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To make these brownies, gather these key ingredients: - 1 cup unsalted butter, melted - 1 1/2 cups granulated sugar - 1 teaspoon vanilla extract - 4 large eggs - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup semi-sweet chocolate chips - 1 cup cream cheese, softened - 3/4 cup pure pumpkin puree - 1/4 cup brown sugar - 1 teaspoon pumpkin pie spice - 1 teaspoon vanilla extract (for cheesecake layer) These ingredients create a rich and tasty treat. The unsalted butter gives the brownies their soft texture. The granulated sugar adds sweetness, while the cocoa powder brings deep chocolate flavor. The pumpkin puree and spices offer warmth and seasonal taste. You can dress up your brownies by adding toppings: - Whipped cream - Powdered sugar - Additional chocolate chips For a festive touch, consider seasonal decorations. A sprinkle of cinnamon or extra chocolate can enhance the look. Serve these brownies on a pretty platter. A dusting of powdered sugar adds charm. You can also add a dollop of whipped cream. This makes your treat even more inviting. Enjoy sharing these brownies at gatherings or cozy nights in! {{ingredient_image_1}} 1. Start by preheating your oven to 350°F (175°C). 2. Grease a 9x13 inch baking pan or use parchment paper for easy removal. 3. In a large bowl, mix melted butter, granulated sugar, and 1 teaspoon of vanilla extract. Stir until smooth. 4. Add the eggs one at a time. Stir well after each egg goes in. 5. In another bowl, sift together flour, cocoa powder, baking powder, and salt. 6. Gradually fold the dry mix into the wet mix. Be gentle; do not overmix. 7. Finally, stir in the semi-sweet chocolate chips. Set this brownie batter aside. 1. In a separate bowl, beat the softened cream cheese until it is smooth. 2. Add the pumpkin puree, brown sugar, pumpkin pie spice, and 1 teaspoon of vanilla extract. Mix until fluffy and well combined. 1. Pour two-thirds of the brownie batter into your prepared pan. Spread it out evenly. 2. Dollop the cream cheese mixture over the brownie base. Use a knife to swirl it gently. 3. Scoop the remaining brownie batter on top of the cheesecake layer. Swirl again with the knife. 4. Bake for 30-35 minutes. A toothpick inserted in the middle should come out mostly clean. 5. Allow the brownies to cool in the pan for at least 20 minutes before cutting into squares. To get that perfect brownie texture, avoid overmixing. Mix your batter just until combined. Too much mixing can make your brownies tough. Check for doneness by inserting a toothpick into the center. If it comes out mostly clean, your brownies are ready. Using room temperature ingredients helps them blend better, giving a smooth mix. Feel free to experiment with different types of chocolate. You can try dark chocolate or even white chocolate for a twist. Adding nuts can bring in some crunch. Walnuts or pecans work great. Also, adjust the sweetness to match your taste. Use less sugar if you prefer a less sweet treat. Serve your brownies on a nice platter to impress guests. A light dusting of powdered sugar can enhance their look. Add a dollop of whipped cream on the side for a creamy touch. For a seasonal vibe, sprinkle some pumpkin spice on top. It not only looks good but adds flavor too. Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese is at room temperature for a smoother mixture. This helps create a creamy cheesecake layer without lumps. Don't Overmix the Batter: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense brownies. Swirling Technique: Use a knife or toothpick to create beautiful swirls, but don’t overdo it! A few gentle swirls create a lovely marbled effect without mixing the layers completely. Cooling Time: Allow the brownies to cool in the pan before cutting. This helps set the layers and makes for cleaner cuts. {{image_2}} To make gluten-free brownies, swap traditional flour for gluten-free flour. Use a one-to-one blend for best results. This helps keep the right texture and taste. Remember to check the label for any added ingredients. Sometimes, gluten-free flours can absorb more moisture. If your batter seems too thick, add a little extra liquid. This will help keep your brownies soft and chewy. For a dairy-free option, replace the butter with coconut oil or a vegan butter. Use dairy-free cream cheese to keep the cheesecake swirl rich. You may need to adjust the sweetness. Some dairy-free cream cheeses are sweeter than regular ones. Make sure to taste the mixture before baking. This way, you will achieve the flavor you love without dairy. You can change the pumpkin puree for other fruit purees, like applesauce or mashed bananas. Each fruit will give a unique taste. To spice things up, add extra cinnamon or nutmeg. You can also try a hint of orange zest for a fresh twist. This can create a delightful blend of flavors and keep your brownies exciting. To keep your brownies fresh, store them in an airtight container. This method helps prevent them from drying out. If you want to refrigerate them, place a layer of plastic wrap on top before sealing the lid. For longer storage, freeze the brownies. Wrap each square in plastic wrap, then put them in a freezer bag. This way, they stay tasty for weeks. At room temperature, the brownies last about 3 to 4 days. If you refrigerate them, they can last up to a week. Always check for signs of spoilage. If you notice an off smell or any mold, it’s best to toss them. Fresh brownies should feel moist and firm, not hard or dry. Yes, you can use canned pumpkin puree. It saves time and is still tasty. Look for 100% pure pumpkin. Avoid pumpkin pie filling, as it has added sugar and spices. Canned pumpkin gives you a smooth texture, just like homemade. You can. If you need an egg-free option, use unsweetened applesauce. Use 1/4 cup of applesauce for each egg. Another choice is a flax egg; mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Check them after 30 minutes. Insert a toothpick into the center. If it comes out with a few moist crumbs, they are done. If it’s wet with batter, bake a few more minutes. The edges should look set, and the center will slightly jiggle. There are many fun uses for leftover pumpkin puree. You can make pumpkin pancakes or add it to smoothies. It’s great in soups and sauces, too. You can even mix it into oatmeal for breakfast. Get creative and enjoy the fall flavors! Making Pumpkin Cheesecake Swirl Brownies is fun and rewarding. You need simple ingredients like butter, sugar, and pumpkin puree. Layering your brownie and cheesecake mixtures gives a great marbled look. Remember to check your doneness and store them right to keep them fresh. You can also create variations, like gluten-free or dairy-free options. So, feel free to experiment with flavors and toppings. With a little care, you’ll have a treat perfect for any season. Enjoy the baking adventure and share these delicious brownies with others!

