Thick chewy brownies are studded with dollops of pumpkin cheesecake and vanilla cheesecake. These extra special fall-inspired brownies are the perfect dessert for your Halloween or Thanksgiving party! Step-by-step photos show you how to make this pumpkin cheesecake brownie recipe.
Talk about autumn fudgy brownies! This brownie recipe is the perfect treat for your fall bake sale, Halloween party or Thanksgiving dessert table. This recipe is based on my cheesecake brownies recipe, it's the best dessert mash-up!! I also have a recipe for just pumpkin cheesecake bars.
The recipe comes together quite easily, the brownies are made in one pot and the cheesecake layer is made from one batter, you'll just add pumpkin to part of it. Easy peasy!
For this brownie recipe I took my go-to brownie recipe and added dollops of plain cheesecake batter and pumpkin cheesecake batter. I did experiment doing all pumpkin cheesecake batter but I liked the look and taste of doing some vanilla cheesecake and some pumpkin cheesecake.
- Water. Just plain tap water is needed.
- Butter. Since the butter is cooked with some of the other ingredients you can use cold or room temperature butter.
- Cocoa powder. I prefer to use Dutch-process cocoa, it has a smoother and richer chocolate flavor. My favorite is Bensdorp Dutch Cocoa Powder (affiliate link)
- Vegetable Oil. Oil helps make the brownies extra chewy and moist. You could also use canola oil or grapeseed oil.
- Pure Vanilla Extract. Use the real stuff, not imitation vanilla.
- Eggs. You'll use one whole egg and one additional egg yolk.
- Baking Soda. Just a tiny bit helps the brownies rise a bit.
- Salt. Salt not only balances out all of the sweetness but this ingredient also helps enhance other ingredients flavors.
- Cornstarch. Also known as cornflour this ingredient helps tenderize and create a soft brownie.
- All-Purpose Flour. When you add the flour be careful not to overmix. Overmixing the flour will develop the flour and create a tougher brownie.
For the cheesecake batters you'll make one main batter then add pumpkin flavor part of it to create the pumpkin cheesecake batter.
- Cream Cheese. It is crucial when making any kind of cheesecake batter that your cream cheese is completely softened to room temperature, otherwise, you will end up with a lumpy batter.
- Sugar. Just plain granulated sugar is needed to sweeten the cream cheese.
- Large Egg. Make sure the egg is at room temperature so it can evenly incorporate into the cream cheese. You'll only need ½ one large egg, so whisk it first then pour it into the batter. You can just eyeball half of it.
- Vanilla Extract. Just a splash, but don't leave it out!!
- Pumpkin Puree. The star of the show, make sure it's real pumpkin puree, not pumpkin pie filling.
- Pumpkin Pie Spice. You can totally use a blend of spices instead of buying premade pumpkin pie spice. Here's a pumpkin pie spice recipe.
Let's start with preheating your oven to 350F/180C and lining an 8" square pan with parchment paper or aluminum foil and grease heavily. You could also use a 9" square pan but the brownies will not be as thick and will also bake quicker.
If you would like to see step by step photos on how to make the brownie batter check out my recipe post for homemade brownies.
It's really easy recipe all made in one pot. Less dishes = WINNING!
You could also totally use a box mix if that is your jam. Just make sure you use an 8 or 9 inch size mix.
The cheesecake batter is easy to make and even though there is plain cheesecake and pumpkin cheesecake you only need one batter, so it's easy peasy!
In the bowl of an electric mixer fitted with the paddle attachment or large bowl with handheld electric mixer beat the cream cheese and sugar on low speed for 1 to 2 minutes until smooth.
Make sure to scrape down the bowl so everything is evenly combined. Now add the egg and vanilla extract, mix for another minute on low speed, you want there to be no trace of egg yolk.
Take ⅔rds of the cheesecake batter and dollop it on top of the brownie batter.
To the remaining cheesecake batter mix in the pumpkin purée and pumpkin pie spice, mix until everything is fully combined.
