Pumpkin Cheesecake Brownies

These Pumpkin Cheesecake Brownies combine rich, fudgy chocolate with creamy, spiced pumpkin cheesecake for the ultimate fall dessert. Each bite is perfectly balanced with the warmth of pumpkin pie spice and the decadence of chocolate brownies — an irresistible treat for cozy nights or festive gatherings.

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Prep Time 25

Cook Time 45

Total Time 1 10

Servings: 16 squares

Course: Dessert

Cuisine: American

Calories: 280

Ingredients Method Notes

Ingredients

For the Brownie Batter

1 stick unsalted butter (½ cup)
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 granulated sugar
¼ cup light brown sugar, packed
2 large eggs, at room temperature
½ cup all-purpose flour
¼ cup 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
Unsweetened cocoa powder or cinnamon for garnish (optional)

Method

Step 1 – Prep the Pan: Preheat oven to 350°F (175°C). Lightly grease an 8x8-inch pan with cooking spray, line with foil or parchment, and grease again.
Step 2 – Melt the Chocolate and Butter: Melt butter in a small saucepan, remove from heat, and stir in chopped chocolate until smooth. Mix in vanilla, espresso powder, and salt. Let cool slightly.
Step 3 – Combine Wet Ingredients: In a large bowl, whisk granulated and brown sugars. Pour in the chocolate mixture and whisk until glossy.
Step 4 – Add Eggs and Dry Ingredients: Whisk in eggs one at a time, then gently fold in flour and cocoa powder. Do not overmix.
Step 5 – Make the Pumpkin Cheesecake Batter: Beat cream cheese until smooth. Add egg, pumpkin puree, sugar, flour, pumpkin pie spice, vanilla, and salt. Mix until creamy.
Step 6 – Assemble the Layers: Spread brownie batter evenly into the pan. Pour pumpkin cheesecake batter on top. Swirl lightly with a knife for a marbled look.
Step 7 – Bake: Bake 40–50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely before slicing.
Step 8 – Serve: Dust with cocoa powder or cinnamon if desired. Enjoy slightly chilled or at room temperature.

Notes

Use room-temperature ingredients for best results. Espresso powder deepens the chocolate flavor without tasting like coffee. Avoid overbaking to keep brownies fudgy. For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free blend. Store leftovers in the refrigerator for up to 5 days or freeze for 2 months.