Brownies/Bars · Dessert

Pumpkin Cheesecake Brownies


Pumpkin Cheesecake Brownies

Makes one 8×8′ pan


For the brownies –

1/2 cup (1 stick) unsalted butter

3/4 cup + 2 tablespoons granulated sugar

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

2 large eggs, room temperature

1/2 teaspoon vanilla extract

1/2 cup all-purpose flour

1/2 cup chocolate chips (optional)

For the cheesecake –

6 ounces cream cheese, room temperature

1/4 cup pumpkin puree

1/3 cup granulated sugar

1/4 cup all-purpose flour

1/2 teaspoon ground cinnamon

Pinch of nutmeg

Pinch of allspice* (or substitute cinnamon, nutmeg and allspice for 3/4 teaspoon pumpkin pie spice)

1/2 teaspoon vanilla extract

1 large egg, room temperature

2 tablespoons heavy cream


  1. Preheat oven to 350 degrees. Line an 8×8′ pan with aluminum foil and spray with cooking spray. Set aside.
  2. To make the brownies – Place the butter in a microwaveable bowl, and microwave until melted. Mix in the sugar using a whisk. Let cool down for a few minutes, then beat in the eggs (1 at a time) and the vanilla extract.
  3. Sift together the cocoa powder, flour, baking soda, baking powder, and salt. Whisk this into the wet ingredients, mixing only until just combined. Fold in the chocolate chips. Set aside.
  4. To make the pumpkin cheesecake – In the bowl of a stand mixer with the paddle attachment, beat the cream cheese and the sugar together until well combined. Add in the flour, cinnamon, nutmeg, and pumpkin pie spice. Scrape down the bowl as needed. Add in pumpkin puree, vanilla extract, and heavy cream and mix until combined. Add in the egg and beat together until everything is combined. Set aside.
  5. To complete – pour half of the brownie batter into the prepared pan, spreading into an even layer. Top with half of the cheesecake batter, spreading into an even layer. Top with the other half of the brownie batter, then dollop remaining cheesecake batter on top of the cheesecake. Swirl the batter using a knife/toothpick if desired.
  6. Bake for 45-50 minutes, until the center no longer jiggles and the edges of the brownie start to move away from the pan. Do not overbake or the brownies will become dry! Let cool at least 30 minutes before serving.*


Adapted from The Little Epicurean

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