Easy Fall Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies – Chewy and dense brownie with a pumpkin cheesecake filling, with a smooth chocolate ganache on top! 

If you’re looking for a fall treat that combines fudgy brownies with a creamy pumpkin cheesecake layer, you’re in the right place! These Pumpkin Cheesecake Brownies offer the perfect blend of rich chocolate flavor and cozy pumpkin spice in every bite. Whether you’re using a box mix or making brownies from scratch, this delicious recipe is a must-have for any Halloween party or fall gathering.

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Why You’ll Love This Pumpkin Cheesecake Brownies

• Combines two favorite things: classic brownies and pumpkin cheesecake
• Easy to make with a box mix or homemade brownies for a quick prep
• Perfect for fall entertaining and Halloween parties
• Keeps well in an airtight container for make-ahead treats

Ingredients

• Cream cheese, pumpkin puree, granulated sugar, brown sugar
• Egg yolk and whole eggs
• Brownie mix (or your favorite pumpkin brownie recipe)
• Cocoa powder for rich chocolate flavor
• Pumpkin pie spice for that warm fall taste
• Chocolate chips for extra richness
• Vanilla extract
• All-purpose flour, salt

Step-by-Step Instructions

1. Heat oven to 350°F. Grease an 8×8 inch square pan with cooking spray or line it with parchment paper for easy removal. Aluminum foil can also be used to line the pan for an even bake.
2. In a large bowl, melt the butter and brown sugar over low heat or in the microwave. Add cocoa powder, vegetable oil, and both sugars, whisking until combined.
3. Whisk in the eggs one at a time, followed by the vanilla extract.
4. Gently fold in the dry ingredients (flour and salt) until just combined. Be careful not to overmix for best results.

For The Pumpkin Cheesecake Filling

1. In a medium bowl, beat the cream cheese until smooth using an electric mixer on medium speed.
2. Add granulated sugar and mix until creamy. Blend in the pumpkin puree, pumpkin pie spice, and all-purpose flour until well incorporated. The cheesecake mixture should be smooth and thick.
3. Carefully pour the pumpkin cheesecake batter over the brownie layer, spreading it evenly with a butter knife or spatula.

Baking – Pumpkin Cheesecake Brownies

1. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
2. Allow the brownies to cool completely on a wire rack. Once cooled, cover the pan with plastic wrap and refrigerate for at least 2 hours. This will help set the creamy pumpkin cheesecake layer.
3. To serve, lift the brownies out using the parchment paper and cut into squares.

For The Ganache Topping (Optional)

1. In a medium saucepan, heat heavy cream over medium heat until hot.
2. Pour the cream over the chocolate chips in a small bowl and let it sit for 3 minutes. Stir until smooth, then spread over the top of the brownie layer.

Tips and Tricks

• Room temperature ingredients, like cream cheese and eggs, will help create a smoother cheesecake filling.
• For extra fudgy brownies, bake until there are only a few moist crumbs on the tester.
• Use a metal pan for even heating, or line with parchment paper for easy removal.
• To keep leftovers fresh, store in an airtight container in the fridge for up to 5 days.

Recommended Tools – Pumpkin Cheesecake Brownies

• Large bowl and medium bowl
• Electric mixer or hand mixer
• Square pan (8×8 inches)
• Wire rack
• Plastic wrap or aluminum foil

FAQs

Can I use a boxed brownie mix for this recipe?
Yes! A boxed brownie mix will work perfectly for this pumpkin cheesecake brownie recipe. Just make sure to prepare it as instructed.

How do I store these pumpkin cheesecake brownies?
To keep the pumpkin cheesecake brownies fresh, store them in an airtight container in the refrigerator. They stay delicious for up to 5 days!

Can I freeze these brownies?
Yes, you can freeze them! Wrap each brownie in plastic wrap and then in aluminum foil for extra protection. They’ll last up to 2 months in the freezer.

Storing and Freezing Instructions

• Refrigerator: Keep brownies in an airtight container for up to 5 days.
• Freezer: Wrap brownies individually in plastic wrap, followed by aluminum foil, and freeze for up to 2 months. Thaw in the fridge before serving.

