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Double Chocolate Pumpkin Cheesecake Swirl Brownies


  • 1 cup butter
  • 1 cup semi-sweet chocolate chips
  • 4 Tablespoons unsweetened cocoa powder
  • 2 cups sugar
  • 1 1/2 teaspoons vanilla
  • 4 large eggs
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 teaspoons cornstarch
  • 1 1/2 cups all purpose flour
  • 4 ounces cream cheese softened
  • 3 Tablespoons sugar
  • 1/2 cup pumpkin
  • 1 egg
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg


  • Preheat oven to 350°.
  • Line a 9x13 baking pan with parchment paper for easier removal or spray pan with nonstick cooking spray.
  • In a large microwave safe bowl combine the bugtter and semi-sweet chocolate chips. Heat for 30 seconds then remove and stir. Heat another 30 seconds, remove and stir. Microwave another 30 seconds if needed.
  • Add each ingredient one at a time, stirring until combined, in this order:
  • Cocoa powder, sugar, vanilla and eggs. Beat until smooth.
  • Stir in the baking powder and salt.
  • Add the flour and stir until mixed.
  • In a separate bowl, blend cream cheese and sugar until smooth.
  • Add egg, cinnamon and nutmeg and mix until well combined.
  • Spread 1/2 of the brownie batter in pan. Pour pumpkin mixture over the top and spread.
  • Place big dollops of remaining batter over mixture.
  • Take knife and swirl through the brownie and pumpkin to create a marbled pattern.
  • Bake at 350° for 50 minutes or until a toothpick comes out with a few crumbs.
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