Pumpkin Cheesecake Brownies are the dessert that shows up when fudgy chocolate brownies and creamy spiced pumpkin cheesecake decide to share a pan instead of fighting for attention.
You get a dense, chocolatey base swirled with a tangy pumpkin cheesecake layer, warmed up with cinnamon, ginger, and a little nutmeg.
It is the kind of bake that looks fussy in photos but is genuinely simple once you have your two batters ready, and it is one of my favorite ways to use up an open can of pumpkin puree once fall baking season kicks in.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour, plus 2 hours chilling |
| Servings | 24 brownies |
| Difficulty Level | Easy |
This pumpkin cheesecake brownies recipe pairs really well with a warm mug of something spiced, and honestly, I love serving these alongside my pumpkin spice hot chocolate when the weather turns cold.
Why You’ll Love This Pumpkin Cheesecake Brownies
This recipe gives you two desserts in one pan, so nobody at your table has to choose between chocolate and pumpkin pie flavors.
The swirled top also makes it look like you spent way more time in the kitchen than you actually did.
- Two classic fall desserts combined into one easy bake
- A fudgy brownie base that stays moist for days
- A creamy, spiced pumpkin cheesecake swirl on top
- Simple pantry ingredients, no fancy equipment required
- Great make-ahead dessert for potlucks, parties, and Thanksgiving
Another favorite for the holiday dessert table: Pumpkin Cheesecake
Ingredients
You will need two separate batters here, one for the brownie base and one for the pumpkin cheesecake swirl.
Nothing on this list is hard to find, and most of it is probably already in your pantry.
For the Brownie Layer:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips (optional)
For the Pumpkin Cheesecake Layer:
- 16 oz full-fat cream cheese, softened
- 2/3 cup granulated sugar
- 1/2 cup pure pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- Pinch of salt
Read Also: Pumpkin Brownies Recipe
Kitchen Equipment Needed
You do not need any special equipment for this recipe, just the basics you probably already have in your kitchen for baking.
- 9×13-inch baking pan
- Parchment paper
- Large mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Butter knife or skewer for swirling
- Measuring cups and spoons
I learned a lot of my swirling technique while working on my pumpkin cheesecake bars recipe, and it carries over perfectly to this one.
Recommended Products for This Recipe
These are a few products I personally reach for when I make this recipe, based on what has actually made a difference in my kitchen.
1. USA Pan 9×13 Rectangular Baking Pan
This pan has an aluminized steel construction that bakes evenly, so you avoid that overdone edge and underdone center problem that shows up in cheap pans.
The nonstick coating also makes it much easier to lift out clean brownie squares.
I have used mine for years and it still bakes evenly every time.
2. KitchenAid Hand Mixer
A good hand mixer makes quick work of softening cream cheese and whipping the cheesecake batter smooth with no lumps.
It is compact enough to store easily but powerful enough for regular baking.
I reach for mine constantly, not just for this recipe.
3. Ghirardelli Unsweetened Cocoa Powder
The quality of your cocoa powder really does affect how deep and rich your brownie layer tastes.
This one gives the brownie base a fudgier, more chocolate-forward flavor than standard grocery store cocoa.
It is a small swap that makes a noticeable difference.
4. Full Sheet of Parchment Paper with Overhang Handles
Lining your pan with parchment paper that hangs over the edges lets you lift the entire slab of brownies out in one piece for clean, even slicing.
It also makes cleanup nearly effortless. This little trick saves so much frustration compared to cutting straight in the pan.
You might also enjoy: Fudge Brownies Recipe
Step-by-Step Instructions: How to Make Pumpkin Cheesecake Brownies
1. Prep Your Pan and Oven
- Preheat your oven to 350°F (175°C).
- Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides so you can lift the brownies out later.
- Lightly grease the parchment paper so nothing sticks to the corners.
2. Make the Brownie Batter
- In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. Do not overmix, or the brownies will turn out tough instead of fudgy.
- Fold in the chocolate chips, if using.
3. Make the Pumpkin Cheesecake Batter
- In a separate bowl, beat the softened cream cheese with a hand mixer until completely smooth, with no lumps.
- Add the granulated sugar and beat until fully combined.
- Mix in the pumpkin puree, egg, vanilla extract, pumpkin pie spice, and salt, beating until the batter is smooth and evenly colored.
4. Layer the Batters
- Pour about two-thirds of the brownie batter into the prepared pan, spreading it into an even layer with a rubber spatula.
- Set aside the remaining one-third of the brownie batter for later.
- Pour the pumpkin cheesecake batter over the brownie layer, spreading it gently into an even layer without disturbing the brownie base too much.
