Top-down shot of six pumpkin swirl cheesecake brownies arranged on a piece of white parchment paper on a dark wooden cutting board. The background table is brown wood. The brownies feature an appealing marbled design in dark brown and golden colors. The scene is decorated with two orange mini pumpkins and three dried pine cones in the upper left corner. / Plano cenital de seis brownies de calabaza con remolino de cheesecake, dispuestos sobre un trozo de papel de pergamino blanco en una tabla de cortar de madera oscura. La mesa de fondo es de madera marrón. Los brownies tienen un atractivo diseño marmoleado de colores marrón oscuro y dorado. La escena está decorada con dos mini calabazas naranjas y tres piñas secas en la esquina superior izquierda.

Pumpkin Swirl Brownies

Helga Glaesel de BlandingOctober 15, 2025

This post is also available in ESPAÑOL (SPANISH)

There’s something irresistible about the combination of chocolate, pumpkin, and warm spices especially when it comes together in a pan of rich, marbled brownies. These Pumpkin Swirl Brownies are our shortcut to fall happiness: a fudgy chocolate chunk mix meets a creamy cheesecake layer infused with pumpkin puree and pumpkin pie spice. Each bite has the best of both worlds: deep chocolate flavor balanced by the gentle sweetness of pumpkin and the smooth tang of cream cheese. They look bakery-worthy but are surprisingly easy to make, which is exactly what we crave this time of year.

For perfect results, line your baking pan with parchment paper, leaving an overhang on two sides so you can easily lift the brownies out once they’ve cooled. This little trick makes slicing clean, even squares a breeze (and keeps your pan much cleaner!).

Once baked, let them cool completely before cutting, it helps the layers set and gives you those beautiful, defined swirls. Whether you serve them slightly chilled or at room temperature with a cup of coffee, these brownies are the definition of cozy fall baking: simple, impressive, and completely irresistible.

Helga

Pumpkin Swirl Brownies

Makes 16 small servings

Ingredients, for the brownies:
1 box chocolate chunk brownie mix

Ingredients, for the Cheesecake Layer:
8 oz. cream cheese, softened
½ cup granulated sugar
1 egg room temperature
½ tsp vanilla extract
⅔ cup pumpkin puree
2 teaspoons pumpkin pie spice

Directions:

Preheat your oven to indicated temperature on brownie mix box. Our boxed mix called for an oven at 350ºF.
Lightly spray an 8-inch square baking pan with cooking spray. Line with parchment paper leaving an overhang for easy removal. Set aside.
Prepare the brownie mix as directed using ingredients indicated on the box. Set aside.
For the Cheesecake layer, using a hand mixer, beat the cream cheese until light and fluffy.
Add the sugar and beat until combined. Beat in the egg and vanilla extract until smooth.
Add pumpkin and pumpkin pie spice and mix until smooth and combined.
Spread half of the brownie batter into the prepared pan and smooth the top with a spatula.
Spoon the cheesecake filling over the top of the brownie batter and carefully spread into a thin layer with a spatula.
Spoon the remaining brownie batter over the top and drag the tip of a knife through the batter in an 8 shape to create the swirls.
Bake for 40 to 45 minutes or until an inserted toothpick comes out with a few moist crumbs.
Let cool completely in pan. Use the parchment paper or foil overhang to pull the brownies out and cut into squares. We found they firm up better, and you can cut into neat squares if you refrigerate them.
Store leftovers in an airtight container.

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Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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