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Pumpkin Cheesecake Swirl Brownies on a white plate
5 from 4 votes
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Pumpkin Cheesecake Swirl Brownies

Creamy pumpkin cheesecake swirled between fudgy layers of chocolate pumpkin brownies.
Prep Time5 minutes
Cook Time50 minutes
Additional Time1 hour
Total Time1 hour 55 minutes
Cuisine: American
Keyword: Pumpkin Cheesecake Swirl Brownies
Servings: 15
Calories: 232kcal
Author: Michaela Kenkel

Ingredients

For the Brownies:

  • 1 cup flour
  • 2/3 cup unsweetened dark cocoa powder
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2 cup sugar
  • 4 eggs
  • 1 cup pumpkin puree
  • 2 Tablespoons oil
  • 2 teaspoons vanilla

For the Swirl:

  • 1/2 cup pumpkin puree
  • 4 ounces cream cheese softened (I used low fat)
  • 1 egg
  • 2 Tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon cardamom

Instructions

  • Preheat oven to 350. Spray an 9x9 baking dish with non-stick cooking spray.
  • Prepare the brownies: Whisk together: flour, cocoa powder, salt and baking powder.
  • Combine the sugar with the eggs in your mixer, add in pumpkin, oil and vanilla, mix to combine.
  • Gradually add the dry mixture into the wet mixture, until combined.
  • Prepare the cheesecake swirl: Beat the cream cheese in your mixer. Add brown sugar and beat until light and fluffy. Add the pumpkin puree, egg and spices. Stir until combined.
  • Spread 2/3 of the brownie batter into the baking pan.
  • Spoon the swirl over the brownie batter. Drop the remaining brownie batter onto the pumpkin mixture. Using a knife or wooden skewer, swirl the pumpkin into the brownie batter.
  • Bake at 350 for 45-55 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before slicing and serving.

Nutrition

Serving: 1g | Calories: 232kcal | Carbohydrates: 40g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 185mg | Fiber: 2g | Sugar: 29g