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+ servings

Pumpkin Cheesecake Swirl Brownies

Pumpkin, chocolate and pecans come together for the ultimate dessert combo in these decadent pumpkin swirl cheesecake brownies.
pumpkin cheesecake swirl brownies sliced for serving
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4 from 1 vote


For the pumpkin cheesecake layer:

  • 8 ounces cream cheese (226 grams), at room temperature
  • ¼ cup unsalted butter (56 grams)
  • ½ cup granulated sugar (100 grams)
  • 2 large eggs
  • ¼ cup all-purpose flour (30 grams)
  • ¼ teaspoon ground cinnamon
  • cup pumpkin puree (88 grams)

For the brownie layer:

  • ½ 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)
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¼ cup all-purpose flour (145 grams)
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup chopped pecans , divided (50 grams), optional
  • ¼ cup bittersweet or dark chocolate chips (42 grams), optional


To make the pumpkin cheesecake 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 smooth and creamy, scraping down the bowl as needed.
  • Add the eggs one at a time and mix until smooth. Mix in the flour and cinnamon, then mix in the pumpkin puree.

To make the brownies:

  • Preheat oven to 350°F. Line a 9x13-inch 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.
  • Stir in the eggs one at a time, followed by the vanilla extract.
  • Stir in the flour, salt and cinnamon and mix until just combined. Stir in most of the chopped pecans if using, reserving a few for the top of the brownies.
  • Spread about half of the chocolate brownie batter into the bottom of the prepared baking pan. This layer will be very thin, barely covering the whole pan.
  • Dollop spoonfuls of the pumpkin filling on top of the brownie batter, then dollop the remaining brownie batter on top.
  • Take a knife and run it through the batter, swirling the brownie batter and pumpkin filling together. Sprinkle the top with chocolate chips and reserved chopped pecans.
  • Bake until for about 35 minutes, or until cheesecake filling is set and brownie batter swirls appear dry.
  • Let brownies cool completely before slicing. Store in the fridge until ready to serve.
  • 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: 240kcal, Carbohydrates: 25g, Protein: 4g, Fat: 14g, Saturated Fat: 9g, Cholesterol: 60mg, Sodium: 79mg, Potassium: 113mg, Fiber: 1g, Sugar: 16g, Vitamin A: 1413IU, Vitamin C: 1mg, Calcium: 48mg, Iron: 1mg
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