5. Swirl the Batters
- Drop spoonfuls of the reserved brownie batter over the top of the cheesecake layer.
- Use a butter knife or skewer to swirl the two batters together, dragging it through in a loose figure-eight or zigzag pattern.
- Do not overdo the swirling, a few graceful passes gives you that pretty marbled look without blending the layers into one color.
6. Bake
- Bake for 35 to 45 minutes, or until the cheesecake layer looks set and a toothpick inserted into the brownie portion comes out with a few moist crumbs.
- The cheesecake will look slightly jiggly in the very center when it comes out, that is normal, it will finish setting as it cools.
7. Cool and Chill
- Let the brownies cool completely in the pan at room temperature, about 1 hour.
- Transfer the pan to the refrigerator and chill for at least 2 hours, or until fully set, before slicing.
- Use the parchment paper overhang to lift the whole slab out of the pan, then slice into 24 squares with a sharp knife.
This same swirling technique is also what makes my pumpkin cupcakes with cream cheese frosting so pretty, if you want more practice with layered batters.
Tips for The Best Pumpkin Cheesecake Brownies
A few small details make a big difference in how these brownies turn out, especially with the cheesecake layer.
- Bring your cream cheese and eggs to room temperature before mixing, this prevents lumps in the cheesecake layer
- Use pure pumpkin puree, never pumpkin pie filling, which already contains sugar and spices
- Do not skip the chilling step, it is what gives the cheesecake layer its final creamy, sliceable texture
- Line your pan with parchment paper so you can lift the whole slab out for clean, even cuts
- Use a sharp knife and wipe it clean between cuts for neat squares
Read Also: No Bake Pumpkin Cheesecake Recipe
Serving Suggestions
These brownies are rich enough to serve on their own, but a few finishing touches take them even further.
A dollop of whipped cream and a light dusting of cinnamon on top never hurts either.
- A scoop of vanilla ice cream on the side
- A drizzle of caramel sauce over the top
- A dusting of extra cinnamon or cocoa powder
- Alongside a slice of Eggnog Cheesecake for a bigger holiday dessert spread
- Paired with fresh coffee or a spiced chai latte
Variations of Pumpkin Cheesecake Brownies
Once you have the base recipe down, there is plenty of room to make it your own.
- Add chopped pecans or walnuts to the brownie batter for crunch
- Swap the pumpkin pie spice for individual cinnamon, ginger, nutmeg, and cloves if that’s what you have on hand
- Drizzle melted white chocolate over the top after chilling for extra sweetness
- Stir a tablespoon of caramel into the cheesecake batter before swirling
- Use a boxed brownie mix instead of a scratch batter to save time
If you like the flavor combination but want a fully baked cheesecake instead, try my Pumpkin Pie Cheesecake recipe next.
Storage and Reheating
Because of the cream cheese layer, these brownies need to be kept cold rather than left out on the counter.
- Store in an airtight container in the refrigerator for up to 5 days
- Freeze individual squares wrapped tightly in plastic wrap for up to 3 months
- Thaw frozen brownies overnight in the refrigerator before serving
- Serve chilled or let sit at room temperature for 10 minutes before eating
- Avoid microwaving, as it can make the cheesecake layer runny
Read Also: No Bake Mini Cheesecakes
Nutritional Facts
Nutrition will vary slightly depending on exact ingredients and brands used, but here is a general estimate per brownie, based on 24 servings.
| Nutrition (per brownie) | |
|---|---|
| Calories | 195 |
| Total Fat | 11g |
| Saturated Fat | 6g |
| Cholesterol | 45mg |
| Sodium | 105mg |
| Total Carbohydrates | 21g |
| Sugars | 16g |
| Protein | 3g |
For a lighter option, try: High Protein Banana Cheesecake Cups
Health Benefits of Key Ingredients
This is still very much a dessert, but a couple of the ingredients do carry some genuine nutritional upside.
Pumpkin puree in particular is doing more work here than most people realize.
- Pumpkin puree is rich in vitamin A and fiber, and naturally low in calories
- Eggs provide protein and help give the cheesecake layer its structure
- Cocoa powder contains antioxidants known as flavanols
- Cinnamon and ginger both have anti-inflammatory properties
- Cream cheese provides calcium, though it should be enjoyed in moderation
I go into more detail on pumpkin’s nutritional benefits in my pumpkin soup recipe, if you want to see pumpkin used in a savory context too.
FAQs About Pumpkin Cheesecake Brownies
1. Can I use a boxed brownie mix instead of making the batter from scratch?
Yes, a standard 9×13 boxed brownie mix works well as a shortcut here.
Just prepare it according to the package instructions and reserve about a third of the batter for swirling on top.
2. Why is my cheesecake layer cracking?
Cracks usually happen from overbaking or from cooling the brownies too quickly.
Let them cool gradually at room temperature before moving them to the refrigerator.
3. Can I make these brownies ahead of time?
Absolutely, these are actually better made a day ahead since the chilling time lets the flavors settle.
Just keep them covered in the refrigerator until you are ready to serve.
4. Can I freeze pumpkin cheesecake brownies?
Yes, they freeze very well for up to 3 months. Wrap individual squares tightly in plastic wrap before placing them in a freezer bag or airtight container.
5. What is the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is just cooked, mashed pumpkin with nothing added.
Pumpkin pie filling already contains added sugar and spices, so using it here would throw off the flavor and texture of your cheesecake layer.
Read Also: Raspberry Cheesecake Bars Recipe
Pumpkin Cheesecake Brownies
Ingredients
- 1/2 cup unsalted butter 113g, 1 stick, melted
- 1 cup granulated sugar 200g
- 1/2 cup brown sugar 100g, packed
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour 90g
- 1/2 cup unsweetened cocoa powder 42g, high-quality recommended
- 1/4 teaspoon salt
- 1/2 cup semisweet chocolate chips optional
- 16 oz full-fat cream cheese 454g, softened
- 2/3 cup granulated sugar 133g
- 1/2 cup pure pumpkin puree not pumpkin pie filling
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice or cinnamon, ginger, nutmeg blend
- salt pinch
- whipped cream for serving
- ground cinnamon for dusting
- caramel sauce optional drizzle
Equipment
- 9×13 inch baking pan aluminized steel recommended for even baking
- Parchment paper with overhang handles for easy lifting
- Large mixing bowls
- Hand mixer or stand mixer
- Rubber spatula
- Butter knife or skewer for swirling
- Measuring cups
- Measuring spoons
- Whisk
- Sharp knife for slicing clean squares
Method
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang on the sides, and lightly grease the paper.
- In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, whisking well after each, then stir in vanilla.
- In a separate bowl, whisk flour, cocoa powder, and salt. Gradually add dry ingredients to wet mixture, stirring just until combined. Fold in chocolate chips if using.
- In another bowl, beat softened cream cheese with a hand mixer until smooth. Add sugar and beat until combined. Mix in pumpkin puree, egg, vanilla, pumpkin pie spice, and salt until smooth.
- Pour about two-thirds of brownie batter into the pan and spread evenly. Set aside remaining one-third. Pour pumpkin cheesecake batter over and gently spread.
- Drop spoonfuls of reserved brownie batter over the cheesecake layer. Use a butter knife to swirl in a figure-eight or zigzag pattern for a marbled effect.
- Bake for 35 to 45 minutes until the cheesecake layer is set and a toothpick inserted in the brownie portion comes out with moist crumbs. Center may be slightly jiggly.
- Cool completely in the pan at room temperature for 1 hour, then refrigerate for at least 2 hours until fully set before slicing.
- Use parchment overhang to lift the slab out of the pan. Slice into 24 squares with a sharp knife, wiping clean between cuts.
Nutrition
Notes
- Bring cream cheese and eggs to room temperature before mixing to prevent lumps in the cheesecake layer.
- Use pure pumpkin puree, never pumpkin pie filling which already contains sugar and spices.
- Do not skip the chilling step; it gives the cheesecake layer its final creamy, sliceable texture.
- Line your pan with parchment paper so you can lift the whole slab out for clean, even cuts.
- Use a sharp knife and wipe it clean between cuts for neat squares.
- Add chopped pecans or walnuts to the brownie batter for extra crunch.
- Swap pumpkin pie spice for individual cinnamon, ginger, nutmeg, and cloves if preferred.
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze individual squares wrapped tightly in plastic wrap for up to 3 months.
- Avoid microwaving leftovers, as it can make the cheesecake layer runny; serve chilled or at room temperature.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Pumpkin Cheesecake Brownies are one of those desserts that feels special without asking too much of you in the kitchen.
The fudgy chocolate base and creamy spiced pumpkin swirl really do complement each other in every bite.
Give this one a try the next time you want a fall dessert that looks impressive but comes together with pretty simple steps.
I would love to hear how yours turn out, so drop a comment below or share a photo if you make them.
Recommended:
- Pumpkin Roll Cake Recipe
- Chocolate Pumpkin Cake Recipe
- Dark Chocolate Pumpkin Tart Recipe
- No Bake Cheesecake Recipe
- Salted Caramel Brownies Recipe
