There’s something magical about fall baking—when the kitchen smells like cinnamon and cloves, and the oven warms more than just the room. That’s exactly the feeling I get every time I make these Pumpkin Cheesecake Brownies. They’re the perfect mash-up of two of my favorite things: rich, fudgy chocolate brownies and creamy, spiced pumpkin cheesecake. I’ve made this recipe every October since I started my blog, and it’s become a must-bake in our house once the leaves start turning.
What makes these Pumpkin Cheesecake Brownies extra special is the gorgeous swirl of golden pumpkin cheesecake layered over deep chocolate—an irresistible combination that looks just as beautiful as it tastes. Whether you're hosting a cozy fall brunch, planning your Thanksgiving dessert lineup, or just craving a treat with a little seasonal flair, these brownies never disappoint.
I’ve shared these Pumpkin Cheesecake Brownies at potlucks and family dinners, and they always steal the show. The balance of flavors—the sweet pumpkin spice against the intense cocoa—is just right, and the texture is that perfect blend of dense brownie and silky cheesecake. Trust me, once you try them, they’ll be on repeat every autumn.
Why You'll Love These Pumpkin Cheesecake Brownies
There’s something truly nostalgic about fall—the crisp air, cozy sweaters, and of course, the comforting aroma of warm spices drifting from the kitchen. These Pumpkin Cheesecake Brownies capture that feeling in every bite. They’re the kind of dessert that brings people closer, blending the richness of fudgy chocolate brownies with the smooth, spiced goodness of a pumpkin cream cheese layer that melts right into the base.
I still remember the first time I made these Pumpkin Cheesecake Brownies for a fall potluck. I barely had time to set the pan down before they started disappearing. The combination of dark chocolate and velvety pumpkin spice hits all the right notes—bold, cozy, and just sweet enough to make you reach for a second (or third) piece.
These Pumpkin Cheesecake Brownies have become a favorite for our Halloween parties and Thanksgiving dinners, especially when I want to offer something unique that still feels familiar. They’re a gorgeous alternative to traditional pumpkin pie and, believe it or not, surprisingly simple to whip up. If you’re craving something festive, comforting, and just a little indulgent, Pumpkin Cheesecake Brownies are exactly what you need.
Jump to:
Ingredients
For the Brownie Layer:
- Unsalted butter
- Semi-sweet chocolate, chopped
- Granulated sugar
- Eggs, at room temperature
- Vanilla extract
- All-purpose flour
- Unsweetened cocoa powder
- Salt
- Espresso powder (optional, enhances chocolate flavor)
For the Pumpkin Cheesecake Layer:
- All-purpose flour
- Cream cheese, softened
- Pumpkin puree (not pumpkin pie filling)
- Granulated sugar
- Egg
- Vanilla extract
- Pumpkin pie spice
- Cinnamon
See recipe card for quantities.
Instructions
Step 1: Prepare Your Pan and Brownie Batter
- Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal later.
- Melt the butter and chopped chocolate together in a heatproof bowl over simmering water (double boiler method), stirring occasionally until smooth.
- Remove from heat, cool slightly (about 5 minutes), then whisk in sugar until completely incorporated.
- Add eggs one at a time, whisking well after each addition, then stir in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, salt, and espresso powder (if using).
- Gently fold the dry ingredients into the chocolate mixture until just combined. Don't overmix!
- Spread about ⅔ of the brownie batter into the prepared pan, reserving the rest for the top.
Make the Pumpkin Cheesecake Layer
- In a clean bowl, beat the softened cream cheese until smooth and creamy.
- Add pumpkin puree and mix until well combined.
- Mix in sugar, egg, vanilla, pumpkin pie spice, cinnamon, and flour until smooth and no lumps remain.
- Pour the pumpkin cheesecake mixture on top of the brownie layer in the pan.
Create Swirls and Bake
- Drop spoonfuls of the remaining brownie batter on top of the pumpkin layer.
- Use a knife or toothpick to gently swirl the brownie batter into the pumpkin layer, creating a marbled effect. Don't over-swirl, or you'll lose the distinct patterns.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
Cool and Serve
- Allow the Pumpkin Cheesecake Brownies to cool completely in the pan on a wire rack.
