These pumpkin cheesecake brownies are fudgy, rich, and swirled with a spiced cheesecake layer—perfect for fall gatherings or cozy nights in.

Scale

For the Brownie Layer:

1/2 cup (1 stick) unsalted butter

1 cup semisweet chocolate chips

3/4 cup granulated sugar

1/4 cup packed brown sugar

3 large eggs

1 teaspoon vanilla extract

3/4 cup all-purpose flour

2 tablespoons unsweetened cocoa powder

1/4 teaspoon salt

For the Pumpkin Cheesecake Layer:

8 oz cream cheese, softened

1/2 cup pumpkin puree

1 large egg

1/3 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

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1. Preheat oven to 350°F (175°C). Line a 9×9 inch pan with parchment paper.

2. In a saucepan, melt butter. Stir in chocolate chips until smooth.

3. Mix in both sugars and vanilla. Let cool slightly.

4. Beat in eggs one at a time.

5. In a separate bowl, sift flour, cocoa, and salt. Add to chocolate mix.

6. Pour 2/3 of brownie batter into the pan.

7. In another bowl, beat cream cheese until smooth. Add pumpkin, egg, sugar, vanilla, and spices.

8. Spread cheesecake layer over brownie layer.

9. Drop spoonfuls of remaining brownie batter on top. Swirl gently.

10. Bake for 35–40 minutes or until a toothpick comes out with moist crumbs.

11. Cool completely before slicing.

Store in refrigerator for up to 4 days or freeze up to 2 months.

Let brownies cool fully before slicing for clean edges.

Swirling technique is key—don’t overmix!