Let’s talk about one of my absolute favorite fall desserts: Pumpkin Cheesecake Brownies. I can practically smell the cinnamon and pumpkin spice wafting through my kitchen just thinking about them! You know, this recipe wasn’t always a slam dunk. I remember the first time I tried making these Pumpkin Cheesecake Brownies, it was a total Pinterest fail. The brownie layer was dry, the cheesecake swirl was… well, let’s just say it looked more like a Jackson Pollock painting than a beautiful swirl. I almost gave up!
But, you know me, I’m nothing if not persistent (and maybe a little stubborn!). I tweaked and tested, asked my mom for her brownie wisdom, and finally, after several batches, I landed on the perfect Pumpkin Cheesecake Brownies recipe. Now, it’s a family favorite. My kids request these Pumpkin Cheesecake Brownies every year as soon as the leaves start to turn, and honestly, I’m happy to oblige. This No-Bake Pumpkin Cheesecake Balls also reminds me of fall.
This recipe is more than just a dessert; it’s a little slice of autumn comfort. It’s perfect for those cozy nights in, for potlucks, or even just a “treat yourself” kind of day. And the best part? It’s surprisingly easy to make, even if you’re juggling a million things like I usually am. Seriously, I can whip up a batch of these while helping with homework, answering emails, and maybe even sneaking in a quick dance break (don’t judge!).
I’m not a fancy chef, just a mom who loves to cook good food for her family. So, if I can make these amazing Pumpkin Cheesecake Brownies, I promise you can too! Consider this your personal invitation to join me in the kitchen. Let’s get baking and create some delicious memories together! You might also find tips to make your Pumpkin brownies recipe perfect!
What You’ll Need for This Pumpkin Cheesecake Brownies
Alright, let’s get down to business! Here’s everything you’ll need to create these irresistible Pumpkin Cheesecake Brownies. I’ve also included some of my go-to tips and tricks to make your life easier.
For the Brownie Layer:
- 1 cup (2 sticks) unsalted butter, melted: I always use unsalted so I can control the amount of salt in the recipe.
- 2 cups granulated sugar: For that perfect sweetness, of course!
- 4 large eggs: Make sure they’re at room temperature for a smoother batter.
- 1 teaspoon vanilla extract: I splurge on good quality vanilla – it makes a difference!
- 1 cup all-purpose flour: Sift it for a lighter brownie.
- ¾ cup unsweetened cocoa powder: I prefer Dutch-processed for a richer chocolate flavor.
- ½ teaspoon baking powder: Just a touch to give the brownies a little lift.
- ¼ teaspoon salt: Balances out the sweetness.
- 1 cup chocolate chips: Semi-sweet or dark chocolate, whatever you prefer!
For the Pumpkin Cheesecake Swirl:
- 8 ounces cream cheese, softened: This is crucial! If it’s not soft enough, you’ll end up with lumpy cheesecake.
- ½ cup granulated sugar: To sweeten the deal.
- 1 cup pumpkin puree: Not pumpkin pie filling! Make sure it’s pure pumpkin.
- 1 large egg: Helps bind the cheesecake layer together.
- 1 teaspoon pumpkin pie spice: The magic ingredient! I sometimes add a pinch of ground ginger for extra warmth.
- ½ teaspoon vanilla extract: Enhances the pumpkin flavor.
Delilita’s Kitchen Wisdom: When making these Pumpkin Cheesecake Brownies, you can find the best pumpkin puree at your local grocery store, usually in the baking aisle during the fall season. But here’s a Pumpkin Cheesecake Brownies trick I learned from my grandma: If you can’t find pumpkin puree, you can roast your own pumpkin! It takes a little more time, but the flavor is incredible. For more tips on making the best Cheesecake swirl brownies, check out this article from Flouring Kitchen.
Shopping Tip: I like to buy my spices in bulk at the beginning of fall. It’s cheaper, and I know I’ll have enough to last me through all my holiday baking. Another great fall recipe is the Pumpkin Zucchini Bread, it pairs well with this Pumpkin Cheesecake Brownies recipe.
Cost-Saving Tip: Don’t be afraid to use store-brand ingredients! Especially things like sugar and flour – they’re usually just as good as the name-brand versions.
Storage Tip: If you have any leftover cream cheese or pumpkin puree (which is rare!), store them in airtight containers in the fridge. The cream cheese will last for about a week, and the pumpkin puree for about 5 days. You could also try freezing the pumpkin puree for later use!
Let’s Make This Pumpkin Cheesecake Brownies Together
Okay, friend, here comes the fun part! Let’s make these Pumpkin Cheesecake Brownies together, step by step. Don’t worry; I’ll be with you every step of the way!
