Easy pumpkin cheesecake brownies. Fudgy and decadent chocolate brownies with creamy pumpkin swirl cheesecake layer on top. Our secret is we add lots of pumpkin puree in both the brownie and cheesecake layer for the optimum delicious pumpkin flavor!
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Why This Recipe Works
With this recipe, you'll get rich, moist, fudgy pumpkin brownies with decadent chocolate and pumpkin flavor. The pumpkin cheesecake layer on top is creamy, and smooth and highlights the pumpkin taste even more. Here's why we love these brownie pumpkin cheesecake bars so much!
- Double dose of pumpkin. Most recipes only use pumpkin puree in the cheesecake layer but not us! This is a brownie recipe with pumpkin so we've put the pumpkin puree in both layers of the cheesecake and brownie. Imagine the amazing flavor!
- Extremely easy. This easy pumpkin cheesecake brownies recipe calls for minimum mixing, around 1-2 minutes each time. It's all about throwing all the ingredients together, mixing, assembling, and baking. You can't go wrong with it.
Ingredients For This Recipe
Pumpkin puree - I use Libby's canned pumpkin puree for this recipe like in my chewy pumpkin cookies and my healthy mini pumpkin pies, and it works amazingly. Don't confuse it with pumpkin pie filling. Pumpkin puree is 100% cooked mashed pumpkin, with no other ingredients in it. Pumpkin pie filling is pumpkin puree combined with other ingredients like sugar, spices, etc. I've written on how to make homemade pumpkin puree down below, in case you don't have canned puree.
Chocolate - Semisweet baking chocolate. I use a 55% cocoa. The higher the percentage of cocoa, the more pronounced the bitter taste will be. Just letting you know in case you want to change it.
Cream cheese - I use full-fat Philadelphia cream cheese, like in my delicious cream cheese-filled pumpkin bread loaf. It works the best! You can use other brands but make sure it's full fat. Don't use light cream cheese, as it will affect the consistency of the pumpkin cheesecake layer.
Pumpkin pie spice mix - This enhances the wonderful pumpkin flavor in these pumpkin cheesecake brownies, so don't omit it. If you don't have it then make my homemade pumpkin pie spice blend at home, it's super easy and fast!
⭐ See the recipe card for full information on ingredients and quantities.
How To Make Pumpkin Puree
Sometimes life happens and we have no canned pumpkin puree in the pantry. Worry not, you can make pumpkin puree at home. I've used this homemade pumpkin puree to make this pumpkin cheesecake brownies and it came out equally amazing! So here's how to do it.
- Prepare the pumpkin. I usually use butternut squash. Scrub it well and cut it into halves. Using a spoon, scoop out the seeds and discard them.
- Bake. Place both the pieces cut side down, on a baking tray lined with parchment paper. Bake in a preheated oven at 400ºF (200ºC) for 40 to 60 minutes, depending on the size of your pumpkin. They're done when you poke a knife into the thickest part and you feel no resistance at all.
- Blend. Cool completely and then remove the skin. Blend the pumpkin flesh in a food processor into a puree.
- Drain. Pour the pumpkin puree into a fine colander or a cheesecloth and leave it overnight for 8 hours in a bowl. If your kitchen is hot then place the bowl in the fridge. We want to drain and discard as much liquid as possible. I also like to dab the puree with kitchen paper at the end, just to make sure. Now it's ready to use to make your pumpkin cheesecake brownies!
Use homemade or canned pumpkin puree to make my soft pumpkin dinner rolls and my tender pumpkin chocolate chip muffins. They're amazing!
⭐ I don't recommend boiling the pumpkin and then mashing it into a puree. You'll have too much liquid content in the puree. It's not ideal in baking as too much moisture will affect the consistency, texture of the bakes, and baking time.
Step-By-Step Instructions
1. Make the pumpkin cheesecake batter. Add cream cheese, pumpkin puree, 1 egg, granulated sugar, and pumpkin pie spice in a stand mixer bowl. Mix everything well using a paddle attachment, on low speed for 1-2 minutes. Pour into a bowl, and set aside. We're going to use the stand mixer bowl again later.
2. Melt the chocolate. Add chopped chocolate and butter into a bowl and heat in the microwave at 30-second intervals, mixing everything well in between the intervals. You can also use the double-boiler method. Set aside to cool it slightly before using.
3. Mix the wet ingredients. Add both granulated and brown sugar into a stand mixer bowl together with pumpkin puree, 2 eggs, and the slightly cooled melted chocolate. Mix everything well using a paddle attachment for 1-2 minutes.
4. Add in the dry ingredients. Add all-purpose flour, pumpkin pie spice, salt, and baking powder into a separate bowl, and mix well using a spoon. Pour into the stand mixer bowl, and mix everything well for 1-2 minutes, on low speed. Reserve 2-3 tablespoon of brownie batter to make the swirls.
5. Assemble and bake. Pour the brownie batter into a greased 8x8-inch (20cm) removable bottom square pan. Spread evenly using an offset spatula. Spoon the pumpkin cheesecake batter all over on top, and spread evenly. Put small flat dollops of reserved brownie batter randomly on top. Make swirls using a wooden skewer, making sure to drag the brownie batter around with each swirl. Insert the skewer only in the cheesecake layer, not the bottom brownie layer.
