Pumpkin Cheesecake Brownies

Posted on

These pumpkin brownies are the ultimate treat! Imagine extra fudgy brownies with a creamy pumpkin cheesecake layer in the middle. Perfect for pumpkin season, Halloween parties, or Thanksgiving, these brownies are a hit with both pumpkin and chocolate lovers!


  1. Super Fudgy: These brownies are incredibly fudgy and rich.
  2. Pumpkin Spice Flavor: Packed with delicious pumpkin spice flavor.
  3. Easy to Make: Simple steps to create an impressive dessert.

Pumpkin Cheesecake Brownies

Prep Time 20 minutes
Cook Time 55 minutes
Chill Time 6 hours
Course Dessert
Servings 16 brownies


**For the Pumpkin Cheesecake Filling**

  • 16 oz cream cheese at room temperature
  • cup granulated sugar
  • 2 tablespoons cornstarch
  • ½ cup pumpkin puree at room temperature
  • ¼ cup sour cream at room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons pumpkin pie spice
  • 2 eggs at room temperature

**For the Brownies**

  • 6 tablespoons all-purpose flour spooned and leveled
  • ½ cup Dutch-process cocoa powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter
  • 1 cup semi-sweet chocolate chips
  • 3 eggs at room temperature
  • 1 ¼ cups granulated sugar
  • 1 ½ teaspoons vanilla extract


**For the Pumpkin Cheesecake Filling**

  • Preheat the oven to 350°F. Spray a 9×9-inch metal baking pan with non-stick spray and line it with parchment paper. Set aside.
  • In a medium bowl, beat the cream cheese, sugar, and cornstarch with a hand mixer on medium speed until smooth and lump-free, about 2 minutes.
  • Add the pumpkin puree, sour cream, vanilla, and pumpkin pie spice. Mix on medium-low speed just until combined.
  • Add the eggs and mix on medium-low speed just until combined. Set aside the cheesecake filling.

**For the Brownies**

  • In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.
  • Melt the butter and chocolate chips together, then let cool slightly.
  • In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer on high speed for about 3 minutes until the mixture is pale and thick.
  • Gently fold the melted butter and chocolate into the egg mixture.
  • Carefully fold in the dry ingredients just until everything is combined.

**Assemble & Bake**

  • Pour half of the brownie batter into the prepared pan, smoothing it into an even layer.
  • Pour the pumpkin cheesecake filling on top of the brownie layer.
  • Add the remaining brownie batter on top, gently swirling it into the cheesecake layer with a butter knife without mixing it completely.
  • Bake for 52-55 minutes until the center has a slight jiggle. Let the brownies cool completely in the pan on a wire rack.
  • Cover the brownies with aluminum foil and chill in the fridge for at least 6 hours. Once chilled, cut into 16 squares and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating