Pumpkin Cheesecake Brownies

Super chocolaty, moist and with a fine pumpkin cheesecake swirl: these pumpkin brownies literally melt in your mouth! Served with a hot cup of tea, they really put one in the mood for autumn.
Is there really pumpkin in there? DEFINITELY! The all-rounder Hokkaido is mixed into the brownie as a pumpkin cheesecake swirl. It not only gives the little chocolate cake a visual upgrade, but also a special juiciness and mild sweetness. Spices such as cinnamon, nutmeg and allspice are also included and make this autumnal treat perfect. If you like, you can also add a little ginger or simply use pumpkin pie spice blend. Fancy a little crunch? Then stir in some chopped nuts or pumpkin seeds to the batter.

Brownie Batter	Pumpkin Cheesecake Swirl
200 g Dark chocolate, chopped 125 g Unsalted butter, chopped 120 g Erythritol or sugar 1 pinch Salt 2 Medium eggs, at room temperature ½ tsp Pure vanilla powder 120 g White spelt flour 1 pinch Cinnamon powder	250 g Hokkaido pumpkin, diced 125 ml Water 200 g Cream cheese 50 g Unsalted butter 60 g Erythritol or sugar 1 Egg, at room temperature 1 pinch Nutmeg 1 pinch Allspice 1 pinch Cinnamon

To make the pumpkin puree, cut, deseed and dice the pumpkin. Simmer in water in a saucepan for about 10 minutes until the pumpkin is cooked and soft. The water should be almost completely boiled away. If not, drain the water and finely puree the pumpkin with a hand blender. Leave to cool for about 15 minutes.
Grease or line a 20-25cm baking tray with baking paper. Preheat the oven to 180C/350F.
Meanwhile, prepare the brownie batter. Melt the dark chocolate with the butter in a bain-marie. Stir in the erythritol and salt. Mix until the erythritol has melted. Stir in the eggs one at a time. Add in vanilla powder, white spelt flour and cinnamon powder. Pour the batter into the prepared pan and smooth the top.
For the pumpkin cheesecake swirl, whisk the cream cheese, butter, erythritol and egg with the spices. Finally, mix with the cooled pumpkin puree until well combined.
Pour the pumpkin mixture on the top of the brownie batter. Drag a kitchen knife gently through the batter to create the marbled effect. Bake in the middle of hot oven for 40-45 minutes or until a toothpick inserted into the center comes out almost clean. Leave to cool completely before slicing.

24 comments:

roentare 29/9/25 12:54: These brownies look so delish!
DEZMOND 29/9/25 13:02: Tis the season to be jolly as it is the pumpkin season.
David M. Gascoigne, 29/9/25 13:05: The more uses for pumpkins the better.
ellie 29/9/25 13:15: Oh, it looks so rich! So yummy!
Caitlin'nMegan 29/9/25 13:16: Wow! I so love this! I want to make it!
Lola Martínez 29/9/25 14:03: Una tarta de queso siempre es bienvenida a mi mesa, si además lleva producto de otoño como la calabaza, se convierte en una delicia.
Anonymous 29/9/25 15:53: Yummy -christine cmlk79.blogspot.com
Pantherka 29/9/25 17:10: It looks really good.
You have great ideas.
Anne in the kitchen 29/9/25 17:20: I would love to have one of those right this minute with a hot cup of coffee!
Brian's Home Blog 29/9/25 18:57: Yum, those sure wouldn't last long here!
Ananka 29/9/25 21:15: Looks amazing. I want to start making pumpkin food. My partner bought me a few pumpkins and I will take some still life photos with them then use them for something edible. :-D
Tom 29/9/25 21:17: ...an autumnal delight!
Anonymous 29/9/25 21:21: Creamy, chocolatey and with pumpkin, yes perfect for autumn. Karen (Back Road Journal)
Lowcarb team member 29/9/25 22:26: I'm sure these are tasty, and make a nice Autumn treat.

All the best Jan
Cooking Julia 29/9/25 23:50: The double flavor in this cheesecake is super yummy!
J.P. Alexander 30/9/25 00:30: Gracias por la receta. te mando un beso.
Hena Tayeb 30/9/25 00:34: Oh that looks great.. and so perfect for fall.
Bill 30/9/25 01:07: A very nice treat right now. :)
Margaret D 30/9/25 07:12: That would be nice, Angie.
My name is Erika. 30/9/25 14:08: These look absolutely amazing. Perfect for pumpkin season, and of course, it's always the season for brownies. :)
MELODY JACOB 30/9/25 16:33: Wow, these Pumpkin Cheesecake Brownies sound like the most delicious way to welcome autumn! The combination of that super fudgy chocolate with the creamy, spiced Hokkaido swirl must be absolutely incredible.

www.melodyjacob.com
foodtravelandwine 30/9/25 16:49: It looks so good!!....it is tempting me!!.......Abrazotes, Marcela
Ben | Havocinthekitchen 30/9/25 18:53: They look irresponsibly delicious and beautiful!
Anonymous 1/10/25 18:13: I have never combined pumpkin and chocolate together. It sounds like a wonderful combination, Angie. ~David (C&L)