Indulge in the perfect blend of fall flavors with these Pumpkin Cheesecake Brownies! Combine the rich, fudgy decadence of chocolate brownies with the creamy, spiced goodness of pumpkin cheesecake. Whether you're hosting a holiday gathering or simply craving a comforting dessert, this recipe is a delightful treat for cozy autumn days.
Make more sweet recipes using pumpkin puree with my Graham Cracker Crust Pumpkin Pie or my Pumpkin Swirl Bread recipe. Use pumpkin puree in a savory recipe with my delicious Pumpkin Pasta Sauce Recipe. If you are looking for decadent chocolate cake recipe, I highly recommend my Chocolate Cherry Cake!
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Ingredients
Find below the list of ingredients used to make my Pumpkin Cheesecake Brownies.
- Semi Sweet Chocolate Chips
- Unsalted Plant Based Butter
- Dutch Processed Cocoa Powder
- Instant Espresso Powder (optional)
- Eggs
- Granulated Sugar
- Vanilla
- Salt
- All-Purpose Flour
- Cream Cheese
- Pumpkin Puree
- Cinnamon and Nutmeg
See recipe card for quantities.
To Make the Brownie Layer
Start making the Pumpkin Cheesecake Brownies by turning on the oven to 350F. Lightly grease an 8"x8" Baking Dish and line it with parchment paper.
Place the chopped semi sweet chocolate and the cubed butter in a microwave safe bowl. Microwave on high in 20 seconds at a time, stirring in between, until just melted and mixture is smooth.
Add the cocoa powder and the optional espresso powder to the melted chocolate. Whisk until smooth and set aside.
Combine in a larger bowl, the granulated sugar, eggs, vanilla, and salt. Use a hand mixer to mix for about a minute.
Add the flour to the egg mixture and mix again, just until a smooth batter forms.
Pour the melted chocolate mixture into the batter and mix until well incorporated.
Reserve ⅓ cup of the chocolate batter.
Pour the remainder of the chocolate batter into the prepared baking pan. Smooth the batter in the pan, making sure it is somewhat level. Set aside and make the pumpkin cheesecake batter.
To Make the Pumpkin Cheesecake Layer
Place the room temperature cream cheese and the pumpkin puree in a clean bowl. Use the hand mixer to mix until smooth.
Add the egg, brown sugar, cinnamon, and nutmegs to the cream cheese. Mix until smooth.
Pour the pumpkin mixture over the brownie mixture in the baking dish. Take the reserved ⅓ cup of brownie batter and place small dollops over the pumpkin batter using a teaspoon. If the reserved brownie batter has hardened up, place it in the microwave for 10 seconds, just enough to loosen it up.
Place the Pumpkin Cheesecake Brownies into the preheated oven and bake for 35 minutes. Once baked, remove the dish from the oven and let it come to room temperature. It is best to chill the brownie completely in the refrigerator for cutting.
Substitutions
- Butter - Use regular unsalted butter instead of unsalted plant butter, same quantity.
- Gluten Friendly - Replace the All Purpose Flour with a 1-to-1 Gluten Free Flour and this recipe can easily be gluten friendly.
- Chocolate Chips - Substitute the chocolate chips with 6oz semi sweet bakers squares.
Storage
Store any remaining pieces of Pumpkin Cheesecake Brownies into an airtight container. Place in the refrigerator for 2-3 days or keep in the freezer for up to a month.
Recipe
Pumpkin Cheesecake Brownies
Equipment
- 1 8"x8" Baking Pan
Ingredients
Brownie Batter
- 1 cup Semi Sweet Chocolate Chips
- ½ cup Unsalted Plant Butter
- 3 tablespoon Cocoa Powder
- 1 teaspoon Instant Espresso Powder
- 3 large Eggs
- 1 cup Granulated Sugar
- 2 teaspoon Vanilla Extract
- 1 teaspoon Salt
- 2 cup All-Purpose Flour
Pumpkin Cheesecake Batter
- 250 grams Cream Cheese
- ½ cup Pumpkin Puree
- 1 large Egg
- ¼ cup Brown Sugar
- 1 teaspoon Ground Cinnamon
- ½ teaspoon Ground Nutmeg
Instructions
- Preheat the oven to 350F with a rack placed in the middle position. Coat a 8"x8" baking pan in non-stick spray and line the pan with parchment paper.
Prepare the Brownie Batter
- Place the chocolate chip and the butter in medium glass or metal bowl. Create a water bath by placing the bowl over a pot of simmering water. Make sure the water does not touch the bottom of the bowl. Stir with a rubber spatula just until the chocolate has melted. Remove from the heat.
- Whisk the cocoa powder and espresso powder into the melted chocolate. Set the chocolate mixer aside and let it cool slightly.
- In a large bowl, beat the eggs and granulated sugar together with a hand mixer until light in color. Add the vanilla and salt and mix to combine.
- Pour the chocolate mixture into the egg mixture and beat together to combine. Continue by adding the flour and stirring until just combined.
- Measure out ⅓ cup of the batter and set aside. Pour the remaining brownie batter into the prepared pan and level it with a spatula.
Prepare the Pumpkin Cheesecake Batter
- Take the brick of cream cheese from the refrigerator and place it in a microwave safe bowl. Microwave on high for a minute to soften it.
- Add the pumpkin puree to the cream cheese and beat with the hand mixer until smooth. Add the egg, brown sugar, cinnamon, and nutmeg to the cream cheese and mix the batter until smooth again.
- Pour the pumpkin cheesecake mixture over the brownie batter in the pan.
- Take the reserved ⅓ cup brownie batter and dot it on top of the pumpkin batter with a teaspoon. If the reserved brownie batter has hardened, very gently warm it up before dotting it. Use a toothpick to swirl the brownie dots in the pumpkin cheesecake.
- Place the pumpkin cheesecake brownie into the preheated oven. Bake for 30-35 minute. Remove the brownie from the oven and let it cool in the pan completely before removing and cutting it up.
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