- Once cooled, use the parchment paper overhang to lift the brownies out of the pan.
- Cut into squares using a sharp knife, cleaning the blade between cuts for neat edges.
- For best flavor and texture, refrigerate for at least 1 hour before serving.
- Step 1: Prepare Your Pan and Brownie Batter
Spread chocolate brownie batter into prepared pan.
- Step 2: Make the Pumpkin Cheesecake Layer
Mix pumpkin and cream cheese until smooth.
- Step 3: Create Swirls and Bake
Swirl brownie batter over pumpkin layer and bake.
- Step 4: Cool and Serve
Cool, slice into squares, and enjoy.
Helpful Hints for Perfect Pumpkin Cheesecake Brownies
For the best texture and flavor, make sure all refrigerated ingredients (eggs, cream cheese) are at room temperature before starting. Cold ingredients don't mix as smoothly and can cause lumps in your cheesecake layer.
When you're mixing the brownie batter, be careful not to overmix once the flour is added. Overmixing can make your brownies tough rather than fudgy. Mix just until the flour disappears.
Dietary Benefits & Serving Suggestions
These pumpkin cheesecake brownies are rich in flavor and make for a satisfying dessert. The pumpkin adds vitamins A and C, as well as fiber, making these brownies slightly more nutritious than traditional brownies.
Serve these brownies slightly chilled for a firmer texture, or at room temperature for a softer bite. They pair wonderfully with:
- A scoop of vanilla ice cream
- A dollop of whipped cream with a sprinkle of cinnamon
- Hot apple cider or a pumpkin spice latte
- A drizzle of caramel sauce for extra decadence
Recipe Variations & Substitutions
Make it Gluten-Free
Substitute the all-purpose flour with a gluten-free flour blend at a 1:1 ratio. Many bakers have success with Bob's Red Mill Gluten-Free 1-to-1 Baking Flour.
Spice It Up
Add extra fall flavors by increasing the spices. Try adding a pinch of nutmeg, ginger, or allspice to the pumpkin mixture.
Make it Nutty
Add ½ cup of chopped pecans or walnuts to the brownie batter for added crunch and flavor.
Chocolate Chip Addition
Sprinkle ¼ cup of chocolate chips over the top before baking for extra chocolate goodness.
Low-Carb Version
For a keto-friendly version, substitute the sugar with a granulated sweetener like erythritol, use almond flour instead of all-purpose flour, and opt for stevia-sweetened chocolate.
Equipment
- 8x8 inch baking pan
- Parchment paper
- Mixing bowls
- Electric mixer (hand or stand)
- Rubber spatula
- Double boiler or microwave for melting chocolate
- Measuring cups and spoons
- Whisk
- Sharp knife for cutting brownies
A good quality 8x8 inch pan with straight sides will give you the best-shaped brownies. If you don't have one, you can use a 9x9 inch pan, but your brownies will be slightly thinner and may need less baking time.
Storage
These pumpkin cheesecake brownies taste even better the next day after the flavors have had time to meld. Store them in an airtight container in the refrigerator for up to 5 days.
For longer storage, you can freeze these brownies for up to 3 months. Cut them into individual portions, wrap each piece in plastic wrap, and place in a freezer-safe container. Thaw overnight in the refrigerator before serving.
The Swirl Secret Behind Perfect Pumpkin Cheesecake Brownies
There’s something oddly therapeutic about swirling batter—it's one of my favorite moments when making these Pumpkin Cheesecake Brownies. But here’s the secret I wish I knew when I first started baking them: go easy on the swirl. In the beginning, I’d get carried away, running my knife back and forth until the whole pan looked like a chocolate-pumpkin blur. They still tasted amazing, but the visual drama? Totally lost.
The trick is restraint—just 4 or 5 gentle passes with a toothpick or butter knife is all it takes. Let the layers speak for themselves: the rich, fudgy brownie base and that velvety spiced pumpkin cheesecake top. When you slice into them and see those distinct marbled ribbons of orange and deep cocoa? It’s a moment of pure baking joy.
