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Pumpkin Cheesecake Swirl Brownies

Pumpkin Cheesecake Swirl Brownies

For bigger hits of chocolate goodness, use chopped bittersweet chocolate in place of the chips. Hold on to the leftover pumpkin puree—it’s yummy stirred into your morning oatmeal or yogurt.


16 (2-inch) brownies

Prep Time

25 minutes

Total Time

1 hour


Brownie Layer

  • 3/5cup white whole-wheat flour or all-purpose flour
  • 1/2cup unsweetened cocoa powder
  • 1/2teaspoon salt
  • 1/4teaspoon ground cinnamon
  • 2large eggs
  • 1cup packed light brown sugar
  • 1/4cup canola oil
  • 1/4cup unseasoned canned pumpkin puree
  • 1teaspoon vanilla extract
  • 1/2cup bittersweet chocolate chips

Cheesecake Layer

  • 4ounces reduced-fat cream cheese, at room temperature
  • 1large egg
  • 1/2cup unseasoned canned pumpkin puree
  • 3tablespoons light brown sugar
  • 1tablespoon white whole-wheat flour or all-purpose flour
  • 1/2teaspoon ground cinnamon
  • 1/4teaspoon ground nutmeg
  • 1/4teaspoon vanilla extract
  • 1/8teaspoon ground ginger


  1. Preheat oven to 350°F. Line an 8-inch-square baking pan with foil, leaving a 2-inch overhang on two sides (trim the two opposite sides, if desired). Lightly coat with cooking spray.
  2. To prepare brownie layer: Whisk 2/3 cup flour, cocoa, salt and 1/4 teaspoon cinnamon in a small bowl. Beat 2 eggs, 1 cup brown sugar, oil, 1/4 cup pumpkin and 1 teaspoon vanilla in a large bowl with an electric mixer on medium speed until smooth. Add the dry ingredients and beat on low speed just until well blended, scraping down the sides.
  3. To prepare cheesecake layer: Clean the beaters. Beat cream cheese in a medium bowl with an electric mixer until smooth. Add egg, pumpkin, brown sugar, flour, cinnamon, nutmeg, vanilla and ginger; beat until well blended.
  4. Reserve 1/3 cup of the brownie batter for the topping. Fold chocolate chips into the remaining batter and scrape into the prepared pan, making sure to spread it all the way to the corners. Spread the cheesecake batter over the brownie layer to cover evenly. Drop the reserved brownie batter by generous teaspoonfuls over the top and draw a dull knife through the top of the two batters to create a swirl design.
  5. Bake until a toothpick inserted into the center comes out mostly clean, 35 to 45 minutes. Let cool in the pan on a wire rack. When cool, use the foil as handles to lift the brownies from the pan before cutting into squares.


To make ahead: Store airtight for up to 1 day or refrigerate for up to 3 days.

Nutrition Facts

Per serving (recipe makes 16 (2-inch) brownies)

Calories 193.59kcal
Carbohydrate Total 27.23g
Total Sugars 19.92g
Added Sugars 19g
Fiber 2.49g
Total Fat 8.84g
Saturated Fat 3.06g
Mono Saturated Fat 3.81g
Cholesterol 0.12mg
Sodium 117.17mg
Protein 3.59g
Potassium 171.44mg
Calcium 40.83mg
Chromium 0.04mcg
Folate 10.22mcg
Iron 1.61mg
Magnesium 37.77mg
Omega-6 1g
Trans Fatty Acid 0.02g
Vitamin A 1901.88IU
Vitamin D 7.69IU
Vitamin B12 0mcg
Vitamin C 0.49mg
Vitamin E 1mg
Zinc 0.68mg
Phosphorus 87.56mg
Vitamin B3 1.4mg

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