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4.40 from 33 ratings

Pumpkin Cheesecake Brownies

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: pumpkin brownies, pumpkin cheesecake brownies, pumpkin cream cheese bars, pumpkin swirl brownies
Servings: 12 servings
Author: Beth

Equipment

Ingredients

  • ¾ cup (90g) all purpose flour
  • ½ tsp salt
  • ⅓ cup (28g) unsweetened cocoa powder
  • 2 oz unsweetened chocolate chopped
  • ½ cup (113g) unsalted butter, cubed 1 stick
  • 1 ¼ cup (248g) granulated sugar
  • 2 large eggs
  • 1 large egg yolk
  • ¼ cup (59ml) vegetable oil
  • 1 tsp vanilla extract

Pumpkin Cheesecake Swirl

  • 4 oz (113g) cream cheese room temperature
  • 1 large egg
  • ½ cup (113g) pumpkin puree
  • ½ cup (99g) granulated sugar
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp ground ginger
  • ¼ tsp ground cloves

Instructions

  • 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. 
  • In a mixing bowl, combine the flour, salt and cocoa powder. Stir together with a spoon until mixed. Set aside. 
    3/4 cup (90g) all purpose flour, 1/2 tsp salt, 1/3 cup (28g) unsweetened cocoa powder
  • In a small saucepan over low heat, combine the chopped unsweetened chocolate and butter. Stir occasionally until it’s fully melted, about 5 minutes.
    2 oz unsweetened chocolate, 1/2 cup (113g) unsalted butter, cubed
  • 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. 
    1 1/4 cup (248g) granulated sugar, 2 large eggs, 1 large egg yolk
  • 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. 
    1/4 cup (59ml) vegetable oil, 1 tsp vanilla extract
  • 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. 
  • Reserve 1/2 cup of the batter for later - add the remaining batter to the pan. Set aside.
  • 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.
    4 oz (113g) cream cheese, 1 large egg, 1/2 cup (113g) pumpkin puree, 1/2 cup (99g) granulated sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves
  • 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.
  • Bake for 40-45 minutes (glass pan) OR 35-40 minutes (metal pan) or until a toothpick inserted in the center comes out clean.
  • 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. 

Nutrition

Calories: 298kcal | Carbohydrates: 40g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 149mg | Potassium: 143mg | Fiber: 2g | Sugar: 30g | Vitamin A: 2040IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg