Okay, buckle up flavor adventurers, because I’m about to drop a dessert BOMB on you! I’m talking about Pumpkin Cheesecake Brownies. These aren’t your grandma’s baking-aisle brownies. These are the kind of brownies that make you wanna salsa dance in your kitchen. Trust me; these Pumpkin Cheesecake Brownies are about to become your new obsession.

I spent weeks tweaking this recipe, and let me tell you, it was a delicious struggle. I wanted that rich, fudgy brownie base singing in harmony with a creamy, tangy cheesecake swirl, all while hitting you with that cozy pumpkin spice hug. One batch was too cakey, another wasn’t pumpkin-y enough… then BAM! I nailed it. The key? Don’t skimp on the high-quality cocoa – it makes all the difference.

These Pumpkin Cheesecake Brownies are totally Cuba Queen approved. You know I’m all about bold flavors, and these are PACKED. So grab your apron and get ready to make some kitchen magic. You’re about to unleash a flavor fiesta that will have everyone begging for more.

INGREDIENTS You Need for This:

1 cup (2 sticks) unsalted butter, melted: Don’t even THINK about substituting with margarine. Butter is KING.
2 cups granulated sugar: For that perfect sweetness.
1 cup unsweetened cocoa powder: High-quality cocoa is key.
4 large eggs: Binding everything together and adding richness.
1 teaspoon vanilla extract: A touch of vanilla magic.
1 cup all-purpose flour: The backbone of our brownies.
1/4 teaspoon salt: Enhances the flavors.
8 ounces cream cheese, softened: The secret weapon for cheesecake creaminess.
1 cup pumpkin puree: Not pumpkin pie filling! Just pure pumpkin.
1/4 cup granulated sugar: A little extra sweetness for the cheesecake swirl.
1 teaspoon pumpkin pie spice: The warmth that ties it all together.

This Pumpkin Cheesecake Brownies ingredient list is SHORT but mighty! The secret weapon here? Splurge on the good cocoa powder. Trust me. You can find it at any specialty baking store, and it will absolutely make your brownies sing!

For the pumpkin puree, make sure you’re grabbing 100% pure pumpkin, NOT pumpkin pie filling. The filling has added sugars and spices that we don’t need messing with our perfectly balanced recipe. And if you’re feeling extra ambitious, roast your own pumpkin for the puree. BOOM.

And about storage: If you’re not planning on making these Pumpkin Cheesecake Brownies immediately, go ahead and measure out your dry ingredients and store them in an airtight container. It’s a total time-saver!

STEP-BY-STEP INSTRUCTIONS:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Don’t skip this step, trust me. Nobody wants stuck brownies.
In a large bowl, whisk together the melted butter, 2 cups of sugar, and cocoa powder until well combined. Here’s the Pumpkin Cheesecake Brownies game-changer: Use a whisk instead of a spoon! It helps create a fudgier texture.
Beat in the eggs one at a time, then stir in the vanilla extract. Don’t overmix! Overmixing leads to cakey brownies, and we’re going for FUDGY.
Gradually add the flour and salt, mixing until just combined. Again, don’t overmix! You should have a thick, glorious brownie batter.
In a separate bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, 1/4 cup of sugar, and pumpkin pie spice. Mix until well combined. This is where the magic happens! You’re creating that dreamy pumpkin cheesecake swirl. For another burst of bold flavors, add a dash of cinnamon!
Pour the brownie batter into the prepared pan. Then, dollop spoonfuls of the pumpkin cheesecake mixture over the brownie batter.
Use a knife or skewer to swirl the cheesecake mixture into the brownie batter. Get creative! Make swirls, lines, zigzags… whatever your heart desires.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Every oven is different, so keep an eye on those easy pumpkin cheesecake brownies recipe. This is where most people mess up their Pumpkin Cheesecake Brownies – but not you!
Let the brownies cool completely in the pan before cutting into squares. This is the HARDEST part. But trust me, they’re even better when they’ve had time to chill.

While your Pumpkin Cheesecake Brownies are working their magic, grab your camera – this is Instagram gold! And a great time to check out some of my other creations, like these delicious pumpkin brownies.

Pro tip for Pumpkin Cheesecake Brownies perfection: Don’t overbake! Slightly underbaked brownies are always better than dry, overbaked ones. Plus, that gooey center is irresistible. Also, you can make these even easier by using a boxed brownie mix. You’ll get the same delicious pumpkin brownie cheesecake swirl!

PRESENTATION:

These Pumpkin Cheesecake Brownies deserve a presentation as bold as their flavor. Dust them with a little powdered sugar for an elegant touch. Or drizzle them with a warm caramel sauce for extra decadence.

Serve these babies with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess perfectly complements the warm, fudgy brownies. People absolutely lose their minds when I serve these at dinner parties! Especially around the holidays, these fall dessert brownies are always a huge hit!

These Pumpkin Cheesecake Brownies absolutely slays at dinner parties! They’re also amazing for potlucks, bake sales, or just a cozy night in. For another recipe that’ll make your fall parties pop, try my pumpkin cheesecake truffles!

