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Why I Love These Brownies
Growing up, my mom always made pumpkin bars in the fall, but there are always those people in my life who want chocolate (my niece, for example). Just adding pumpkin puree and spices to a brownie wouldn’t quite be the answer, as the flavor would get lost. So a pumpkin cheesecake swirl layer is just what’s needed!
This allows those who want to experience pumpkin and chocolate to have the best of both worlds! A fudgy brownie base is topped with a swirl of pumpkin cheesecake, creating a dessert that’s as delicious as it is appealing.
These are perfect for fall gatherings or holiday tables. The warm spices in the pumpkin cheesecake balance the richness of the chocolate, so every bite has contrast and harmony.
Why this recipe is so good:
- A beautiful swirled effect makes everyone “ooh” and “ahh.”
- So easy to make!
- Perfect balance of chocolate and pumpkin spice flavors, for those who want to experience both at this time of year.
- A fudgy texture for the brownies and a creaminess for the cheesecake swirl.
- They stay moist for days, making them great for ahead-of-time baking.
Pumpkin Cheesecake Brownies Ingredients
The usual fall-time ingredients are what’s on deck for this brownie recipe:
- Cream cheese – Forms the base for the pumpkin cheesecake swirl.
- Brown sugar and granulated sugar – Sweeten both the brownie and cheesecake layers.
- Eggs – Give structure and richness in both batters.
- Pumpkin puree – Adds that seasonal flavor that’s perfect during the fall, as well as some moisture.
- Kosher salt – Balances sweetness and enhances flavor.
- Vanilla extract – Enhances both the chocolate and pumpkin flavors.
- Cinnamon, ground ginger, and nutmeg – Warm spices for the pumpkin layer.
- Butter – Adds fat and flavor to the brownie base.
- All-purpose flour and baking powder – Provide the structure and rise for the brownies.
- Cocoa powder – The main way these brownies get their chocolate flavor.
- Chocolate chips – Add a second element of chocolate, creating pockets throughout the brownies.
The full amount of each ingredient can be found in the recipe card below.
How to Make Pumpkin Cheesecake Brownies
There are 5 easy steps to making these showstopping pumpkin cheesecake brownies:
Step 1: Prepare the cheesecake layer – In a medium bowl, soften the cream cheese with a hand mixer. Add the brown sugar and egg, mixing well after each addition. Then, mix in the pumpkin puree, vanilla extract, kosher salt, cinnamon, and ground ginger.
Step 2: Prepare the wet ingredients – Whisk the melted butter, sugar, and brown sugar until combined. Add in the eggs, one at a time, and whisk in the vanilla extract.
Step 3: Add the dry ingredients – Add in the cocoa powder, flour, baking powder, and kosher salt. Mix until just combined, then fold in the chocolate chips.
Step 4: Combine the batters – Add and grease a parchment sling to a 9 x 13-inch baking dish. Add half the brownie mix to the dish, spreading it into an even layer. Pour the cheesecake mixture evenly over the brownie base to form a second layer. Dollop the remaining brownie batter on top in spoonfuls.
Step 5: Bake the brownies – Use a knife to swirl the brownie and cheesecake layers together. Place the baking dish in the preheated 350°F oven. Bake until set with slightly fudgy centers. Allow to cool before slicing.
Recipe Tips
- Use room-temperature cream cheese – Ensures a smooth pumpkin layer. Plus, it’s also so much easier to mix together!
- Use pumpkin puree – Don’t buy the pumpkin pie filling, as that will have added flavors and sugar.
- Don’t overbake – A slight jiggle in the center means moist, fudgy brownies.
- Chill before cutting – To make sure you have the cleanest pieces, allow the mixture to cool fully and then chill in the fridge. This helps get clean, sharp slices.
Follow These Tips
Serving
Allow the brownies to cool fully before cutting into squares. These pair perfectly with coffee or as part of a fall dessert spread.
Storage
Store in an airtight container for up to 5 days in the refrigerator. These can also be frozen in a freezer-safe container or wrapped individually and frozen for up to 2 months. Thaw overnight in the fridge or for about 1 hour at room temperature.
More Fall Desserts
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Pumpkin Cheesecake Brownies
Ingredients
For the pumpkin cheesecake filling
- 8 oz cream cheese softened
- ½ cup light brown sugar
- 1 large egg
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ⅓ tsp ground ginger
For the brownies
- 16 tbsp (2 sticks) unsalted butter melted
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 tsp vanilla extract
- 3 large eggs
- ¾ cup Dutch-process cocoa powder
- 1 ¼ cups all-purpose flour
- ½ tsp kosher salt
- 1 tsp baking powder
- 1 cup bittersweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Prepare the cheesecake filling: In a medium bowl, whip the cream cheese until smooth to ensure it is soft. Add brown sugar and stir until dissolved. Mix in the egg and pumpkin. Fold in the vanilla extract, cinnamon, and ginger until smooth, and set aside.8 oz cream cheese, ½ cup light brown sugar, 1 large egg, 1 cup pumpkin puree, 1 tsp vanilla extract, 1 tsp ground cinnamon, ⅓ tsp ground ginger
- Prepare the brownies: Whisk together the melted butter, granulated sugar, and brown sugar in a large bowl. Add the vanilla and eggs, whisking to incorporate. Sift in the cocoa and flour to ensure there are no lumps. Add salt and baking powder. Fold until no dry streaks remain, then fold in chocolate chips.16 tbsp (2 sticks) unsalted butter, 1 cup granulated sugar, 1 cup light brown sugar, 2 tsp vanilla extract, 3 large eggs, ¾ cup Dutch-process cocoa powder, 1 ¼ cups all-purpose flour, ½ tsp kosher salt, 1 tsp baking powder, 1 cup bittersweet chocolate chips
- Mix together the layers: Prepare a 9 x 13-inch baking pan by spraying it with nonstick baking spray. Line it with one layer of parchment and spray the parchment. Pour half the brownie batter in the prepared pan and spread to an even layer. Pour cheesecake filling over brownie batter and spread evenly. Place the remaining brownie batter in 8 dollops on top of the cheesecake layer. Using a table knife, make figure-eight drawings all over the brownies, making sure the knife is touching the bottom of the pan. Do not worry about being too aggressive.
- Bake in the preheated 350°F oven until the center jiggles slightly and the edges are set, 45-60 minutes. Remove from oven and cool completely, about 4 hours. Using the parchment sling, remove brownies from the pan and cut into squares.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
In oven now. My house smells amazing. Anyone garnished and drizzled the top for dinner party presentation?
I had to modify these to be gluten and dairy free but I have to say they turned out amazing! Definitely something I will be making again and again.