pie filling) for that unmistakable fall flavor. You won’t use the whole can, so save the extra to make a batch of these Pumpkin Cinnamon Rolls — yum!
- Spices | The spices in your cheesecake layer will mimic those used in traditional pumpkin pie — cinnamon is a given, plus ginger and nutmeg. You can also add a pinch of cloves or allspice if you like a little extra warmth.
- Mascarpone Cheese + Cream Cheese | Cream cheese gives the cheesecake layer its structure, while mascarpone makes it extra smooth. If you don’t have mascarpone, stick with all cream cheese — it’ll still be delicious.
- Sugar and Flour | Granulated sugar sweetens the cheesecake layer, and flour helps it set as it bakes.
- Vanilla extract | A drop of vanilla complements the other seasonal spices so well!
- Egg Yolks | Egg yolks help to create the cheesecake’s velvety smooth texture. Be sure they’re at room temperature for easy blending.
Brownie Layer
- Flour and Sugar | All-purpose flour forms the base, and granulated sugar adds sweetness to these delicious brownies.
- Unsweetened Cocoa Powder | Use a good-quality cocoa powder for the best deep chocolate taste in these brownies.
- Baking Powder | Gives the brownies just a hint of lift so they stay fudgy but not dense.
- Butter | Butter adds moisture and extra flavor.
- Vanilla Extract | Vanilla extract enhances the chocolate flavor.
- Chocolate Chips | Toss in chocolate chips to create little gooey pockets of melted chocolate. Leave them out if you prefer a different texture.
Variations and Substitutions
- Spice Swap: Use 1 to 1½ teaspoons of pumpkin pie spice in place of the individual spices (cinnamon, ginger, and nutmeg) for convenience and a well-balanced fall flavor.
- Flavor Twist: Swap almond extract for vanilla to give the cheesecake layer a slightly nutty, bakery-style aroma.
- Two-Tone Brownies: Skip the swirl and spread the cheesecake batter directly over the brownie layer for a bold, two-tone dessert. It’s an easy way to create a striking presentation with less fuss.
How to Make Brownies Recipe with Pumpkin
There’s just something special about slowing down long enough to bake a batch of homemade brownies from scratch. Enjoy!
PREP AND PREHEAT. Preheat the oven and lightly grease the bottom of a 9 x 9-inch baking dish. Line the pan with parchment paper.
COMBINE PUMPKIN AND SPICES. Grab a small mixing bowl and toss in your canned pumpkin, cinnamon, ginger, and nutmeg. Mix the ingredients and set the bowl aside for now.
CREAM THE CHEESES. In a separate mixing bowl, beat the mascarpone cheese and cream cheese for 30 seconds. Next, sprinkle in the sugar, flour, and vanilla extract and mix until just combined. Then, add the egg yolks one at a time, and beat until incorporated.
FINISH THE PUMPKIN CHEESECAKE BATTER. If you want an orange and white swirl pattern, reserve 1/2 cup of the batter at this point. Then, add the pumpkin mixture and blend the two until just combined. Set aside your pumpkin cheesecake layer and grab another mixing bowl.
MIX DRY INGREDIENTS. Begin making your brownie layer by whisking together the dry ingredients: flour, cocoa powder, baking powder, and salt in a large bowl.
MIX WET INGREDIENTS. Next, stir the wet ingredients together, the melted butter and sugar, in a separate bowl. Then whisk in the eggs and vanilla until they are thoroughly mixed.
FINISH THE BROWNIE BATTER. Now, stir in the sweet chocolate chips and slowly add the flour mixture to the egg mixture. Mix until just combined.
ASSEMBLE THE PUMPKIN BROWNIES. Before you pour the two layers into your square baking pan, set aside half a cup batter. You’ll use it to create the marbled swirl on top of these cheesecake brownies. Spread the remaining brownie batter evenly into the pan you prepared earlier. Then, pour the pumpkin cheesecake mixture over the brownie batter for the second layer.
MAKE THE SWIRL DESIGN. Grab a spoon and the brownie batter you reserved. Use the spoon to drop the brownie batter — and the reserved white cheesecake batter — in a couple of straight lines on top of the cheesecake layer as shown in the photo above.
Use a toothpick, small knife, or bamboo skewer to gently swirl the brownie batter lines into the cheesecake layer to create the marble effect.
