Pumpkin Cheesecake Swirl Brownies

It’s two desserts in one! These pumpkin cheesecake swirl brownies combine the sweet chocolatey goodness of brownies with creamy pumpkin cheesecake.

Pumpkin Cheesecake Swirl Brownies | the little epicurean

Pumpkin Cheesecake Swirl Brownies

While I’m not ready to go full on Halloween and autumn mode just yet, these brownies are a little teaser for what’s to come.

These pumpkin cheesecake swirl brownies have just enough pumpkin to get you excited about autumn and all the upcoming festivities in store.

Pumpkin Cheesecake Swirl Brownies | the little epicurean


  1. Start of a layer of chocolate chip studded brownie batter spread in a 9×13-inch baking pan.
  2. Top brownie batter with a layer of pumpkin cheesecake. 
  3. Spread remaining brownie batter over pumpkin cheesecake layer. Dollop remaining pumpkin cheesecake batter on top.
  4. Use a mini offset spatula or knife to swirl brownie and cheesecake mixture together. 

I am very particular about swirl brownies. I’m not happy with just a little swirl on top. Nope.

I need the cheesecake and brownie to be completely intertwined. I need lots of marbling, lots of swirls, and lots of chocolate chips!

Pumpkin Cheesecake Swirl Brownies | the little epicurean

About an hour later, the smell of freshly baked pumpkin cheesecake and the alluring notes of melted chocolate will have you running to the kitchen.

Patience is Key! 

With brownies (as well as cheesecake), you have to learn to be patient.

Allow the cheesecake brownie to cool to room temperature before you start slicing yourself a piece.

If you want neat, clean slices- allow the brownies to chill in the fridge overnight.

Pumpkin Cheesecake Swirl Brownies | the little epicurean

With this recipe, you’ll never have to choose between cheesecake or brownies. Have them both!

And if you really, really need more pumpkin. Go ahead and eat this with a giant mug of pumpkin spice latte.

Pumpkin Cheesecake Swirl Brownies

Yield: 9x13-inch pan

Author Maryanne Cabrera


Pumpkin Cheesecake:

  • 12 oz cream cheese, room temp
  • 1/2 cup + 3 Tablespoons pumpkin puree
  • 2/3 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoon pumpkin spice mix
  • 1 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 2 large eggs


  • 1 cup unsalted butter
  • 1 3/4 cup granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 4 large eggs
  • 1 cup all-purpose flour
  • 2 cups dark chocolate chips, or semi-sweet


  1. Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with parchment paper, allowing for an overhang on the long sides of the pan. Lightly grease and set aside.

  2. Pumpkin Cheesecake: In the bowl of a stand mixer fitted with paddle attachment, whip cream cream until smooth. Scrape down bowl as needed. Add pumpkin puree and mix until incorporated. Add sugar, flour, and pumpkin spice. Mix together. Then add vanilla and heavy cream. Add eggs and mix until thoroughly combined. Set aside.

  3. Brownies: In a large sauce pot, melt butter over medium heat. Once melted, add sugar. Whisk together and continue to heat until mixture is shiny. Remove from heat and allow to cool slightly.

  4. In a medium bowl, sift together cocoa powder, salt, baking powder, and baking soda. Set aside.

  5. Add dry mixture to pot of melted butter. Stir to combine. Add eggs and whisk to combine. Add flour and fold until incorporated. Fold in chocolate chips until evenly distributed.

  6. Assembly: Take half of chocolate brownie mixture and spread onto prepared baking pan. Spread into an even layer.

  7. Top with half of cheesecake batter. Spread into an even layer over brownie mixture. Spread remaining half of brownie mixture over cheesecake batter.

  8. Dollop remaining cheesecake batter over brownie mixture. Using a mini offset spatula or knife, swirl together the brownie and cheesecake layers.

  9. Bake for 45-50 minutes until the center of the brownie no longer jiggle and the edges of the brownie have slightly pulled away from the pan. Do not overbake, as brownies will dry out.

  10. Let cheesecake swirl brownies cool to room temperature before slicing. For cleaner cuts, allow cheesecake swirl brownies to chill in the fridge before slicing.

Pumpkin Cheesecake Swirl Brownies | the little epicurean

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Mary Ann | The Beach House Kitchen

Maryanne these brownies look fabulous! Lovin’ that pumpkin cheesecake swirl! Perfect way to usher in the beginning of fall next week!

    Maryanne Cabrera

    Thanks Mary Ann! Yes, I cannot wait until fall officially begins :)


I LOVE new pumpkin recipes and this one looks delightful!

Heather (Delicious Not Gorgeous)

yes for big swirls! i always want a big one, but i get scared about overmixing, and my swirls turn out mini. will have to try this recipe to perfect them (:

    Maryanne Cabrera

    Yes, the key is definitely not overmixing. :) Can’t wait for you to give this one a try!

Kimberly @ The Daring Gourmet

These look and sound delicious, love anything pumpkin-chocolate!

Patricia @ Grab a Plate

I can’t quite get into fall flavors yet, either, since it’s so hot here in Phoenix! But, these brownies are just what I need for a little introduction! Great recipe!


Yum! These look fantastic!

Trish - Mom On Timeout

These brownies are gorgeous! Drooling over here!

June @ How to Philosophize with Cake

Oh wow those look amazingly rich! The perfect fall treat, I imagine :) Wish I could reach through the screen and grab one :D

    Maryanne Cabrera

    Thanks June! I’m waiting for that technology to happen. How awesome it would be to just grab things through the screen!!! :)


These brownies are calling my name! Love that thick pumpkin cheesecake swirl.

Sarah | Broma Bakery

YES YES YES. I am such a pumpkin fan, I don’t care if it’s early and still 80° outside. There’s something about that warm & spicy flavor that gets me every time. And when swirled in chocolate? This is the way to my heart!

    Maryanne Cabrera

    YES, exactly! Even it’s 100 degrees out, I don’t mind cranking my the air for a little bit and pretending it’s fall inside so I could enjoy these brownies :)

Becky Hardin | The Cookie Rookie

Totally gorgeous as always. AND…I already miss you!!! Such a great time yesterday!

    Maryanne Cabrera

    Thanks so much Becky! SO MUCH fun meeting and hanging out with you. Let me know what you decide about BlogHerFood :)

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