Pumpkin Cheesecake Brownies

These Pumpkin Cheesecake Brownies are the ultimate fall indulgence — rich, fudgy chocolate layers meet creamy, spiced pumpkin cheesecake in one irresistible bite. Perfect for cozy evenings, festive gatherings, or when you simply crave something decadent, this dessert brings together the best of both worlds: the comfort of brownies and the elegance of cheesecake. Each square is swirled with autumn flavor, creating a treat that looks as impressive as it tastes.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Two Desserts in One: You get the luscious texture of cheesecake with the deep chocolatey richness of brownies.
• Perfect Fall Flavor: The pumpkin, warm spices, and cocoa blend beautifully for a cozy seasonal dessert.
• Simple Yet Show-Stopping: No fancy tools needed — just a few bowls and your oven.
• Crowd-Pleaser: Perfect for Thanksgiving, Halloween, or any fall party.
• Moist and Fudgy Every Time: The layers bake evenly for a melt-in-your-mouth texture.

Unlike traditional brownies, this version adds a velvety pumpkin swirl that not only enhances flavor but also gives a beautiful marbled look — guaranteed to impress your guests.

Ingredients Needed

For the Brownie Batter

• Cooking spray, for greasing
• ½ cup (1 stick) unsalted butter
• 3 oz semi-sweet chocolate (around 60% cacao), chopped
• 1 tsp pure vanilla extract
• ½ tsp espresso powder (enhances chocolate flavor)
• ½ tsp kosher salt
• ¾ cup (150 g) granulated sugar
• ¼ cup (50 g) light brown sugar, packed
• 2 large eggs, at room temperature
• ½ cup (60 g) all-purpose flour
• ¼ cup (20 g) unsweetened cocoa powder

For the Pumpkin Cheesecake Layer

• 8 oz cream cheese, softened to room temperature
• 1 large egg
• ½ cup canned pumpkin puree (not pumpkin pie filling)
• ⅓ cup granulated sugar
• ¼ cup all-purpose flour
• 1 tsp pumpkin pie spice
• 1 tsp pure vanilla extract
• ½ tsp kosher salt

Optional for serving: Unsweetened cocoa powder or a dusting of cinnamon for garnish.

How to Make Pumpkin Cheesecake Brownies

Brownie Batter

Step 1 – Prep the Pan:
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch metal baking pan with cooking spray, then line it with foil or parchment paper, leaving an overhang for easy lifting. Grease again to prevent sticking.

Step 2 – Melt the Chocolate and Butter:
In a small saucepan over medium heat, melt the butter. Remove from heat, add the chopped chocolate, and stir until completely smooth. Mix in vanilla, espresso powder, and salt. Let cool slightly.

Step 3 – Combine the Wet Ingredients:
In a large mixing bowl, whisk together granulated and brown sugars. Pour in the slightly cooled chocolate mixture and whisk until glossy and smooth.

Step 4 – Add Eggs and Dry Ingredients:
Whisk in the eggs one at a time, mixing well after each. Use a spatula to gently fold in the flour and cocoa powder just until no streaks remain. Avoid overmixing — this keeps your brownies dense and fudgy.

Pumpkin Cheesecake & Assembly

Step 1 – Make the Pumpkin Cheesecake Batter:
In a separate bowl, beat the softened cream cheese with a hand mixer on medium speed until smooth and creamy (about 2–3 minutes).

Step 2 – Add Pumpkin and Flavorings:
Add the egg, pumpkin puree, sugar, flour, pumpkin pie spice, vanilla, and salt. Beat again until the mixture is velvety and well combined.

Step 3 – Assemble the Layers:
Spread the brownie batter evenly into your prepared pan. Gently pour the pumpkin cheesecake batter on top, smoothing it carefully so the layers stay distinct. For a marbled look, lightly swirl with a knife or toothpick.

Step 4 – Bake to Perfection:
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). Cool completely in the pan before slicing.

Optional: Dust with cocoa powder or a sprinkle of cinnamon before serving.

Serving and Storage Tips

• Serve: Slice into squares and serve slightly chilled or at room temperature. These brownies pair beautifully with a cup of coffee or chai.
• Store: Keep in an airtight container in the fridge for up to 5 days.
• Freeze: Wrap individual slices in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge before serving.
• Reheat: Enjoy cold, or warm slightly in the microwave for a gooey texture.

Helpful Notes

• Room Temperature Ingredients: This ensures smooth blending and even baking.
• Espresso Powder Boost: A small touch deepens the chocolate flavor without making it taste like coffee.
• Swirl Technique: For a pretty pattern, drag a butter knife gently through both batters before baking.
• Don’t Overbake: The brownies should be set around the edges but slightly soft in the center for that fudgy bite.
• Flavor Variations: Add chocolate chips, crushed pecans, or a drizzle of caramel for extra indulgence

Conclusion

These Pumpkin Cheesecake Brownies are everything you love about fall — warm spices, velvety pumpkin, and rich chocolate — all baked into one gorgeous dessert. Whether you’re making them for a festive gathering or a cozy night in, they’re sure to steal the spotlight.

If you try this recipe, leave a star rating and comment below to let me know how it turned out!
Don’t forget to share your creations on Pinterest or Facebook — I’d love to see your swirled masterpieces!

👉 What’s your favorite fall dessert combo? Tell me in the comments below!

Frequently Asked Questions (FAQ)

Can I use fresh pumpkin instead of canned?

Yes, but make sure to use well-drained and mashed pumpkin puree — excess moisture can make the cheesecake layer too soft.

Can I make these brownies gluten-free?

Absolutely! Replace the all-purpose flour with your favorite 1:1 gluten-free baking blend, and bake as directed.

Why did my cheesecake layer crack?

Overbaking or using cold cream cheese can cause cracks. Always use room-temperature ingredients and remove from the oven when just set.

Can I double this recipe?

Yes, double all ingredients and bake in a 9×13-inch pan. The baking time may increase slightly (around 5–10 minutes).

Are Pumpkin Cheesecake Brownies freezer-friendly?

Definitely! Freeze in a single layer, wrapped tightly, for up to 2 months. Thaw in the fridge overnight for best texture.