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This is super important – you don’t want your brownies sticking! You can also line the pan with parchment paper, leaving an overhang on the sides for easy removal.
- Make the Brownie Batter: In a large bowl, melt the butter in the microwave or in a saucepan on the stove. Stir in the sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Stir in the chocolate chips.
- Prepare the Cheesecake Swirl: In another bowl, beat the softened cream cheese and sugar together until smooth. Beat in the pumpkin puree, egg, pumpkin pie spice, and vanilla extract until well combined. This cheesecake swirl will give you the best Cream cheese pumpkin brownies ever!
- Assemble the Brownies: Pour the brownie batter into the prepared pan, spreading it evenly. Dollop spoonfuls of the pumpkin cheesecake mixture over the brownie batter. Use a knife or skewer to swirl the cheesecake mixture into the brownie batter. This is where you can get creative!
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center of the brownie comes out with moist crumbs. Don’t worry if the top looks a little soft – it will firm up as it cools. I learned the hard way with Pumpkin Cheesecake Brownies that overbaking them will result in dry brownies, so keep a close eye on them! While the Pumpkin Cheesecake Brownies is cooking, I like to tidy up the kitchen and maybe start thinking about what to serve with them.
- Cool and Cut: Let the brownies cool completely in the pan before cutting into squares. This is the hardest part, I know, but trust me, it’s worth the wait!
Delilita’s Personal Pumpkin Cheesecake Brownies Cooking Tips: In my kitchen, Pumpkin Cheesecake Brownies usually take around 32 minutes to bake. Your oven might be different, so start checking them at 30 minutes. Also, I like to sprinkle a little extra pumpkin pie spice on top before baking for a prettier presentation. While you’re trying this Pumpkin brownies recipe, consider that your Easy pumpkin brownie bars should smell like a warm hug!
Family-Tested Shortcut: If you’re really short on time, you can use a boxed brownie mix for the base. Just follow the instructions on the box and then swirl in the pumpkin cheesecake mixture as directed. It won’t be quite as good as homemade, but it’s still delicious! If you love this recipe, you’ll also enjoy these Pumpkin Cheesecake Truffles!
How I Love to Serve This Pumpkin Cheesecake Brownies
Okay, so you’ve baked your Pumpkin Cheesecake Brownies, and they’re cooling on the counter. Now what? Let me tell you how my family loves to enjoy these little squares of autumn goodness.
My family loves this Pumpkin Cheesecake Brownies when I serve them warm with a scoop of vanilla ice cream. The combination of the warm brownie, the cool ice cream, and the spicy pumpkin cheesecake is just heavenly. Sometimes, I’ll even drizzle a little caramel sauce on top for extra indulgence. This is the ultimate comfort dessert in my book!
Here are some of my go-to side dishes that pair perfectly with Pumpkin Cheesecake Brownies:
- Vanilla ice cream: A classic pairing that never fails.
- Whipped cream: Light and fluffy, it adds a touch of elegance.
- Caramel sauce: For a sweet and decadent treat.
- Cinnamon sugar: A simple and flavorful topping.
- A cup of coffee or tea: Perfect for a cozy fall evening.
This Pumpkin Cheesecake Brownies is perfect for:
- Thanksgiving: A delicious alternative to pumpkin pie.
- Fall potlucks: Everyone will rave about them!
- Halloween parties: A spooky and sweet treat.
- Cozy nights in: Curl up with a brownie and a good book.
- Any time you need a little comfort: Because let’s be honest, we all need that sometimes!
For Pumpkin Cheesecake Brownies presentation tips, I like to cut them into neat squares and arrange them on a pretty platter. You can also dust them with powdered sugar or sprinkle them with chopped nuts.
If you have extra Pumpkin Cheesecake Brownies (which is rare in my house!), you can store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze them for longer storage. Just wrap them individually in plastic wrap and then place them in a freezer bag. They’ll last for up to 2 months in the freezer.
Friends always ask for this Pumpkin Cheesecake Brownies recipe, and I’m always happy to share it. It’s one of those recipes that just brings people together. To find some more inspirational ideas, check out this article on Pumpkin Cheesecake Brownies from Chocolate with Grace.
Your Pumpkin Cheesecake Brownies Questions Answered
Okay, let’s tackle some common questions about these Pumpkin Cheesecake Brownies that I’ve gotten from friends, family, and my lovely blog readers over the years!
- Can I use pumpkin pie filling instead of pumpkin puree?
Oh honey, no! Pumpkin pie filling has added sugar and spices that will throw off the balance of the recipe. Stick with pure pumpkin puree for the best results. You know what I do when my Pumpkin Cheesecake Brownies recipe calls for pumpkin and I’m all out? I just pop down to the store to buy more!
