Pumpkin Cheesecake Brownies are the ultimate autumn indulgence, blending the chewy, chocolatey goodness of classic brownies with the smooth, spiced charm of pumpkin cheesecake. This delectable dessert begins with a rich, fudgy chocolate layer, beautifully marbled with a creamy cheesecake swirl infused with vanilla and warm pumpkin spices. Whether you’re serving it at a holiday gathering or enjoying a cozy night in, these bars bring the flavors of autumn straight to your plate.
Why You’ll Love Pumpkin Cheesecake Brownies
You’ll adore these Pumpkin Cheesecake Brownies for their perfect balance between rich chocolate and autumnal spice. The brownie layer delivers deep cocoa indulgence, while the cheesecake layer brings velvety sweetness and a hint of cinnamon and pumpkin pie spice. The marbled swirl not only looks beautiful but ensures you get a harmonious bite every time. Plus, they’re easy to make—even if you’re new to baking, the clear step-by-step method makes this dessert approachable and rewarding. Finally, they chill beautifully and store well—so you can bake ahead and enjoy whenever the craving strikes.
Ingredients
Brownie Batter
- 3/4 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon
Cheesecake Batter
- 8 ounces cream cheese, softened
- 1 large egg
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
Step-by-Step: How to Make Pumpkin Cheesecake Brownies
- Preheat the oven to 350 °F (175 °C). Spray an 8×8‑inch baking pan with cooking oil, line with parchment paper, leaving a slight overhang for easy removal.
- In a mixing bowl, whisk together the melted butter, sugar, and vanilla extract until fully blended.
- Add eggs, one at a time, beating until the mixture is light and fluffy.
- In a separate bowl, mix the flour, cocoa powder, salt, and cinnamon to form the dry base for the brownie batter.
- Gradually add the dry brown‑mix ingredients into the butter‑egg mixture, stirring until just combined and smooth.
- In another large bowl, beat together the cream cheese until smooth. Add in the remaining cheesecake ingredients—egg, sugar, flour, pumpkin, vanilla, cinnamon, pumpkin pie spice—and blend until smooth and uniform.
- Evenly spread about two-thirds of the brownie mixture into the lined baking pan to form the base layer.
- Dollop the cheesecake batter over the brownie layer.
- Spoon the remaining brownie batter on top in dollops.
- Use a butter knife or skewer to swirl through the top two layers, creating a marbled pattern—avoid swirling all the way down to preserve distinct brownie and cheesecake layers.
- Bake for 40 to 50 minutes, or until the center is set (mine took 50 minutes).
- Let cool completely on a wire rack, then chill in the fridge before cutting into squares. Chilling the brownies not only ensures cleaner slices but also enhances the depth and richness of the cheesecake flavor.
Helpful Tips
- Ensure your cream cheese is fully softened (room temperature) for a smooth cheesecake mixture without lumps.
- Don’t overmix the brownie batter to keep the texture fudgy, not cakey.
- When swirling, go gently—stop swirls near the top to maintain that beautiful layered look.
- Bake until there’s just a hint of jiggle in the center—it will firm up as it cools.
- Chilling the brownies not only ensures cleaner slices but also enhances the depth and richness of the cheesecake flavor.
Substitutions And Variations
- Gluten-free alternative: Swap the all-purpose flour with an equal amount of gluten-free flour blend for a celiac-friendly treat.
- Reduced sugar: Replace half the granulated sugars with coconut sugar or a sugar substitute like erythritol (check baking conversions).
- Vegan twist: Use a plant‑based butter, vegan cream cheese, a flax egg or commercial egg replacer, and ensure your cocoa powder is dairy‑free.
- Add‑ins: Stir chopped pecans, walnuts, or chocolate chips into the brownie layer for extra texture.
- Spice adjustment: Increase the pumpkin pie spice for a more autumn-forward flavor or omit cinnamon entirely for a milder cheesecake.
Storage Instructions
- Room temperature: Store leftover brownies in an airtight container for up to 3 days.
- Refrigerated: Keep them in the fridge for up to 5 days, especially if your kitchen is warm.
- Freezing: Freeze fully cooled brownies on a tray until firm. Wrap tightly in plastic and aluminum foil; freeze for up to 3 months. Thaw in the fridge before serving.
