The Perfect Pumpkin Cheesecake Swirl Brownies with Maple Glaze Recipe

Sweet autumn cravings for pumpkin cheesecake swirl brownies strike when crisp leaves start dancing.

Chocolate lovers will swoon over this decadent dessert mixing seasonal flavors.

Warm spices blend perfectly with rich cocoa and creamy cheesecake layers.

Maple glaze adds a luxurious finishing touch that makes each bite unforgettable.

Cozy kitchen aromas promise delightful moments of pure indulgence.

Dessert enthusiasts can create magic with simple ingredients and a playful spirit.

Bake these brownies and watch smiles bloom around your table.

Pumpkin Cheesecake Swirl Brownies With Maple Glaze That Impress

• Celebrate Seasonal Delight: Embrace the cozy autumn vibes with this pumpkin-infused brownie that brings warmth and comfort to your dessert table.
• Master Swirling Technique: Learn an impressive baking skill that creates beautiful marbled patterns, making your dessert look professionally crafted without advanced pastry training.
• Crowd-Pleasing Dessert: Combine the rich chocolate brownie base with creamy pumpkin cheesecake for a crowd-stopping treat that satisfies multiple flavor cravings in one bite.
• Simple Ingredient Fusion: Blend basic pantry staples like cocoa, cream cheese, and pumpkin puree to create an extraordinary dessert that feels gourmet but requires minimal culinary expertise.

What Goes Into Pumpkin Cheesecake Swirl Brownies With Maple Glaze

• Butter: A rich, melting ingredient that adds moisture and depth to the brownie texture.
• Sugar: Provides sweetness and helps create a soft, tender brownie.
• Eggs: Bind the ingredients together and contribute to the brownie's structure.
• Vanilla Extract: Enhances the overall flavor profile with its warm, sweet aroma.
• Cocoa Powder: Delivers the classic chocolate flavor and dark color of brownies.
• Flour: Creates the foundational structure of the brownie.
• Baking Powder: Helps the brownies rise and become light and fluffy.
• Salt: Balances and intensifies the other flavors in the recipe.
• Pumpkin Pie Spice: Adds warm, autumnal notes to complement the chocolate base.

• Cream Cheese: Provides a tangy, creamy texture to the swirl mixture.
• Pumpkin Puree: Brings a subtle pumpkin flavor and smooth consistency.
• Maple Syrup: Adds a rich, sweet undertone with distinctive maple character.

• Maple Syrup or Maple Glaze: Optional finishing touch that enhances the dessert's sweetness and appearance.

How To Make Pumpkin Cheesecake Swirl Brownies With Maple Glaze

Step 1: Warm Up the Oven

Crank your oven to 350F (175C). Grab an 8×8-inch baking pan and line it with parchment paper or give it a quick spray of cooking oil to prevent sticking.

Step 2: Create Brownie Magic

• Vanilla extract
• Cocoa powder
• Flour
• Baking powder
• Salt
• Pumpkin pie spice

Stir until the batter looks smooth and inviting.

Step 3: Whip Up Pumpkin Cheesecake Filling

In a separate bowl, beat cream cheese, pumpkin puree, and maple syrup until the mixture becomes silky and dreamy.

Step 4: Layer and Swirl

Pour half the brownie batter into the prepared pan, spreading it evenly. Dollop half the pumpkin cheesecake mixture on top. Grab a knife or skewer and create beautiful swirls by dragging it through the layers. Repeat with remaining batters.

Step 5: Bake to Perfection

Slide the pan into the oven and bake for 30-35 minutes. The brownies are ready when a toothpick comes out with just a few moist crumbs.

Step 6: Cool and Finish

Let the brownies chill completely in the pan. For extra decadence, drizzle with maple syrup or a quick maple glaze before slicing and serving.

Pro Tips For Pumpkin Cheesecake Swirl Brownies With Maple Glaze

• Opt for room temperature ingredients to ensure smooth mixing and even baking of the brownies.
• Avoid overmixing the brownie batter to prevent tough, dense textures that can make brownies less tender.
• Create perfect swirls by using a thin knife or wooden skewer, gently dragging through the batters in zigzag or circular motions for a beautiful marble effect.
• Allow brownies to cool completely before cutting to prevent crumbling and achieve clean, neat slices.
• Store leftovers in an airtight container in the refrigerator for up to 5 days, letting them come to room temperature before serving for the best flavor and texture.

Tasty Twists For Pumpkin Cheesecake Swirl Brownies With Maple Glaze

• Nutty Pumpkin Delight: Replace half the flour with ground almonds or pecans for a rich, nutty flavor and extra texture in the brownies.
• Chocolate Mocha Swirl: Mix instant espresso powder into the brownie batter and add dark chocolate chips to intensify the chocolate notes.
• Spiced Autumn Blend: Increase pumpkin pie spice and add ground cardamom and a pinch of ginger for a more complex, warming spice profile.
• Cream Cheese Frosting Topper: Skip the maple glaze and create a cream cheese frosting with powdered sugar, cream cheese, and a dash of cinnamon to spread on top of cooled brownies.

