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- 1 cup unsalted butter - 2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 cup cocoa powder - 1 teaspoon baking powder - ½ teaspoon salt - 1 cup semi-sweet chocolate chips - 8 oz cream cheese - ½ cup pumpkin puree - ½ cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice To make these brownies, start with the main brownie mix. You need unsalted butter, granulated sugar, and eggs. Add vanilla extract for flavor. The dry mix includes all-purpose flour, cocoa powder, baking powder, and salt. Finally, fold in semi-sweet chocolate chips for that rich taste. For the pumpkin cheesecake swirl, gather cream cheese, pumpkin puree, and powdered sugar. Add vanilla extract for more flavor and pumpkin pie spice for warmth. This mix gives your brownies an amazing twist. With these ingredients, you create a tasty blend of flavors. The chocolate and pumpkin mix makes a perfect treat. This recipe is easy and fun, and it brings joy to any gathering. {{ingredient_image_2}} - Preheat the oven and prepare the baking pan: Start by preheating your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or line it with parchment paper. This step helps with easy removal later. - Make the brownie batter: Melt 1 cup of unsalted butter in a large saucepan over low heat. Once melted, take it off the heat and stir in 2 cups of granulated sugar. Add 4 large eggs, mixing one at a time. Then, pour in 1 teaspoon of vanilla extract. Mix until smooth. - Combine the dry ingredients: In a medium bowl, whisk together 1 cup of all-purpose flour, 1 cup of cocoa powder, 1 teaspoon of baking powder, and ½ teaspoon of salt. Slowly mix this dry mixture into the wet ingredients. Fold in 1 cup of semi-sweet chocolate chips evenly. - Prepare the pumpkin cheesecake mixture: In another bowl, beat 8 ounces of softened cream cheese until creamy. Add ½ cup of pumpkin puree, ½ cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of pumpkin pie spice. Mix well until smooth and fluffy. - Layering the brownie and cheesecake mixtures: Pour half of the brownie batter into your baking pan. Spread it evenly. Add dollops of the pumpkin cheesecake mixture over this layer. Use a knife to swirl the cheesecake into the brownie batter gently. - Baking time and checking for doneness: Pour the rest of the brownie batter over the swirled cheesecake. Create swirls again with a knife. Bake in the preheated oven for 30-35 minutes. Check for doneness by inserting a toothpick. It should come out with a few moist crumbs. - How to avoid overmixing: Mix your batter gently. Overmixing can make brownies tough. Stir until just combined. This keeps them soft and fudgy. - Baking time adjustments: Every oven is different. Check your brownies at 30 minutes. Insert a toothpick in the center. If it comes out with a few moist crumbs, they are done. If it's too wet, bake a few more minutes. - Ensuring smooth cheesecake mixture: Start with room-temperature cream cheese. This helps achieve a smooth texture. Beat it well before adding other ingredients. Mix until it’s fluffy and creamy. - Swirling techniques for beautiful patterns: Use a knife to create swirls. Gently drag it through both layers. Do not overdo it; you want distinct patterns. This makes your brownies look stunning when served. Pro Tips Use Room Temperature Ingredients: For the best texture, ensure your cream cheese and eggs are at room temperature before mixing. This helps create a smoother batter and better integration of flavors. Don’t Overmix the Batter: When combining the dry ingredients with the wet, mix just until they are incorporated. Overmixing can lead to tough brownies, so be gentle. Check for Doneness Carefully: Since these brownies have a cheesecake swirl, the toothpick test can be tricky. Look for a few moist crumbs rather than a clean toothpick to ensure they remain fudgy. Enhance Flavors with Toppings: Elevate your brownies by adding a drizzle of caramel or chocolate sauce and a sprinkle of sea salt before serving for an added depth of flavor. {{image_4}} For those with dietary needs, you can switch some ingredients. - Gluten-free options: Use a gluten-free flour blend instead of all-purpose flour. This change keeps the brownies soft and chewy while meeting gluten-free standards. - Dairy-free substitutes: Try using coconut cream instead of cream cheese and a plant-based butter. This swap gives you a tasty result without dairy. Adding new flavors can make these brownies even more delightful. - Adding nuts or chocolate chunks: Toss in chopped walnuts or pecans for a crunchy texture. You can also mix in extra chocolate chunks for a richer chocolate taste. - Experimenting with spices: Consider adding a pinch of nutmeg or cloves to the pumpkin cheesecake mix. These spices enhance the warm flavors and make your brownies unique. Feel free to play around with these ideas to match your taste! To keep your brownies fresh, store them in an airtight container. You can place parchment paper between layers to avoid sticking. This will keep them moist and tasty. If you plan to eat them within a few days, room temperature is best. Just make sure they are away from heat or direct sunlight. Refrigeration can prolong freshness, but it may change the texture. If you like them cold, feel free to refrigerate. Just remember to let them sit at room temperature for a few minutes before serving. This helps bring back some of the softness. To freeze your brownies and pumpkin cheesecake swirl, first let them cool completely. Then, cut them into squares for easy serving. Wrap each piece in plastic wrap tightly. Place the wrapped brownies in a freezer bag or container. This prevents freezer burn and keeps them fresh. When you want to enjoy a brownie, take it out and let it thaw at room temperature. You can also heat it in the microwave for a few seconds. This will bring back that delicious, gooey texture. Enjoy your treats even days later! Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just cook and puree it first. Canned pumpkin is easier, but fresh gives great taste. How long do these brownies last? These brownies last about 3 to 4 days at room temperature. Keep them in an airtight container. If you store them in the fridge, they can last up to a week. Can I make these brownies ahead of time? Yes, you can make them a day ahead. Just store them in an airtight container. This helps the flavors blend well. How do I know when the brownies are done baking? Insert a toothpick in the center. If it comes out with a few moist crumbs, they’re done. Don’t wait for it to come out clean; that means they’re overbaked. What to serve with pumpkin cheesecake swirl brownies? These brownies taste great with whipped cream. You can also serve them with a scoop of vanilla ice cream. A sprinkle of cinnamon or nutmeg adds a nice touch, too! You learned how to make delicious brownies with a pumpkin cheesecake swirl. We covered the key ingredients, step-by-step instructions, and helpful tips. You can even try creative variations that fit your taste. Always store your brownies for freshness, so they stay tasty longer. Make these brownies your own and enjoy sharing them with others. Baking can be fun and rewarding when you know the basics. Get started today and bring joy to your kitchen!

Pumpkin Cheesecake Swirl Brownies

Delicious brownies with a creamy pumpkin cheesecake swirl, perfect for fall.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 250 kcal

Ingredients
  

  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 8 oz cream cheese
  • 0.5 cup pumpkin puree
  • 0.5 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a 9x13-inch baking pan.
  • Melt the unsalted butter in a large saucepan over low heat, then stir in the granulated sugar until combined. Add eggs one at a time, mixing well after each addition, then add vanilla extract.
  • In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually incorporate this dry mixture into the wet ingredients, then fold in chocolate chips.
  • In a separate bowl, beat the cream cheese until creamy, then add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice, mixing until smooth.
  • Pour half of the brownie batter into the prepared pan, then add dollops of the pumpkin cheesecake mixture and swirl with a knife.
  • Pour the remaining brownie batter over the cheesecake layer and create swirls again.
  • Bake for 30-35 minutes, checking for doneness with a toothpick.
  • Allow to cool in the pan for 15 minutes, then lift out and cool completely on a wire rack before cutting into squares.

Notes

Serve warm with whipped cream and a sprinkle of cinnamon for added flavor.
Keyword brownies, cheesecake, dessert, pumpkin