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A close-up of several pumpkin cheesecake brownies, featuring a marbled, swirled pattern on top, stacked on a white plate.
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Pumpkin Cheesecake Brownies

Rich, fudgy brownies meet creamy pumpkin cheesecake in this irresistible fall dessert — easy to make, perfectly spiced, and sure to impress every chocolate lover.
Cook Time35 minutes
Chill Time1 hour
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cheesecake Brownies
Servings: 16 servings
Calories: 338kcal
Author: Alicia

Ingredients

  • 4 eggs divided
  • 1 cup sugar divided
  • ¼ cup brown sugar
  • 3 teaspoons vanilla extract divided
  • ½ cup melted unsalted butter
  • 8 ounces semisweet chocolate bars two 4 ounce bars
  • ⅔ cup all-purpose flour
  • 1 Tablespoon cornstarch
  • ¼ cup cocoa powder
  • ¼ teaspoon salt
  • ¾ cup semisweet chocolate chips
  • 8 ounces cream cheese softened, 1 package
  • ½ cup pumpkin purée
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon

Instructions

  • Preheat oven to 350° F. Line a 9 × 9-inch pan with parchment and lightly coat with nonstick spray.
  • In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat 3 eggs, ⅔ cup sugar, ¼ cup brown sugar, and 1 teaspoon vanilla on medium-high speed until the sugars dissolve, 1-2 minutes. Set aside.
    4 eggs, 1 cup sugar, ¼ cup brown sugar, 3 teaspoons vanilla extract
  • Cut the butter into tablespoon-sized pieces and finely chop the chocolate bars. Place both in a large microwave-safe bowl.
    ½ cup melted unsalted butter, 8 ounces semisweet chocolate bars
  • Microwave in 30-second increments, stirring between each, until melted and smooth. Be careful not to burn the chocolate. Stir until fully combined.
  • While the chocolate mixture is still warm, stir in the egg-sugar mixture until incorporated.
  • Add the flour, cornstarch, cocoa powder, and salt. Gently mix until just combined. Do not overmix.
    ⅔ cup all-purpose flour, 1 Tablespoon cornstarch, ¼ cup cocoa powder, ¼ teaspoon salt
  • Fold in the chocolate chips.
    ¾ cup semisweet chocolate chips
  • Spread half of the brownie batter into the prepared pan.
  • In a medium bowl, beat cream cheese, pumpkin, remaining ⅓ cup sugar, remaining 1 egg, 2 teaspoons vanilla extract, pumpkin pie spice, and cinnamon until smooth.
    8 ounces cream cheese, ½ cup pumpkin purée, 1 teaspoon pumpkin pie spice, ½ teaspoon cinnamon
  • Spread the cheesecake batter evenly over the brownie layer. Drop spoonfuls of the remaining brownie batter on top, then swirl gently with a knife.
  • Bake 35-40 minutes, until set or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Cool in the pan for at least 1 hour, then lift out and let cool completely before cutting.

Video

Nutrition

Serving: 1serving | Calories: 338kcal | Carbohydrates: 35g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 102mg | Potassium: 213mg | Fiber: 3g | Sugar: 25g | Vitamin A: 1630IU | Vitamin C: 0.4mg | Calcium: 45mg | Iron: 2mg