Pumpkin Cheesecake Brownies
Add a pop of fall flavor (and color!) to your next batch of brownies. These pumpkin cheesecake brownies have a swirl of rich and creamy pumpkin spiced cheesecake in every bite. You’ll love the fudgy texture and contrast of flavors!
Pumpkin and chocolate isn’t normally my go-to flavor combo, but after baking a pumpkin chocolate cake last fall, my tastebuds were delighted. I knew I had to bake with the two flavors again. I took my cream cheese swirl brownies and put a fall spin on it by incorporating pumpkin and all the spices that go with it. These dessert bars are my new fall favorite!
Why You’ll Love This Recipe
- Fudgy and creamy. The pumpkin cheesecake adds a rich, creamy texture that contrasts the fudgy brownie base.
- Swirled to perfection. The marbled appearance of pumpkin and chocolate creates an elegant finish to this fall treat (similar to pumpkin bread with a cream cheese swirl).
- Easy to make. Despite its impressive appearance, these dessert bars are relatively easy to make from scratch!
- Warm and cozy spices. Baking this recipe will fill your kitchen with a cozy autumn scent.
- Shareable dessert. Your friends and family will love tasting your baking creation and no doubt will ask for the recipe.
Ingredient Notes
- Chocolate: Choose good quality bittersweet or semisweet chocolate for the brownies. You can use chocolate chips or chopped chocolate.
- Cocoa powder: Use unsweetened cocoa powder to intensify the chocolate flavor.
- Butter: Unsalted butter is best for baking. Different brands of salted butter have varying amount of salt added. It’s best to add it separately to control the amount.
- Eggs: Bring large eggs to room temperature. You will need 3 for the brownies and 1 for the cheesecake swirl.
- Pumpkin purée: Use 100% pure pumpkin purée (not pumpkin pie filling, which has sugar added).
- Pumpkin pie spice: You can use store-bought or make your own pumpkin pie spice.
- Cream cheese: Block-style cream cheese is best since it’s thicker. I do not recommend low-fat cream cheese.
Refer to the recipe card for the full list of ingredients and measurements.
Recipe Variations
Add some mix-ins. Chopped nuts go really well with this recipe. I suggest 1/2 cup roughly chopped walnuts. Stir them in after you’ve set aside the 1/4 cup batter.
Double the recipe and make a large batch. Use a 9×13 baking pan for a double batch. Baking time will be 3 to 5 minutes longer and the recipe will yield 24 servings.
How to Make Pumpkin Cheesecake Brownies
- Melt the chocolate and butter in a bowl set over a pot of simmering water (a makeshift double boiler). Remove from the heat and whisk in the cocoa powder.
- Use an electric mixer to beat the sugar and eggs together until light in color. Mix in the vanilla and salt. With the mixer running, slowly pour in the chocolate mixture. Mix just until combined.
- Stir in the flour by hand. Set aside 1/4 cup batter to use for the cheesecake swirl.
- Transfer remaining batter to an 8×8 pan and set aside.
- For the pumpkin cheesecake mixture, beat cream cheese until smooth and creamy. Add the pumpkin purée, egg, sugar, spices and vanilla, then mix until well combined.
- Drop the pumpkin mixture in dollops on top of the brownie mixture and spread into an even layer.
- Add dollops of reserved brownie batter on top and use a knife to swirl the two together.
- Bake at 350 F for 35 minutes or until a toothpick inserted in the center comes out with a few crumbs or completely clean. Cool completely before serving.
Expert Tips
Read my tips for melting chocolate. The double boiler method is the safest way to not burn chocolate. I also suggest using a high-quality chocolate. Not only does it taste better, but it melts easier.
Use block-style cream cheese. This makes all the difference in texture when it comes to cheesecake. Low-fat or tub cream cheese has more air in it, which makes it more likely to melt and lose its structure.
Try the dollop method to achieve perfect swirls. Use a large spoon to drop dollops of the pumpkin mixture onto the brownie base. This will make it easier to spread without mixing it with the batter to much. Then use drop dollops of the reserved brownie batter on top. Space evenly and use a butter knife to swirl the two mixture together. Try not to insert the knife all the way through (you still want the bottom layer intact).
Use a metal baking pan (not glass). Glass retains heat longer than metal. If you bake brownies or cheesecake in a glass pan, the outside edges will bake more quickly and become dry.
Storage Tips
Store cooled cheesecake brownies in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature.
Freeze for up to 2 months. After the bars have completely cooled, wrap them in plastic wrap and aluminum foil to prevent freezer burn. Freezer, then defrost in the refrigerator overnight before serving.
Recipe FAQ
I do not recommend fresh pumpkin purée since it tends to have a lot more moisture in it. This will affect the texture of the bars.
Yes, for a semi-homemade approach, use boxed brownie mix (I prefer Ghirardelli) and bake in an 8×8 pan. Use the recipe for the pumpkin cheesecake topping and directions for swirling. Use the baking time on the box.
My homemade brownie recipe yields a very fudgy consistency, not cake-y. If you prefer a cake-like texture, add an additional 1/4 cup flour and bake for 5 minutes longer.
Related Recipes
Looking for more fall treats? Try these recipes next.
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Get the Recipe: Pumpkin Cheesecake Brownies
Ingredients
Brownies
- 1 cup plus 2 Tablespoons (200 g) good quality bittersweet chocolate, chopped, (or chocolate chips)
- ½ cup (113 g or 1 stick) unsalted butter, cut into quarters
- 3 tablespoons (18 g) unsweetened cocoa powder
- 3 large eggs, room temperature
- 1 ¼ cups (250 g) granulated sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoon salt
- 1 cup (125 g) all-purpose flour
Pumpkin Cheesecake Swirl
- 1 cup (226 g or 8 oz) block cream cheese, room temperature
- ½ cup (113 g) 100% pure pumpkin purée, (not pumpkin pie filling)
- 1 large egg, room temperature
- ¼ cup (50 g) granulated sugar
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon pure vanilla extract
Instructions
- Preheat oven to 350° F. Line an 8 by 8-inch square baking pan with parchment paper and lightly grease with nonstick cooking spray. Set aside.
- In a makeshift double boiler over low heat, melt chocolate and butter, stirring occasionally. Remove pan from the heat and whisk in the cocoa. Set aside to cool slightly.
- In the bowl of a stand mixer, beat together eggs and sugar on medium-high speed for 1 minute. Reduce speed to low and add vanilla and salt until combined, about 15 seconds. Keep mixer on low and slowly pour in chocolate mixture into the egg mixture (you can also stir it in by hand).
- Remove bowl from mixer and stir in the flour with a wooden spoon until just combined.
- Set aside ¼ cup batter. Pour remaining batter in prepared baking pan. Spread evenly.
- For the topping, use an electric mixer to beat cream cheese until smooth and creamy. Add pumpkin puree, egg, sugar and vanilla. Mix until combined. Scrape down the sides and bottom of the bowl as necessary.
- Drop dollops of cream cheese mixture onto prepared brownie batter. Spread into an even layer. If the reserved batter became stiff, give it a good stir, then drop spoonfuls of the batter on top. Use a knife to swirl the batter into the cream cheese layer.
- Bake the brownies for 35 minutes. Let the brownies cool completely in the pan before cutting and serving.