Dollop the pumpkin cheesecake batter on top of the brownie batter in between the cheesecake dollops. Finally, add the remaining brownie batter in dollops on top. You could use a butter knife to swirl the batters together but I don't think it's necessary if you dollop nicely.
Bake the pumpkin cheesecake brownies for 33-38minutes. Don’t overbake the brownies. You want a toothpick inserted in the center to come out with moist crumbs, not completely dry. Place the pan on a wire rack to cool completely before cutting.
Store in an air-tight container or on a plate wrapped in plastic wrap on the counter for up to 4 days.
How to freeze
Brownies are great for freezing. Once the brownies have cooled completely place them in an air-tight freezer-safe container.
To thaw the brownies let them sit at room temperature for 30 minutes or so, or place in the microwave for 20-30 seconds.
Can you double
The Pumpkin Cheesecake Brownies recipe can definitely be doubled. On the recipe card below you can click on the 2X button the right-hand side to double the ingredient quantities. Bake the brownies in a 9"X13" pan the bake time should not change that much just keep an eye on them!
More pumpkin recipes
If pumpkin and cream cheese are a favorite of yours don't miss my recipe for pumpkin cream cheese bread.
And who doesn't love an individual cheesecake? These pumpkin cheesecake bars are another perfect party dessert!
Lastly, my chewy pumpkin chocolate chip cookies are the most perfect autumn cookie!!
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 2oz (¼ Cup) Water
- 1oz (2 Tbsp) Unsalted Butter
- 250 grams(1 ¼ cups) Granulated Sugar
- 90 grams (¾ cups) Bensdorp Dutch Cocoa Powder
- 3oz (scant ⅓ cup) Vegetable Oil
- 1 Tablespoon Pure Vanilla Extract
- 1 Large Egg Yolk and 1 Large Egg, at room temp.
- ⅛ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Tablespoon Cornstarch/ Cornflour
- 60 grams (scant ½ cup) All-Purpose Flour
- 2oz Chocolate (chips, chunks, or bars chopped)
- 4oz Cream Cheese, softened to room temp.
- 50 grams (¼ Cup) Granulated Sugar
- ½ of 1 Large Egg, at room temperature
- 1 Teaspoon Vanilla Extract
- 2oz (¼ Cup) Pumpkin Puree
- 1 Teaspoon Pumpkin Pie Spice
- Preheat your oven to 350F/180C and line an 8" square pan with foil and grease heavily.
- In a large pot add the water, butter, sugar, and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together, the mixture will look weird and not liquidy enough, that is fine. Then add the oil and vanilla extract. Cook on low an additional minute and mix to combine everything.
- Take off of the heat, let sit for 5 minutes then add the egg and egg yolk. Whisk to combine.
- Add the baking soda, salt, cornstarch, and mix to combine. Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks. Do not over mix, this will affect the end product.
- Pour ⅔ of the batter into the prepared pan and make the cheesecake batter.
Pumpkin Cheesecake Swirl
- In a bowl of an electric mixer fitted with the paddle attachment beat the cream cheese and sugar on low speed for 1 to 2 minutes until smooth. Scrape down the bowl and add the egg and vanilla extract, mix for another minute on low speed, you want there to be no trace of egg yolk.
- Take ⅔rds of the cheesecake batter and dollop it on top of the brownie batter. To the remaining cheesecake batter mix in the pumpkin purée and pumpkin pie spice then dollop on top of the brownie batter in between the cheesecake dollops. Finally, add the remaining brownie batter in dollops on top.
- Bake 33-38minutes. Don’t overbake the brownies. You want a toothpick in the center to come out with moist crumbs, not completely dry. Place the pan on a wire rack to cool completely before cutting.
- Store in an air-tight container on the counter for up to 4 days.
Freezing: Once the brownies have cooled completely place them in an air-tight freezer-safe container.To thaw the brownies let them sit at room temperature for 30 minutes or so, or place in the microwave for 20-30 seconds.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: pumpkin cheesecake brownies, pumpkin brownies, pumpkin cream cheese brownies