Fudgy chocolate brownies swirled with a rich, spiced pumpkin cheesecake layer—these Pumpkin Cheesecake Brownies are everything I crave in a fall dessert. They’re soft, decadent, and perfectly spiced, bringing together two favorites in one luscious bite.
Why You’ll Love This Recipe
I love how this recipe brings the best of both worlds—deep, chocolatey brownies with the creamy tang of pumpkin cheesecake. It's the ultimate fall treat that feels both indulgent and comforting. Whether I'm serving these for a gathering or keeping them for cozy nights in, they never disappoint. They’re easy to make with a boxed mix or from scratch, and that gorgeous swirl makes them look as good as they taste.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 brownie box mix (or homemade brownie batter as desired)
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1 cup semi-sweet chocolate chips
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8 oz cream cheese, softened
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½ cup granulated sugar
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1 egg, room temperature
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½ teaspoon vanilla extract
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⅔ cup pure pumpkin (canned pumpkin, not pumpkin pie filling)
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2 teaspoons pumpkin pie spice
Directions
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I preheat the oven to the temperature listed on the brownie mix box, usually around 350 °F (175 °C).
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I lightly spray a 9-inch square baking pan and line it with parchment paper for easy removal.
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I prepare the brownie batter as directed on the box and stir in the chocolate chips. Then I set it aside.
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In a separate bowl, I beat the cream cheese until it's light and fluffy. I add the sugar and mix until combined.
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I beat in the egg and vanilla until smooth.
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Next, I mix in the pumpkin and pumpkin pie spice until the cheesecake filling is smooth.
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I spread half the brownie batter into the prepared pan and smooth out the top.
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I pour the cheesecake mixture over the brownie base and spread it evenly.
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Then I spoon the remaining brownie batter on top and swirl with a knife to create a marbled effect.
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I bake it for 40 to 45 minutes, or until a toothpick inserted comes out with a few moist crumbs.
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I let the brownies cool completely before lifting them out and cutting them into squares.
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I store leftovers in an airtight container to keep them fresh.
Servings and timing
This recipe makes about 16 servings.
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Prep time: 15 minutes
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Cook time: 40–45 minutes
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Total time: About 1 hour (including cooling)
Variations
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I like to make these from scratch using my favorite homemade brownie batter when I have time.
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For a richer cheesecake layer, I’ve used mascarpone instead of cream cheese.
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Sometimes I add chopped walnuts or pecans for a bit of crunch.
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If I want a deeper chocolate flavor, I add a tablespoon of espresso powder to the brownie mix.
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I’ve even tried this with white chocolate chips instead of semi-sweet for a sweeter twist.
storage/reheating
I store these brownies in an airtight container in the fridge for up to 5 days. When I want to enjoy one, I let it sit at room temperature for 10–15 minutes or pop it in the microwave for about 10 seconds. If I’m saving them for longer, I freeze them in a single layer, then stack with parchment in between. They last up to 2 months frozen.
FAQs
How do I know when the brownies are done?
I look for a toothpick inserted in the center to come out with a few moist crumbs. If it’s completely clean, they may be overbaked.
Can I make these brownies ahead of time?
Yes, I often make them a day ahead. I find the flavor deepens after sitting overnight in the fridge.
Can I use fresh pumpkin instead of canned?
I can use fresh pureed pumpkin, but I make sure it’s thick and not watery. Canned is more consistent and reliable.
Do I have to use a box mix?
Not at all. I sometimes use my favorite homemade brownie recipe for a richer flavor and more control over the ingredients.
Can I double the recipe?
Yes, I double everything and use a 9x13-inch pan. I adjust the baking time to around 50–55 minutes and check for doneness.
Conclusion
Pumpkin Cheesecake Brownies are my go-to when I want to bring something festive, indulgent, and easy to any fall occasion. The warm spices, creamy pumpkin cheesecake, and fudgy chocolate base make every bite irresistible. Whether I'm baking for a crowd or just satisfying a craving, this recipe never fails to impress.
Pumpkin Cheesecake Brownies
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
Fudgy chocolate brownies swirled with a pumpkin cheesecake layer—rich, seasonal dessert perfect for fall.
Ingredients
- 1 brownie box mix (or homemade brownie batter as desired)
- 1 cup semi‐sweet chocolate chips
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 egg, room temperature
- ½ tsp vanilla extract
- ⅔ cup pure pumpkin (canned pumpkin, not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat your oven to temperature indicated on the brownie box mix (typically 350 °F / about 175 °C).
- Lightly spray a 9‑inch square baking pan with cooking spray and line with parchment paper leaving overhang for easy removal. Alternatively, line with foil and spray lightly.
- Prepare the brownie mix as directed. Stir in the chocolate chips. Set aside.
- In a bowl, beat the cream cheese until light and fluffy. Add sugar and beat until combined. Add the egg and vanilla extract, beating until smooth.
- Mix in pumpkin and pumpkin pie spice until the cheesecake filling is smooth and uniform.
- Spread half of the brownie batter into the prepared pan; smooth top.
- Pour the cheesecake mixture over the brownie batter, spreading evenly in a thin layer.
- Spoon the remaining brownie batter over the cheesecake layer. Use the tip of a knife to drag through and create a swirl pattern.
- Bake for 40 to 45 minutes, or until a toothpick inserted comes out with a few moist crumbs—not fully clean.
- Let the brownies cool completely in the pan. Use the parchment or foil overhang to lift them out and cut into squares.
- Store leftovers in an airtight container.
Notes
- Use high‐quality cream cheese and vanilla extract for best flavor.
- Let eggs come to room temperature before using to help the cheesecake layer blend smoothly.
- For clean cuts, make sure brownies are fully cooled. Wipe knife between cuts.
- If you want extra thick brownies, use an 8‑inch pan but add about 5 more minutes baking time.
- You can make brownies from scratch instead of using a box mix.
Nutrition
- Calories: 377 kcal
- Sugar: 28 g
- Sodium: 159 mg
- Fat: 22 g
- Saturated Fat: 15 g
- Carbohydrates: 39 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 69 mg
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