Pumpkin Cheesecake Brownies Recipe: A Sweet Fall Treat You’ll Love

Hey there, friends! Imagine a dessert that mixes gooey brownies with creamy pumpkin cheesecake. Sounds yummy, right?

That’s what Pumpkin Cheesecake Brownies are all about! These treats bring together chocolate and pumpkin in a way that makes your taste buds dance.

Perfect for fall—or any time you want something sweet—these brownies are easy to make and super fun to eat. I’m so excited to share this recipe with you because it’s like getting two desserts in one!

Key Takeaways:

Here’s a quick list of why Pumpkin Cheesecake Brownies rock and what you’ll find in this post:

• Two Treats in One: You get fudgy brownies and creamy cheesecake together. It’s like a party in your mouth!
• Perfect for Fall: Pumpkin makes these brownies feel cozy and seasonal, great for chilly days.
• Easy to Make: This recipe uses simple steps and stuff you probably already have at home.
• Fun to Share: These brownies impress friends and family at parties or snack time.
• Step-by-Step Guide: I’ll show you exactly how to make them, no guesswork needed.
• Tips for Success: Learn little tricks to make your brownies turn out awesome every time.
• Storage Ideas: Find out how to keep them fresh—or save some for later.
• Yummy Variations: Mix things up with cool add-ins like chocolate chips or nuts.

This post has everything you need to bake these goodies and enjoy them with your favorite people. Let’s get started!

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What Are Pumpkin Cheesecake Brownies?

Pumpkin Cheesecake Brownies mix two super tasty desserts: brownies and cheesecake. The bottom is a rich, chocolatey brownie layer. On top, you get a smooth pumpkin cheesecake layer.

Together, they make a treat that’s fudgy and creamy. I love how the chocolate and pumpkin taste so good together—it’s like they were made to be friends!

These brownies are special because they’re not just plain old brownies. The pumpkin adds a fun fall twist. It’s sweet and a little spicy, thanks to stuff like cinnamon.

Kids like me can enjoy them after school, and grown-ups love them with coffee. You can make them for Halloween, Thanksgiving, or just because it’s Tuesday. They’re that good!

Lots of people online say these brownies are a hit. Sites like Delish and Jo Cooks call them a “two-in-one dessert.” That means you don’t have to choose between brownie or cheesecake—you get both! Ready to see how they come together? Let’s move on!

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Why Pumpkin and Chocolate Go Together

Pumpkin and chocolate might sound weird at first, but they’re a perfect match. Pumpkin is sweet and earthy. Chocolate is rich and bold.

When you put them together, it’s like magic! The pumpkin makes the chocolate taste even better, and the chocolate gives the pumpkin a fun kick.

Think about it like peanut butter and jelly—they’re different, but awesome together. The pumpkin in these brownies comes from canned pumpkin puree. It’s smooth and full of flavor.

Then, the chocolate comes from cocoa powder or melted chocolate in the brownie part. Some recipes even add chocolate chips for extra yum!

I found out from The Recipe Critic that pumpkin and chocolate are “pure heaven together.” They’re right! The pumpkin also keeps the brownies moist, so they don’t dry out.

That’s a big win for anyone who loves soft, chewy treats. Want to know what you need to make this happen? Let’s check out the ingredients next!

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Ingredients You Need

Making Pumpkin Cheesecake Brownies is easy because you don’t need fancy stuff. Here’s what you’ll grab from your kitchen or the store:

• For the Brownie Layer: You need butter, sugar, eggs, flour, cocoa powder, and a pinch of salt. Some recipes use melted chocolate too. Oh, and vanilla—it makes everything taste better!
• For the Pumpkin Cheesecake Layer: Get cream cheese, pumpkin puree (not pie filling!), sugar, an egg, and spices like cinnamon or pumpkin pie spice. These spices smell like fall!

You might already have most of this at home. I like using full-fat cream cheese because it makes the cheesecake part super creamy.

The pumpkin puree should say “100% pumpkin” on the can—don’t grab the pie mix by mistake! Websites like Well Plated say these simple ingredients turn into something “decadent and elegant.” That means they’re fancy but not hard to make.

Got everything? Awesome! Let’s see how to put it all together in the next part.

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How to Make the Brownie Layer

The brownie layer is the yummy base of our treat. It’s super easy to make! First, melt some butter in a pan or microwave. Then, mix it with sugar in a big bowl. Stir it until it’s smooth. Next, add eggs and vanilla. Beat them in with a spoon or whisk.

Now, add the dry stuff: flour, cocoa powder, and a little salt. Mix it all up until you don’t see any lumps. Some people, like the folks at Chocolate with Grace, add chocolate chips here for extra chocolatey goodness.

I think that’s a great idea! Pour this batter into a greased pan—usually an 8×8 one works best.

This part is quick and fun. The batter gets thick and shiny, which means it’ll be fudgy when it bakes. Don’t bake it yet, though—we need to add the cheesecake layer first! Ready to make that? Let’s go to the next step!

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How to Make the Pumpkin Cheesecake Layer

The pumpkin cheesecake layer is what makes these brownies special. It’s creamy and full of fall flavor! Start with soft cream cheese in a bowl. Beat it with a mixer or spoon until it’s smooth. Then, add sugar and mix again.

