Last fall, on a chilly Sunday afternoon, I found myself in the kitchen wrapped in a sweater, craving something sweet and deeply cozy. That’s when I decided to swirl together two of my favorites—fudgy brownies and velvety pumpkin cheesecake. One bite into these Pumpkin Cheesecake Brownies, with their warm spices and gooey chocolate layers, and I knew they were going to be a new seasonal tradition.
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Why You’ll Love These Pumpkin Cheesecake Brownies
Pumpkin Cheesecake Brownies bring together the best of both worlds: rich, chocolatey brownies and creamy, spiced pumpkin cheesecake. The balance of cocoa and warm spices like cinnamon and ginger makes them comforting, while the texture is smooth, indulgent, and just a little gooey in the center.
They’re ideal for fall gatherings, Halloween parties, or cozying up at home with a mug of cider. Even better, they’re surprisingly easy to make. With simple steps and pantry-friendly ingredients, you’ll have a beautiful, swirled dessert ready in just over an hour.
Whether you’re baking for a crowd or just for yourself, these brownies never last long. And if you love layered bars like these, you might also enjoy my pumpkin cheesecake bars!
Ingredients You’ll Need
For the Cheesecake Layer
- Canned pumpkin gives that signature autumn flavor and soft orange color.
- Mascarpone and cream cheese combine for a luxuriously smooth texture.
- Warm spices like cinnamon, ginger, and nutmeg create cozy depth.
- Egg yolks and sugar help bind the layer and sweeten it just right.
- Vanilla extract adds a soft, fragrant touch.
For the Brownie Layer
- Unsweetened cocoa powder brings a deep chocolate flavor.
- All-purpose flour and baking powder provide structure.
- Butter and sugar create that rich, chewy base.
- Eggs and vanilla round everything out.
- Chocolate chips melt into the brownie for extra gooey bites.
Ingredient Substitutions & Tips
- You can swap mascarpone with more cream cheese if needed.
- For fresh pumpkin lovers, simply boil and mash it well until smooth.
- Add chopped pecans or walnuts for a little crunch.
- Want extra contrast? Reserve a little plain cheesecake batter before mixing in pumpkin for a pretty tri-color swirl.
How to Make Pumpkin Cheesecake Brownies
Step 1 – Mix the Pumpkin & Spices
In a small bowl, stir together ½ cup canned pumpkin, 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon salt. Let it sit to let the flavors meld while you prep the rest.
Step 2 – Make the Cheesecake Filling
In a mixing bowl, beat together 8 oz mascarpone and 8 oz cream cheese with the remaining ¼ teaspoon of salt for 30 seconds, just to smooth it out. Add the spiced pumpkin mixture and mix until combined.
Next, stir in ¾ cup sugar, 2 tablespoons flour, and 1 tablespoon vanilla. Then beat in the egg yolks, one at a time, just until smooth and glossy. Set aside.
Step 3 – Prep the Brownie Batter
Preheat your oven to 325°F. Line a 9×9-inch baking pan with parchment and butter the sides.
In one bowl, whisk ½ cup flour, ½ cup cocoa powder, ¼ teaspoon baking powder, and ½ teaspoon salt. In another bowl, stir together ½ cup melted butter and ¾ cup sugar until it looks silky. Whisk in 2 eggs and 2 teaspoons vanilla, then add the dry mix slowly. Stir in ½ cup chocolate chips at the end.
Step 4 – Assemble & Swirl
Reserve ½ cup of the brownie batter. Pour the rest into the pan and smooth it out.
Gently spread the cheesecake mixture on top. Dollop the reserved brownie batter over the cheesecake and use a toothpick or butter knife to swirl the top gently—figure-eights work great!
Step 5 – Bake & Chill
Bake for about 45 minutes. You’ll know they’re done when the center looks set and a toothpick comes out mostly clean (a few moist crumbs are fine).
Let them cool completely on a rack, then refrigerate until chilled. They slice cleanly and taste even better once they’ve had time to rest.
