Table of Contents
  1. Watch how to make these pumpkin cheesecake brownies:
  2. Pumpkin Cheesecake Brownies Recipe

I love any change, especially the changing of the seasons. Fall is among the best: you have the anticipation of the upcoming holidays and the brisk autumn weather. While Halloween is not a day I enthusiastically celebrate, I never pass up the chance to be festive. These pumpkin cheesecake brownies are the perfect treat for Halloween or any fall day. With those warm spices, these are reminiscent of a pumpkin pie, but with the added bonus of a brownie. With no mixer needed, these are easy and delicious!

Watch how to make these pumpkin cheesecake brownies:

If you’d rather make something pumpkin and cheesecake, but chocolate isn’t your thing, make sure to check out my pumpkin cheesecake muffins. Yeah, muffin form! Yum!

Pumpkin cheesecake brownies on a wood cutting board with white and green napkin underneath

Pumpkin Cheesecake Brownies

4.39 from 13 votes
Pumpkin and cheesecake together in a brownie? Yes please! These brownies are perfectly seasonal for the fall season because you can never had enough pumpkin, right?
Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Servings 15 brownies

Ingredients

For the pumpkin cheesecake filling

  • 8 oz cream cheese softened
  • ½ cup brown sugar
  • 1 egg
  • 1 cup pumpkin pureé
  • 1 tsp vanilla extract
  • 2 tbsp heavy cream
  • 1 tsp cinnamon
  • ¼ tsp allspice

For the brownies

  • 1 cup melted butter
  • 1 cup white granulated sugar
  • 1 cup brown sugar
  • 2 tsp vanilla extract
  • 3 eggs
  • ¾ cup cocoa
  • 1 ¼ cups flour
  • ½ tsp salt
  • 1 tsp baking powder
  • 1 cup bittersweet chocolate chips

Instructions
 

  • Preheat oven to 350°F.

For the cheesecake filling

  • In a medium bowl, fold the cream cheese until smooth to ensure it is soft.
  • Add bown sugar and stir until dissolved.
  • Mix in the egg and pumpkin.
  • Fold in the vanilla, cream, cinnamon, and allspice until smooth. Set aside.

For the brownies

  • Whisk together the melted butter and sugars 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.
  • Prepare a 9×13 baking pan by spraying with nonstick baking spray. Line with one layer of parchment and spray 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 remaining brownie batter on top of cheesecake layer, filling in clumps evenly.
  • 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 preheated oven until the center jiggles slightly and the edges are set, 45-60 minutes.
  • Remove from oven and cool completely, about 4 hours.
  • Using parchment sling, remove brownies from pan and cut into squares. Store in an airtight container in the refrigerator up to one week or in the freezer up to four weeks.

Nutrition

Serving: 1brownieCalories: 431kcalCarbohydrates: 48.7gProtein: 6gFat: 26.1gSaturated Fat: 15.7gTrans Fat: 0gCholesterol: 99.7mgSodium: 152.8mgFiber: 3.5gSugar: 34.7g
Course Dessert
Cuisine American
Difficulty Intermediate
Method Baking
Pumpkin cheesecake brownies on a wood cutting board with white and green napkin underneath
Top down view of pumpkin cheesecake brownies on a wood cutting board
Pumpkin cheesecake brownies on a wood cutting board

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Kaleb

I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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12 Comments

    1. Hi Tracey! There should be a button right below the title of the recipe that allows the recipe to be printed or saved. Let me know if it isn’t appearing and I’ll see if I can figure out why.

  1. I’ve made these 2 weekends in a row! Fabulous!!! My family and friends are also in love! I’m having fun looking at all your recipes and videos! Just found you! Great info thank you for all of it!

  2. These came out wonderfully for me, so delicious! And they look so cool with the swirl on top. Pumpkin always needs ginger in my opinion, so I added a little bit to the filling.

  3. I absolutely love your passion and respect to who put you kn this path (mom and grandma); first I want to thank you for sharing so freely and with such joy. I am curious if you could guide me on a problem. I’m an American “trapped” in Australia (actually it’s quite beautiful here) and your pumpkin brownies had me but I can’t replicate due to NO canned pumpkin here (I know sad right!).
    I’ve attempted fresh pumpkin twice and not getting the right consistency and it won’t cook through so end up with raw center, add more flour end up with rubbery muck. Help???

  4. I am so trying this recipe. I usually will do just the cream cheese swirl with the brownie mix. I do love to try and make something different. I do something on this idea with a apple pumpkin pie. I put a layer of apple filling (my own) at the bottom and then the pumpkin pie filling (my own also) on top of the apple filling. Then I do a cinnamon/sugar/flour/butter crumble on top. A new twist to an old apple pie. I love the fall because I can bake all of my favorites. I also will make cinnamon/raisin/sweet potato mini quick breads. The kitchen always smells so good. I love watching all of your videos and tutorials. Love your upbeat personality. Keep them coming.

  5. 5 stars
    Thank you for the great recipes. I made your squash soup the other night and it was delicious!!! You are so entertaining to watch. I’m so happy that I found your website!

  6. 5 stars
    Oh my gosh! Do not say swirl aggressively around me. I lost my swirls! But my very beige brownies were still delish!

  7. 5 stars
    Hey from Alaska
    Just gotta day I LOVE YOU not in a stacker way lol
    So I made these brownie I put white and milk chocolate in them. My second to old fest is 27 he told me that those were the bast brownies he has ever ate. Just gotta day thank keep on being you my love oh and I made your Jalapeño peach jam and it was a bit too. I make jalapeño jelly my family loves it. I also made the ginger peach drop biscuits ❤️❤️❤️❤️❤️
    LOVE LOVE LOVE

    LOVE OF LOVE FROM ALASKA
    NANA GIN

  8. Love your videos! You have a wonderful way of talking us through the recipe. Great instructions but full of life!!
    Keep on cooking