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Kid-Approved Pumpkin Cheesecake Swirl Brownies: Easy Fall Dessert

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These fudgy brownies are swirled with a creamy pumpkin cheesecake layer, creating a perfect fall dessert that’s quick, easy, and kid-approved. Made with simple ingredients like a box of brownie mix, pumpkin puree, and cream cheese, they’re ideal for bake sales, potlucks, or cozy nights in.

Ingredients

Scale
  • 1 box (about 18 oz) brownie mix (preferably Duncan Hines Chewy Fudge or Ghirardelli)
  • 1 large egg
  • 1/3 cup vegetable oil (or melted coconut oil)
  • 1/4 cup water
  • 8 oz cream cheese, softened
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, pinch cloves)
  • 1/4 teaspoon salt
  • 1/4 cup chopped pecans or walnuts (optional)
  • 1 tablespoon cinnamon sugar (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly spray the parchment with non-stick spray.
  2. In a large bowl, combine the brownie mix, egg, oil, and water. Stir with a whisk or spatula until just combined (about 20 to 30 strokes). Do not overmix.
  3. Spread the brownie batter evenly into the prepared pan using a spatula.
  4. In a medium bowl, beat the softened cream cheese with an electric hand mixer until smooth and fluffy (about 1 minute). Add the sugar and beat for another 30 seconds. Then add the pumpkin puree, egg yolk, vanilla extract, pumpkin pie spice, and salt. Beat until well combined and silky.
  5. Drop spoonfuls of the cheesecake mixture over the brownie batter (about 8 to 10 dollops).
  6. Using a butter knife or skewer, gently drag through the two layers in a figure-eight or zigzag pattern. Make only 5 to 6 passes to avoid over-swirling.
  7. If desired, sprinkle chopped nuts or cinnamon sugar evenly over the top.
  8. Bake for 30 to 35 minutes. The edges should look set and slightly pulling away from the pan; the center will still have a slight jiggle. A toothpick inserted into the brownie part (not the cheesecake) should come out with a few moist crumbs.
  9. Cool completely in the pan on a wire rack (at least 1 hour at room temperature, then refrigerate for 30 minutes for cleaner slices).
  10. Lift the brownies out using the parchment overhang, place on a cutting board, and cut into squares with a sharp knife (wipe knife clean between cuts).

Notes

For best results, use room temperature cream cheese. Do not overmix the brownie batter or over-swirl the cheesecake layer. Let brownies cool completely before cutting for clean slices. Store in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition

Keywords: pumpkin cheesecake brownies, fall dessert, kid-friendly, easy brownies, bake sale recipe, pumpkin spice, cream cheese swirl

Find it online: https://prismtaste.com/kid-approved-pumpkin-cheesecake-swirl-brownies-easy-fall-dessert/