Pumpkin cheesecake brownies are a favorite fall pumpkin dessert! These cheesecake brownies are the right amount of fudgy and chewy with a ribbon of pumpkin cheesecake swirled in. 

This brownie is fudgy, but not “I’m eating a molten chocolate fudgy brownie”. Its got that crispy and shiny outside that classic brownies have. And it’s slightly chewy (and can be more chewy if you bake it longer). Then there’s the ribbon of pumpkin cream cheese swirled in! This brownie reminds me that there is nothing better than cheesecake & brownies in one dessert.

How To Make Pumpkin Brownies

This recipe can be separated into 2 parts – the brownie batter and the cream cheese pumpkin swirl.

For the brownie batter it’s key to not over mix the dry ingredients into the batter. Mix BY HAND just until the majority of the flour is no longer visible.

Tips for Swirling Cheesecake and Brownies Together

• Be sure to start with room temperature cream cheese. Room temperature cream cheese is easier to beat and get nice and smooth.
• Use a toothpick to swirl the remaining dollops of brownie mix with the pumpkin layer. I recommend a toothpick over a knife because you can create more precise swirls. Over swirling can cause the layers to look muddled and not as sharp. 
• Want more cream cheese in these brownies? Increase the amount of cream cheese from 4 oz to 6 oz.

Total Time Required

• 15 minutes to prep the brownies and cheesecake batter
• 40-45 minutes to bake
• 30 minutes to cool

Glass or Metal Pan to Bake Cheesecake Brownies?

I used a glass 8×8 inch baking pan because that’s what I have in my kitchen! You can use a metal pan as well, however I would recommend decreasing the baking time by 5 minutes. Metal pans heat up faster and can produce chewier brownies.

How To Make Gluten Free Pumpkin Swirl Brownies

I’ve made these brownies with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.

How To Cut Brownies Neatly

To get really nice clean brownie squares, I like to refrigerate my brownies for at least 30 minutes before cutting. Then I use a long 8 inch chef’s knife to cut them. But here’s the MOST IMPORTANT TIP 👉 wipe the knife CLEAN between each cut. Yes, it’s annoying, but it works!

How To Store Cheesecake Brownies

If serving them same day you make them, you can store brownies with cheesecake on the counter. Beyond that, I recommend storing them in a sealed container in the fridge.  

Baking Tips

• Spoon and sweep flour into the measuring cups.
• Use room temperature cream cheese. 
• Be sure to use pumpkin puree, not pumpkin pie filling. The only ingredient on the back of the pumpkin puree can will be pumpkin. 
• You can substitute the cinnamon, nutmeg, ground ginger and cloves for 2 tsp pumpkin pie spice. 

More Pumpkin Desserts

• Pumpkin Donuts
• Pumpkin Cheesecake
• Easy Pumpkin Cake from Box Mix
• Pumpkin Whipped Cream

Continue to Content

Pumpkin Cheesecake Brownies

Yield: 8 or 9 inch pan

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Pumpkin cheesecake brownies are a favorite fall pumpkin dessert! These cheesecake brownies are the right amount of fudgy and chewy with a ribbon of pumpkin cheesecake swirled in.

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Ingredients

• 3/4 cup all purpose flour
• 1/2 tsp salt
• 1/3 cup unsweetened cocoa powder
• 2 oz unsweetened chocolate, chopped
• 1 stick (1/2 cup) unsalted butter, cubed
• 1 & 1/4 cup granulated sugar
• 2 large eggs plus 1 egg yolk
• 1/4 cup vegetable oil
• 1 tsp vanilla extract

Pumpkin Cheesecake Swirl

• 4 oz cream cheese, room temperature
• 1 large egg
• 1/2 cup pumpkin puree
• 1/2 cup granulated sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Instructions

1. Preheat the oven to 350º F. Line a 8x8 or 9x9 inch pan with aluminum foil or parchment paper. Spray lightly with non-stick cooking spray. 
2. In a mixing bowl, combine the flour, salt and cocoa powder. Stir together with a spoon until mixed. Set aside. 
3. In a small saucepan over low heat, combine the chopped unsweetened chocolate and butter. Stir occasionally until it’s fully melted, about 5 minutes.
4. Meanwhile, in a larger mixing bowl, beat the sugar and eggs plus additional egg yolk with an electric mixer for 1 minute, until the mixture is pale yellow and doubled in volume. 
5. Once the chocolate is melted, pour it into the egg mixture. Then add the vegetable oil and vanilla extract. Stir with a spatula to combine. 
6. Spoon the flour mixture into the wet ingredients, mixing with a spatula just until combined. Do not continue to mix the batter once you can no longer see flour. 
7. Reserve 1/2 cup of the batter for later - add the remaining batter to the pan. Set aside.
8. In a mixing bowl, combine the cream cheese, egg, pumpkin puree, sugar and all spices, beat using an electric mixer until smooth, 1-2 minutes.
9. Spread the cream cheese filling over the brownies, then use a toothpick and drag it across the brownies to create swirls. Drop dollops of the remaining 1/2 cup of batter. Swirl again with the toothpick.
10. Bake for 40-45 minutes (glass pan) OR 35-40 minutes (metal pan) or until a toothpick inserted in the center comes out clean.
11. Allow the brownies to cool completely before cutting.

Notes

• I’ve made these brownies with King Arthur’s Gluten Free Measure for Measure Flour with awesome results.

• You can substitute the cinnamon, nutmeg, ground ginger and cloves for 2 tsp pumpkin pie spice.