Bake in a preheated oven at 350ºF(175ºC), on the lower ⅔ rack, for 40-50 minutes, or until a skewer inserted in the center comes out slightly wet. Cool completely before slicing. Enjoy your delicious pumpkin cheesecake swirled brownies!
Recipe Expert Tips
- Use low speed to mix at all times. This is to prevent overmixing the ingredients. Overmixing will make the cheesecake layer crack and the brownie layer tough.
- Don't overbake. Check the pumpkin cheesecake brownies at minute 40 and go from there. The skewer inserted in the center should come out slightly wet, to get that fudgy-textured brownies. If it comes out clean it means that it's overbaked.
- Use a portable oven thermometer. Each oven is different. I use a portable oven thermometer every single time I bake to get an accurate temperature.
How To Store And Freeze
Store - Keep these pumpkin cheesecake brownies in an air-tight container, in the fridge for up to 5-7 days.
Freeze - Place the sliced portions on a baking tray lined with parchment paper, with some space in between them. Fast-freeze for 1 hour. Once solid, wrap each piece with cling film and keep them in an air-tight container or a ziploc bag, back into the freezer. They're good for up to 3 months. Thaw the amount you want at room temperature.
Recipe FAQs
It's not as difficult as it looks. Put small flat dollops (instead of small tall mountains) of brownie batter randomly on the cheesecake layer. Use a wooden skewer and start swirling non-stop, making sure to drag the brownie batter around in each swirl. Insert the skewer only in the cheesecake layer, not the bottom brownie layer.
Yes. I've written on how to make pumpkin puree at home in the post above, do refer to it. It's easy, actually. Basically, you just cut the pumpkin in halves, bake until it's soft, blend it into a puree, and then drain it to discard the excess liquid.
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📖 Recipe
Pumpkin Cheesecake Brownies
Ingredients
Pumpkin Cheesecake
- 4 oz full-fat cream cheese , room temperature
- ½ cup pumpkin puree , room temperature
- 1 large egg , room temperature
- ¼ cup granulated sugar
- ½ teaspoon pumpkin pie spice mix
Dry Ingredients
- ⅔ cup all-purpose flour
- 1 teaspoon pumpkin pie spice mix
- ½ teaspoon salt
- ½ teaspoon baking powder
Wet Ingredients
- 8 oz semisweet chocolate 55% cocoa , chopped
- ½ cup unsalted butter
- ½ cup granulated sugar
- ½ cup brown sugar , lightly packed
- ½ cup pumpkin puree , room temperature
- 2 large eggs , room temperature
Instructions
- Preheat oven to 350ºF(175ºC). Butter an 8x8-inch (20cm) removable bottom square pan.
Pumpkin Cheesecake
- Add cream cheese, pumpkin puree, 1 egg, granulated sugar, and pumpkin pie spice in a stand mixer bowl. Mix everything well using a paddle attachment, on low speed for 1-2 minutes. Pour into a bowl, and set aside. We're going to use the stand mixer bowl again later.
Dry Ingredients
- Add all-purpose flour, pumpkin pie spice, salt, and baking powder into a separate bowl, and mix well using a spoon. Set aside.
Wet Ingredients
- Add chopped chocolate and butter into a bowl and heat in the microwave at 30-second intervals, mixing everything well in between the intervals. You can also use the double-boiler method. Set aside to cool it slightly before using.
- Add granulated and brown sugar into a stand mixer bowl with pumpkin puree, 2 eggs, and the slightly cooled melted chocolate. Mix everything well using a paddle attachment for 1-2 minutes.
- Pour dry ingredients into the stand mixer bowl, and mix everything well for 1-2 minutes, on low speed. Reserve 2-3 tablespoons of brownie batter to make the swirls.
Assemble
- Pour the brownie batter into the pan. Spread evenly using an offset spatula. Spoon the pumpkin cheesecake batter all over on top, and spread evenly.
- Put small flat dollops of reserved brownie batter randomly on top. Make swirls using a wooden skewer, making sure to drag the brownie batter around with each swirl. Insert the skewer only in the cheesecake layer, not the bottom brownie layer.
Bake
- Bake on the lower ⅔ rack, for 40-50 minutes, or until a skewer inserted in the center comes out slightly wet. Cool completely before slicing. Enjoy!
Notes
- Use the spoon and level method for cup measurements. This will prevent the use of excessive flour that'll make the brownies tough and cakey.
- Mix on low speed, don't overmix the ingredients.
- A kitchen scale is a more precise tool in baking. I use it all the time for dry ingredients like flour and sugar.
- Use a portable oven thermometer to get the accurate oven temperature. I use it every single time I bake.
Nutrition Facts
Originally published on Oct 17, 2020. Updated with improved text and pictures on Oct 14, 2023.
Linda says
I didn't have pumpkin puree in a can so I made it myself following your instructions. It was an extra step but the brownies were totally worth it.
We loved them! I will surely make this recipe again. I will use pumpkin puree in cans next time. LOL!
Thank you for sharing.
Bea & Marco says
Yeay! I'm happy to hear that, Linda! Yes, I totally agree. Canned pumpkin puree is much easier. Thanks for leaving your feedback!
Kate Uderm says
My first time making brownies and they turned out amazing!
I cannot believe it was so easy. They tasted very delicious!
Thanks for sharing!!
Bea says
Thanks so much Kate! I'm so happy to know you like them 🙂