Some of the best things in life are oh so simple… like these amazingly delicious Pumpkin Cheesecake Swirl Brownies!
No one will ever know these brownies are based on a boxed mix.  For real.  The pumpkin cheesecake mixture is a simple combination of cream cheese, pumpkin purée, pumpkin pie spice, sugar and egg.
Since this is my first pumpkin recipe of the year, I need to totally admit that I didn’t welcome the upcoming fall season with open arms. Â Until I made these brownies.
I normally hate to see summer go, but when I took the first bite of these brownies, I lit the pumpkin candle my mama recently gave me, sat down and had one with a tall glass of milk.
Normally here on the coast of NC, we have a smooth transition into fall and it stays warm up until at least mid-October. Â This year it was like there was an instant change overnight to fall weather as soon as September arrived. Â So I’ve really been wanting to get my fall baking game on… what better way to start than with these brownies?! Â Hope you enjoy them as much as I did!
PrintPumpkin Cheesecake Swirl Brownies
- Total Time: 55 mins
- Yield: 8 large brownies
Description
Easy and delicious fall-inspired brownies that come together in less than an hour using a boxed mix!
Ingredients
For the pumpkin cheesecake mixture:
- 3 ounces cream cheese, softened
- ½ cup canned pumpkin purée
- 1 large egg
- 3 tablespoons white granulated sugar
- 1 teaspoon pumpkin pie spice
For the brownies:
- 1 (18 ounce or 19 ounce) box fudge brownie mix
- Oil, water and egg(s) called for on brownie box
Instructions
- Preheat your oven to 350 degrees F. Grease the bottom only (or spray with cooking spray) of a 9 inch square pan.
- Beat pumpkin cheesecake mixture ingredients in a medium bowl on low speed until smooth. Set aside.
- In a large bowl, prepare brownie batter as directed on the box. Pour ¾ of the brownie batter into the pan. Evenly spread pumpkin cheesecake mixture over brownie batter. Spread the remaining ¼ of brownie batter over pumpkin mixture.
- Using a knife, cut through the batter to create a swirled marble effect.
- Bake for 40 to 45 minutes, or until a toothpick inserted in the middle is removed almost clean.
- Cool completely and cut into squares. Store in a covered container in refrigerator.
Notes
Adapted from The Comfort of Cooking and Betty Crocker
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Valerie | From Valerie's Kitchen
Wow! These look insanely good. I love the chocolate/pumpkin combo. Must try!
Amy @ The Blond Cook
Thank you so much, Valerie! 🙂