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Pumpkin Swirl Brownies with Pecans

Servings: 16 brownies
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
Rich fudgy brownies with a seasonal pumpkin cream cheese swirl.
Pumpkin cheesecake swirl brownies from
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For the brownies:

  • 1/2 cup unsalted butter (113 grams), cut into cubes
  • 6 ounces bittersweet or dark chocolate (170 grams), chopped or use chips
  • 1 cup granulated sugar (200 grams)
  • Pinch of salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/4 cup all-purpose flour (145 grams)
  • 1/4 teaspoon cinnamon
  • 1/2 cup bittersweet or dark chocolate chips (85 grams), optional
  • 1/2 cup chopped pecans (50 grams), optional

For the pumpkin filling:

  • 4 ounces cream cheese (113 grams), at room temperature
  • 2 tablespoons unsalted butter (28 grams)
  • 1/4 cup granulated sugar (50 grams)
  • 1 large egg
  • 2 tablespoons all-purpose flour (15 grams)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup pumpkin puree (96 grams)


To make the brownies:

  • Preheat oven to 350 degrees F. Line an 8-inch square baking pan with parchment paper or greased foil.
  • In a medium saucepan, melt the butter and chocolate over medium low heat, stirring until smooth.
  • Remove from heat and stir in the sugar and the salt.
  • Stir in the eggs one at a time, followed by the vanilla extract.
  • Stir in the flour and cinnamon and mix until just combined. Stir in the chocolate chips and chopped pecans if using, reserving a few for the top of the brownies.

To make the pumpkin filling:

  • In the bowl of a stand mixer fitted with a paddle attachment, or with a bowl and hand mixer, beat the cream cheese, butter, and sugar until combined and creamy.
  • Add the egg and mix until smooth.
  • Add the flour, cinnamon, and nutmeg.
  • Add the pumpkin puree and mix until smooth.
  • Spread half of the chocolate brownie batter into the bottom of the prepared baking pan.
  • Dollop spoonfuls of the pumpkin filling on top of the brownie batter, alternating with dollops of the remaining brownie batter.
  • Take a knife and run it through the batter, swirling the brownie batter and pumpkin filling together. Sprinkle the top with remaining chocolate chips and chopped pecans.
  • Bake until edges are set but the middle is still slightly jiggly, about 25-30 minutes. For cleanest slices, let cook completely before serving.
  • Store brownies in an airtight container in the fridge for up to 1 week and tightly wrapped in the freezer for up to 2 months.


Calories: 317kcal, Carbohydrates: 34g, Protein: 5g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 68mg, Sodium: 57mg, Potassium: 163mg, Fiber: 1g, Sugar: 22g, Vitamin A: 1170IU, Vitamin C: 1mg, Calcium: 70mg, Iron: 1mg
Course: Dessert
Cuisine: American
Author: Annalise

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