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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
Love your videos! You have a wonderful way of talking us through the recipe. Great instructions but full of life!!
Keep on cooking
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
Oh my gosh! Do not say swirl aggressively around me. I lost my swirls! But my very beige brownies were still delish!
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!
Love the sound of these! Can’t Waite to try this recipe!
Thanks!
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.
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???
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.
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!
Do you ever add a print option to your recipes?
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.
Hi! Can I substitute regular cocoa powder for Dutch processed cocoa powder in this recipe?