Description

Pumpkin Brownies combine rich, fudgy brownies with a creamy pumpkin cheesecake swirl to create a dessert that’s both visually impressive and irresistibly delicious. The base features a chocolate brownie mixed with semi-sweet chocolate chips, while the top swirls a spiced pumpkin cheesecake layer throughout, balancing sweetness and texture. Ideal for fall gatherings, these brownies are simple to prepare with a box mix or homemade brownies, ensuring a moist interior and perfect marbling in each bite. Cool thoroughly before slicing to maintain clean edges and layered presentation. Whether you’re serving at a party or prepping dessert ahead, these brownies deliver seasonal flavors everyone will love.

Ingredients

Scale

1 brownie box mix (or make your own equivalent)
1 cup semi-sweet chocolate chips
8 oz cream cheese, softened
1/2 cup granulated sugar
1 egg, room temperature
1/2 teaspoon vanilla extract
2/3 cup pumpkin puree (canned, not pumpkin pie filling)
2 teaspoons pumpkin pie spice

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Instructions

Preheat oven to 350°F. Line a 9-inch square pan with parchment paper.
Prepare the brownie mix according to package directions, then stir in chocolate chips.
In a separate bowl, beat cream cheese until light and fluffy.
Add granulated sugar and continue beating until fully combined.
Beat in the egg and vanilla extract until the mixture is smooth.
Add the pumpkin puree and pumpkin pie spice, mixing until smooth and evenly blended.
Spread half of the brownie batter in the prepared pan.
Spoon the cheesecake mixture evenly over the brownie batter.
Top with the remaining brownie batter in dollops.
Use a knife to drag through the batter and filling to create a swirl pattern.
Bake for 40-45 minutes, or until a toothpick inserted in the center has just a few moist crumbs.
Cool brownies completely in the pan before cutting into squares.

Notes

For substitutions, use white or milk chocolate chips in place of semi-sweet, and Neufchatel for lower-fat cheesecake. You can make the brownies a day ahead and refrigerate tightly covered for up to 4 days; they also freeze well wrapped in parchment and foil. If the cheesecake layer is runny, ensure cream cheese is not over-beaten and excess moisture is drained from pumpkin. For easiest slicing, chill brownies before cutting. If the swirl pattern isn’t clear, drag a knife gently in a figure-eight motion for better marbling.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie (1/16 of pan)
Calories: 225
Sugar: 19g
Sodium: 165mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 2g
Protein: 3g
Cholesterol: 32mg