Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies

‘Tis the pumpkin season—and in between the spiced lattes and creamy pumpkin soups, these Pumpkin Cheesecake Brownies cannot be missed.

Thick, fudgy brownies with a cream cheese and pumpkin layer swirled with chocolate brownie batter are what dreams are made of.

And the swirled design is easier than it looks…

I poured the brownie batter into the bottom layer, reserving some in a piping bag. I then used an offset spatula to spread the pumpkin cheesecake into an even layer. I then piped horizontal lines with the reserved brownie batter. I used a knife to make vertical lines intersecting the horizontal lines to form this horseshoe pattern (seen below). Next, I made more vertical lines in the center of the horseshoe pattern to form the chevron pattern.


  • 4 ounces cream cheese, room temperature
  • ½ cup pumpkin purée
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 1 pinch of salt
  • 4 ounces dark chocolate
  • ½ cup unsalted butter
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¾ cup flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • 1 pinch of salt
Read the whole recipe on Sage Recipes