Pumpkin Cheesecake Swirl Brownies

Deliciously rich brownies swirled with a creamy pumpkin cheesecake layer, 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, melted
  • 1.5 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.5 cup semi-sweet chocolate chips
  • 1 cup cream cheese, softened
  • 0.75 cup pure pumpkin puree
  • 0.25 cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract (for cheesecake layer)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the melted butter, granulated sugar, and 1 teaspoon of vanilla extract. Mix until smooth.
  • Add the eggs one at a time, stirring well after each addition.
  • In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
  • Stir in the semi-sweet chocolate chips and set the brownie batter aside.
  • In a separate bowl, beat the softened cream cheese until smooth.
  • Add in the pumpkin puree, brown sugar, pumpkin pie spice, and 1 teaspoon of vanilla extract. Mix until well combined and fluffy.
  • Pour two-thirds of the brownie batter into the prepared baking pan and spread it evenly.
  • Dollop the cream cheese mixture over the brownie base and swirl it gently with a knife to create a marbled effect.
  • Scoop the remaining brownie batter on top of the cheesecake layer and use the knife again to create swirls.
  • Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out mostly clean.
  • Allow the brownies to cool in the pan for at least 20 minutes before cutting into squares.

Notes

Serve the brownies on a festive platter and dust them lightly with powdered sugar for a beautiful finish. You can also add a dollop of whipped cream and a sprinkle of pumpkin spice on the side for extra flair.
Keyword brownies, cheesecake, fall dessert, pumpkin