These Pumpkin Cheesecake Brownies may look impressive, but they’re incredibly easy to make and so fudgy. Never made brownies from scratch before? Well, you’re in for a fall-tastic treat.
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This two-in-one dessert swirls brownie batter and pumpkin cheesecake together for a marbled look that’s as pretty as it is delicious. It’ll be hard not to keep the whole pan to yourself!
These pumpkin cream cheese brownies are a deceptively easy fall dessert, too (they only look like you put in a ton of effort!). The cheesecake layer itself requires just four ingredients.
While these fudgy brownies are great as is, they might be even better with no-churn vanilla ice cream on top or a drizzle of butterscotch sauce. If you’re like me, you’ll be making these pumpkin brownies all fall long—plenty of time to try different toppings.
Why You’ll Love This Recipe
- They’re easy to make. These brownies only require 15 minutes of hands-on prep!
- It’s two desserts in one. If you love brownies and pumpkin cheesecake (or just the thought of either), these brownies are the best of both worlds.
- They only look impressive. Swirling the cheesecake into the brownie batter requires no special tools (just a butter knife!), but looks like you put in way more effort.
- Unsalted butter: Butter gives these pumpkin brownies their richness.
- Sugar: Sugar lends sweetness (of course!), but also moisture.
- Unsweetened cocoa powder: Cocoa powder gives the brownie batter its flavor and is easier than melting chocolate.
- All-purpose flour: All-purpose flour makes sure these pumpkin cheesecake brownies have structure.
- Cream cheese: Cream cheese is the base of the pumpkin cheesecake.
- Canned pumpkin: Canned pumpkin adds real squash flavor (and a pretty orange hue!) to the cheesecake. Make sure you use 100% canned pumpkin.
- Pumpkin pie spice: A jar of this spice will be your friend all fall long!
See the recipe card for full information on ingredients and quantities.
- Make your own pumpkin pie spice. If you don’t have a jar of it around, you can make your own with ground cinnamon, ginger, cloves, and nutmeg.
- Make it gluten-free. If you’re gluten-free, try swapping in Cup4Cup Multipurpose Flour for the all-purpose flour.
Creating these marbled brownies takes just a handful of simple steps.
- Preheat the oven. Preheat the oven to 350°F, line an 8×8-inch pan with parchment paper so it’s hanging over the sides of the pan and grease the parchment paper with cooking spray.
- Make the brownie batter. In a medium bowl, whisk the melted butter, sugar, cocoa powder, vanilla, and salt together. Add the eggs one at a time, whisking after each one. Then add the flour, folding it in with a spatula.
- Make the pumpkin cheesecake. Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the cream cheese, pumpkin puree, pumpkin pie spice and egg yolk until smooth.
- Add the brownie batter and cheesecake to the baking dish. Add ¾ of the brownie batter to the baking dish, then use a spatula to smooth the cheesecake mixture on top of the brownie batter in an even layer. Dollop the rest of the brownie batter around the baking dish.
- Swirl the batters together. Use a butter knife to swirl the two batters together, using an “S” motion to create easy swirls.
- Bake. Bake the pumpkin cream cheese brownies for 30 minutes. They should be cooked, but still fudgy! Let cool, then lift from the pan using the parchment paper sling.
Pro Tip: When swirling the two batters together, use the motion of a repeated “S” shape to get picture-perfect swirls.
- Separate the Eggs: To easily separate egg yolks from egg whites, transfer the yolk back and forth between the two eggshell halves until you’re left with just the yolk. You can also use your hands, letting the egg white run through your fingers. Just be sure to wash them well afterward!
- Use a Butter Knife: A butter knife is a perfect tool for swirling the brownie and cheesecake batters together. The batter would pass right through the tines of a fork! If you have a wooden skewer, you can use that instead, though.
You can store the pumpkin brownies in an airtight container at room temperature for a couple of days or in the fridge for at least four days. To freeze the brownies, wrap them in foil, then place them in a zipper-lock bag. They will keep in the freezer for a few months—just thaw or microwave before eating!
Frequently Asked Questions
Pumpkin puree adds moisture, so you’ll want to make sure you measure it precisely so your baked goods don’t come out too wet.
Brownies should go in the middle rack of the oven. The top rack could cause the tops of the brownies to bake too quickly and the bottom rack could overcook the base of the brownies.
You should bake brownies uncovered. However, if your brownies are cooking too quickly and browning rapidly, you can cover them with aluminum foil for the remainder of the baking time.
- Easy Apple and Pear Crisp
- Pumpkin Dinner Rolls
- Easy Caramel Apple Cheesecake Bars
- Pumpkin Banana Bread
Ingredients
For the brownie batter:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 large eggs
- 3/4 cup all-purpose flour
For the pumpkin cheesecake:
- 4 oz. cream cheese, at room temp
- 1/2 cup canned pumpkin
- 1/2 teaspoon pumpkin pie spice
- 1 large egg yolk
Instructions
Make the brownie batter:
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper so that it hangs over on two sides then grease the parchment paper with cooking spray.
- In a large bowl, whisk together the melted butter, sugar, cocoa powder, vanilla extract and salt until well combined. Add the eggs one at a time and whisk between each addition.
- Add the flour, and using a spatula, fold it into the batter just until combined. Set the brownie batter aside.
Make the pumpkin cheesecake:
- In the bowl of a stand mixer fitted with the blade attachment (or using a handheld beater), beat together the cream cheese, canned pumpkin, pumpkin pie spice and egg yolk until creamy.
- Add ¾ of the brownie batter to the prepared baking pan then add the pumpkin cheesecake mixture on top and spread it into an even layer. Drop dollops of the remaining brownie batter atop the cheesecake and use a knife to swirl the brownie batter and cheesecake together.
- Bake the brownies for about 30 minutes or until cooked through but still fudgy. Remove the brownies from the oven and allow them to cool completely in the pan before using the parchment paper overhangs to lift them out of the pan. Slice and serve.
Kelly’s Notes
- Separate the Eggs: To easily separate egg yolks from egg white, transfer the yolk back and forth between the two eggshell halves until you’re left with just the yolk. You can also use your hands, letting the egg white run through your fingers. Just be sure to wash them well afterward!
- Use a Butter Knife: A butter knife is a perfect tool for swirling the brownie and pumpkin cheesecake batters together. The batter would pass right through the tines of a fork! If you have a wooden skewer, you can use that instead, though.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I made these tonight for a fall party I’m attending tomorrow. I feel as though the pumpkin cheesecake was missing a few ingredients. I tasted it before added it to my pan of brownie batter and then immediately added 1/2 cup sugar, 1 tsp vanilla, 1 TBS of heavy whipping cream then beat on high for a couple minutes. It lightened it up and gave it such a sweet pumpkin cheesecake flavor that complements the fudge brownie perfectly.
Made them yesterday. SO delicious!! Thank you!
I’m so thrilled you enjoyed the recipe, Carmen!
Delicious!!
I’d love the whole pan! :)
Thanks, Averie!
That swirl is total perfection, and I love all these flavors together. Hello, fall love!
Thank you so much, Erin! :)