- My cheesecake swirl sank into the brownie batter. What did I do wrong?
This can happen if your cheesecake mixture is too thin. Make sure your cream cheese is softened, and don’t overmix the batter. A little sinking is okay, though – it still tastes delicious!
- My brownies are dry. How can I prevent this?
The biggest culprit for dry brownies is overbaking. Start checking them a few minutes before the recommended baking time, and don’t be afraid to pull them out when a toothpick inserted into the center comes out with moist crumbs. A little underbaked is better than overbaked!
- Can I make these brownies ahead of time?
Absolutely! These Pumpkin Cheesecake Brownies are actually even better the next day, as the flavors have a chance to meld together. Just store them in an airtight container at room temperature or in the fridge.
- Can I freeze these brownies?
Yes! Wrap them individually in plastic wrap and then place them in a freezer bag. They’ll last for up to 2 months in the freezer. Just let them thaw completely before serving.
- Can I use a different type of chocolate chip?
Of course! I’ve used semi-sweet, dark chocolate, and even white chocolate chips in these brownies, and they all taste great. Experiment and see what you like best!
- My family doesn’t like pumpkin. Can I leave it out?
Well, then it wouldn’t be Pumpkin Cheesecake Brownies, would it? But seriously, if you’re not a fan of pumpkin, you can try substituting it with applesauce or mashed sweet potato. It will give you a similar texture and sweetness. I always tell my family when they want to modify a recipe, go for it! Just don’t blame me if the results aren’t perfect! This recipe is great for Fall dessert recipes too.
My Final Thoughts on This Pumpkin Cheesecake Brownies
Well, there you have it! My go-to recipe for Pumpkin Cheesecake Brownies. This recipe holds a special place in my heart because it’s a reminder of all the cozy fall evenings I’ve spent baking with my family. It’s a symbol of warmth, comfort, and deliciousness.
My Pumpkin Cheesecake Brownies Pro Tips:
- Don’t overbake! This is the key to moist and fudgy brownies.
- Use room temperature ingredients. This will help your batter come together smoothly.
- Get creative with the swirl! Use a toothpick, knife, or even a chopstick to create fun and unique patterns.
Here are a few variations of these Pumpkin Cheesecake Brownies that I’ve tried with my family:
- Chocolate Chip Pumpkin Cheesecake Brownies: Add extra chocolate chips to the brownie batter for an even more decadent treat.
- Nutty Pumpkin Cheesecake Brownies: Add chopped walnuts or pecans to the brownie batter for a little crunch.
- Spiced Pumpkin Cheesecake Brownies: Add a pinch of ground ginger, cloves, or nutmeg to the pumpkin cheesecake mixture for extra warmth.
My daughter, Lily, loves the chocolate chip version, while my son, Tom, is a big fan of the nutty version. My husband, well, he just loves them all!
I hope you’ll give this Pumpkin Cheesecake Brownies recipe a try and make it your own. Don’t be afraid to experiment with different flavors and ingredients. And most importantly, have fun!
I hope that when you are trying this Pumpkin Cheesecake Brownies recipe, you think of Delilita and all the tips and tricks that she has given you. These Swirled Pumpkin Cheesecake Brownies is another great recipe to follow.
Remember, cooking is all about love and sharing. So, gather your loved ones, put on some music, and get baking! Happy baking, friends! If you’re looking for a dessert you could share with your family this fall, then these Pumpkin Cheesecake Brownies are the perfect choice.
Pumpkin Cheesecake Brownies
These Pumpkin Cheesecake Brownies combine the rich, fudgy goodness of brownies with the creamy, spiced flavor of pumpkin cheesecake. Perfect for fall gatherings or a cozy treat any time of year!
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- For the Brownie Layer:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- For the Pumpkin Cheesecake Layer:
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- Make the Brownie Batter: In a large bowl, combine melted butter, sugar, cocoa powder, and salt. Mix until well combined. Stir in vanilla extract.
- Add Eggs & Flour: Add eggs one at a time, mixing well after each addition. Gradually add flour and mix until just combined. Do not overmix.
- Prepare Cheesecake Layer: In a separate bowl, beat cream cheese until smooth. Add pumpkin puree, sugar, egg, and pumpkin pie spice. Mix until well combined and creamy.
- Assemble & Bake: Pour the brownie batter into the prepared pan. Spoon the pumpkin cheesecake mixture over the brownie batter and swirl gently with a knife or toothpick.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool & Serve: Let cool completely in the pan before cutting into squares. Refrigerate for at least 30 minutes for easier cutting.
Notes
For a richer flavor, add chocolate chips to the brownie batter. Serve chilled or at room temperature.