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Delicious Pumpkin Cheesecake Swirl Brownies with Gingersnap Crumble

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Rich, fudgy brownies swirled with creamy pumpkin cheesecake and topped with a crunchy gingersnap crumble, perfect for a cozy fall dessert.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup (95g) all-purpose flour
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (120g) pumpkin puree
  • 1/3 cup (65g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp cinnamon
  • 1/4 tsp ground ginger (optional)
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 1 cup (about 120g) gingersnap cookies, crushed
  • 2 tbsp (28g) unsalted butter, melted
  • 2 tbsp brown sugar
  • 1/2 tsp ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease an 8×8-inch baking pan or line it with parchment paper.
  2. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and glossy, about 2 minutes.
  3. Add eggs one at a time, whisking well after each addition, then stir in vanilla extract.
  4. In a separate bowl, sift together flour, cocoa powder, salt, and baking powder.
  5. Gradually fold dry ingredients into wet mixture until just combined; avoid overmixing.
  6. Beat softened cream cheese with a mixer until creamy and smooth.
  7. Add pumpkin puree, sugar, egg, cinnamon, ginger (if using), vanilla extract, and a pinch of salt to the cream cheese; mix until smooth.
  8. Pour half of the brownie batter into the prepared pan and spread evenly.
  9. Dollop spoonfuls of the pumpkin cheesecake mixture over the brownie layer, then top with remaining brownie batter.
  10. Use a butter knife or skewer to gently swirl the two batters together to create a marbled effect.
  11. In a small bowl, combine crushed gingersnap cookies, melted butter, brown sugar, and cinnamon; sprinkle evenly over the swirled batter.
  12. Bake for 35 to 40 minutes until edges are set but center still jiggles slightly.
  13. Cool completely in the pan on a wire rack before slicing and serving.

Notes

Use room temperature eggs and cream cheese for smooth blending. Avoid overmixing the batter to keep brownies fudgy. Start checking for doneness at 35 minutes to prevent overbaking. For gluten-free, substitute flour with almond flour or gluten-free blend. For dairy-free, use coconut cream cheese and vegan butter. If cheesecake batter is too thick, add a teaspoon of milk to loosen.

Nutrition

Keywords: pumpkin cheesecake brownies, gingersnap crumble, fall dessert, pumpkin puree, fudgy brownies, autumn spices, easy pumpkin dessert

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