Pumpkin Cheesecake Brownies + Video

These Pumpkin Cheesecake Brownies are rich, moist brownies accented with a creamy pumpkin cheesecake swirl. The fall flavor of pumpkin is the perfect foil to all the dense chocolaty goodness.  These cheesecake bars are super addictive so grab one while you can! 

Stacked pumpkin cheesecake brownies on white table in front of pumpkin.

It’s full on autumn here in Georgia and so beautiful with all the reds and golds of the hardwoods against the green firs and blue sky. And you know what that means? Yep, my addiction to everything pumpkin gets to be satisfied! These days my house is smelling pretty pumpkin-y, since I’ve whipped up a Maple Pumpkin Bread and some Pumpkin Doughnuts. Now I’m thinking a rich fall-flavored dessert is next.  Ummm, how about Pumpkin Cheesecake Brownie Bars? Sounds right up my alley. It’s quick and easy and starts with a boxed mix, yet tastes homemade when it’s done. That’s a winner in my book.

Overhead of brownies cut into bars on wooden cutting board.

All you have to do is mix the brownies according to package directions and top with a creamy mixture of pumpkin, spices and cream cheese. And check out that beautiful swirl! Makes them look even more mouthwatering. When I first made these, no one in the house was quite certain how the chocolate and pumpkin would go together. But, let me tell you, it is now one of theirs and my favorite fall treats. I mean, not only do you get moist fudgy chocolaty brownies but sweet spicy delicious pumpkin pie-flavored cheesecake too! Holy cow!

Holding brownie with a bite taken out.

Variations & tips

  • Love a little crunch with your brownies? Add a few chopped nuts into the brownie batter or sprinkle on top before baking.
  • Are you a chocolate addict? Add some chocolate chips to the brownie batter.
  • Not into pumpkin? Replace the pumpkin puree with apple butter and reduce the cinnamon to 1/4 teaspoon. Or try replacing with your favorite fruit preserves and leave out the cinnamon and nutmeg.
  • Store in an airtight container in the refrigerator for 5 days. 
  • Want to freeze some for later? Let them cool fully then wrap them individually in plastic wrap. Freeze them then place all of them together in a resealable plastic bag. Now you can take one out at a time, let thaw on the counter, then indulge yourself in a little sweet treat.

How to make Pumpkin Swirl Brownies

Prep steps for brownie batter.

  1. Start with your favorite boxed brownie mix, I used Ghiradelli Dark Chocolate Brownies, or you make your own. If you need a gluten-free option, my Gluten-free Brownies are perfect for this recipe.
  2. Mix the brownie mix with the ingredients listed on the package. In this case, vegetable oil, an egg and water.
  3. Mix well.
  4. Pour prepared brownie mix into a greased 8-inch or 9-inch square baking dish. You can also line with parchment to make the swirled brownies easier to lift out.

Prep steps for pumpkin cheesecake and swirling into brownies.

  1. Gather the ingredients for the pumpkin cheesecake mixture – pumpkin PUREE, room temperature cream cheese, sugar, an egg and spices.
  2. Place them all in a mixing bowl.
  3. Beat with an electric mixer until smooth and creamy. The softer the cream cheese, the smoother the batter will be.
  4. Dollop cream cheese on top of brownie mixture.
  5. Swirl with a knife, occasionally lifting the knife so a little brownie batter appears on top of cheesecake. This creates more of a swirl effect.
  6. It’s ready to bake.  

Baked brownies in square baking dish.

You’ll know it’s done when the edges start to pull away from the sides and look firm and the center is set. Mine took about 50 minutes to get to that stage. Set on a wire rack and let it cool in baking dish.

Stacked brownies showing layer of brownies and layer of pumpkin cheesecake.

Everyone will be drooling over these Pumpkin Cheesecake Brownies way before they come out of the oven! But make them wait (if you can) until they cool, to get the full flavor experience. Don’t they look like the perfect fall or Halloween treat? OK, now you’d better grab your piece quickly because they disappear fast! Enjoy!

More pumpkin recipes

Chocolate Pumpkin Roll – Chocolate Pumpkin Swiss Roll Cake is a lighter version of the classic Swiss Cake Roll. This recipe combines a lighter than air chocolate sponge cake with creamy extra fluffy pumpkin cheesecake filling. 

