Pumpkin Cheesecake Brownies Recipe
These Pumpkin Cheesecake Brownies combine fudgy chocolate brownies with a creamy, spiced pumpkin cheesecake swirl for the ultimate fall dessert. Perfect for Halloween, Thanksgiving, or cozy nights in, this easy recipe is a crowd-pleaser!
Ingredients
Brownie Layer:
- ½ cup unsalted butter melted (or coconut oil for dairy-free)
- 1 cup granulated sugar
- 2 large eggs
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour or gluten-free 1:1 baking flour
- ¼ tsp salt
- 1 tsp vanilla extract
- ½ cup semi-sweet chocolate chips optional
Pumpkin Cheesecake Layer:
- 8 oz Philadelphia cream cheese softened
- ½ cup canned pumpkin puree not pumpkin pie filling
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp pumpkin pie spice
- ½ tsp vanilla extract
Instructions
- Preheat the oven: Set oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Make the brownie batter: In a large bowl, whisk melted butter and sugar until combined. Add eggs and vanilla extract, mixing well. Sift in cocoa powder, flour, and salt, then stir until just combined. Fold in chocolate chips if using. Spread ¾ of the batter evenly into the prepared pan.
- Prepare the pumpkin cheesecake layer: In a separate bowl, beat softened cream cheese and sugar until smooth (about 1 minute). Add pumpkin puree, egg, pumpkin pie spice, and vanilla extract, then mix until creamy and lump-free.
- Assemble the layers: Pour the pumpkin cheesecake mixture over the brownie batter, spreading evenly. Dollop the remaining brownie batter in small spoonfuls on top. Use a knife or toothpick to swirl the batters together for a marbled effect.
- Bake the brownies: Bake for 30-35 minutes, or until the center is set and a toothpick inserted comes out with moist crumbs. Cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
- Slice and serve: Cut into 16 squares. Serve at room temperature or chilled.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Substitutions: Use a gluten-free brownie mix or 1:1 gluten-free flour for a gluten-free version. Swap pumpkin pie spice for cinnamon if needed.
- Make It Quick: Use a fudgy brownie mix (like Ghirardelli) for a faster prep.
- Pro Tip: Chill brownies for 1-2 hours before cutting for cleaner slices.
- Serving Suggestion: Top with whipped cream or a caramel drizzle for extra indulgence.