And don’t even get me started on leftover transformations! Crumble these brownies over ice cream, use them as a base for a trifle, or even blend them into a milkshake. The possibilities are endless! I’ve even seen people add a light cream cheese frosting, which adds even more cheesecake flavor!

FAQs:

Can I make this Pumpkin Cheesecake Brownies spicier?

You betcha! Add a pinch of cayenne pepper to the brownie batter or the cheesecake swirl for a little kick. Start with 1/4 teaspoon and adjust to your taste. I love a little heat with my sweet! I like to call these, Spicy Pumpkin Cheesecake Brownies!

What if I don’t have pumpkin pie spice?

No problem! You can make your own by combining cinnamon, ginger, nutmeg, and cloves. Use 2 parts cinnamon, 1 part ginger, 1/2 part nutmeg, and 1/4 part cloves. Or, if you’re really in a pinch, just use cinnamon.

How do I know when my Pumpkin Cheesecake Brownies is perfectly done?

The toothpick test is your best friend here. Insert a toothpick into the center of the brownies. If it comes out with moist crumbs, they’re done. If it comes out clean, you’ve overbaked them. Remember, slightly underbaked is better!

Can I make these Pumpkin Cheesecake Brownies gluten-free?

Absolutely! Just substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure it’s a blend that contains xanthan gum for the best texture.

Can I use a different type of sugar?

Yes! You can substitute the granulated sugar with brown sugar for a richer, molasses-y flavor. Just use the same amount.

Can I freeze these Pumpkin Cheesecake Brownies?

Yes! Wrap them tightly in plastic wrap and then foil, or store them in an airtight container. They’ll keep in the freezer for up to 3 months. Just thaw them completely before serving.

My cheesecake swirl sank into the brownie batter! What did I do wrong?

Don’t worry, it happens! It could be that your cream cheese wasn’t soft enough, or that you overmixed the cheesecake batter. Just make sure your cream cheese is nice and soft, and don’t overmix!

For more flavor adventure tips, check out Pumpkin Cheesecake Brownies – Flouring Kitchen for even more ideas!

CONCLUSION:

These Pumpkin Cheesecake Brownies are everything I stand for: Bold flavor, unapologetic indulgence, and a guaranteed good time in the kitchen. It doesn’t take too much effort to create these rich cream cheese pumpkin brownies.

My Pumpkin Cheesecake Brownies Power Tips:

Don’t overbake: Slightly underbaked is always better!
Use high-quality cocoa powder: It makes a HUGE difference.
Get creative with your swirl: Have fun with it!

Here are a few Pumpkin Cheesecake Brownies variations I’ve created and loved:

Chocolate Chip Pumpkin Cheesecake Brownies: Add chocolate chips to the brownie batter for extra chocolatey goodness.
Pecan Pumpkin Cheesecake Brownies: Sprinkle chopped pecans on top of the brownies before baking for a nutty crunch.
Salted Caramel Pumpkin Cheesecake Brownies: Drizzle salted caramel sauce over the baked brownies for a sweet and salty treat.

Of all the variations, the Salted Caramel version gets the biggest reactions. The salty-sweet combo is just irresistible! And if you want some no-bake sweetness, try these no-bake pumpkin cheesecake balls! Or check out this Swirled Pumpkin Cheesecake Brownies recipe on Swirled Pumpkin Cheesecake Brownies – Our Best Bites.

I’m so confident that you’re going to nail this recipe. Get in the kitchen, put on some music, and have some fun! These pumpkin and cheesecake brownie bars are more than just a dessert; they’re an experience.

And don’t forget to share your results with me! Tag me in your photos and let me know what you think. Now go make some Pumpkin Cheesecake Brownies memories! Pumpkin Cheesecake Brownies – Chocolate with Grace

Pumpkin Cheesecake Brownies

Print Recipe

These Pumpkin Cheesecake Brownies combine the fudgy goodness of brownies with the creamy tang of cheesecake and warm spices of pumpkin pie. It’s the perfect fall dessert!

Author: Quinn
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 16 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

For the Brownie Layer:
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
For the Cheesecake Layer:
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 cup pumpkin puree
1 large egg
1/2 teaspoon pumpkin pie spice

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Instructions

Preheat and Prep: Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal.
Make the Brownie Batter: In a medium bowl, combine melted butter, sugar, cocoa powder, and salt. Stir until well combined.
Stir in vanilla extract, then beat in the eggs one at a time.
Gradually add the flour and mix until just combined. Do not overmix.
Prepare the Cheesecake Layer: In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy.
Beat in the pumpkin puree, egg, and pumpkin pie spice until well combined.
Assemble and Bake: Pour the brownie batter into the prepared baking pan and spread evenly.
Spoon the cheesecake mixture over the brownie batter and gently swirl with a knife or toothpick.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Cool and Serve: Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and serve.

Notes

For an extra touch, drizzle with melted chocolate or sprinkle with chopped nuts before serving.