Nutella Muffins – These Self-Frosting Pumpkin Nutella Muffins are so easy to make and perfect for the season. Moist pumpkin pie flavored muffins baked up with the frosting already on them! 

Chocolate Spice Bars – Spicy, moist pumpkin chocolate spice bars, dotted with chocolate chips, will have you thinking fall is the best season of all. Quick & easy to make and great for snacks or dessert.

Find more fall pumpkin recipes here on 2CM!

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Stacked pumpkin cheesecake brownies on white table in front of pumpkin.

Pumpkin Cheesecake Brownies

Your favorite brownies with the taste of fall. Rich pumpkin cheesecake is the perfect foil to the all that dense chocolaty goodness. Warning! These go fast so grab one while you can! 
Print Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 -16 brownies
Calories: 245kcal
Author: Linda Warren

Ingredients

  • 1 box Ghiradelli dark chocolate brownie mix
  • 1/2 cup vegetable oil
  • 1/4 cup water
  • 1 egg

Pumpkin Cheesecake

  • 4 ounces cream cheese room temperature
  • 1/4 cup sugar
  • 1/2 cup pumpkin PUREE (pure pumpkin)
  • 1 egg
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg

Instructions

  • Preheat oven to 350 degrees. Grease an 8-inch or 9-inch square baking dish. You can also line the pan with greased parchment paper to make it easier to lift the brownies out when cool.
  • Prepare brownie mix according to recipe on box. Set aside.
  • Place all ingredients for pumpkin cheesecake in the bowl of a stand mixer. Mix until smooth and well combined, about 2 minutes.

To assemble

  • Pour brownie batter into bottom of baking dish.
  • Dollop cheesecake batter around top of brownie batter. Take a knife and swirl the cheesecake mixture. Lift up on the knife occasionally so a little of the brownie batter moves to the top.
  • Bake 45-55 minutes for glass baking dishes and 40-45 minutes for metal baking dishes. Bake until center is set.
  • Let cool completely in pan then invert onto wire rack. Invert again onto cutting board and cut in squares.

Video

Notes

Variations & tips

  • Love a little crunch with your brownies? Add a few chopped nuts into the brownie batter or sprinkle on top before baking.
  • Are you a chocolate addict? Add some chocolate chips to the brownie batter.
  • Not into pumpkin? Replace the pumpkin puree with apple butter and reduce the cinnamon to 1/4 teaspoon. Or try replacing with your favorite fruit preserves and leave out the cinnamon and nutmeg.
  • Store in an airtight container in the refrigerator for 5 days. 
  • Want to freeze some for later? Let them cool fully then wrap them individually in plastic wrap. Freeze them then place all of them together in a resealable plastic bag. Now you can take one out at a time, let thaw on the counter, then indulge yourself in a little sweet treat.

Nutrition

Calories: 245kcal | Carbohydrates: 39g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 160mg | Potassium: 39mg | Fiber: 1g | Sugar: 26g | Vitamin A: 1735IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg

This post has been updated with step-by-step instructions and a video. It was first published on September 17, 2017.

Pumpkin Cheesecake Brownies + Video

6 Comments

  • Reply
    Jenni
    10/03/2017 at 10:04 pm

    These sound very decadent. I think I’d like to eat the whole tray! What a wonderful thing to make now that fall is here.

    • Reply
      Linda Warren
      10/05/2017 at 11:51 am

      Thanks Jenni! These are definitely rich but oh so worth all the calories. I gave mine away so I wouldn’t eat the whole tray! lol

  • Reply
    choosingchia
    10/02/2017 at 7:41 pm

    These are so perfect for Halloween!

    • Reply
      Linda Warren
      10/03/2017 at 9:36 am

      I think so too! And I just love the flavor combo too.

  • Reply
    Melanie Romano
    09/24/2017 at 3:26 pm

    I got to sample these during Hurricane Irma and they were sensational. The intriguing combination of chocolate and spices reminds me of cakes made in Italy. And the texture when I bit into this treat made me swoon. I can’t wait to serve these to friends!

    • Reply
      Linda Warren
      09/25/2017 at 1:27 pm

      They made a great hurricane treat didn’t they? I was so happy they turned out so well so you could enjoy all the deliciousness with us. Let me know when you bake them and I’ll be right there! lol

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