Pumpkin Cheesecake Brownies are easy to make and have a rich, fudgy flavor topped with a decadent layer of creamy pumpkin cheesecake. This pumpkin brownies recipe is an irresistible fall dessert that provides the best of all worlds!
Hello, Pumpkin season! And, as far as I’m concerned, chocolate season NEVER goes away. 😉
Are you ready for a crowd-pleasing fall treat? Well, from where I sit, Brownies are always a crowd favorite. And pumpkin, well, there are SO many possibilities of deliciousness there!
These Pumpkin Cheesecake Brownies are truly the BEST! They have all the right textures and all the right flavors in one melt-in-your-mouth package of perfection!
Full of fall flavors and easy to make – this is a recipe that you will love to make and everyone will beg for again and again!
Boxed Brownie Mix vs. Brownie From Scratch
I know, this is a huge debate between people. Boxed or from scratch? Which camp do you sit in?
Honestly, I’m normally in the from-scratch camp – with a few exceptions. And this recipe is one of those exception!
This is a recipe that is SUPER quick and easy to make thanks to the use of a box mix. I use the Ghiradelli Triple Chocolate box mix. This mix is RIDICULOUSLY good!
In fact, it’s SO good that unless I’m making something a little more specialized like my Fudgy Zucchini Brownies With Frosting, I almost don’t see a reason to make brownies from scratch!
Imagine a layer of fudgy brownie goodness topped with a layer of pumpkin spice cheesecake and then topped with more fudgy delight. It’s kind of like a fudgy triple chocolate pumpkin cheesecake sandwich.
And it’s addictive!
I made a double-batch pan of these for my family, and it was all GONE that same night!
Each bite is full of chocolatey goodness while also full of fall flavors. It’s the best of both worlds!
Using Canned Pumpkin vs. Homemade Pumpkin Puree To Make Pumpkin Cheesecake Brownies
Although pumpkin puree and canned pumpkin are virtually the same, homemade pumpkin puree can have varying textures.
It can also have different water content amounts!
Homemade pumpkin puree tends to have a richer flavor, but canned pumpkin gives consistent results.
So, I tend to use canned pumpkin puree because it’s convenient and consistent. But if you have homemade pumpkin puree, it should work well in these pumpkin cream cheese brownies!
Pumpkin Cheesecake Brownies Ingredients
Here’s everything you’ll need to make this recipe!
Brownies
- 1 box brownie mix + additional ingredients per directions
- Add reserved egg yolk from filling
Filling
- 3 oz cream cheese, softened
- ¼ cup sugar
- ¼ cup pumpkin
- 1 tablespoon flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 egg white – save yolk for brownie batter
How To Make Pumpkin Brownies
Just follow these instructions and you’ll soon be enjoying some irresistible pumpkin cream cheese brownies!
Step 1
Preheat oven to 350 degrees and prepare the bottom of a 9” square dish with baking spray.
Step 2
In a small bowl mix cream cheese and sugar until smooth. Then stir in pumpkin, flour, cinnamon, nutmeg, and egg white until well combined.
Set aside.
Step 3
In a separate bowl prepare brownie mix per directions then add reserved egg yolk from filling.
Step 4
Set aside ½ cup of the batter but pour the rest evenly into the dish.
Step 5
Spoon the pumpkin filling in dollops on top of the brownie batter.
Step 6
Next, spoon in the reserved ½ cup of brownie batter randomly around the top.
Step 7
Use a knife to swirl the batters together.
Step 8
Bake 30-35 minutes until the center is set.
Step 9
Cool on a wire rack for 30 minutes to 1 hour then cool in the refrigerator for 1 hour.
Step 10
Cut, serve, share, and enjoy!
Pumpkin Cheesecake Brownies Tips And Variations
- Add 1tsp vanilla extract to the cheesecake layer to enhance the flavor.
- Let eggs come to room temperature before adding them to the batter.
- If you want even more “spice” flavor, use two teaspoons pumpkin pie spice in place of the cinnamon and nutgeg in this recipe. Feel free to adjust the amount according to your personal preference.
- To make nice clean cuts, let these bars cool completely before cutting. Also, use a dry paper towel to wipe your knife clean between each cut.
- Like nuts? Stir 1 cup of chopped walnuts into the pumpkin batter before adding it to the pan.
Pumpkin Cheesecake Brownies FAQS
Here are a few questions I see readers frequently ask about making this pumpkin brownies recipe.
If you want to make these brownies gluten-free, I would recommend trying King Arthur’s Gluten-Free Ultimate Fudge Brownie Mix or Krusteaz Gluten-Free Double Chocolate Brownie Mix.
Adding one extra egg changes the entire structure of the brownie from chewy to cakey.
Adding just a little bit more flour also help get rid of some of the moisture in the recipe (if you use homemade pumpkin puree).
I recommend storing these pumpkin cream cheese brownies in an airtight container in the fridge. They will remain fresh for up to 3 days.
Well, they do contain sugar, so they aren’t exactly health food. HOWEVER, pumpkin puree is rich in vitamin A, vitamin C, and potassium. So that’s enough for me to say they’re a must-have!
If you’re running low on time, try adding canned pumpkin puree and the spices to the brownie mix. It won’t be the same as having a cheesecake layer, but it will deliver those fall flavors!
Yes, you can freeze these brownies!
Make sure they cool completely. Cut them out, wrap them in plastic wrap and then foil. Then place them into a freezer-safe airtight container (like a freezer bag).
Store them in the freezer for up to 3 months. When you’re ready to enjoy them, let them thaw on the counter or in the fridge.
More Delicious Pumpkin Recipes You’ll Love
- Pumpkin Chiffon Pie (Easy No-Bake Recipe)
- Pumpkin Alfredo Pasta
- The BEST Pumpkin Cobbler Recipe
- Air Fryer Pumpkin Hand Pies
- The BEST Crock Pot Pumpkin Butter
- Pumpkin French Toast
- Pumpkin Baked Oatmeal
Easy Homemade Pumpkin Cheesecake Brownies
Pumpkin Brownies are easy to make and have a rich, fudgey flavor topped with a decadent layer of creamy pumpkin cheesecake. This pumpkin brownies recipe is an irresistible fall dessert that provides the best of all worlds!
Ingredients
- 1 box brownie mix + additional ingredients per directions
- Add reserved egg yolk from filling
Filling Ingredients
- 3 oz cream cheese, softened
- ¼ cup sugar
- ¼ cup pumpkin
- 1 Tbsp flour
- 1 tsp cinnamon
- ¼ tsp nutmeg
- 1 egg white – save yolk for brownie batter
Instructions
- Preheat oven to 350 degrees and prepare the bottom of a 9” square dish with baking spray.
- In a small bowl mix cream cheese and sugar until smooth. Then stir in pumpkin, flour, cinnamon, nutmeg, and egg white until well combined. Set aside.
- In a separate bowl prepare brownie mix per directions then add reserved egg yolk from filling.
- Set aside ½ cup of the batter but pour the rest evenly into the dish.
- Spoon the pumpkin filling in dollops on top of the brownie batter.
- Next, spoon in the reserved ½ cup of brownie batter randomly around the top.
- Use a knife to swirl the batters together.
- Bake 30-35 minutes until the center is set.
- Cool on a wire rack for 30 minutes to 1 hour then cool in the refrigerator for 1 hour.
- Cut, serve, share, and enjoy!
The post Easy Homemade Pumpkin Cheesecake Brownies appeared first on Made In A Pinch.