Nutritional Information (per brownie)
- Calories: 215 kcal
- Carbohydrates: 25 g
- Protein: 3 g
- Fat: 12 g
- Saturated Fat: 7 g
- Cholesterol: 61 mg
- Sodium: 117 mg
- Potassium: 109 mg
- Fiber: 1 g
- Sugar: 17 g
- Vitamin A: 1580 IU
- Vitamin C: 0.3 mg
- Calcium: 38 mg
- Iron: 1 mg
Serving Suggestions
- Serve chilled or at room temperature—either is delicious.
- For a touch of extra decadence, serve with whipped cream, a dash of cinnamon, or a generous drizzle of salted caramel.
- Pair with a warm cup of coffee, chai latte, or spiced hot chocolate to complement the autumnal flavors.
- For festive flair, dust with powdered sugar or garnish with candied pecans when serving.
Frequently Asked Questions About Pumpkin Cheesecake Brownies
Q: Can I use homemade pumpkin pie filling instead of canned pumpkin?
A: You can, but be aware that pumpkin pie filling already contains added sugar and spices. If you choose to use it, reduce added sugar and seasonings accordingly to avoid an overly sweet or spicy cheesecake layer.
Q: How do I know when the brownies are done baking?
A: You’re looking for the center to be mostly set, with only a slight jiggle—this ensures a fudgy brownie texture without overbaking. The edges should be firm and slightly pulling away from the pan.
Q: Can I make this ahead of time for a party?
A: Absolutely! Bake and cool, then store in the fridge up to 5 days or freeze up to 3 months. Slice just before serving to maintain the creaminess. Chilled brownies hold together great and are easy to plate for guests.
Conclusion
Thank you so much for making these Pumpkin Cheesecake Brownies a part of your baking journey! I absolutely adore the way the rich, fudgy chocolate blends with that creamy, spiced pumpkin cheesecake—it’s just the kind of treat that feels like a warm hug from the inside out. They’re delightfully easy to whip up, perfect for both holiday gatherings and quiet nights in. I hope you enjoy every swirl and bite as much as I do. Happy baking, and may these brownies bring cozy comfort and plenty of sweet smiles to your kitchen—thanks for being part of our food-loving community!
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Pumpkin Cheesecake Brownies
- Total Time: 1 hour 5 minutes
- Yield: 16 brownies
Description
Pumpkin Cheesecake Brownies are a fall favorite that combines rich chocolatey brownies with a smooth, spiced pumpkin cheesecake swirl. They’re easy to make, layered with flavor, and perfect for any autumn gathering.
Ingredients
Brownie Layer:
¾ cup unsalted butter, melted
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
½ cup all-purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
2 teaspoons ground cinnamon
Cheesecake Layer:
8 oz cream cheese, softened
1 large egg
⅓ cup granulated sugar
¼ cup all-purpose flour
½ cup canned pumpkin puree
1 teaspoon vanilla extract
½ teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 350 °F (175 °C). Spray an 8×8‑inch baking pan with cooking oil, line with parchment paper, leaving a slight overhang for easy removal.
- In a mixing bowl, whisk together the melted butter, sugar, and vanilla extract until fully blended.
- Add eggs, one at a time, beating until the mixture is light and fluffy.
- In a separate bowl, mix the flour, cocoa powder, salt, and cinnamon to form the dry base for the brownie batter.
- Gradually add the dry brown‑mix ingredients into the butter‑egg mixture, stirring until just combined and smooth.
- In another large bowl, beat together the cream cheese until smooth. Add in the remaining cheesecake ingredients—egg, sugar, flour, pumpkin, vanilla, cinnamon, pumpkin pie spice—and blend until smooth and uniform.
- Evenly spread about two-thirds of the brownie mixture into the lined baking pan to form the base layer.
- Dollop the cheesecake batter over the brownie layer.
- Spoon the remaining brownie batter on top in dollops.
- Use a butter knife or skewer to swirl through the top two layers, creating a marbled pattern—avoid swirling all the way down to preserve distinct brownie and cheesecake layers.
- Bake for 40 to 50 minutes, or until the center is set (mine took 50 minutes).
- Let cool completely on a wire rack, then chill in the fridge before cutting into squares. Chilling the brownies not only ensures cleaner slices but also enhances the depth and richness of the cheesecake flavor.
Notes
For clean slices and intensified flavor, chill brownies before cutting.
Swirl only the top layers to maintain distinct brownie and cheesecake sections.
Store in an airtight container at room temperature for 3 days or refrigerate for 5.
Freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 215 kcal
- Sugar: 17 g
- Carbohydrates: 25 g
- Protein: 3 g