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Creamy Pumpkin Cheesecake Swirl Brownies

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Velvety swirls of pumpkin cheesecake lace through dense, fudgy brownie layers topped with a smooth homemade cream cheese frosting, creating a cozy and indulgent fall dessert.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, melted
  • 1 ½ cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 cup (125g) all-purpose flour, sifted
  • ¾ cup (75g) unsweetened cocoa powder (Dutched preferred)
  • ½ tsp salt
  • 8 oz (225g) cream cheese, softened
  • ½ cup (120g) pure pumpkin puree (not pumpkin pie filling)
  • ½ cup (100g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ½ tsp vanilla extract
  • 4 oz (115g) cream cheese, softened (for topping)
  • ¾ cup (90g) powdered sugar
  • 2 tbsp (30ml) heavy cream
  • ¼ tsp vanilla extract

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or grease it lightly.
  2. In a large bowl, whisk together melted butter and granulated sugar until smooth and glossy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  3. In a separate bowl, sift together flour, cocoa powder, and salt. Gradually fold dry ingredients into wet mixture using a rubber spatula. Do not overmix.
  4. In a medium bowl, beat softened cream cheese until smooth. Add pumpkin puree, sugar, egg, cinnamon, nutmeg, and vanilla extract. Mix until fully combined and smooth.
  5. Pour half of the brownie batter into the prepared pan, smoothing evenly. Dollop half of the pumpkin cheesecake mixture over the brownie layer in spoonfuls. Repeat with remaining brownie batter and pumpkin cheesecake mixture.
  6. Use a toothpick or skewer to gently swirl the two batters together to create a marbled effect. Avoid over-swelling.
  7. Bake for 35-40 minutes until edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
  8. Cool brownies completely in the pan on a wire rack for at least 1 hour.
  9. Beat softened cream cheese for topping until smooth. Gradually add powdered sugar, then drizzle in heavy cream and vanilla. Beat until fluffy but spreadable.
  10. Spread the topping evenly over cooled brownies. Chill for 20-30 minutes to firm up before slicing.
  11. Slice into squares using a sharp knife wiped clean between cuts. Serve chilled or at room temperature.

Notes

Use room temperature eggs and cream cheese for smooth mixing. Do not overmix brownie batter to keep it fudgy. Chill brownies before topping and slicing for best results. For gluten-free, substitute almond flour for all-purpose flour. For dairy-free, use dairy-free cream cheese and coconut cream.

Nutrition

Keywords: pumpkin cheesecake brownies, pumpkin swirl brownies, creamy pumpkin dessert, fall dessert, easy pumpkin brownies, homemade topping

Find it online: https://evabake.com/creamy-pumpkin-cheesecake-swirl-brownies-recipe-easy-homemade-topping/