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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, softened - ½ cup pumpkin puree - ½ cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice These ingredients create a rich and flavorful dessert. The unsalted butter adds creaminess, while the granulated sugar gives sweetness. Eggs help bind the mix and add moisture. Vanilla extract enhances the taste with warmth. The all-purpose flour and cocoa powder form the brownie base. Baking powder makes it rise, and salt balances the sweetness. Semi-sweet chocolate chips add little bursts of chocolate in every bite. For the pumpkin cheesecake swirl, softened cream cheese provides a smooth texture. Pumpkin puree brings a lovely autumn taste. Powdered sugar sweetens the mix, while vanilla extract and pumpkin pie spice add depth and warmth. Each ingredient plays a key role in making these brownies a special treat. The blend of flavors is simply irresistible. {{ingredient_image_1}} - Preheat the oven to 350°F (175°C). - Grease or line a 9x13-inch baking pan. - Melt 1 cup of unsalted butter in a saucepan over low heat. - Mix in 2 cups of granulated sugar until smooth. - Add 4 large eggs, one at a time, mixing well. - Stir in 1 teaspoon of vanilla extract. - In a separate bowl, combine 1 cup of all-purpose flour, 1 cup of cocoa powder, 1 teaspoon of baking powder, and ½ teaspoon of salt. - Gradually fold this mix into the wet ingredients. - Finally, add 1 cup of semi-sweet chocolate chips and stir until evenly mixed. - Beat 8 oz of softened cream cheese in a bowl until smooth. - Mix in ½ cup of pumpkin puree, ½ cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of pumpkin pie spice. - Ensure the mixture is creamy and well blended. - Pour half of the brownie batter into the prepared pan, spreading it evenly. - Add dollops of the pumpkin cheesecake mixture on top of the brownie layer. - Use a knife to gently swirl the cheesecake mix into the brownie layer. - Pour the remaining brownie batter over the cheesecake swirl. - Use the knife again to create swirls, mixing some cheesecake into the brownie. - Bake for 30-35 minutes. A toothpick should come out with a few moist crumbs. - Allow the brownies to cool in the pan for 15 minutes. - Lift out using the parchment paper and let cool completely on a wire rack before slicing into squares. To get great brownies, check for doneness with a toothpick. Insert it into the center. If it comes out with a few moist crumbs, they are ready. If it has wet batter, bake a bit longer. Avoid overmixing the batter. This keeps your brownies fudgy and rich. Want to take these brownies up a notch? Add nuts like walnuts or pecans for crunch. You can also toss in extra chocolate chips for more sweetness. For even deeper flavor, mix in a dash of espresso. This little touch makes a big difference in taste. Make your brownies look as good as they taste. Serve them warm with a dollop of whipped cream. Top with a sprinkle of cinnamon for a cozy touch. If you're feeling fancy, add chocolate shavings for a beautiful garnish. These details make your treat stand out and impress your guests! Pro Tips Use Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This helps create a smoother cheesecake mixture that blends seamlessly into the brownie batter. Don't Overmix the Batter: When combining the dry ingredients with the wet ingredients, mix just until combined. Overmixing can lead to dense brownies, so be gentle! Swirl with Care: When creating the swirls with the pumpkin cheesecake mixture, use a gentle hand. Aim for a marbled effect rather than fully incorporating the layers for the best visual appeal. Cool Before Cutting: Allow the brownies to cool completely before cutting. This helps them set properly and makes it easier to achieve clean, neat squares. {{image_2}} If you want to make these brownies gluten-free, you can use gluten-free flour blends. Look for a blend that has a mix of rice flour, potato starch, and tapioca flour. This will work well in your recipe. Just substitute the all-purpose flour with the same amount of the gluten-free blend. Your brownies will still taste amazing! You can switch things up by using white chocolate instead of semi-sweet chocolate chips. This change gives your brownies a sweeter taste. You can also try different spices. Adding cinnamon or nutmeg can boost the fall flavor. These spices pair well with pumpkin and make your brownies stand out. Add a fun crunch by mixing in crushed gingersnap cookies. This gives your brownies a spicy kick that is perfect for the season. If you want extra sweetness, top your brownies with caramel sauce. It adds a rich layer of flavor that everyone will love. To keep your pumpkin cheesecake swirl brownies fresh, store them in an airtight container at room temperature. This helps maintain their soft texture and delicious flavor. If you want them to last longer, place the container in the fridge. Chilling extends their shelf life and keeps them from spoiling too quickly. If you want to save some brownies for later, freezing works great. First, let the brownies cool completely. Then, cut them into squares. Wrap each piece tightly in plastic wrap. Place the wrapped brownies in a freezer-safe bag or container. They can stay in the freezer for up to three months. When you're ready to enjoy them, take out the brownies and let them thaw in the fridge. For a quick treat, you can also warm them in the microwave. Enjoy them fresh out of the freezer! To check for doneness, insert a toothpick into the center. If it comes out with a few moist crumbs, the brownies are ready. Avoid overbaking them, as this will dry them out. The ideal baking time is 30-35 minutes. Keep an eye on them during the last few minutes of baking for best results. Yes, you can use homemade pumpkin puree! It gives a fresh taste and can be healthier. To make it, roast a sugar pumpkin, scoop out the flesh, and blend until smooth. This method allows you to control the texture and flavor. Homemade puree also has less water than some store-bought options, ensuring a thicker cheesecake swirl. You can try mascarpone cheese or ricotta as a creamy alternative. Greek yogurt can also work, but it may be tangier. Silken tofu is a great dairy-free option if you want a lighter swirl. Each substitute will give a unique flavor and texture, so choose based on your preference. To make the brownies dairy-free, swap butter with coconut oil or a dairy-free margarine. Use dairy-free chocolate chips for the batter. For the swirl, replace cream cheese with a dairy-free cream cheese or silken tofu. This way, you can still enjoy the rich flavors without dairy. These brownies are rich and creamy. You learned how to make them with a pumpkin swirl. We covered each step, from baking to storage. I shared tips to enhance flavor and create variations. You can even make them gluten-free or dairy-free. Enjoying your brownies fresh adds to their taste. Don't forget to experiment with flavors. With practice, you will perfect your technique. Now, go bake and share these delicious treats!

Pumpkin Cheesecake Swirl Brownies

Delicious brownies swirled with a creamy pumpkin cheesecake mixture, perfect for fall.
Print Recipe Pin Recipe
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). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal.
  • In a large saucepan over low heat, melt the butter. Remove from heat and stir in the granulated sugar. Mix in the eggs one at a time, followed by the vanilla extract, mixing until fully incorporated.
  • In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined. Fold in the chocolate chips, ensuring an even distribution.
  • In a mixing bowl, beat the softened cream cheese until smooth. Mix in the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until creamy and well combined.
  • Pour half of the brownie batter into the prepared baking pan. Spread it evenly. Next, add dollops of the pumpkin cheesecake mixture on top of the brownie layer. Use a knife or spatula to gently swirl the cheesecake mixture into the brownie layer.
  • Pour the remaining brownie batter over the cheesecake swirl. Again, use a knife to create swirls, incorporating some of the cheesecake layer into the brownie batter for a marbled effect.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
  • Allow the brownies to cool in the pan for at least 15 minutes before lifting them out using the parchment paper. Let them cool completely on a wire rack before cutting them into squares.

Notes

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