Next, crack in an egg and pour in some pumpkin puree. Stir it up good! Add a teaspoon of pumpkin pie spice or cinnamon to give it that cozy taste.

Keep mixing until it’s all one color and super smooth. Websites like Jo Cooks say this layer should be “rich and moist,” and they’re so right!

This part smells amazing as you mix it. Once it’s ready, you’ll pour it over the brownie batter. But we’re not done yet—we need to swirl them together! Let’s find out how in the next section.

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Swirling the Layers Together

Swirling is the fun part! It makes your brownies look cool and mixes the flavors. First, pour the pumpkin cheesecake mix over the brownie batter in the pan.

Spread it out so it covers the top. Then, take a spoon and drop little blobs of brownie batter on top—if you saved some earlier.

Grab a knife or a toothpick. Drag it through the layers in lines or circles. Don’t mix too much, or it’ll all blend together!

The goal is pretty swirls, like what you see on Flouring Kitchen’s site. They even make pumpkin shapes sometimes—how neat is that?

This step takes a minute, but it’s worth it. The swirls make every bite a mix of chocolate and pumpkin. Ready to bake? Let’s heat things up next!

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Baking Your Brownies

Time to bake! Preheat your oven to 350°F. Put the pan with your swirled batter in the oven. Bake it for about 35 to 50 minutes.

How do you know it’s done? Stick a toothpick in the middle. If it comes out with a few crumbs—but not wet batter—it’s perfect!

The edges will puff up a bit, and the top will look set. Don’t overbake, though! Bake. Eat. Repeat. says undercooking a little keeps them fudgy. I agree—gooey brownies are the best! Once they’re done, let them cool in the pan for a bit.

Cooling is important so they don’t fall apart when you cut them. Smell that chocolate and pumpkin? Yum! Let’s talk about cooling and cutting next.

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Cooling and Cutting Tips

After baking, your brownies need to chill out—literally! Let them sit in the pan for about 10 minutes. Then, lift them out using foil or parchment paper if you lined the pan.

Set them on a rack to cool more. Wait at least an hour—or pop them in the fridge for 30 minutes.

Why wait? Warm brownies are too soft to cut neatly. The cheesecake part needs to firm up too. Use a sharp knife to slice them into squares.

Wipe the knife between cuts so they look clean, like Delish suggests. I love this part because you see those awesome swirls inside!

Cut them into big or small pieces—your choice! Ready to eat? Let’s dig into how they taste next!

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What Do They Taste Like?

Oh wow, these brownies taste amazing! The brownie layer is rich and chocolatey, like a hug from a cocoa bean. The pumpkin cheesecake part is creamy and sweet with a little spice. Together, they’re soft, fudgy, and full of fall vibes.

Every bite mixes the two flavors perfectly. Some bites are more chocolatey, others more pumpkin-y—it’s like a surprise each time!

The Recipe Critic calls them “moist and fudgy,” and I can’t argue. They’re not too sweet either, so you can eat a bunch without feeling sick.

Kids and grown-ups both love them. They’re great with milk or hot cocoa. Want to make them even better? Check out some fun twists in the next part!

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Fun Variations to Try

You can switch up these brownies to make them your own! Add chocolate chips to the brownie batter for extra gooeyness—I’m obsessed with that idea! Or toss in some chopped nuts like pecans or walnuts for a crunch.

Want more spice? Sprinkle extra cinnamon or nutmeg on top before baking. Flouring Kitchen suggests making pumpkin shapes with the swirls—super cute for Halloween!

You could even drizzle melted chocolate over the top once they’re cool, like Betty Crocker does with ganache.

Mixing in white chocolate chips could be fun too, or a little caramel swirl. Play around and see what you like best! These ideas keep things exciting. Let’s figure out how to store them next.

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How to Store Your Brownies

Don’t let these goodies go bad—store them right! Put them in an airtight container. They stay good on the counter for 3 days. In the fridge, they last up to 5 days. The cream cheese part likes the cold, so I keep mine chilled.

Want to save some for later? Freeze them! Wrap each brownie in plastic wrap, then foil. They’ll stay tasty for 3 months. When you want one, let it thaw in the fridge or on the counter. Delish says this works great, and I’ve tried it—it’s true!

Keeping them fresh means more brownie time. Got questions? I’ll answer some common ones next!

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FAQs

How Do I Know When the Brownies Are Done?

Stick a toothpick in the middle. If it has a few crumbs but no wet batter, they’re ready. It takes 35 to 50 minutes at 350°F.

Can I Use Fresh Pumpkin Instead of Canned?

Yes! Cook and mash fresh pumpkin until smooth. It might be wetter, so squeeze out extra water with a cloth.

Do I Need a Mixer to Make These?

Nope! You can mix by hand with a spoon or whisk. A mixer makes it faster, but it’s not a must.

Can I Make Them Gluten-Free?

Try using gluten-free flour instead of regular flour. I haven’t tested it, but it should work fine.

Why Did My Swirls Disappear?

You might have mixed too much. Swirl gently with a knife—just a few lines or circles—so the layers stay separate.