Pumpkin Cheesecake Brownies are easy to make and have a rich, fudgy flavor topped with a decadent layer of creamy pumpkin cheesecake. This pumpkin brownies recipe is an irresistible fall dessert that provides the best of all worlds!
Hello, pumpkin season! And, as far as I’m concerned, chocolate season NEVER goes away. 😉
One of my favorite chocolate treats is delicious fudgy brownies! Yum…I could eat them every day!
Are you ready for a crowd-pleasing fall treat? Well, from where I sit, brownies are always a crowd favorite. And pumpkin, well, there are SO many possibilities of deliciousness there!
These pumpkin cheesecake brownies are truly the BEST! They have all the right textures and all the right flavors in one melt-in-your-mouth package of perfection!
Full of fall flavors and easy to make – this is a recipe that you will love to make and everyone will beg for again and again!
Boxed Brownie Mix vs. Brownie From Scratch
I know, this is a huge debate between people. Boxed or from scratch? Which camp do you sit in?
Honestly, I’m normally in the from-scratch camp – with a few exceptions. And this recipe is one of those exception!
This is a recipe that is SUPER quick and easy to make, thanks to the use of a box mix. I use the Ghiradelli Triple Chocolate box mix. This mix is RIDICULOUSLY good!
In fact, it’s SO good that unless I’m making something a little more specialized, like my Fudgy Zucchini Brownies With Frosting, I almost don’t see a reason to make brownies from scratch!
Imagine a layer of fudgy brownie goodness topped with a layer of pumpkin spice cheesecake with warm spices and then topped with more fudgy delight. It’s kind of like a fudgy triple chocolate pumpkin cheesecake sandwich.
And it’s addictive!
I made a double-batch pan of these for my family, and it was all GONE that same night!
Each bite is full of chocolatey goodness while also full of fall flavors. It’s the best of both worlds!
Using Canned Pumpkin vs. Homemade Pumpkin Puree To Make Pumpkin Cheesecake Brownies
Although pumpkin puree and canned pumpkin are virtually the same, homemade pumpkin puree can have varying textures.
It can also have different water content amounts!
Homemade pumpkin puree tends to have a richer flavor, but canned pumpkin gives consistent results.
So, I tend to use canned pumpkin puree because it’s convenient and consistent. But if you have homemade pumpkin puree, it should work well in these pumpkin cream cheese brownies!
Pumpkin Cheesecake Brownies Ingredients
Here’s everything you’ll need to make this recipe!
- 1 box brownie mix + additional ingredients per directions (usually vegetable oil, water, eggs)
- Add reserved egg yolk from filling
Pumpkin Cheesecake Mixture
- Cream cheese, softened
- Sugar – you can use brown sugar if you want a more caramel-like flavor to complement the pumpkin cheesecake layer
- Pumpkin puree – not pumpkin pie filling (because it has sugar and spices added)
- All-purpose flour
- Egg white – save yolk for brownie batter
NOTE: For more recipe details, please check out the handy printable recipe card at the bottom of this post!
How To Make Pumpkin Cheesecake Swirl Brownies
Fudge chocolate brownies wrapped up in a creamy pumpkin cheesecake layer? It’s the perfect combination!! Just follow these step-by-step instructions, and you’ll soon enjoy some irresistible pumpkin cream cheese brownies!
Preheat oven to 350 degrees and prepare the bottom of a 9” square dish with baking spray.
In a medium bowl, mix cream cheese and sugar until smooth. Then stir in pumpkin, flour, cinnamon, nutmeg, and egg white until well combined.
Set the pumpkin mixture aside.
In a large bowl, prepare brownie mix per directions, then add reserved egg yolk from the filling.
Set aside ½ cup of the brownie batter but pour the rest evenly into the dish.
Spoon the pumpkin cheesecake batter in dollops on top of the brownie batter.
Next, spoon in the remaining brownie batter randomly around the top.
Use a knife to swirl the pumpkin layer and brownie batter together.
Bake 30-35 minutes until the center is set.
Cool on a wire rack for 30 minutes to 1 hour, then cool in the refrigerator for 1 hour.
