Pumpkin Cheesecake Swirl Brownies

Between the creamy swirls of cheesecake, the rich chocolate brownie, and the irresistible warmth of pumpkin spice, this is absolutely one of the most decadent and delectable desserts for autumn.

Prep Time
15 minutes
15 minutes chilling time (optional)
Bake Time
35 to 40 minutes
Seven pumpkin cheesecake brownies on a wooden cutting board lined with parchment, shown with a baking pan with brownies and a bowl of pumpkin puree.

8-inch square baking pan

Parchment paper

Scale OR dry measuring cups

Measuring spoons


Medium bowl

Large bowl

Rubber spatula (large) OR wooden spoon

Stand mixer with paddle attachment OR large bowl with hand mixer

Small bowl

Small offset spatula

Butter knife OR skewer

Wire cooling rack

Chef’s knife

Cutting board

16 squares
For the brownie batter:
  • ½ cup (63 g) all-purpose flour
  • ½ cup (50 g) cocoa powder, unsweetened
  • 1 tsp (3 g) ground cinnamon
  • ¼ tsp (2 g) salt
  • 1 cup (217 g) Redpath® Dark Brown Sugar, packed
  • ¾ cup (170 g) butter, melted
  • 1 tbsp (15 ml) pure vanilla extract
  • 2 large eggs
For the pumpkin cheesecake batter:
  • 1 cup (227 g) cream cheese, brick-style, cubed
  • ⅓ cup (67 g) Redpath® Granulated Sugar
  • 1 large egg
  • ½ cup (170 g) pumpkin puree, canned
  • 2 tsp (10 ml) pure vanilla extract
  • 3 tbsp (24 g) all-purpose flour
  • 1 tsp (3 g) ground cinnamon
  • ¼ tsp (1 g) ground ginger
  • ¼ tsp (1 g) ground nutmeg
  • ¼ tsp (1 g) ground cloves
  • ⅛ tsp (1 g) salt

Step 1

Preheat oven to 350°F (177°C).

Step 2

Lightly grease and line an 8-inch square baking pan with parchment paper, leaving about a 1-inch overhang on all sides for easy unmolding.

For the brownie batter:

Step 1

Whisk together the flour, cocoa powder, ground cinnamon, and salt in a medium bowl until no lumps remain. Set aside.

Step 2

In a large bowl, whisk the Redpath® Dark Brown Sugar, melted butter, and vanilla extract until well combined. Add the eggs one at a time, whisking well after each.

Step 3

Using a large spatula or wooden spoon, stir in the dry ingredients until the batter is smooth. Set aside.

For the pumpkin cheesecake batter:

Step 1

In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl, using a hand mixer), cream together the cubed cream cheese and the Redpath® Granulated Sugar until smooth and creamy.

Step 2

Beat in the egg until well incorporated. Add in the pumpkin puree and vanilla extract. Mix until thoroughly combined.

Step 3

In a small bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, and salt. Add the dry ingredients to the batter. Mix on medium-low speed until the batter is smooth.

To assemble:

Step 1

Transfer and spread ⅔ of the brownie batter into the prepared pan. Smooth the top with a small offset spatula.

Step 2

Transfer all of the pumpkin cheesecake batter over the top. Do not mix the two together.

Step 3

Drop the remaining brownie batter over the cheesecake batter in large dollops. To make the swirls, run the small offset spatula, a butter knife, or a skewer back and forth through both batters, being careful not to disturb the bottom brownie layer.

Step 4

Place into the preheated oven and bake for 35 to 40 minutes, or until a skewer inserted into the center comes out with a few crumbs clinging to it.

Step 5

Remove from oven and place onto a wire cooling rack. Let cool in pan completely. For cleaner slices, place room temperature brownies into the fridge to chill; 15 to 20 minutes. Using the parchment overhangs, gently lift the brownies out of the pan.

Step 6

Using a sharp chef’s knife, slice into squares and serve immediately, or store in an airtight container for up to 4 days in the fridge.

Seven pumpkin cheesecake brownies on a wooden cutting board lined with parchment, shown with a baking pan with brownies and a bowl of pumpkin puree.