Pumpkin Cheesecake Swirl Brownies with Maple Glaze

Pumpkin Cheesecake Swirl Brownies with Maple Glaze are the ultimate fall dessert mash-up—fudgy chocolate brownies swirled with creamy pumpkin cheesecake and topped with a rich maple glaze. Every bite brings the best of both worlds: deep chocolate flavor paired with warm pumpkin spice and a sweet maple finish. Perfect for autumn gatherings, Thanksgiving, or a cozy night in.

Why You’ll Love This Recipe

• Combines rich chocolate and spiced pumpkin in one treat
• Stunning marbled appearance
• Creamy, tangy cheesecake adds balance to fudgy brownies
• Maple glaze adds a warm, sweet finish
• Easy to make with simple pantry ingredients
• A unique twist on classic brownies
• Crowd-pleasing and perfect for fall holidays
• Portable and easy to serve at events
• Great make-ahead dessert
• A fun way to use canned pumpkin beyond pie

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the brownie base:

• Unsalted butter
• Semi-sweet chocolate chips or chopped chocolate
• Granulated sugar
• Brown sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Unsweetened cocoa powder
• Salt

For the pumpkin cheesecake swirl:

• Cream cheese (softened)
• Pumpkin purée (not pumpkin pie filling)
• Granulated sugar
• Egg yolk
• Pumpkin pie spice
• Vanilla extract

For the maple glaze:

• Powdered sugar
• Pure maple syrup
• Milk or cream
• Pinch of salt

directions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides.
2. Make the brownie batter: Melt butter and chocolate together in a saucepan or microwave. Stir in granulated sugar, brown sugar, and vanilla. Beat in eggs one at a time. Fold in flour, cocoa powder, and salt until just combined.
3. Make the pumpkin cheesecake swirl: In a separate bowl, beat cream cheese until smooth. Mix in pumpkin purée, sugar, egg yolk, pumpkin pie spice, and vanilla until creamy.
4. Assemble: Pour most of the brownie batter into the prepared pan, reserving about ¼ cup. Spread the pumpkin cheesecake mixture on top. Drop spoonfuls of the reserved brownie batter over the cheesecake and swirl gently with a knife or skewer.
5. Bake for 3540 minutes, or until the center is set and a toothpick comes out with a few moist crumbs.
6. Cool completely in the pan, then lift out using the parchment.
7. Make the glaze: Whisk together powdered sugar, maple syrup, milk, and a pinch of salt until smooth and drizzle over cooled brownies.
8. Slice and serve once glaze sets.

Servings and timing

• Servings: 12 bars
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Cooling + Glazing Time: 1 hour
• Total Time: About 2 hours

Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend
• Spicy kick: Add a pinch of cayenne or cinnamon to the brownie batter
• Nutty addition: Fold chopped pecans or walnuts into the brownie batter
• Extra chocolatey: Add chocolate chips or chunks into the batter
• Skip the glaze: These brownies are delicious even without the maple drizzle
• Mini version: Bake in muffin tins for individually swirled brownie bites

storage/reheating

• Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days
• Freezer: Freeze without glaze for up to 2 months. Thaw overnight in the fridge and glaze before serving
• Reheating: Not necessary, but you can warm individual bars in the microwave for 1015 seconds if desired

FAQs

Can I use pumpkin pie filling instead of purée?

No, pumpkin pie filling contains added sugar and spices—use 100% pumpkin purée for best results.

Do I need to refrigerate these brownies?

If you’ve added the glaze or are storing for more than 2 days, yes—keep them refrigerated.

Can I use boxed brownie mix?

Yes, just prepare the boxed mix and swirl in the pumpkin cheesecake as directed.

How do I get clean slices?

Chill the brownies before cutting and wipe the knife clean between each cut.

Can I double the recipe?

Yes! Double and bake in a 9×13-inch pan for about 510 minutes longer.

What can I use instead of maple syrup?

Honey or agave can work, but real maple syrup gives the best flavor.

How do I know when the brownies are done?

The edges should be set, and the center should jiggle slightly. A toothpick should come out with a few moist crumbs.

Is the glaze necessary?

No, but it adds a lovely sweetness and a polished finish.

Can I make these ahead of time?

Yes! Make the day before and glaze just before serving for best presentation.

Can I freeze the glazed brownies?

It’s best to freeze without the glaze to maintain texture; add the glaze after thawing.

Conclusion

Pumpkin Cheesecake Swirl Brownies with Maple Glaze are a decadent fall treat that perfectly balances rich chocolate, creamy spiced pumpkin, and sweet maple. Whether you’re baking for a holiday table, potluck, or cozy night in, these brownies bring seasonal flavor and indulgence in every bite. Easy to make and beautiful to serve—they’re sure to become a new autumn favorite.

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