Cut, serve, share, and enjoy your pumpkin swirl brownies!
Pumpkin Cheesecake Brownies Tips And Variations
- Add 1tsp vanilla extract to the cheesecake layer to enhance the flavor.
- Let eggs come to room temperature before adding them to the batter.
- If you want even more “spice” flavor, use two teaspoons pumpkin pie spice in place of the cinnamon and nutmeg in this recipe. Feel free to adjust the amount according to your personal preference.
- To make nice clean cuts, let these bars cool completely before cutting. Also, use a dry paper towel to wipe your knife clean between each cut.
- Like nuts? Stir 1 cup of chopped walnuts into the pumpkin batter before adding it to the pan.
- Prefer vanilla cheesecake brownies instead of pumpkin flavors? Leave out the pumpkin, double the cream cheese, and add 1-2 teaspoons of vanilla extract (based on your taste preferences).
Pumpkin Cheesecake Brownies Recipe FAQS
Here are a few questions I see readers frequently ask about making this pumpkin brownies recipe.
Yes, you can totally use fresh pumpkin instead of canned pumpkin puree! One word of caution is that cooked pumpkin flesh can be more watery than pumpkin puree. To prevent that, simply strain the pumpkin to remove the extra moisture before adding it into the pumpkin mixture.
If you want to make these easy brownies gluten-free, I would recommend trying King Arthur’s Gluten-Free Ultimate Fudge Brownie Mix or Krusteaz Gluten-Free Double Chocolate Brownie Mix.
Adding one extra egg changes the entire structure from fudgy brownies to cake-like brownies.
Adding just a little bit more flour also helps get rid of some of the moisture in the recipe (if you use homemade pumpkin puree).
I recommend storing these pumpkin cream cheese brownies in an airtight container in the fridge. They will remain fresh for up to 3 days.
Well, they do contain sugar, so they aren’t exactly health food. HOWEVER, pumpkin puree is rich in vitamin A, vitamin C, and potassium. So that’s enough for me to say this recipe is a must-have!
If you’re running low on time, try adding canned pumpkin puree and spices directly to the brownie mix. It won’t be the same as having a cheesecake layer, but you’ll still get fudgy chocolate brownies bursting with fall flavors!
Yes, you can freeze these brownies!
Make sure they cool completely. Cut them out, wrap them in plastic wrap and then foil. Then place them into a freezer-safe airtight container (like a freezer bag).
Store them in the freezer for up to 3 months. When you’re ready to enjoy them, let them thaw on the counter or in the fridge.
More Delicious Pumpkin Recipes You’ll Love
If you love this pumpkin cheesecake brownie recipe, I have more pumpkin desserts and goodness to share! Check out our:
- Pumpkin Chiffon Pie (Easy No-Bake Recipe)
- Pumpkin Alfredo Pasta
- The BEST Pumpkin Cobbler Recipe
- Air Fryer Pumpkin Hand Pies
- The BEST Crock Pot Pumpkin Butter
- Pumpkin French Toast
- Pumpkin Baked Oatmeal
- 1 box brownie mix + additional ingredients per directions
- Add reserved egg yolk from filling
- 3 oz cream cheese, softened
- ¼ cup sugar
- ¼ cup pumpkin
- 1 Tbsp flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 egg white – save yolk for brownie batter
- Preheat oven to 350 degrees and prepare the bottom of a 9” square dish with baking spray.
- In a small bowl mix cream cheese and sugar until smooth. Then stir in pumpkin, flour, cinnamon, nutmeg, and egg white until well combined. Set aside.
- In a separate bowl prepare brownie mix per directions then add reserved egg yolk from filling.
- Set aside ½ cup of the batter but pour the rest evenly into the dish.
- Spoon the pumpkin filling in dollops on top of the brownie batter.
- Next, spoon in the reserved ½ cup of brownie batter randomly around the top.
- Use a knife to swirl the batters together.
- Bake 30-35 minutes until the center is set.
- Cool on a wire rack for 30 minutes to 1 hour then cool in the refrigerator for 1 hour.
- Cut, serve, share, and enjoy!