This one small technique made all the difference in how my Pumpkin Cheesecake Brownies turned out—not just in flavor, but in presentation too. It’s those little things, passed down from one baker to another, that make your recipes not only taste homemade, but feel it too.
FAQ
Do cheesecake swirl brownies need to be refrigerated?
Yes, cheesecake swirl brownies should be refrigerated because of the cream cheese layer. Once they’ve cooled completely, store them in an airtight container in the fridge. This keeps the cheesecake fresh and prevents spoilage. They’ll stay delicious and safe to eat for up to 4–5 days when properly stored in the refrigerator.
How long can cheesecake brownies be left out?
Cheesecake brownies can safely sit out at room temperature for up to 2 hours. After that, the cream cheese layer becomes risky for bacteria growth. If you're serving them at a gathering, try to keep them chilled or return leftovers to the fridge promptly to keep the texture and flavor fresh and safe to enjoy.
How long will pumpkin cheesecake last in the fridge?
Pumpkin cheesecake will stay fresh in the refrigerator for about 4 to 5 days when properly stored in an airtight container. The flavors actually deepen over time, so it’s still delicious a few days after baking. Just make sure it’s always kept cold to preserve its creamy texture and to avoid any spoilage.
How to store cheesecake brownies?
To store cheesecake brownies, let them cool fully, then place them in an airtight container. Keep them in the refrigerator for up to 5 days. For longer storage, wrap each piece tightly in plastic wrap and freeze them. Thaw in the fridge overnight when ready to enjoy—they stay just as moist and flavorful!
Why These Pumpkin Cheesecake Brownies Will Be Your Fall Favorite
If you ask me, these Pumpkin Cheesecake Brownies are more than just dessert—they’re a little slice of fall magic. With that deep chocolatey base, the cozy spiced pumpkin cheesecake swirl, and a finish that’s just as pretty as it is irresistible, they’ve earned their place as a staple in my autumn baking lineup. Whether you're sharing them at a Thanksgiving feast or savoring one on a chilly afternoon with coffee, this recipe brings comfort and joy in every bite.
And if you’re in the mood to explore more creamy, swirled perfection, don’t miss my dreamy Strawberry Swirl Cheesecake or the rich and indulgent Tiramisu Brownies—two more decadent desserts that always leave a lasting impression.
Bake these once, and I promise: Pumpkin Cheesecake Brownies won’t just be a fall favorite. They’ll become a tradition.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this Pumpkin Cheesecake Brownies recipe:
Pumpkin Cheesecake Brownies Recipe
Equipment
- 1 8x8 inch pan With straight sides for clean edges
- 1 Parchment paper For easy lifting and clean cuts
- 2-3 Mixing bowls Separate for wet and dry ingredients
- 1 Electric mixer Hand or stand
- 1 Measuring Cups
- 1 Measuring spoons
- 1 Whisk For mixing batter
- 1 Knife or toothpick For creating swirl pattern
Ingredients
Brownie Layer:
- ½ cup Unsalted butter
- 4 oz Semi-sweet chocolate Chopped
- 1 cup Granulated sugar
- 2 Large eggs At room temperature
- 1 teaspoon Vanilla extract
- ¾ cup All-purpose flour
- ¼ cup Unsweetened cocoa powder
- ¼ teaspoon Salt
- ½ teaspoon Espresso powder Optional, enhances chocolate
Pumpkin Cheesecake Layer:
- 8 oz Cream cheese Softened
- ½ cup Pumpkin puree Not pumpkin pie filling
- ¼ cup Granulated sugar
- 1 Large egg
- 1 teaspoon Vanilla extract
- 1 teaspoon Pumpkin pie spice
- ¼ teaspoon Ground cinnamon
- 1 tablespoon All-purpose flour Helps set the cheesecake layer
Instructions
- Preheat oven
- Melt chocolate
- Mix brownie batter
- Prepare cheesecake layer
- Layer and swirl
- Bake
- Cool Chill
- Slice and serve
Leave a Reply