Oh wow, these Pumpkin Cheesecake Brownies are everything! They look rich and festive. I couldn’t wait to take a bite.

I made them last week, and wow, they were so soft and creamy. The pumpkin swirls and chocolate mix perfectly. Every bite felt like a little fall party in my mouth.

I kept thinking, “I need more!” They are sweet, gooey, and just so indulgent. You’ll want to make them too.

So yeah, let’s bake a batch together. It’s easier than it looks. Come on, let’s get started!

Why You’ll Love This Recipe

Indulgent Combination: The creamy pumpkin cheesecake pairs beautifully with the chocolatey brownie, creating a deliciously decadent dessert.
Perfect for Fall: With pumpkin, cinnamon, and pumpkin spice, this recipe screams fall flavors.
Simple to Make: Even though it looks fancy, these brownies are surprisingly easy to prepare with just a few basic ingredients.
Great for Sharing: A perfect dessert for family gatherings, potlucks, or parties. Everyone loves these rich, sweet brownies!
Make-Ahead Friendly: You can prepare these brownies a day in advance, making them a convenient treat for busy days.

Required Kitchen Tools

To make Pumpkin Cheesecake Brownies, you’ll need the following tools:

Mixing Bowls: To prepare the brownie batter and the pumpkin cheesecake mixture.
Hand Mixer or Stand Mixer: To blend the pumpkin cheesecake mixture smoothly.
Spatula: For spreading the batter and swirling the pumpkin cheesecake mix.
9×9 Baking Pan: The standard size for baking brownies.
Parchment Paper (optional): To line the baking pan for easy removal and cleanup.
Measuring Cups and Spoons: To ensure the right quantities of ingredients.

Ingredients

Here’s what you’ll need to make these decadent Pumpkin Cheesecake Brownies (measurements are included in the recipe card below):

For the Brownie Base:

Butter: ½ cup (1 stick), melted. This adds richness to the brownies.
Sugar: 1 cup, granulated. This gives the brownies the perfect level of sweetness.
Eggs: 2 large. Eggs help bind the brownie batter together and give it structure.
Vanilla Extract: 1 teaspoon, for depth of flavor.
All-Purpose Flour: 1 cup, to provide structure to the brownie.
Cocoa Powder: ½ cup, unsweetened. Cocoa powder gives the brownies their rich chocolate flavor.
Baking Powder: 1 teaspoon, for a slight lift.
Salt: ¼ teaspoon, to balance the sweetness and enhance flavor.

For the Pumpkin Cheesecake Swirl:

Cream Cheese: 8 oz, softened. This is the base of the cheesecake swirl, giving it creaminess and tang.
Pumpkin Puree: ½ cup. Adds that signature pumpkin flavor and creamy texture.
Egg: 1 large, to help bind the pumpkin mixture together.
Sugar: ⅓ cup. Sweetens the pumpkin cheesecake filling.
All-Purpose Flour: ¼ cup. This thickens the filling.
Cinnamon: ½ teaspoon, to enhance the pumpkin flavor.
Pumpkin Spice: 1 teaspoon, for that iconic fall spice mix.

Variations for Pumpkin Cheesecake Brownies

Add Chocolate Chips: If you’re a fan of extra chocolate, fold in some chocolate chips into the brownie batter or sprinkle them on top before baking.
Use Different Spices: While pumpkin spice and cinnamon are traditional, you can add ground nutmeg or cloves for a spicier, more complex flavor.
Use Almond Flour: For a gluten-free version, replace the all-purpose flour in the brownie base with almond flour (though it will alter the texture).
Make it Swirled Differently: You can layer the brownie and cheesecake batter alternatively, creating a striped look rather than swirling them together.

Step-by-Step Instructions

Making these Pumpkin Cheesecake Brownies is a breeze, and I’m here to walk you through each step:

1. Prepare the Brownie Batter

First, start by preheating your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or lightly grease it to prevent the brownies from sticking.

In a large mixing bowl, melt the butter in the microwave or on the stovetop.
Add sugar to the melted butter and mix until smooth.
Beat in the eggs one at a time, followed by the vanilla extract.
Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl.
Gradually add the dry ingredients into the wet mixture, stirring until well combined. You should have a thick, smooth batter. Set it aside.

2. Prepare the Pumpkin Cheesecake Mixture

Now, let’s make the creamy pumpkin cheesecake swirl that’ll top your brownies:

In a medium mixing bowl, beat the cream cheese until smooth using a hand mixer or stand mixer.
Add the pumpkin puree, egg, sugar, flour, cinnamon, and pumpkin spice, and mix until well combined. The texture should be smooth and creamy.

3. Assemble the Brownies

It’s time to combine the brownie base and the pumpkin cheesecake filling to create those mouthwatering swirls!

Pour the brownie batter into the prepared baking pan and spread it out evenly.
Drop spoonfuls of the pumpkin cheesecake mixture on top of the brownie batter.
Using a knife or toothpick, gently swirl the pumpkin mixture into the brownie batter to create a marbled effect. Be careful not to overmix—it’s best to do just a few swirls to keep the distinct layers.

4. Bake the Brownies

Now, it’s time to bake! Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The top will look slightly cracked, and the cheesecake swirl will be set.

Once baked, allow the brownies to cool completely in the pan on a wire rack. This will ensure they set properly before slicing.

5. Slice and Serve

Once the brownies have cooled, slice them into squares. You should get about 16 brownies from this recipe.

If you want to elevate the presentation, sprinkle a little powdered sugar on top or serve with a dollop of whipped cream for an extra indulgent treat.

How to Serve Pumpkin Cheesecake Brownies

These Pumpkin Cheesecake Brownies are delicious all on their own, but here are a few ways to serve them for a truly special treat:

With Whipped Cream: Serve with freshly whipped cream for a light, fluffy contrast to the dense brownies.
With a Scoop of Ice Cream: Vanilla or cinnamon ice cream pairs perfectly with these rich, spiced brownies.
With Hot Chocolate or Coffee: These brownies are great with a warm beverage, especially in the fall or winter months.
For a Holiday Dessert Table: Add them to your Thanksgiving or holiday spread as a festive alternative to traditional pumpkin pie.
As a Breakfast Treat: If you want to enjoy these brownies the next morning, try warming them up and serving with a cup of coffee!

Storing Pumpkin Cheesecake Brownies

In the Refrigerator: Store any leftover brownies in an airtight container in the refrigerator for up to 4-5 days.
In the Freezer: To freeze, wrap the brownies individually in plastic wrap and then place them in a freezer-safe bag. They’ll keep well for up to 3 months. To thaw, simply leave them at room temperature or warm them in the microwave for a few seconds.

Nutrition with Table Format

Here’s a quick look at the nutritional breakdown for each Pumpkin Cheesecake Brownie. This table gives you an approximate estimate based on standard ingredients and serving size.

Nutrient	Amount (per serving)
Calories	250
Protein	3g
Total Fat	16g
Saturated Fat	9g
Carbohydrates	30g
Fiber	2g
Sugar	20g
Sodium	200mg

Conclusion

These Pumpkin Cheesecake Brownies are the ultimate fall dessert, combining the beloved flavors of pumpkin, cinnamon, and chocolate in a rich, fudgy treat. They’re perfect for any occasion, from family gatherings to cozy nights at home, and they’re sure to impress your guests. The creamy cheesecake swirl is what makes these brownies truly special, so give this recipe a try—you won’t regret it!