Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies are the ultimate fall dessert mash-up that combines the rich, fudgy chocolate goodness of brownies with the creamy, spiced pumpkin cheesecake swirl. This recipe is perfect for cozy evenings, holiday gatherings, or whenever you crave a decadent treat that brings the best of both worlds. With just the right amount of pumpkin puree and a blend of warm spices, these brownies are moist, flavorful, and irresistibly festive.

The Upside of Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies offer a delightful balance of textures and flavors. The dense, chocolatey brownie base contrasts beautifully with the smooth, tangy pumpkin cheesecake layer. Plus, the warming spices like cinnamon, nutmeg, and ginger elevate every bite with a cozy autumn vibe. These brownies are also incredibly versatile—you can serve them as a dessert, a snack, or even a special breakfast treat. They’re easy to make in one pan, which means less mess and more time to enjoy.

This recipe is a wonderful way to enjoy pumpkin beyond the usual pies or lattes. If you love exploring pumpkin desserts, you might also enjoy making Pumpkin Muffins that bring a similar spice profile in a lighter, fluffier form.

Ingredient Notes

• Pumpkin Puree: Use 100% pure pumpkin puree (not pumpkin pie filling) for the best texture and flavor.
• Sugars: A combination of granulated sugar and brown sugar adds sweetness and moisture. Brown sugar enhances the depth of flavor with its molasses notes.
• Vegetable Oil: Keeps the brownies moist. You can substitute with any neutral oil like canola or sunflower oil.
• Eggs: Provide structure and richness. Use large eggs at room temperature for optimal mixing.
• Vanilla Extract: Adds warmth and enhances the overall flavor profile.
• All-Purpose Flour: The base for the brownie batter; be sure to level the cup for accurate measurement.
• Cocoa Powder: Unsweetened cocoa powder gives the brownies their chocolate backbone. Natural cocoa works best here.
• Baking Powder and Baking Soda: Leavening agents that help the brownies rise slightly and maintain a tender crumb.
• Spices (Cinnamon, Nutmeg, Ginger): Classic fall spices that bring warmth and depth to the pumpkin cheesecake layer.
• Cream Cheese: Softened to room temperature for a smooth cheesecake swirl.

Cook’s Kit

• 9×9-inch baking pan lined with parchment paper or greased for easy removal.
• Mixing bowls for brownie batter and cheesecake filling.
• Hand mixer or stand mixer to blend the cheesecake layer until smooth.
• Measuring cups and spoons for precise ingredient measurement.
• Spatula for folding ingredients and swirling the cheesecake.
• Cooling rack to let the brownies cool completely before cutting.

Pumpkin Cheesecake Brownies Cooking Guide

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, or grease it well.

Step 2: Make the Brownie Batter

In a large bowl, whisk together 1 cup pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, ½ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth and well combined. In a separate bowl, sift together 1½ cups all-purpose flour, ½ cup cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon ground ginger. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep brownies tender.

Step 3: Prepare the Cheesecake Swirl

In a medium bowl, beat 8 ounces softened cream cheese with ¼ cup granulated sugar, 1 large egg, and 1 teaspoon vanilla extract until smooth and creamy. Use a hand mixer or stand mixer for best results.

Step 4: Layer and Swirl

Pour half of the brownie batter into the prepared pan and spread evenly. Spoon the cream cheese mixture over the brownie layer. Dollop the remaining brownie batter over the cheesecake layer. Use a knife or skewer to gently swirl the two batters together, creating a marbled effect.

Step 5: Bake

Bake in the preheated oven for 35–40 minutes or until a toothpick inserted near the center comes out with just a few moist crumbs. Avoid overbaking to keep the brownies fudgy.

Step 6: Cool and Serve

Allow the brownies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out of the pan. Cut into squares and serve. These brownies are delicious on their own or paired with a scoop of vanilla ice cream.

Ingredient Flex Options

• Swap vegetable oil with melted coconut oil for a subtle coconut flavor.
• Use almond flour for a gluten-free version, though texture will vary slightly.
• Replace granulated sugar with coconut sugar for a deeper caramel note.
• Add chopped nuts like walnuts or pecans for crunch and texture.
• Incorporate chocolate chips or chunks into the brownie batter for extra chocolate bursts.
• For a dairy-free alternative, substitute cream cheese with a vegan cream cheese option.

Behind the Recipe

This recipe was inspired by the desire to combine two beloved desserts into one show-stopping treat. Pumpkin adds moisture and warmth to the brownies, while the cheesecake swirl introduces a creamy tang that balances the rich chocolate perfectly. The spices pay homage to classic pumpkin pie flavors, making this dessert a seasonal favorite.

The ease of mixing all components in just a few bowls and baking in one pan means it’s accessible for bakers of all skill levels. Plus, the marbled effect makes every piece unique and visually appealing.

Best Ways to Store

• Store leftover Pumpkin Cheesecake Brownies in an airtight container at room temperature for up to 2 days.
• For longer storage, keep them refrigerated for up to 5 days to maintain freshness and texture.
• Wrap individual brownies in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge before serving.
• To refresh refrigerated brownies, warm them briefly in the microwave for a soft, gooey experience.

Handy Q&A

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree because canned pumpkin pie filling contains added spices and sugars that can alter the taste and texture of the brownies.

Can I substitute cream cheese with mascarpone or ricotta?

Mascarpone can work as a substitute since it’s creamy and mild, but ricotta is grainier and may affect the smoothness of the cheesecake layer.

How do I make sure the brownies don’t dry out?

Be careful not to overbake. Check the brownies a few minutes before the suggested baking time; a toothpick with moist crumbs indicates perfect doneness.

Can I make these brownies ahead of time for a party?

Absolutely! These Pumpkin Cheesecake Brownies can be made a day ahead and stored in the fridge. Just bring them to room temperature before serving for the best flavor and texture.

More from the Kitchen

• For a savory pumpkin twist, try my Instant Pot Pumpkin Curry—a comforting meal full of spices.
• Looking for a healthy sweet snack? Check out this creamy and rich Chocolate Hummus that pairs well with fruit or crackers.
• Craving more pumpkin delights? Don’t miss these fluffy and spiced Pumpkin Muffins, perfect for breakfast or snacking.

Time to Try It

Get ready to bake these luscious Pumpkin Cheesecake Brownies and fill your kitchen with the irresistible aroma of chocolate and autumn spices. Whether you’re serving them to guests or treating yourself, this recipe will quickly become a seasonal favorite. Don’t forget to experiment with the ingredient flex options to make the brownies your own. Happy baking!

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