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functional image pumpkin brownies small batch stacked with a pumpkin with a giant stem
Heather Wolf

Pumpkin Cheesecake Brownies

5 from 18 votes
Your favorite fudgy dessert gets a fall upgrade with this recipe for Pumpkin Cheesecake Brownies. A from-scratch treat combining a rich, chocolate brownie and creamy pumpkin cheesecake will satisfy all your seasonal cravings.
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Prep Time 15 minutes
Cook Time 30 minutes
Chill 3 hours
Total Time 3 hours 45 minutes
Servings: 9
Course: Brownies and Blondies
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Fudge Brownies
  • 1/2 cup unsalted butter melted and cooled
  • 1 cup granulated sugar
  • 2 tsp vanilla extract pure
  • 2 large eggs room temperature
  • 1/2 cup unsweetened cocoa powder 100% cacao
  • 1/2 cup all-purpose flour unbleached
  • 1/4 tsp sea salt fine
Pumpkin Cheesecake
  • 6 ounces full-fat cream cheese softened to room temperature
  • 1 large egg room temperature
  • 2/3 cup light brown sugar
  • 1 tsp vanilla extract pure
  • 2/3 cup canned pumpkin puree
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

Equipment

  • 8 x 8 metal pan

Method
 

Fudge Brownies
  1. Preheat oven to 350 degrees. Line an 8 x 8 metal baking pan with aluminum foil and set aside.
  2. In a large bowl, whisk together butter and sugar until combined.
  3. Add vanilla and eggs, whisking until smooth.
  4. In a separate bowl, sift together cocoa powder, flour and salt.
  5. Add dry ingredients to wet, stirring with a wooden spoon until just combined. Note: batter will be thick.
Pumpkin Cheesecake
  1. Beat cream cheese with an electric mixer until smooth and lump free, scraping down the sides of the bowl with a spatula as needed.
  2. Add egg, brown sugar, vanilla, pumpkin, cinnamon and nutmeg then beat until combined.
Assembly
  1. Reserve 1/2 cup of brownie batter and set aside. Spoon remaining brownie batter into prepared baking pan and smooth with a spatula until even.
  2. Pour pumpkin cheesecake mixture over the brownie batter in the baking pan.
  3. Dollop reserved brownie batter onto pumpkin cheesecake layer.
  4. Using a sharp knife, gently swirl together pumpkin cheesecake and brownie batter dollops.
  5. Bake for 30 to 35 minutes. Brownies are done when a tester inserted into the center comes out with a few moist crumbs.
  6. Remove from oven and place brownie pan on a baking rack to cool completely at room temperature, approximately 1 hour.
  7. Cover brownie pan with plastic wrap and refrigerate for 3 to 4 hours until set.
  8. Gently remove aluminum foil then cut brownies into squares and serve.
  9. Store brownies covered in the refrigerator up to 5 days.