These decadent Pumpkin Brownies combine rich, fudgy chocolate with a creamy pumpkin cheesecake layer, making them the ultimate fall dessert. Perfect for Thanksgiving, Halloween, or any cozy autumn gathering, they offer the best of both worlds—deep chocolate flavor and a spiced pumpkin twist.
Why You’ll Love This Recipe
- Perfect for fall – The pumpkin spice flavor makes these brownies an autumn favorite.
- Rich and fudgy – A dense, chocolatey base with melty chocolate chips ensures maximum indulgence.
- Easy to make – Using a brownie mix simplifies the process while still delivering a homemade taste.
- Cheesecake layer – The smooth and creamy pumpkin cheesecake topping adds an irresistible twist.
- Great for gatherings – A crowd-pleasing dessert that’s perfect for holiday celebrations.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Brownies:
- 1 box brownie mix (or your favorite homemade brownie recipe)
- Ingredients required for the brownie mix (as per the box instructions)
- 1 cup semi-sweet chocolate chips
Cheesecake Layer:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 egg, room temperature
- ½ teaspoon vanilla extract
- ⅔ cup pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
Directions
- Preheat your oven to the temperature specified on the brownie mix or recipe (typically 350°F/175°C).
- Lightly spray a 9-inch square baking pan with cooking spray. Line the pan with parchment paper, leaving an overhang for easy removal. Alternatively, line with foil and spray lightly. Set aside.
- Prepare the brownie batter as directed on the box or recipe. Stir in the chocolate chips and set the batter aside.
Cheesecake Layer:
- Using a stand mixer or handheld mixer, beat the softened cream cheese until light and fluffy.
- Add the sugar and mix until fully combined. Beat in the egg and vanilla extract until smooth.
- Add the pumpkin puree and pumpkin pie spice to the mixture, then mix until smooth and well combined.
Assembly:
- Spread half of the brownie batter evenly into the prepared pan, smoothing the top with a spatula.
- Spoon the cheesecake filling over the brownie layer and carefully spread it into a thin, even layer using an offset spatula.
- Spoon the remaining brownie batter over the cheesecake layer. Use the tip of a knife to drag through the batter and cheesecake, creating a swirl pattern.
Bake:
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. (Watch closely after 40 minutes to avoid overbaking.)
- Let the brownies cool completely in the pan. Use the parchment paper or foil overhang to lift the brownies out. Cut into squares.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Servings: 16 brownies
- Calories per serving: 377 kcal
Variations
- Gluten-free option – Use a gluten-free brownie mix or your favorite gluten-free brownie recipe.
- Extra chocolatey – Swap semi-sweet chocolate chips for dark chocolate chips or chunks.
- Nutty twist – Add chopped pecans or walnuts to the brownie batter for added crunch.
- Spiced-up version – Increase the pumpkin pie spice to 1 tablespoon for a bolder flavor.
- Maple touch – Replace granulated sugar in the cheesecake layer with maple syrup for a subtle maple flavor.
Storage/Reheating
- Room temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keep in the fridge for up to 5 days in an airtight container.
- Freezer: Wrap individual brownies in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before serving.
- Reheating: Enjoy cold or warm brownies in the microwave for 10-15 seconds.
FAQs
How do I prevent the brownies from overbaking?
Check them around 40 minutes with a toothpick—if it comes out with moist crumbs, they’re done.
Can I use homemade brownie batter instead of a mix?
Yes! Any homemade brownie recipe that fits a 9-inch pan works great.
Can I make these brownies ahead of time?
Yes, you can bake them a day in advance and store them in the fridge until ready to serve.
Do I have to use pumpkin pie spice?
No, you can substitute it with a mix of cinnamon, nutmeg, ginger, and cloves.
Can I add a streusel topping?
Yes, a cinnamon-sugar streusel would add a delightful crunch.
Can I use a different type of chocolate?
Absolutely! Try milk chocolate for a sweeter taste or dark chocolate for a richer flavor.
Do these brownies need to be refrigerated?
Yes, because of the cheesecake layer, refrigeration is recommended.
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling contains added sugar and spices, which may alter the texture and taste.
How do I get clean slices when cutting the brownies?
Use a sharp knife and wipe it clean between cuts for neat squares.
Can I double the recipe?
Yes! Use a 9x13-inch pan and increase the baking time by about 10 minutes.
Conclusion
These Pumpkin Brownies are the ultimate fall dessert, combining the rich taste of chocolate with a creamy pumpkin cheesecake swirl. Whether for a holiday party or a simple cozy treat, they’re guaranteed to impress. Try them out, and enjoy the best of both worlds in every bite!
Pumpkin Brownies
- Total Time: 55 minutes
- Yield: 16 brownies
- Diet: Vegetarian
Description
These decadent Pumpkin Brownies combine rich, fudgy chocolate with a creamy pumpkin cheesecake layer, making them the ultimate fall dessert. Perfect for Thanksgiving, Halloween, or any cozy autumn gathering, they offer the best of both worlds—deep chocolate flavor and a spiced pumpkin twist.
Ingredients
Ingredients
Brownies:
- 1 box brownie mix (or your favorite homemade brownie recipe)
- Ingredients required for the brownie mix (as per the box instructions)
- 1 cup semi-sweet chocolate chips
Cheesecake Layer:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 egg, room temperature
- ½ teaspoon vanilla extract
- ⅔ cup pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
Instructions
Instructions
1. Prep:
- Preheat your oven to 350°F (175°C) (or as directed on the brownie mix).
- Lightly spray a 9-inch square baking pan with cooking spray and line with parchment paper, leaving an overhang for easy removal.
2. Make the Brownie Batter:
- Prepare the brownie batter as directed on the box or recipe.
- Stir in the chocolate chips and set aside.
3. Make the Cheesecake Layer:
- In a bowl, beat cream cheese until light and fluffy.
- Add sugar, mixing until fully combined.
- Beat in the egg and vanilla extract until smooth.
- Add pumpkin puree and pumpkin pie spice, mixing until well combined.
4. Assemble the Brownies:
- Spread half of the brownie batter evenly into the prepared pan.
- Spoon the cheesecake mixture over the brownie layer and spread evenly.
- Spoon the remaining brownie batter on top.
- Use a knife or skewer to swirl the layers for a marbled effect.
5. Bake:
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let cool completely before slicing.
Notes
- For clean slices, use a sharp knife and wipe it clean between cuts.
- Avoid overbaking—start checking at 40 minutes.
- Use homemade brownie batter if preferred.
- Refrigerate due to the cheesecake layer.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
