Name: Pumpkin Cheesecake Swirl Brownies
Prep time: 15 min
Cook time: PT-487622H14M57S
Total time: PT-487622H14M57S
Ingredients: 1 box brownie mix (plus ingredients listed on box); 1 cup semi‑sweet chocolate chips; Pumpkin Cheesecake Layer:; 8 oz cream cheese, softened; ½ cup granulated sugar; 1 egg, room temperature; ½ tsp vanilla extract; ⅔ cup canned pumpkin (not pie filling); 2 tsp pumpkin pie spice

I can’t resist these fudgy, crackle-topped brownies swirled with creamy, spiced pumpkin cheesecake. They’re rich, festive, and taste like autumn in every bite—ready in under an hour and perfect for cozy gatherings.

Pumpkin Cheesecake Swirl Brownies

Why You’ll Love This Recipe

I love this recipe because it’s the best of two worlds—deep, chocolatey brownies meet silky, pumpkin-spiced cheesecake. The swirls not only look stunning but also create a perfect flavor balance. Using a boxed brownie mix keeps things simple and consistent, but the end result feels special and homemade.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Brownie base:

1 box brownie mix (plus ingredients listed on the box)
1 cup semi-sweet chocolate chips

Pumpkin cheesecake layer:

8 oz cream cheese, softened
½ cup granulated sugar
1 egg, room temperature
½ teaspoon vanilla extract
⅔ cup canned pumpkin (not pie filling)
2 teaspoons pumpkin pie spice

directions

Preheat the oven according to the brownie mix instructions. Prepare the brownie batter as directed on the box, then fold in the chocolate chips. Spread the batter evenly into a greased or parchment-lined baking pan.
In a separate bowl, beat the cream cheese and sugar until smooth. Mix in the egg, vanilla, pumpkin, and pumpkin pie spice until well combined.
Drop spoonfuls of the pumpkin cheesecake mixture over the brownie batter. Use a knife to gently swirl the two layers together for a marbled effect.
Bake according to the brownie mix package instructions, checking doneness by inserting a toothpick near the center—some moist crumbs are fine, but it shouldn’t be wet.
Cool completely before slicing for neat squares.

Servings and timing

Servings: 16 squares
Prep Time: 15 minutes
Cooking Time: 35–40 minutes
Total Time: 50–55 minutes
Calories: about 250 kcal per square

Variations

I sometimes sprinkle chopped pecans or walnuts over the top before baking for crunch.
For an extra chocolate hit, I add white chocolate chips to the pumpkin cheesecake mixture.
A drizzle of salted caramel sauce after baking makes these even more indulgent.
I swap pumpkin pie spice for just cinnamon and nutmeg when I want a milder spice profile.

storage/reheating

I store these brownies in an airtight container in the fridge for up to 5 days—they taste even better chilled. For a warm treat, I microwave a square for about 10 seconds before eating. They can also be frozen for up to 2 months, individually wrapped.

FAQs

1. Can I make these from scratch instead of using a mix?

Yes—I use my favorite homemade brownie recipe in place of the boxed mix and follow the same layering and baking method.

2. Can I use fresh pumpkin puree?

Absolutely, as long as it’s well-drained and not too watery.

3. How do I get perfect swirls?

I run the tip of a butter knife through the batter in a figure-eight pattern without overmixing.

4. Can I make them gluten-free?

Yes—use a gluten-free brownie mix and ensure all other ingredients are gluten-free.

5. Do they need to be refrigerated?

Yes—the cream cheese layer means they should be stored in the fridge for freshness and safety.

Conclusion

These Pumpkin Cheesecake Swirl Brownies are one of my favorite seasonal bakes. They’re gorgeous, easy to make, and deliver rich chocolate flavor with a creamy, spiced pumpkin twist. Perfect for fall celebrations or whenever I want a dessert that wows without the extra fuss.