Pro Tips for Perfect Brownies
- Use a plastic knife for clean cuts—seriously, it works wonders!
- If you’re after a beautiful swirl, spoon small dots of the batters and swirl gently to keep the layers distinct.
- Hosting a bigger crowd? Just double the recipe and bake it in a 13×9-inch pan for a stunning party tray.
Storage & Make-Ahead Info
These brownies keep well, making them perfect for planning ahead. Store them in an airtight container:
- At room temp for up to 3 days
- In the fridge for up to 5 days
- In the freezer (wrapped individually) for up to 3 months
Pull them out a day before serving, and they’re just as luscious.
Pumpkin Cheesecake Brownies Recipe Card
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Pumpkin Cheesecake Brownies
- Total Time: 1 hour 5 minutes
- Yield: 16 bars 1x
Description
Pumpkin Cheesecake Brownies blend fudgy chocolate with silky spiced pumpkin cheesecake in one easy, cozy fall dessert bar.
Ingredients
Cheesecake Layer:
½ cup canned pumpkin
1 tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
½ tsp salt (divided)
8 oz mascarpone cheese
8 oz cream cheese
¾ cup sugar
2 tbsp all-purpose flour
1 tbsp vanilla extract
2 large egg yolks
Brownie Layer:
½ cup all-purpose flour
½ cup unsweetened cocoa powder
¼ tsp baking powder
½ tsp salt
½ cup melted butter
¾ cup sugar
2 large eggs
2 tsp vanilla extract
½ cup chocolate chips
Instructions
1. Mix pumpkin, cinnamon, ginger, nutmeg, and ¼ tsp salt in a bowl and set aside.
2. In another bowl, beat mascarpone and cream cheese with ¼ tsp salt until smooth.
3. Add pumpkin mixture and mix until just combined.
4. Add sugar, flour, vanilla; mix, then add egg yolks one at a time until incorporated.
5. Preheat oven to 325°F. Butter and line a 9×9-inch pan with parchment.
6. Whisk flour, cocoa, baking powder, and salt in a bowl.
7. In another bowl, mix melted butter and sugar. Whisk in eggs and vanilla.
8. Add dry ingredients and stir in chocolate chips until just combined.
9. Reserve ½ cup brownie batter. Spread the rest in the pan.
10. Pour cheesecake mixture over the brownie layer.
11. Spoon reserved batter on top and swirl gently with a knife or toothpick.
12. Bake for 45 minutes. Let cool completely and refrigerate before slicing.
Notes
Use a plastic knife for clean cuts.
To create a tri-color swirl, reserve ½ cup cheesecake batter before adding pumpkin.
Double the recipe for a 13×9-inch pan.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 312
- Sugar: 23g
- Sodium: 303mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
Related Recipes to Try
If these swirled bars made your heart (and belly) happy, you’ll love these next:
Try my cheesecake brownies for a classic take.
Or cozy up with a slice of pumpkin chocolate chip streusel bread—it smells like fall in every bite.
And don’t miss my pumpkin bars with cream cheese frosting for soft, sweet spiced layers.
FAQs
Do baked cheesecake brownies need to be refrigerated?
Yes, because of the cream cheese layer. Let them cool, then chill before slicing. They stay fresher and taste better cold!
How to swirl cheesecake brownies?
Spoon dollops of batters on top, then gently drag a toothpick or knife through in swirling motions. Don’t overdo it—just enough to marble.
Is burning brownie cheesecake baked?
If the edges are dark or dry, it may be slightly overbaked. Look for a center that’s just set and still slightly jiggly for best texture.
How far ahead can I make pumpkin cheesecake?
You can make these brownies up to 3 days ahead. Store them covered in the fridge, or freeze for longer.
Final Thoughts
Pumpkin Cheesecake Brownies are the kind of treat that brings people together—layered, flavorful, and made for cozy moments. Whether you’re baking with kids, hosting a potluck, or just treating yourself, these bars hit that perfect sweet spot between festive and familiar.
If you try them, I’d love to hear how they turned out! And don’t forget to pin the recipe to your Pinterest board for later.