Best Pairings For Pumpkin Cheesecake Swirl Brownies With Maple Glaze

• Pair with Creamy Espresso: Brew a strong espresso or cappuccino to complement the rich, decadent chocolate and pumpkin flavors of the brownies. The robust coffee cuts through the sweetness and enhances the dessert's complex taste profile.
• Serve with Spiced Cider: Warm apple cider infused with cinnamon sticks and a touch of nutmeg creates a perfect autumn-inspired beverage. The spicy, fruity notes beautifully match the pumpkin pie spice and maple undertones in the brownies.
• Match with Vanilla Bean Ice Cream: Scoop a cold, creamy vanilla bean ice cream alongside the warm brownies. The cool, smooth texture and pure vanilla flavor provide a delightful contrast to the rich, dense brownie base.

Storage Tips To Keep Pumpkin Cheesecake Swirl Brownies Fresh

• Store brownies in an airtight container in the refrigerator for up to 5 days. Cover tightly with plastic wrap or lid to prevent drying out and absorbing other food odors.
• Wrap individual brownies or the entire batch in plastic wrap, then place in a freezer-safe container. Freeze for up to 3 months to maintain optimal texture and flavor.
• Keep brownies at room temperature for 1-2 days if serving soon. Place in a sealed container away from direct sunlight and heat sources.
• Warm refrigerated brownies in the microwave for 10-15 seconds or in a preheated oven at 325F for 5-7 minutes. Let cool slightly before enjoying to prevent burning.

FAQs On Pumpkin Cheesecake Swirl Brownies With Maple Glaze

• Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pie filling is already sweetened and spiced, which will change the texture and flavor of the cheesecake swirl. Always use pure pumpkin puree for the best results.

• How do I know when the brownies are perfectly baked?

Look for slightly set edges and a center that’s still slightly soft. A toothpick should come out with a few moist crumbs, not completely clean or completely wet.

• What if I don't have pumpkin pie spice?

Create your own by mixing 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and a pinch of ground cloves to replace the pumpkin pie spice.

Pumpkin Cheesecake Swirl Brownies with Maple Glaze Recipe

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4.9 from 34 reviews

• Total Time: 45-55 minutes
• Yield: 9 1x

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Description

Seasonal pumpkin cheesecake swirl brownies blend rich chocolate with creamy autumn spices, creating a dessert that whispers comfort and indulgence. Maple glaze drizzled on top provides a sweet finale you’ll savor with each delectable bite.

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Ingredients

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Main Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 2 large eggs

Pumpkin Cheesecake Components:

• 1 cup pumpkin puree
• 8 ounces (226 grams) cream cheese, softened
• 1/4 cup maple syrup
• 1 teaspoon pumpkin pie spice

Binding and Flavoring Ingredients:

• 1/2 cup melted butter
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

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Instructions

1. Prepare the baking environment by setting the oven to 350F (175C) and lining an 8×8-inch pan with parchment paper, ensuring complete coverage for easy removal.
2. Craft the brownie base by combining melted butter and sugar in a large mixing bowl, incorporating eggs individually until the mixture becomes uniform and glossy. Integrate vanilla extract, cocoa powder, flour, baking powder, salt, and pumpkin pie spice, stirring until a rich, smooth batter forms.
3. Create the pumpkin cheesecake layer by whipping cream cheese with pumpkin puree and maple syrup until the mixture reaches a silky, consistent texture without lumps.
4. Construct the layered dessert by distributing half the brownie batter evenly across the prepared pan, then dollop half the pumpkin cheesecake mixture on top. Use a knife to create intricate swirl patterns, blending the two batters with gentle, diagonal motions.
5. Repeat the layering process with remaining brownie and cheesecake batters, continuing the swirling technique to generate a marbled visual effect.
6. Bake for 30-35 minutes, watching for a slightly firm center and edges that pull away from the pan sides. A toothpick should emerge with minimal, moist crumbs when inserted.
7. Allow the brownies to cool completely within the pan, which helps set the texture and intensify flavor profiles.
8. Optional final touch: Drizzle with additional maple glaze just before serving to enhance the dessert’s decadence.

Notes

• Select high-quality cocoa powder for rich, deep chocolate flavor that elevates the entire dessert.
• Ensure cream cheese is at room temperature to create smooth, lump-free pumpkin cheesecake swirl.
• Avoid overmixing brownie batter to prevent tough, dense texture and maintain delicate crumb.
• Use gentle swirling technique with a knife to create beautiful marbled pattern without completely blending layers.

• Prep Time: 15-20 minutes
• Cook Time: 30-35 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 9
• Calories: 277 kcal
• Sugar: 25 g
• Sodium: 174 mg
• Fat: 14 g
• Saturated Fat: 7 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.2 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 55 mg