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Cozy Pumpkin Cheesecake Swirl Brownies: Easy Fall Dessert

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Fudgy brownies with a creamy, spiced pumpkin cheesecake swirl. This easy fall dessert comes together in under an hour and is perfect for potlucks, Thanksgiving, or a cozy night in.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder (Dutch-process preferred)
  • 1/2 cup (60g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 4 ounces (113g) mascarpone cheese, softened (or cream cheese)
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 tablespoon all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides. Lightly grease the exposed sides with butter or non-stick spray.
  2. Make the brownie batter: In a medium bowl, whisk together the melted butter and 1 cup granulated sugar until smooth. Add the eggs one at a time, whisking well after each. Stir in 1 teaspoon vanilla extract.
  3. Sift the cocoa powder, 1/2 cup flour, salt, and baking powder over the wet mixture. Fold gently with a spatula until just combined. Do not overmix. The batter will be thick and fudgy.
  4. Prepare the pumpkin cheesecake swirl: In a small bowl, beat the softened mascarpone (or cream cheese) with a fork until smooth. Add the pumpkin puree, 1/4 cup sugar, egg yolk, 1/2 teaspoon vanilla, pumpkin pie spice, and 1 tablespoon flour. Mix until creamy and combined.
  5. Assemble the layers: Pour the brownie batter into the prepared pan and spread evenly. Drop spoonfuls of the pumpkin mixture over the top (about 8 to 10 dollops).
  6. Create the swirl: Use a butter knife or skewer to drag through the batter in a figure-eight motion. Make 5 to 6 gentle passes to create distinct ribbons.
  7. Bake on the middle rack for 30 to 35 minutes. The edges should be set and pulling away from the sides, but the center will still look slightly underdone. A toothpick inserted into the center should come out with a few moist crumbs.
  8. Cool completely in the pan on a wire rack for at least 30 minutes. Then use the parchment sling to lift the brownies out and transfer to a cutting board. Let cool completely before slicing (about 1 hour total).
  9. Slice into 16 squares using a sharp knife, wiping the blade clean between cuts.

Notes

For best results, use room temperature ingredients. Do not overmix the brownie batter. Let brownies cool completely before slicing to avoid crumbling. For a gluten-free version, use a 1:1 gluten-free baking flour. For dairy-free, use dairy-free butter and dairy-free cream cheese.

Nutrition

Keywords: pumpkin brownies, cheesecake swirl brownies, fall dessert, easy brownies, pumpkin cheesecake brownies

Find it online: https://siennaspoon.com/cozy-pumpkin-cheesecake-swirl-brownies-easy-fall-dessert/