Pumpkin Cheesecake Brownies
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Our pumpkin cheesecake brownies combine chocolate brownie batter with swirls of plain and pumpkin-spiced cheesecake. It uses a boxed brownie mix to make the brownie layer really simple.
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These brownies are chocolatey, thick, and have the best pumpkin cream cheese layer on top. You’ll want to make the cakey version not the fudgy option since they need the extra structure to hold up the cream cheese swirls.
They bake up fairly thick. I usually cut mine into large squares, but they’re rich enough that you could easily make the pieces smaller. The swirl is my favorite part of these brownies. It has the best flavor combo of plain and pumpkin cheesecake. If you aren’t already making these, add them to your fall menu!
Helpful Things to Know
✓ The recipe takes about 15 minutes to prep.
✓ Bakes in an 8×8-inch pan.
✓ Baking time ranges from 40 to 50 minutes.
✓ Makes nine brownies.
✓ Stores well in the fridge.
Tips for Making Pumpkin Cheesecake Brownies
- Use your favorite 18-ounce box brownie mix, and make those according to the package directions. Make sure to make the cakey version, not the fudgy version.
- The cream cheese needs to be completely softened. I’ve tried rushing softened cream cheese, and those little lumps don’t come out once all the ingredients get mixed.
- Pumpkin purée and pumpkin pie filling aren’t interchangeable. Pumpkin pie filling already contains sugar and spices, which would change the flavor and consistency of the cheesecake topping. Make sure you use pumpkin pureé.
How to Make Pumpkin Brownies
- Line an 8×8-inch pan with nonstick aluminum foil, parchment paper, or coat with non-stick spray. Whisk the brownie mix with the oil, water, and eggs, then spread the batter evenly in the pan.
- Make the cream cheese mixture. Beat the softened cream cheese by itself first. Stop and scrape the sides and bottom of the bowl before adding the sugar and vanilla because cream cheese likes to hide near the bottom. Mix in the egg yolks just until combined.
- Stir the pumpkin purée, pumpkin pie spice, cinnamon, and salt together in a separate bowl. Add half of the cream cheese mixture and stir until the color is even.
- Spoon alternating dollops of the plain and pumpkin cream cheese mixtures over the brownie batter. Pull a knife through the dollops a few times to create the swirl.
- Bake the brownies at 350°F for 40 to 50 minutes. The cream cheese topping should look set, and a toothpick inserted into the brownie portion should come out with a few moist crumbs. Let the brownies cool completely before serving.
My cheesecake brownies have a similar chocolate and cream cheese combination without the pumpkin.
Ingredients
Brownies
- 18 ounces boxed brownie mix, We used Duncan Hines brand.
- ½ cup vegetable oil
- ¼ cup water
- 3 large eggs
Cream Cheese Swirls
- 8 ounces block-style cream cheese, softened to room temperature
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 egg yolks
- ½ cup canned pumpkin purée
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
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Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with nonstick aluminum foil, parchment paper, or coat with non-stick spray.
- Whisk together the brownie mix, vegetable oil, water, and eggs in a large bowl. Pour the batter into the prepared pan and spread it into an even layer.18 ounces boxed brownie mix½ cup vegetable oil¼ cup water3 large eggs
- In a separate bowl, use a hand mixer to beat the softened cream cheese until smooth. Add the sugar and vanilla, then beat until combined.8 ounces block-style cream cheese⅓ cup granulated sugar1 teaspoon vanilla extract
- Add the egg yolks and mix just until combined.2 egg yolks
- In another bowl, stir together the pumpkin purée, pumpkin pie spice, cinnamon, and salt. Add half of the cream cheese mixture and stir until evenly combined.½ cup canned pumpkin purée1 teaspoon pumpkin pie spice½ teaspoon ground cinnamon⅛ teaspoon salt
- Spoon alternating dollops of the plain cream cheese mixture and pumpkin mixture over the brownie batter. Pull a knife through the mixtures to create a swirl.
- Bake for 40 to 50 minutes. The topping should be set, and a toothpick inserted into the brownie layer should come out with a few moist crumbs.
- Cool completely before slicing.
Notes
- Use pumpkin purée, not pumpkin pie filling.
- Make the brownies according to the package directions. You’ll want to follow the direction for cakey brownies not fudgy brownies.
- You may need to adjust the amounts of oil, eggs, and water. Use the amounts listed on the box.
- Refrigerate leftovers in an airtight container for up to four days. Freeze for up to three months and thaw overnight in the refrigerator.
Nutrition
Serving: 1pieceCalories: 515kcalCarbohydrates: 55gProtein: 7gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 123mgSodium: 301mgPotassium: 89mgFiber: 0.5gSugar: 37gVitamin A: 2595IUVitamin C: 1mgCalcium: 44mgIron: 2mg
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