Creamy pumpkin cheesecake meets ultra chocolate-y brownies in this deliciously decadent dessert.

Pumpkin Cheesecake Swirl Brownies

Two pumpkin recipes in one week… It’s officially a fall party up in here, up in here!

I wish I could tell you I only ate the two neatly cut brownies you see pictured above. Friends, that is not the case. I took down more than my fair share of these Pumpkin Cheesecake Swirl Brownies over the weekend, and then I pawned them off on my poor, innocent family to finish them off.

Pumpkin Cheesecake Swirl Brownies

I can’t be the only one in the family with a bulging middle. Really, I would look out of place. Um, that sounded a bit selfish, didn’t it?


Creamy pumpkin cheesecake is nestled on top an ultra gooey, deeply chocolate-y brownie layer. The two layers get swirled together and baked to sweet perfection. I must say, pumpkin and chocolate together is one tasty combination. I’ve only done the pumpkin chocolate combo one other time in these Homemade Oreo Cookies with Pumpkin Buttercream, but I’m definitely going to make it a thing from here on out.

Pumpkin Cheesecake Swirl Brownies

I’m partnering with OXO again this year to help support Cookies for Kids’ Cancer. This amazing cause is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Your donations are tax deductible to the fullest extent allowable by law and 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.

The lovely folks at OXO will donate up to $100,000 to Cookies for Kids’ Cancer through product proceeds, bake sale matches and other fundraising efforts in 2015. How great is that!

In this recipe, I used the OXO Non-Stick Pro Cake Pan and Brownie Spatula to dish up a perfect batch of fall-inspired brownies.

Pumpkin Cheesecake Swirl Brownies

I understand waiting is a giant pain in the booty, but these brownies must cool completely before you begin hacking them to pieces. I like to place my pan in the fridge to speed up the process since I have absolutely no patience when food is concerned. I also prefer cold cheesecake as opposed to room-temperature cheesecake.

Swirling the brownies is easy! Add the brownie batter to the pan first and spread it evenly into all the corners, then add big dollops of the cheesecake mixture directly on top of the brownie layer. Using a knife, swirl the cheesecake layer until some of the chocolate peeks through. It’s that simple.

Pumpkin Cheesecake Swirl Brownies

Good luck trying not to devour the entire pan.

Pumpkin Cheesecake Swirl Brownies

Creamy pumpkin cheesecake meets ultra chocolate-y brownies.



  • 2 sticks unsalted butter
  • 5 ounces semi-sweet chocolate chips
  • 5 ounces bittersweet chocolate chips
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs, at room-temperature
  • 3/4 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon instant espresso powder

Pumpkin Cheesecake

  • 8 ounces cream cheese
  • 1/2 cup granulated sugar
  • 1 cup pumpkin puree
  • 2 large eggs, at room-temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 4 tablespoons all-purpose flour



  1. Preheat oven to 350 degrees F. Grease a 9-by-13-inch baking pan.
  2. In a medium bowl, whisk together flour, cocoa powder, and salt.Set aside.
  3. Combine the chocolate, butter, and and espresso powder in a large heat-proof bowl. Place the bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Cook, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the pot of water, and add the sugars. Whisk until thoroughly combined.
  4. Remove the bowl from the pan and add the eggs to the chocolate mixture; mix until combined. Using a rubber spatula, stir in the vanilla extract. Do not over beat at the batter at this point.
  5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, fold the flour mixture into the chocolate until just combined.
  6. Pour the batter into the prepared pan and spread evenly into the corners. To healthy dollops of the cheesecake mixture over the brownie mixture. Using a knife, swirl the cheesecake into the brownie batter until some of the chocolate peeks through. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few crumbs.


  1. In the bowl of a mixer attached with the paddle attachment, beat the cream cheese and sugar until smooth.
  2. Add the pumpkin puree and beat until combined. Scrape down the sides of the and add the eggs, one at a time, until combined. Beat in the vanilla extract.
  3. With the mixer on low speed, slowly beat in the flour and pumpkin pie spice. Scrape down the sides of the bowl and give the mixture one more good mix.


All images and text ©.
Whipping up one of my recipes? I wanna know about it! Snap a photo and tag your post with #onesweetmess on Twitter or Instagram. Seeing your creations come to life makes my day!