BAKE, CHILL, AND SERVE. Slip the pan into the oven and bake until the top of the brownies is set and a toothpick inserted in the center comes out clean —or mostly clean — and they’re done! Allow the pumpkin cheesecake brownies to cool completely, then refrigerate to chill before serving.
More Recipe Success Tips
Storage Tips
- To Store: Keep leftovers in an airtight container on the countertop for three days. Or, store them in the fridge for up to five days.
- To Freeze: You may also freeze these brownies in a sealed freezer container for up to three months.
Frequently Asked Questions
Of course! Making homemade pumpkin purée takes a little extra time, but the fresh flavor is worth it. If you go that route, you’ll likely have extra — perfect for freezing and using in all your favorite pumpkin recipes throughout the season.
I’m partial to cocoa powder for this recipe — it creates deep chocolate flavor and a nice fudgy texture without making the batter too heavy. But if you don’t have cocoa on hand, unsweetened baking chocolate works just fine. To substitute, melt 6 ounces of baking chocolate and reduce the butter to 6 tablespoons to balance the extra fat from the chocolate.
Looking for More Tasty Brownie Recipes?
I think you’ll love my made-from-scratch Peanut Butter Brownies and Mint Brownies. For quick convenience, try Frosted Brownies or Red Velvet Brownies made with a mix. And don’t miss my Brownie Mix Cookies — soft, chewy, and filled with creamy peanut butter goodness.
What to Serve With Pumpkin Cheesecake Brownies
Before diving into these tasty pumpkin cheesecake brownies, the perfect fall meal may very well be my Harvest Salad with chicken. Or even better, my Pumpkin Pasta Sauce with penne pasta!
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Pumpkin Cheesecake Brownies
Ingredients
Cheesecake Layer:
- ½ cup canned pumpkin
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt divided
- 8 ounces mascarpone cheese
- 8 ounces cream cheese
- ¾ cup sugar
- 2 tablespoons flour
- 1 tablespoon vanilla extract
- 2 large egg yolks
Brownie Layer:
- ½ cup flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter melted
- ¾ cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup chocolate chips
Instructions
Cheesecake Layer:
- In small bowl, stir together pumpkin, spices (cinnamon, ginger, nutmeg), and 1/4 teaspoon salt. Set aside.
- In a separate bowl, beat the mascarpone cheese and cream cheese with 1/4 teaspoon salt for 30 seconds. Add pumpkin mixture and mix until just combined.
- Add sugar, flour and vanilla, and mix until just combined. Add egg yolks one at a time, and beat until incorporated. Set aside.
Brownie Layer
- Preheat the oven to 325 degrees. Butter the bottom of a 9 x 9-inch baking dish and line with parchment paper. Whisk together flour, cocoa powder, baking powder, and salt in a large bowl.
- In separate bowl, stir together the melted butter and sugar. Whisk in eggs and vanilla until incorporated. Stir in chocolate chips, then slowly add flour mixture to egg mixture. Mix until just combined.
To Assemble:
- Reserve 1/2 cup brownie batter. Spread remaining brownie batter evenly into prepared pan. Pour cheesecake mixture over brownie batter. Use a spoon to make 3 to 4 lines with reserved brownie batter on top of cheesecake layer. Use a toothpick or small knife to swirl brownie batter lines into cheesecake layer.
- Bake for 45 minutes or until top of brownies is just set and tester comes out mostly clean. Cool completely and refrigerate to chill before serving.
Notes
- To melt butter in the microwave, cut it into cubes and place in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until fully melted. To prevent splatters, cover the bowl with the butter wrapper — then use it to grease your baking pan.
- To double the recipe, you can use a 13 x 9 pan.
- Reserve a half cup of the cheesecake batter before adding the pumpkin to create a third color in the swirl pattern.
- To Store: Keep leftovers in an airtight container on the countertop for three days. Or, store them in the fridge for up to five days.
- To Freeze: You may also freeze these brownies in a sealed freezer container for up to three months.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
What can you use instead of the egg yolks in the cheesecake portion?
Hi, Elizabeth. Here’s what I’ve found should work as a substitution for eggs from: “Add 1/4 cup plain non-dairy yogurt or silken tofu for each egg. Like purees, yogurt and tofu have no leavening properties, so in most cases you’ll want to add about 1/8th teaspoon baking soda (per egg).” Credit: https://www.mydarlingvegan.com/replacing-eggs/)
These look amazing!