These Pumpkin Cheesecake Brownies have a layer of tangy pumpkin cheesecake swirled into rich and fudgy chocolate brownies. This is the best fall dessert recipe!
Hi, new friends! My name is Rachel and I share baking and dessert recipes over on my site, Bakerita. I’m a recent college graduate living in Seattle. I’m always baking something new, and three of my favorite things are exploring new places, chocolate, and dogs. You can find out more about me here! Otherwise, let’s talk about the important things. Namely: Pumpkin Cheesecake Brownies.
I was so excited when Carrian asked me to guest post today, and I’m even more excited that I get to talk to you about one of my all-time favorite desserts. Brownies are my favorite, but not just any brownies. Never cakey brownies. I’m firmly in the fudgy brownie camp, and I apologize, but if you’re a cakey brownie person, I don’t think these are for you.
Brownies have been a longtime love for me, and I’ve spent a lot of my baking years experimenting with different brownie recipes and figuring out what works best to create the best fudgy brownie. I now have a couple super reliable, beyond outstanding recipes I rely on, and my brownies are always being requested by my friends. These brownies in particular are based off one of those favorite recipes, and I hope it’s one that you’ll try and love as well!
The batter for these brownies comes together super easily. There’s no need to melt chocolate and butter together one the stove, because these are cocoa powder brownies. They only require a quick burst in the microwave and a stir with a wooden spoon. They’re barely more difficult than making a box mix, but the difference is one that’s definitely worth it. I promise – you’re sooo close to fudgy brownies.
These brownies in particular got a little dose of fall. They have a layer of pumpkin cheesecake swirled into the top, adding a layer of flavor from the fall spices and a little bit of tanginess from the cream cheese. Doesn’t that swirl look so pretty?
These pumpkin cheesecake brownies are the kind of dessert that seem so much more difficult than they are, and all your friends will be impressed with them. They’re fudgy, rich, spiced, and flavorful. I hope you love them!
Thanks for hanging out with me today! I’d love it if you headed over to Bakerita to say hi. I’d love to meet you.
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Will Cheesecake Stick to the Pan?
Cheesecake will most likely stick to the pan unless you grease the pan before pouring the batter in.
Rub the inside and bottom of the springform pan liberally with butter before you pour in the batter.
Why Are My Brownies Dry Instead of Chewy?
First, you have to make sure you are using the right recipe.
Recipes can be for cake-like brownies, fudgy brownies, or chewy brownies.
Moist, fudgy or chewy brownies require more liquid.
If you are waiting until there are no more crumbs on the toothpick to take your brownies out of the oven, you are over-cooking your brownies.
Instead of soft and fudgy, these are more likely to be dry and crumbly.
Do Brownies Have Frosting?
Brownies do not need to be frosted, however, you may use a variety of frostings if you want to.
Pumpkin Cheesecake Brownies
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Pumpkin Cheesecake Brownies
For the brownies
- 10 tablespoons 1¼ sticks unsalted butter
- 1¼ cups granulated sugar 250g
- ¾ cups plus 2 tablespoons unsweetened cocoa powder 70g
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup all-purpose flour 65 grams
For the pumpkin cheesecake swirl
- 4 ounces cream cheese softened
- 1/4 cup 50g granulated sugar
- 1/3 cup pumpkin puree
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 large egg
- Preheat oven to 325°F.
- Line an 8-by-8-inch baking pan with aluminum foil leaving overhang on the sides, spray with cooking spray; set pan aside.
- In a large microwave-safe bowl, combine butter, sugar, cocoa, salt, and heat on high power to melt, about 45 seconds.
- Stop to stir, and heat in 10-second bursts until mixture has melted and can be stirred smooth (mine took 45 seconds + 15 seconds). Batter will be very granular.
- Add the vanilla, eggs, and stir vigorously until batter is thick, shiny, and well blended.
- Add the flour and stir until you cannot see it any longer.
- Pour the batter into the prepared pan and spread evenly.
- To prepare the cheesecake swirl, combine all of the ingredients for the pumpkin cheesecake swirl in the bowl of a stand mixer and mix until completely combined, about 1-2 minutes.
- Swirl that mixture into the brownie batter by dropping dollops of the cheesecake filling onto the brownie batter and swirling it in with a knife.
- Bake until a toothpick in the center emerges slightly moist with batter, about 22-25 minutes. Check with a toothpick - your batch may need a few minutes longer. Do not bake over 30 minutes or brownies will be prone to scorching, burning, turning dry, or setting up too hard.
- Brownies will firm up as they cool.
- Cool brownies completely before cutting into 16 equal squares with a very sharp knife.
- Brownies will keep in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
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