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To make Pumpkin Cheesecake Brownies, you need some key ingredients. Each one plays a role in creating a rich and tasty treat. Here’s what you’ll need: - 1 cup unsalted butter, melted - 1 ½ cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - ½ cup unsweetened cocoa powder - 1 teaspoon baking powder - ½ teaspoon salt - 1 cup pumpkin puree (canned or fresh) - 1 teaspoon pumpkin pie spice - 8 oz cream cheese, softened - ½ cup powdered sugar Each of these ingredients adds flavor and texture. For example, the unsalted butter gives a rich base, while the granulated sugar adds sweetness. The cocoa powder brings a deep chocolate flavor. Eggs help bind everything together. The pumpkin puree and pumpkin pie spice make these brownies festive and seasonal. Cream cheese adds creaminess to the cheesecake layer. Lastly, powdered sugar sweetens the cream cheese mix, making it delicious. Gather these ingredients, and you’ll be ready to create a delightful dessert. {{ingredient_image_1}} First, set your oven to 350°F (175°C). Grab a 9x13-inch baking dish. Grease the dish well. Then, line it with parchment paper. Leave some paper hanging over the sides. This makes it easy to lift the brownies out later. In a large bowl, add 1 cup of melted butter. Sprinkle in 1 ½ cups of granulated sugar. Whisk them together until well combined. Next, crack 4 large eggs into the bowl. Add 1 teaspoon of vanilla extract. Mix until the batter is smooth. In another bowl, sift together 1 cup of all-purpose flour, ½ cup of cocoa powder, 1 teaspoon of baking powder, and ½ teaspoon of salt. Gradually stir this dry mix into the wet mix. Be careful not to overmix. Just combine until you can’t see any flour. In a different bowl, combine 1 cup of pumpkin puree, 8 oz of softened cream cheese, and ½ cup of powdered sugar. Add in 1 teaspoon of pumpkin pie spice. Mix this until it’s smooth and creamy. This layer adds a rich flavor to your brownies. Pour half of the brownie batter into the prepared baking dish. Spread it out evenly. Next, dollop spoonfuls of the pumpkin mixture on top. Use a knife to swirl it gently for a nice marbled look. Pour the remaining brownie batter over the pumpkin layer. Smooth it out carefully. Now, place the dish in your preheated oven. Bake for 30-35 minutes. Check if they are done by inserting a toothpick into the center. If it comes out with a few moist crumbs, they are ready. Once baked, take the dish out of the oven. Let the brownies cool completely in the pan. Use the parchment overhang to lift them out. Cut into squares and serve. Enjoy this delightful treat! To get that lovely swirl, use a butter knife. After adding the pumpkin mix, dip the knife into both the brownie and pumpkin layers. Gently drag it through the batter. Make sure to swirl lightly. You want to see both colors, not mix them fully. This creates a beautiful design. Moist brownies are key to a tasty treat. Do not overmix the batter. Stir until just combined to keep air pockets. Also, check the baking time carefully. Use a toothpick to test doneness. A few moist crumbs on the toothpick mean they are just right. You can swap some ingredients if needed. Here are a few ideas: - Replace unsalted butter with coconut oil for a dairy-free option. - Use brown sugar instead of granulated sugar for a richer flavor. - If you don't have pumpkin pie spice, mix cinnamon and nutmeg. - For a lighter option, use Greek yogurt instead of cream cheese. These simple swaps can change the taste without losing quality. Enjoy experimenting! Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature for a smoother batter without lumps. Don't Overmix: Mix the brownie batter until just combined to keep them fudgy and prevent a tough texture. Swirl for Aesthetics: When dolloping the pumpkin mixture, use a knife to gently swirl it for a beautiful marbled effect that enhances presentation. Cool Completely: Allow the brownies to cool completely in the pan before cutting to ensure they hold their shape and don’t crumble. {{image_2}} You can make these brownies even better by adding chocolate chips. I love using semi-sweet chips for balance. Just fold in a cup of chocolate chips into the brownie batter. This adds a rich, gooey texture that pairs perfectly with the creamy pumpkin layer. You can also use dark chocolate chips for a richer flavor. If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Many blends work well in this recipe. I recommend using a blend that contains xanthan gum. This helps mimic the texture of regular flour. The brownies turn out just as tasty, so no one will miss the gluten! For a crunch in your brownies, add nuts. Walnuts or pecans work great. Simply chop them coarsely and mix them into the brownie batter. This adds a nice contrast to the smooth cheesecake layer. Just be careful not to add too many, or they might overpower the other flavors. To keep your pumpkin cheesecake brownies fresh, place them in an airtight container. You can stack them with parchment paper between layers to avoid sticking. Store them at room temperature for up to three days. If you want to keep them longer, refrigerate them for up to a week. Just remember to cover them well to keep moisture in. If you want to save some for later, freezing is a great option. First, let the brownies cool completely. Then, cut them into squares. Wrap each square in plastic wrap, then place them in a freezer bag. This way, they stay fresh for up to three months. When you want to enjoy them, just take out what you need and let them thaw at room temperature. To enjoy your brownies warm, preheat your oven to 350°F (175°C). Place the brownies on a baking sheet and cover them with foil. Heat for about 10-15 minutes. This helps keep them soft and gooey. You can also microwave them for about 10-15 seconds for a quick warm-up. Enjoy the rich, creamy flavors again! Yes, you can use fresh pumpkin. First, cook and mash it. Make sure to drain excess water for the best results. Fresh pumpkin gives a nice flavor, but canned is easier. Check for doneness by inserting a toothpick in the center. If it comes out with a few moist crumbs, they are ready. If it has wet batter, bake longer. Aim for 30-35 minutes in the oven. Use a sharp knife for clean cuts. First, let them cool completely. For neat squares, dip the knife in hot water before cutting. Wipe it clean after each cut for the best results. Yes, you can. These brownies store well. Make them a day ahead and keep them in an airtight container. This allows flavors to blend and makes for a tasty treat later. These brownies pair well with whipped cream, ice cream, or a drizzle of caramel sauce. You can also serve them with a cup of coffee or tea for a cozy treat. This post covers how to make delicious Pumpkin Cheesecake Brownies. We listed all the ingredients and shared step-by-step instructions. You learned tips for perfecting your bake and variations to try. Storing leftovers and reheating was also discussed. These brownies blend rich flavors for a tasty treat. Enjoy making them for friends, family, or yourself. Happy baking!

Pumpkin Cheesecake Brownies

Deliciously rich brownies swirled with creamy pumpkin cheesecake.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 24
Calories 200 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1.5 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 8 oz cream cheese, softened
  • 0.5 cup powdered sugar

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and line it with parchment paper, allowing some overhang for easy removal.
  • In a large bowl, whisk together the melted butter and granulated sugar until combined.
  • Add in the eggs, one at a time, followed by the vanilla extract, and mix until smooth.
  • In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Do not overmix.
  • In another bowl, mix the pumpkin puree, cream cheese, powdered sugar, and pumpkin pie spice until smooth.
  • Pour half of the brownie batter into the prepared baking dish, spreading it evenly.
  • Dollop spoonfuls of the pumpkin mixture over the brownie layer and use a knife to swirl it gently for a marbled effect.
  • Pour the remaining brownie batter on top of the pumpkin mixture and smooth it out carefully.
  • Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
  • Allow the brownies to cool completely in the pan before lifting them out using the parchment overhang. Cut into squares and serve.

Notes

Allow brownies to cool completely before cutting for best results.
Keyword brownies, cheesecake, dessert, pumpkin