FOR MORE PUMPKIN RECIPES!

• Pumpkin Caramel Cookies with Caramel Frosting
• Pumpkin Sandwich Cookie With Spiced Frosting
• Easy Pumpkin Churro Bundt Cake
• Moist Biscoff Pumpkin Bread with Streusel

If you loved these ​Pumpkin Cheesecake Brownies don’t forget to leave a 5-star rating and a comment! I’d love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms!

Recipe

Pumpkin Cheesecake Brownies

Molly Murphy

Chewy and dense brownie with a pumpkin cheesecake filling, with a smooth chocolate ganache on top!

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings 16 squares

Ingredients

 

US CustomaryMetric

 

1x2x3x

For The Brownies

• ¾ cup unsalted butter
• ¾ cup light brown sugar packed
• ¾ cup granulated sugar
• 2 large eggs room temperature
• 1 teaspoon vanilla
• ¾ cup cocoa powder
• ¾ cup all purpose flour
• 1 teaspoon salt

For The Cheesecake

• 1 block 8 ounces full fat cream cheese room temperature
• ⅓ cup granulated sugar
• 1 large egg room temperature
• ½ cup pumpkin puree
• 3 tablespoon all purpose flour
• 1 teaspoon pumpkin pie spice

Ganache Topping

• 1 cup semi-sweet chocolate chips
• ½ cup heavy cream
• A pinch of flaky salt for garnish

Instructions

 

For The Brownies

• Preheat your oven to 350°F. With cooking spray, spray the sides and bottom with cooking spray or line a 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal. You can use metal binder clips to clip each side so the parchment paper does slide around.
• In a large microwave safe bowl, melt the unsalted butter and both sugar in 30 second increments until the butter dissolves into the sugars. Whisking after each increment, This will take about 3-4 increments.
• Next whisk in the eggs one at a time, whisking after each addition. Add in the vanilla and mix until combined.
• With a rubber spatula, fold in the dark cocoa powder, all-purpose flour, and salt into the wet ingredients. Mix until just combined. Be careful not to overmix.
• Pour the brownie batter into the prepared baking pan, spreading it evenly with a spatula. Set aside while you make the cheesecake filling.

For The Cheesecake Filling

• In a separate mixing bowl, beat the cream cheese until smooth using a hand mixer or stand mixer fitted with the paddle attachment.
• With a rubber spatula, scrape down the sides AND bottom of the bowl. With the mixer on medium to low speed, slowly sprinkle in the granulated sugar until its well combined. The mixture should look smooth!
• Scrape the sides and the bottom, and on medium speed, add in the egg. Beat until combined and the mixture is smooth and creamy. Be careful to not over mix!
• Add the pumpkin puree and all purpose flour and gently stir until combined.
• Using the back of a spoon or a small offset spatula, carefully spread the cream cheese mixture over the brownie batter in the baking pan, creating an even layer.
• Bake in the preheated oven for 35-40 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
• Remove the cheesecake brownies from the oven and let them cool completely in the pan on a wire rack for 20 minutes. Then transfer the entire pan to the fridge for at least 2 hours to set up in the fridge.
• When you are ready to serve, make the ganache

For the Ganache Topping:

• Heat the heavy cream in a medium microwave-safe bowl until it’s hot and slightly bubbly. Start with 30 seconds and check, as it may take longer depending on your microwave.
• Remove from the microwave and add the semi-sweet chocolate chips. Let it sit for at least 3 minutes; you can cover it with plastic wrap to expedite the process.
• Stir until everything melts and the mixture is smooth.
• Spread the chocolate ganache evenly over the top of the cheesecake filling using the back of a spoon or a small offset spatula.
• Sprinkle a pinch of flaky salt over the ganache for a finishing touch.
• Once cooled, carefully lift the brownies out of the pan using the parchment paper overhang and transfer them to a cutting board.
• Cut the cheesecake brownies into squares or rectangles and serve.

Keyword pumpkin, cheesecake, brownie

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