There is something magical about the smell of cinnamon on a crisp autumn evening. You deserve a treat that feels special but is easy to make. These pumpkin cheesecake brownies are the ultimate fall comfort food.
This recipe delivers a decadent dessert that your whole family will love. It is the perfect way to welcome the cooler weather. You will love how the rich chocolate pairs with the creamy pumpkin.
Why This Recipe Is a Winner
You get the best of both worlds with this recipe. It combines fudgy chocolate with creamy, spiced pumpkin. It is a show-stopping dessert that actually uses simple pantry staples.
These brownies are perfect for busy fall weeknights or holiday parties. They look impressive but require very little effort. Your guests will think you spent hours in the kitchen.
Simple Method
Making these is much easier than it looks. You simply layer the two batters and swirl them together. Even if you are a beginner, you can master the marble effect easily.
It takes just a few minutes of prep for a bakery-quality result. You do not need any fancy equipment to get started. Just a few bowls and a whisk will do the trick.
Ingredients You’ll Need
Most of these items are likely already in your kitchen pantry. Fresh seasonal spices make all the difference here.
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 8 ounces cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1 large egg (for cheesecake layer)
- 1/3 cup granulated sugar (for cheesecake layer)
- 1 teaspoon pumpkin pie spice
Step-by-Step
- Preheat oven to 350°F (175°C) and grease an 8×8 inch square baking pan.
- In a medium mixing bowl, whisk together melted butter, 1 cup sugar, vanilla extract, and 2 eggs until well incorporated.
- Fold in the flour, cocoa powder, and salt until just combined to create the brownie base.
- Reserve 1/2 cup of the brownie batter and spread the remaining batter evenly into the prepared baking pan.
- In a separate bowl, beat the softened cream cheese, pumpkin puree, 1 egg, 1/3 cup sugar, and pumpkin pie spice until smooth and creamy.
- Spread the pumpkin cheesecake mixture evenly over the brownie layer in the pan.
- Drop small dollops of the reserved 1/2 cup brownie batter onto the pumpkin layer.
- Using a thin knife or skewer, gently swirl the brownie dollops into the pumpkin layer to create a marbled effect.
- Bake for 40 to 45 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from oven and allow to cool completely in the pan on a wire rack before cutting into 16 squares.
Best Ways to Enjoy It
Serve these brownies at room temperature for the best texture. They are tender and creamy when allowed to set properly. Pair a square with a warm cup of coffee or a cold glass of milk.
For a special occasion, serve them with a dollop of whipped cream. You can also add a drizzle of caramel for extra indulgence. Set the table and enjoy this cozy treat with your favorite people.
Storage & Reheating
Store any leftover brownies in an airtight container in the fridge. They will stay fresh for up to 5 days. The cream cheese layer needs to stay chilled for safety.
You can also freeze these for up to three months. Wrap them individually for easy snacking later. To reheat, let them sit at room temperature for 20 minutes before enjoying.
Recipe Tips
- Use room temperature cream cheese to avoid any lumps.
- Do not over-mix the brownie batter or it will become tough.
- Avoid over-swirling the layers to keep the colors distinct.
- Check the brownies at 40 minutes to ensure they stay moist.
- For Thanksgiving, double the batch to feed a larger crowd.
- Wipe your knife between cuts for perfectly clean brownie squares.
- Use pure pumpkin puree rather than pumpkin pie filling.
Ways to Switch It Up
- Add 1/2 cup of chocolate chips for extra chocolate flavor.
- Sprinkle chopped pecans on top for a satisfying crunch.
- Swap the vanilla for almond extract for a unique twist.
- Use gluten-free flour to make this treat more inclusive.
FAQs
Can I make these ahead of time?
Yes, these brownies actually taste better the next day. The flavors have more time to meld together in the fridge. This makes them perfect for holiday meal prep.
How do I know when they are done?
The edges should be set and slightly pulled away from the pan. A toothpick inserted in the center should have a few moist crumbs. Do not wait for it to come out completely dry.
Can I use a different size pan?
An 8×8 pan is best for thick, fudgy brownies. If you use a 9×9 pan, they will be thinner. You will need to reduce the baking time by about 5-10 minutes.
I hope these cozy pumpkin cheesecake brownies brighten your fall evenings. Give them a try and let every bite warm you up. Happy baking!
— Lidia
Pumpkin Cheesecake Brownies
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large egg s
- 1/2 cup all -purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon sal t
- 8 ounces cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1 large egg (for cheesecake layer)
- 1/3 cup granulated sugar (for cheesecake layer)
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350°F (175°C) and grease an 8x8 inch square baking pan.
- In a medium mixing bowl, whisk together melted butter, 1 cup sugar, vanilla extract, and 2 eggs until well incorporated.
- Fold in the flour, cocoa powder, and salt until just combined to create the brownie base.
- Reserve 1/2 cup of the brownie batter and spread the remaining batter evenly into the prepared baking pan.
- In a separate bowl, beat the softened cream cheese, pumpkin puree, 1 egg, 1/3 cup sugar, and pumpkin pie spice until smooth and creamy.
- Spread the pumpkin cheesecake mixture evenly over the brownie layer in the pan.
- Drop small dollops of the reserved 1/2 cup brownie batter onto the pumpkin layer.
- Using a thin knife or skewer, gently swirl the brownie dollops into the pumpkin layer to create a marbled effect.
- Bake for 40 to 45 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from oven and allow to cool completely in the pan on a wire rack before cutting into 16 squares.
