If you’re looking for a dessert that combines the rich, fudgy goodness of brownies with the creamy, warmly spiced allure of autumn pumpkin cheesecake, then this Pumpkin Cheesecake Brownies Recipe is exactly what you need. These irresistible bars marry two beloved flavors into one delicious bite, offering a perfect balance between chocolate intensity and seasonal spice that will make you want to bake them again and again. Whether for a cozy night in or to impress guests at a gathering, this recipe is guaranteed to become a treasured favorite.
Ingredients You’ll Need
Gathering your ingredients for the Pumpkin Cheesecake Brownies Recipe is delightfully simple, yet each element plays an important role in delivering that perfect texture, depth of flavor, and inviting color. From the buttery brownie base to the velvety pumpkin cheesecake layer, these ingredients come together beautifully.
- 1 cup unsalted butter, melted: Provides richness and moisture for the fudgy brownie texture.
- 2 cups granulated sugar: Sweetens both layers, balancing chocolate and pumpkin flavors.
- 4 large eggs: Binds ingredients and adds structure to the brownies.
- 1 teaspoon vanilla extract: Enhances the overall aroma and flavor complexity.
- 1 cup all-purpose flour: Gives the brownie layer its chewy body.
- ½ cup unsweetened cocoa powder: Brings deep chocolate flavor with a slight bitterness to contrast the sweetness.
- ½ teaspoon salt: Balances sweetness and enhances chocolate notes.
- 8 oz cream cheese, softened: The creamy star of the cheesecake layer, ensuring a smooth texture.
- 1 cup pumpkin puree: Adds that unmistakable autumn flavor and beautiful orange hue.
- 1 cup granulated sugar: Sweetens the pumpkin cheesecake layer.
- 2 large eggs: Helps the cheesecake layer set but stay luscious.
- 1 teaspoon vanilla extract: Complements pumpkin’s warmth with a sweet, floral note.
- 1 teaspoon ground cinnamon: Delivers classic, cozy spice that harmonizes the pumpkin.
- ½ teaspoon ground nutmeg: Adds subtle warmth and earthiness.
- ¼ teaspoon ground ginger: Gives a gentle zing to balance sweetness.
- ¼ teaspoon salt: Sharpens flavors in the pumpkin cheesecake layer.
How to Make Pumpkin Cheesecake Brownies Recipe
Step 1: Preheat and Prepare Your Pan
Start by getting your oven ready at 350°F (175°C). Grease a 9×13 inch baking pan and line it with parchment paper. This ensures your brownies lift out easily when fully baked, preserving their beautiful marbled effect.
Step 2: Mix the Brownie Batter
In a large bowl, whisk together the melted butter and 2 cups of granulated sugar until smooth and glossy. This marriage of butter and sugar creates the fudgy backbone of our brownies.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is incorporated before adding the next. This gradual addition builds a rich, cohesive batter. Stir in the vanilla extract for that comforting, aromatic hint.
Step 4: Sift and Combine the Dry Ingredients
In another bowl, sift together the flour, cocoa powder, and salt to avoid clumps and promote even mixing. Slowly fold these into the wet ingredients just until combined—overmixing can lead to tougher brownies, and we want moist, tender texture!
Step 5: Spread the Brownie Layer
Pour the chocolate batter into your prepared pan and gently spread it out evenly with a spatula. Creating a smooth surface here sets a nice foundation for your pumpkin cheesecake topping.
Step 6: Prepare the Pumpkin Cheesecake Mixture
In a clean bowl, beat the softened cream cheese until silky smooth. Blend in the pumpkin puree, sugar, eggs, vanilla, and spices—cinnamon, nutmeg, ginger, and a pinch of salt. This luscious mixture brings warm flavor and creamy texture, perfect for swirling.
Step 7: Layer and Swirl
Drop spoonfuls of the pumpkin cheesecake mixture over the brownie batter. Use a knife or spatula to gently swirl the layers together, creating those beautiful marbled patterns that make these brownies so visually stunning.
Step 8: Bake to Perfection
Slide your pan into the oven and bake for 30-35 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs—an indicator of the right gooey yet set consistency.
Step 9: Let Cool and Slice
Once out of the oven, allow the brownies to cool in the pan for about 15-20 minutes. Then transfer to a wire rack until completely cooled. This resting time helps them firm up for perfect slicing into squares.
How to Serve Pumpkin Cheesecake Brownies Recipe
Garnishes
To elevate the presentation and taste, consider dusting the tops with powdered sugar or a sprinkle of extra cinnamon. A dollop of whipped cream or a drizzle of caramel sauce can add luxurious flair. Toasted pecans or walnuts also add a lovely crunch that contrasts the creamy and fudgy layers.
