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Pumpkin Cheesecake Swirl Brownies with Maple Glaze

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  • Author: clara
  • Prep Time: 15 minutes
  • Chill Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 16 brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These Pumpkin Cheesecake Swirl Brownies with Maple Glaze are the ultimate fall treat. Fudgy chocolate brownies are layered with a spiced pumpkin cheesecake swirl and finished with a sweet maple glaze. It’s a gorgeous mash-up of rich chocolate and creamy pumpkin spice that’s as beautiful as it is delicious.

Ingredients

For the brownie layer:

  • 1/2 cup unsalted butter, melted

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/3 cup unsweetened cocoa powder

  • 1/2 cup all-purpose flour

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon salt

For the pumpkin cheesecake swirl:

  • 4 oz cream cheese, softened

  • 1/3 cup pumpkin purée

  • 1/4 cup granulated sugar

  • 1 egg yolk

  • 1/2 teaspoon vanilla extract

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • 1/4 teaspoon ground ginger

For the maple glaze:

  • 3/4 cup powdered sugar

  • 2 tablespoons pure maple syrup

  • 1-2 teaspoons milk (as needed for consistency)

  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.

  2. Make the brownie batter: In a medium bowl, whisk melted butter, sugar, eggs, and vanilla until smooth. Stir in cocoa powder, flour, baking powder, and salt just until combined. Pour into the prepared pan, reserving a few spoonfuls of batter to swirl on top.

  3. Make the pumpkin cheesecake layer: In a separate bowl, beat cream cheese until smooth. Add pumpkin, sugar, egg yolk, vanilla, and spices. Mix until fully combined.

  4. Assemble the brownies: Drop spoonfuls of the pumpkin cheesecake mixture over the brownie batter. Use the reserved brownie batter to drop in between, then swirl gently with a knife or toothpick.

  5. Bake for 30–35 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs. Cool completely.

  6. Make the maple glaze: In a small bowl, whisk powdered sugar, maple syrup, and salt. Add milk a little at a time until glaze is pourable but not too runny.

  7. Drizzle glaze over cooled brownies, then slice and serve.

Notes

  • Use full-fat cream cheese for the best texture.

  • These brownies taste even better the next day after chilling in the fridge.

  • You can skip the glaze if you like them a little less sweet—but it’s worth it!

Find it online: https://recipe.ukfinda.com/pumpkin-cheesecake-swirl-brownies-with-maple-glaze/