When autumn rolls around, pumpkin lovers rejoice and these Pumpkin Cheesecake Brownies are the perfect way to celebrate the season. They combine the rich, fudgy decadence of brownies with a silky pumpkin cheesecake swirl for a dessert that’s as beautiful as it is delicious. The chocolate and pumpkin flavors balance each other perfectly, and the marbled design makes them a showstopper for any fall gathering.
What Are Pumpkin Cheesecake Brownies?
Pumpkin Cheesecake Brownies are layered and swirled bars made with a chocolate brownie base and a pumpkin-spiced cheesecake mixture. The brownie layer provides a dense, fudgy foundation, while the cheesecake swirl offers a creamy, lightly spiced contrast. The result is a dessert that’s indulgent yet has a seasonal twist perfect for autumn.
Why You’ll Fall in Love with This Recipe
These brownies are:
- The best of both worlds—brownie and cheesecake in one bite
- Full of warm fall spices like cinnamon and nutmeg
- Easy to make yet look impressive
- Perfect for holiday gatherings, bake sales, or cozy weekends at home
Plus, they store well, making them a great make-ahead dessert.
How Do They Taste?
Every bite offers a mix of deep chocolate richness and smooth pumpkin cheesecake. The brownie layer is dense and chewy, while the cheesecake swirl is creamy and slightly tangy with warm spice notes. Together, they create an irresistible flavor combination that’s both indulgent and comforting.
Health & Ingredient Benefits
- Pumpkin puree adds vitamins A and C, plus fiber
- Cocoa powder is rich in antioxidants
- Eggs provide protein and structure
- Cream cheese offers calcium and creaminess
Ingredients You’ll Need
For the brownie batter:
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
For the pumpkin cheesecake swirl: - 8 oz cream cheese, softened
- ½ cup pumpkin puree
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ½ tsp nutmeg
Tools You’ll Need
- 8×8-inch baking pan
- Mixing bowls
- Hand mixer or stand mixer
- Whisk and spatula
- Measuring cups and spoons
Optional Substitutions & Additions
- Add chocolate chips to the brownie batter for extra richness
- Use pumpkin pie spice instead of individual spices
- Add a swirl of caramel for an extra layer of flavor
How to Make
- Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment paper.
- In a bowl, whisk butter, sugar, eggs, and vanilla. Stir in cocoa powder, flour, salt, and baking powder until just combined. Pour most of the batter into the prepared pan, reserving about ¼ cup for topping.
- In another bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, egg, vanilla, cinnamon, and nutmeg. Mix until creamy.
- Spread pumpkin cheesecake mixture over the brownie batter in the pan. Dollop reserved brownie batter on top and swirl with a knife for a marbled effect.
- Bake for 35–40 minutes, until the edges are set and the center is just slightly jiggly.
- Cool completely before slicing for clean cuts.
What to Serve With
- A scoop of vanilla ice cream
- A drizzle of caramel sauce
- Hot coffee, chai latte, or spiced cider
Tips for Success
- Use room temperature cream cheese for a smooth swirl
- Don’t overbake—these are best when slightly fudgy in the center
- Chill before cutting for the cleanest slices
Common Mistakes to Avoid
- Overmixing the brownie batter—it can make them cakey instead of fudgy
- Using pumpkin pie filling instead of puree—it’s too sweet and spiced
- Skipping the parchment lining—makes removal much harder
How to Store & Reheat
- Store in an airtight container in the fridge for up to 5 days
- Freeze for up to 2 months—thaw in the fridge before serving
- Serve chilled or at room temperature—no reheating required
Frequently Asked Questions
Can I make these gluten-free? Yes, use a 1:1 gluten-free baking flour.
Can I double the recipe? Yes, bake in a 9×13-inch pan for 40–45 minutes.
Can I add nuts? Yes, chopped pecans or walnuts work well.
Nutritional Info (approximate per brownie)
Calories: 210
Protein: 4g
Fat: 12g
Carbohydrates: 23g
Sugar: 16g
Sodium: 110mg
Conclusion
Pumpkin Cheesecake Brownies are the ultimate fall dessert, blending rich chocolate and spiced pumpkin cheesecake into one irresistible treat. They’re as beautiful as they are delicious, making them perfect for both casual and festive occasions.
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Pumpkin Cheesecake Brownies – A Fall Dessert Dream
- Total Time: 55 minutes
- Yield: 16 brownies 1x
Description
Rich and fudgy brownies swirled with creamy, spiced pumpkin cheesecake for a decadent fall dessert.
Ingredients
For the brownie batter:
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ tsp salt
¼ tsp baking powder
For the pumpkin cheesecake swirl:
8 oz cream cheese, softened
½ cup pumpkin puree
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
Instructions
Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a bowl, whisk butter, sugar, eggs, and vanilla. Stir in cocoa powder, flour, salt, and baking powder until just combined. Pour most of the batter into the prepared pan, reserving about ¼ cup for topping.
In another bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, egg, vanilla, cinnamon, and nutmeg. Mix until creamy.
Spread pumpkin cheesecake mixture over brownie batter. Dollop reserved brownie batter on top and swirl with a knife.
Bake for 35–40 minutes until edges are set and center is slightly jiggly.
Cool completely before slicing.
Notes
Use pumpkin puree, not pumpkin pie filling.
Chill brownies before slicing for cleaner cuts.
Add chocolate chips for extra richness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
Keywords: pumpkin cheesecake brownies, fall brownie recipes, pumpkin swirl brownies, autumn desserts, easy pumpkin recipes
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