Side Dishes
Serve these brownies alongside a scoop of vanilla ice cream for a classic pairing that never disappoints. For an autumnal twist, try them with cinnamon-spiced whipped cream or fresh berries, which add brightness and balance the rich dessert.
Creative Ways to Present
These Pumpkin Cheesecake Brownies Recipe can be transformed into bite-sized treats for parties by cutting them into mini squares and serving on a decorative platter. For brunch, try layering pieces in parfait glasses with whipped cream and crushed gingersnap cookies to build a decadent layered dessert. Their eye-catching swirls make them a natural crowd-pleaser wherever they appear.
Make Ahead and Storage
Storing Leftovers
Leftover brownies can be stored in an airtight container at room temperature for up to two days to keep them moist. For longer storage, refrigerate them; just bring to room temperature before serving to regain their soft, creamy texture.
Freezing
The Pumpkin Cheesecake Brownies Recipe freeze beautifully. Wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag or container for up to three months. Thaw overnight in the fridge to preserve their texture and freshness.
Reheating
If you like your brownies warm, a quick zap in the microwave for 15-20 seconds does wonders. For a more even warmth, reheat them in a preheated oven at 300°F (150°C) for about 10 minutes. This brings back that just-baked feeling that makes every bite delightful.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and provides consistent texture and flavor. Just make sure it’s pure pumpkin and not pumpkin pie filling which contains extra spices and sugars.
What if I don’t have all the spices like nutmeg or ginger?
You can still make the recipe delicious by using just cinnamon, which is the primary warm spice here. However, adding a pinch of nutmeg and ginger enhances the complexity, so try to include them if possible.
Can I make this gluten-free?
Yes, swap the all-purpose flour for a gluten-free flour blend that is suitable for baking. This should maintain the fudgy texture while accommodating gluten sensitivities.
How do I get the perfect swirl effect?
Spoon dollops of the pumpkin cheesecake mixture unevenly over the brownie batter, then use a knife or skewer to drag through the layers in a gentle swirling motion. Be careful not to overmix or you’ll lose the marbled look.
Can I double the recipe for a larger batch?
Definitely! Just use a larger baking dish or two 9×13 pans. Keep the baking time similar but start checking for doneness around 30 minutes, depending on the pan size and depth of batter.
Final Thoughts
Once you dive into this Pumpkin Cheesecake Brownies Recipe, you’ll understand why it’s become such a beloved treat. The cozy spices, creamy cheesecake, and rich chocolate brownie base come together in absolute harmony. Don’t hesitate to try this recipe for your next dessert craving or special occasion — your taste buds will thank you with every blissful bite!
Print
Pumpkin Cheesecake Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Yield: 12-16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Cheesecake Brownies combine a rich, fudgy chocolate brownie base with a creamy, spiced pumpkin cheesecake layer swirled on top. Perfect for autumn gatherings or whenever you crave a festive seasonal dessert with a delightful blend of chocolate and pumpkin flavors.
Ingredients
For the Brownie Layer:
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon salt
For the Pumpkin Cheesecake Layer:
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper to ensure the brownies come out easily.
- Prepare Brownie Mixture: In a large bowl, combine the melted unsalted butter and granulated sugar. Stir well until the mixture is smooth and combined.
- Add Eggs and Vanilla: Add the eggs one at a time into the butter and sugar mixture, mixing well after each addition. Then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, sift together all-purpose flour, cocoa powder, and salt. Gradually incorporate this dry mixture into the wet ingredients, stirring gently until just combined to avoid overmixing.
- Spread Brownie Batter: Pour the prepared brownie batter evenly into the lined baking pan and smooth the surface with a spatula.
- Make Pumpkin Cheesecake Layer: In another bowl, beat the softened cream cheese until smooth and creamy. Add pumpkin puree, granulated sugar, eggs, vanilla extract, ground cinnamon, nutmeg, ginger, and salt. Mix thoroughly until the cheesecake batter is well combined and silky.
- Layer Cheesecake Mixture: Dollop the pumpkin cheesecake batter over the brownie layer in the pan. Using a knife or spatula, gently swirl the two mixtures together to create a marbled effect without fully blending them.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes. The brownies are done when a toothpick inserted near the center comes out mostly clean with a few moist crumbs but no wet batter.
- Cool: Remove the pan from the oven and allow the brownies to cool in the pan for 15-20 minutes. Then transfer them to a wire rack to cool completely before slicing.
- Slice and Serve: Once fully cooled, cut the brownies into squares and serve. Enjoy this decadent seasonal treat!
Notes
- Use room temperature cream cheese for smoother cheesecake batter.
- Do not overmix the brownie batter to keep it fudgy and tender.
- Swirling should be gentle to keep distinct layers of brownie and cheesecake.
- Store brownies in an airtight container in the refrigerator for up to 4 days.
- For easier cutting, chill the brownies slightly before slicing.
