Name: Pumpkin Cheesecake Brownies
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup unsalted butter, melted; 2 cups granulated sugar; 4 large eggs; 1 cup all-purpose flour; ½ cup unsweetened cocoa powder; ½ teaspoon salt; 8 oz cream cheese, softened; ½ cup pumpkin puree; ¼ cup brown sugar; 1 teaspoon vanilla extract; ½ teaspoon pumpkin pie spice

Hey y'all! If you're craving a decadent dessert that's perfect for cozy fall nights, special occasions, or that Friendsgiving potluck, these Pumpkin Cheesecake Brownies totally deliver. Imagine a super-fudgy brownie base swirled with creamy, spiced pumpkin cheesecake—each bite is full of contrasting textures and flavors that’ll keep everyone coming back for seconds. Ready to wow your friends and family? Let’s get cooking!

Why You'll Love This Pumpkin Cheesecake Brownies Recipe

The brownies are ultra-fudgy and chocolatey with a rich, autumn-inspired pumpkin cheesecake swirl.
They’re perfect for everything from Halloween parties to Thanksgiving dessert tables or regular weeknight treats.
Super easy to make with just a handful of pantry-friendly ingredients.
Each bar boasts beautiful, bakery-style swirls that look as impressive as they taste.
They store well, making them ideal for make-ahead entertaining!

Pumpkin Cheesecake Brownies Ingredients

For the Brownie Layer:

½ cup (115g) unsalted butter, melted
¾ cup (150g) granulated sugar
¼ cup (30g) brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
⅔ cup (85g) all-purpose flour
½ cup (50g) unsweetened cocoa powder
½ teaspoon salt

For the Pumpkin Cheesecake Swirl:

8 oz (225g) cream cheese, softened
⅓ cup (65g) granulated sugar
½ cup (120g) pure pumpkin puree
1 large egg yolk
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon all-purpose flour

How to Make Pumpkin Cheesecake Brownies

Step 1: Prepare the Brownie Batter

Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang for easy removal.
In a large bowl, whisk together melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and shiny.
Sift in the flour, cocoa powder, and salt. Gently fold with a spatula until just combined. Do not overmix.

Step 2: Make the Pumpkin Cheesecake Swirl

In a separate medium bowl, beat the cream cheese until smooth using an electric mixer.
Add sugar, pumpkin puree, egg yolk, vanilla extract, cinnamon, nutmeg, and flour. Beat until fully combined and creamy.

Step 3: Assemble and Swirl

Pour about ⅔ of the brownie batter into the prepared pan and smooth it out with a spatula.
Spoon the pumpkin cheesecake mixture gently over the top, then dollop the remaining brownie batter by the tablespoon over the cheesecake layer.
Using a butter knife or skewer, gently swirl the layers together in a figure-eight pattern to create beautiful, marbled brownies.

Step 4: Bake the Pumpkin Cheesecake Brownies

Bake for 38–42 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs. Do not overbake!
Cool in the pan on a wire rack for at least 1 hour. For easiest slicing, chill in the refrigerator for an additional hour.

Notes for Making the Best Pumpkin Cheesecake Brownies

Be sure your cream cheese is softened to avoid lumps in the cheesecake layer. Learn how to soften cream cheese quickly here.
Use pure pumpkin puree, not pumpkin pie filling, for the best taste and texture (see how to make your own pumpkin puree).
For easy, clean cuts, chill brownies before slicing and use a sharp, wet knife.

Delicious Pumpkin Cheesecake Brownies Variations

Gluten-Free: Substitute the flour with a quality 1:1 gluten-free baking blend.
Chocolate Chip Upgrade: Sprinkle mini chocolate chips between the layers for extra chocolaty goodness.
Pecan Swirl: Add a handful of chopped toasted pecans on top before baking for crunch and nutty flavor.

Required Equipment for Pumpkin Cheesecake Brownies

8x8-inch baking pan
Electric mixer or hand-held whisk
Mixing bowls (large and medium)
Rubber spatula
Butter knife or skewer (for swirling)
Parchment paper
Wire cooling rack

Pumpkin Cheesecake Brownies Storage & Shelf Life

Store cooled brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individually wrapped bars for up to 2 months; thaw overnight in the fridge before serving.

Serving Suggestions for Pumpkin Cheesecake Brownies

Enjoy chilled straight from the fridge for an extra fudgy bite.
Serve warm with a scoop of vanilla ice cream and a caramel drizzle.
Pair with a mug of strong coffee or chai latte for the ultimate fall treat.

Pro Tips for Pumpkin Cheesecake Brownies

Use a light-colored metal pan for even baking and to prevent overbrowning the edges (see more about bakeware differences here).
Let the brownies cool completely before slicing for sharp, clean edges and beautiful swirls.
Don't overmix the batter after adding flour—this keeps the brownies moist and tender.

Pumpkin Cheesecake Brownies FAQ

Can I double this recipe for a 9x13-inch pan?: Absolutely! Double all the ingredients and bake in a 9x13-inch pan for 40–45 minutes, checking for doneness.
Can I use canned pumpkin pie filling instead of pumpkin puree?: It’s best to use pure pumpkin puree as pumpkin pie filling has added sugars and spices that could throw off the taste and texture balance.
How do I know when the brownies are done?: The edges will be set, and a toothpick inserted near the center should come out mostly clean with a few moist crumbs but not wet batter.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour (+ chilling, optional)

Pumpkin Cheesecake Brownies