Ultimate Fudgy Pumpkin Cheesecake Brownies Recipe That Delights

Hey there, friend! As the leaves start to turn and that crisp, autumn air rolls in, there’s something so magical about baking in the kitchen. The scent of warm spices fills the air, and it just feels right to cozy up with something sweet. One of my all-time favorite fall treats has to be these Fudgy Swirled Pumpkin Cheesecake Brownies. Yes, you heard that right—two indulgent desserts in one delightful treat!

There’s something incredibly special about the combination of chocolate and pumpkin. It’s like they were made for each other! The rich, fudgy brownie base is perfectly complimented by the creamy, spiced pumpkin cheesecake swirl that makes every bite feel like a hug. Whenever I make these brownies, I can’t help but think of friends gathering around a warm fire, sharing stories, and enjoying the flavors of the season. So let’s dive in, shall we? Your kitchen is going to smell heavenly!

Why You’ll Love This Recipe

• Combines the best of both worlds: rich brownies and creamy pumpkin cheesecake.
• Perfect for fall gatherings, potlucks, or just because!
• Relatively simple to make with easy-to-find ingredients.
• Freezes beautifully for a sweet treat whenever you need it.

Ingredients

Gather these ingredients, and get ready for some kitchen magic!

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 1 cup packed brown sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)
• 8 oz cream cheese, softened
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon vanilla extract (for the cheesecake layer)

Note: Using actual pumpkin puree will give you that rich pumpkin flavor and not just sweetness. Make sure to grab a can of the real stuff!

Step-by-Step Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal later.
2. Make the Brownie Batter: In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until well combined, then add the eggs and vanilla extract. Mix until smooth and glossy.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this to the wet mixture, stirring until just combined. Be careful not to overmix—this keeps the brownies chewy!
4. Create the Pumpkin Cheesecake Swirl: In another bowl, beat together the softened cream cheese, pumpkin puree, cinnamon, nutmeg, ginger, and additional vanilla extract. Mix until creamy and smooth. A handheld mixer is fantastic for this, but a whisk works just fine if you’re feeling adventurous!
5. Layer Your Brownies: Pour about two-thirds of the brownie batter into your prepared pan. Smooth it out to ensure an even layer. Then, dollop spoonfuls of the pumpkin cheesecake mixture over the brownie layer. Use a knife or skewer to gently swirl the cheesecake into the brownie mix. Finally, pour the remaining brownie batter over the top and swirl again if desired. Don’t worry—imperfection is beautiful!
6. Bake: Bake in the preheated oven for about 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter!). Every oven is a little different, so keep an eye on it.
7. Cool and Slice: Once baked, remove from the oven and let the brownies cool in the pan for at least 30 minutes before lifting them out using the parchment overhang. Slice into squares and serve! These are best enjoyed at room temperature, but a quick spin in the microwave warms them up nicely!

Tips: Remember, don’t overmix that brownie batter! You want it to stay fudgy and gooey—just the way we love it. And when you’re swirling the pumpkin cheesecake, don’t stress about making it perfect; the beauty is in the rustic swirls!

Pro Tips & Variations

Want to jazz it up a little? Here are some fun suggestions to keep things interesting:

• Chocolate Chips: Fold in some chocolate chips into the brownie batter for an extra decadent touch.
• Nutty Crunch: Throw in some chopped walnuts or pecans for a lovely crunch that contrasts beautifully with the creaminess of the cheesecake.
• Spiced Up: Feel free to add more spices! A pinch of cardamom or allspice would work wonderfully with the pumpkin flavor.
• Drizzle It: Drizzle some caramel sauce or a rich ganache on top before serving for a fancy gourmet touch!

Serving Suggestions

These brownies are perfect for all occasions! Serve them at Thanksgiving with a scoop of vanilla ice cream, or enjoy them warm with a cup of spiced chai or coffee on a chilly afternoon. They also make delightful gifts—wrap them up in a cute box, and you’ve got a lovely homemade treat to share with friends and family. I love pairing them with whipped cream or whipped topping for extra decadence!

Storage Tips

Want to save some for later? You can store these brownies in an airtight container in the fridge for up to a week. If you want to keep them longer, feel free to freeze them! Just wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep for about three months. When you’re ready to enjoy, just pull one out and let it thaw at room temperature, or pop it in the microwave for a few seconds to warm up and reclaim that fudgy goodness!

FAQs

Can I use fresh pumpkin puree instead of canned?

Absolutely! Fresh pumpkin puree will work great, just make sure it’s well-drained to avoid excess moisture which can affect the texture.

How can I tell when the brownies are done?

A toothpick inserted into the center should come out with a few moist crumbs attached to it—not wet batter. These brownies are meant to be fudgy, so they might look a little underbaked when they are actually perfect!

Can I make this gluten-free?

Yes! You can swap out the all-purpose flour for a gluten-free blend. Just ensure it has a one-to-one ratio for the best results.

How do I store leftovers?

They can be kept in an airtight container in the refrigerator for up to a week or frozen for about three months. Just make sure to wrap them well!

Conclusion

I hope you’re as excited to bake these Fudgy Swirled Pumpkin Cheesecake Brownies as I am! There’s nothing quite like the comfort of homemade treats during this cozy season. Don’t forget to invite friends over for a mini tasting party—share the love and joy that comes with baking! If you give this recipe a try, I’d love to hear how it turns out. Drop a comment below sharing your thoughts, or any fun variations you tried! Happy baking, my friend!

Ultimate Fudgy Pumpkin Cheesecake Brownies Recipe That Delights

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• Author: antaki
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x

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Description

Decadent pumpkin cheesecake brownies with fudgy swirls Discover this delightful dessert thats perfect for any gathering or special occasion 154 chars

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Ingredients

Scale 1x2x3x

1 cup unsalted butter, melted

2 cups granulated sugar

1 cup packed brown sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon salt

1 can (15 oz) pumpkin puree (not pumpkin pie filling)

8 oz cream cheese, softened

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon vanilla extract (for the cheesecake layer)

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Instructions

Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal later.

In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until well combined, then add the eggs and vanilla extract. Mix until smooth and glossy.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this to the wet mixture, stirring until just combined. Be careful not to overmix—this keeps the brownies chewy!

In another bowl, beat together the softened cream cheese, pumpkin puree, cinnamon, nutmeg, ginger, and additional vanilla extract until creamy and smooth.

Pour about two-thirds of the brownie batter into your prepared pan. Smooth it out, dollop spoonfuls of the pumpkin cheesecake mixture over the brownie layer, then use a knife or skewer to swirl it into the brownie mix. Pour the remaining brownie batter over the top and swirl again if desired.

Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Once baked, remove from the oven and let the brownies cool in the pan for at least 30 minutes before lifting them out using the parchment overhang. Slice into squares and enjoy!

• Prep Time: 20 minutes
• minutes: 30
• Cook Time: 45 minutes
• Category: Dessert
• Cuisine: American

Nutrition

• Calories: 280 calories
• Sugar: 30 g
• Fat: 14 g
• Saturated Fat: 14 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 4 g

Keywords: brownies, pumpkin, cheesecake, dessert, fall treats