Pumpkin Cheesecake Swirl Brownies

I finally tried out these brownies. I couldn’t wait any longer because I really wanted one. BAD. And I knew they’d probably be blog-worthy, and I haven’t posted a recipe in a while.

The brownie part of these was especially good. Even the batter. I had to make a valiant effort to pry the spatula out of my little girl’s hands before she made a complete mess of herself. It was the first time she’d ever had a spatula to lick all by herself, and you’d think I’d put her in a room with 100 kittens. She was so happy until Mom ruined everything.

I loved the pumpkin-chocolate combination, and I thought the touch of cinnamon in the brownie batter married the two flavors beautifully. I think I might add a little more next time. (The original recipe had 2 tsp, and I was a little chicken to use that much.) I love fall baking. And now I have an opened can of pumpkin I need to use.



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Pumpkin Cheesecake Swirl Brownies


Brownie Batter:
3/4 cup butter, melted
1 cup sugar
1 T vanilla
2 eggs
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1/2 tsp cinnamon

Cheesecake Batter:
6 oz cream cheese, softened
1 egg
1/3 cup sugar
2 T flour
1/2 cup pumpkin puree
1/4 tsp vanilla
1/2 tsp cinnamon
1/4 tsp each ground ginger and ground cloves


Preheat oven to 350F. Grease an 8x8" or an 11x7" baking pan.

For the Brownies:
Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients in small bowl, and then gradually stir into butter mixture by hand.

For the Cheesecake:
In another bowl, beat cream cheese and sugar until smooth. Beat in remainder of ingredients until smooth.

Spread about 2/3 of chocolate batter into prepared pan. Spread the pumpkin batter over top, distributing evenly. Drop the remaining brownie batter over cheesecake batter. To make the swirls, run a butter knife back and forth through the pan.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the center doesn't jiggle when you nudge the pan. Cool completely and chill before cutting and serving. (Are you kidding me? I couldn't wait that long. Just don't eat them all while they're warm because they taste even better chilled.)

adapted from www.carascravings.com

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20 Responses to “Pumpkin Cheesecake Swirl Brownies”

  1. #
    Watson Family — October 4, 2008 @ 4:27 am

    oh, these sound soooo good. thanks for posting.


  2. #
    Charlie — October 5, 2008 @ 11:05 pm

    Sharon and I made these and took them to a dinner party. I got to swirl them myself! I messed it up a bit, though… :( But they were good even with my overswirlage.


  3. #
    Emily ~ Little Window Shoppe — October 8, 2008 @ 8:10 pm

    These look so good! I want to try these at home. I love Pumpkin and I love Cheesecake! Mmm.


  4. #
    Beth Schellhous — October 13, 2008 @ 3:48 am

    I’m totally making these tomorrow for FHE treats! One of my all time favorite desserts is pumpkin cheesecake from the cheesecake factory…. so this recipe sounds perfect! Thanks


  5. #
    Natalie — October 13, 2008 @ 11:42 pm

    Oh, you’ll love these, Beth :)


  6. #
    Maria — November 6, 2009 @ 7:46 pm

    I just pulled these out of the oven and they smell SOOOOOOOOOOO delicious! :) Can't wait to dive in!


  7. #
    Natalie — November 8, 2009 @ 6:58 am

    Maria! I know… they smell amazing :) I made them the other day again and they turned out a little flat. (Maybe because my daughter helped me and I didn't use my mixer.) Did yours turn out OK?


  8. #
    Maria — November 10, 2009 @ 5:14 pm

    Mine turned out amazing–so amazing in fact, that I'm headed upstairs to make another batch of them for my ladies' dinner group tonight! Yes, that's right, twice in less than a week… I LOVED these!!


  9. #
    Ezra — November 24, 2009 @ 5:00 pm

    I made these last year…I got the recepice from a friend who stumbled upon this amazing blog, and I had to call her this year to remind me where the recipe was! They were a HIT with my husband's family last year and I plan on making them again. Seriously, I rarely comment on blogs…these brownies are SOOOO GOOOOD!


  10. #
    Jennifer — September 19, 2010 @ 11:27 am

    These sound and look over the top!


  11. #
    lynne — September 19, 2010 @ 3:33 pm

    Yum! I've been meaning to bake something with pumpkin in it…maybe I'll make these..they look delicious!


  12. #
    Karly — September 19, 2010 @ 8:28 pm

    I was just thinking about making some of these. I have a half used can of pumpkin as well…this or pumpkin scones? I just can't decide!


  13. #
    xannagx — September 25, 2010 @ 11:57 am

    You said you can use either an 8×8 or 11×7, do you need to adjust temp or cook time if you use the 8×8?


  14. #
    Natalie @ Perrys' Plate — September 25, 2010 @ 3:43 pm

    xannagx – I don't think you need to make any changes in temp or baking time. The original recipe called for the 8×8, but I've used the 11×7 pan every time and baked it for about 35 minutes. It may need a couple extra minutes, but probably not more than the 35-40 minute window stated in the recipe. Good luck!


  15. #
    xannagx — September 26, 2010 @ 8:57 am

    Just made them today and they took maybe 20-25 minutes to make from start to oven time. They were SUPER easy and look wonderful. I haven't tasted the final product yet though because they're chilling in the fridge waiting to be eaten by friends at a dinner tomorrow night. But I cannot wait to try them! And yes the 8×8 worked perfectly. Cooked them for 35 even though they could have used a couple minutes more, I like my brownies somewhat gooey.


  16. #
    Cara — April 24, 2011 @ 10:09 pm

    mmm – one of my absolute favorite recipes!


  17. #
    Saucy Spatula — October 24, 2012 @ 2:26 pm

    Thanksgiving Dessert? Already put this down on my menu!


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