Pumpkin Cheesecake Swirl Brownies

The Best Pumpkin Cheesecake Swirl Brownies are all about that perfect blend of rich chocolate and creamy pumpkin goodness. When the leaves start to change, and the air gets that crisp fall feeling, it’s time to whip up these delicious brownies. They’re simple to make and absolutely stunning with their beautiful swirls of chocolate and pumpkin. Plus, the combination of a brownie base topped with pumpkin cheesecake is simply irresistible. You get the cozy warmth of pumpkin spice and the deep richness of chocolate—what could be better? As you make these brownies, you’ll find yourself falling in love with how each bite captures the essence of fall festivities. Grab your apron and let’s create a treat that will not only be a feast for your taste buds but also a delight to share with friends and family!

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Why This Recipe Works

The magic of The Best Pumpkin Cheesecake Swirl Brownies lies in their delightful contrast. You have a rich, fudgy brownie base paired with a creamy pumpkin cheesecake layer. This combination creates a joyfully rich balance, making each bite an adventure for your mouth.

Plus, using almond flour and arrowroot flour instead of regular flour means these brownies are gluten-free. So, whether you’re gluten-sensitive or just trying to accommodate different dietary needs at your gathering, these brownies won’t sacrifice flavor or texture.

Why You’ll Love This The Best Pumpkin Cheesecake Swirl Brownies

Once you try them, you’ll see why these brownies are the talk of the season. They’re perfectly seasonal, blending warming spices like cinnamon and nutmeg with the rich flavors of chocolate. That cozy, comforting vibe resonates during those fall festivities.

Visually, they’re stunning! The swirls of chocolate and vibrant pumpkin are a sight to behold and certainly make for a delicious centerpiece at any gathering. Best of all, they cater to both chocolate lovers and pumpkin spice enthusiasts. What’s not to love?

Ingredients

• Cooking spray or oil for pan
• 6 ounces (170g) dark chocolate chips or chopped dark chocolate
• 6 tablespoons unsalted butter, cut into pieces
• ½ teaspoon fine sea salt
• ⅔ cup (130g) organic cane sugar (or regular granulated sugar)
• 1 teaspoon vanilla extract
• 1 ¼ cups (138g) almond flour
• 2 tablespoons (20g) arrowroot flour (or cornstarch)
• 2 large eggs
• 8 ounces (227g) cream cheese, at room temperature
• ½ cup (118g) canned pumpkin
• ½ cup (100g) organic cane sugar (or regular granulated sugar)
• 2 tablespoons (20g) arrowroot flour (or cornstarch)
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin spice
• ¼ teaspoon cinnamon
• ⅛ teaspoon fine sea salt
• 1 large egg

Preparing the Perfect Brownie Base

Preheat the Oven

First things first! Preheat your oven to 350˚F (175˚C). Grab an 8-inch square pan and spray it with cooking spray or oil. For extra ease, line it with parchment paper, letting the edges hang over. This will make removing the brownies super simple later.

Melt Chocolate and Butter

In a large bowl, place your dark chocolate and butter. Set this bowl over a pot filled with simmering water. Stir it gently until everything is melted and smooth. Remove it from the heat when it’s warm, but not hot.

Combine Ingredients

Now, stir in the fine sea salt, sugar, and vanilla extract. Allow the mixture to cool to a lukewarm temperature. After that, whisk in the almond flour and arrowroot flour until fully combined.

Add Eggs

Crack in the eggs one at a time, mixing well after each addition. This will ensure they’re fully mixed in. Then, add the almond flour mixture and stir until smooth.

Crafting the Pumpkin Cheesecake Layer

Beat the Cream Cheese

Grab another bowl and beat the cream cheese until it’s creamy and smooth. This step is crucial to avoid any lumps in your cheesecake layer.

Mix Pumpkin Cheesecake Ingredients

Add the canned pumpkin, sugar, arrowroot flour, vanilla, pumpkin spice, cinnamon, and salt. Beat this mixture until everything is smooth and creamy. Lastly, mix in the egg until it’s fully blended.

Assembling and Baking the Brownies

Layer the Brownie Base

Spread roughly ⅔ of the brownie batter in an even layer into the prepared pan. This first layer sets the foundation for your creation!

Add the Cheesecake Layer

Pour the pumpkin cheesecake mixture over the brownie layer, taking your time to smooth it out evenly so that every bite has that delicious pumpkin flavor.

Swirl the Batters

Drop spoonfuls of the remaining brownie batter on top of the cheesecake layer. Now, grab a knife and gently swirl it through the cheesecake. This is where the magic happens, creating beautiful marbled designs.

Bake to Perfection

Slide your pan into the oven and bake for about 45 minutes. You’ll know they’re done when the top is set and lightly golden. Once out, allow them to cool in the pan for about 10 minutes. Use those parchment handles to lift them out. Let them cool completely on a wire rack before cutting into squares.

Serving Suggestions

These brownies are fantastic served warm. Consider topping them with a dollop of whipped cream or a lovely drizzle of caramel sauce for that extra touch.

Tips for Success

A smooth mixture is key, so always allow your cream cheese to come to room temperature before beating it. Additionally, let the brownies cool completely for the best texture and flavor.

Variations

Switch things up a bit! You can substitute the pumpkin with sweet potato puree for a new flavor experience. If you like a crunchy texture, try adding nuts or even more chocolate chips to the brownie layer.

Storage Tips

If you have any leftovers—trust us, they won’t last long—store them in an airtight container at room temperature for about 3 days. For longer storage, refrigerate them for up to a week.

Pairing Ideas

For a delightful experience, pair these brownies with a scoop of vanilla ice cream or a hot cup of spiced chai. The combination is sure to warm your heart.

FAQs

1. Can I use regular flour instead of almond flour?

2. Absolutely! Just keep in mind that using regular flour means these brownies won’t be gluten-free.

3. How can I make this recipe dairy-free?

4. Swap out the cream cheese for a dairy-free alternative and use dairy-free chocolate.

5. Can I prep these brownies in advance?

6. Definitely! You can make them a day ahead and store them in the fridge.

7. What can I use instead of arrowroot flour?

8. Cornstarch works great as a substitute.

9. How do I know when the brownies are done?

10. The top should be set and slightly golden. A toothpick inserted should come out with a few moist crumbs, not wet batter.

These Pumpkin Cheesecake Swirl Brownies do more than just capture the essence of fall; they bring joy to those who share them. Their rich flavors and delightful textures are a treat for any occasion. So, whether you’re gathering around the table for a cozy night or hosting a festive party, these brownies will surely be the star of the show. Enjoy every moment as you indulge in these sophisticated yet simple sweets!

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