These Pumpkin Cheesecake Brownies are sweet and delicious and packed full of the flavor of fall. Perfect for Thanksgiving or as a treat when you have a sweet craving.
If you love brownies and are a big fan of cheesecake, then this is going to be your idea of heaven. Mix that with the pumpkin, cinnamon, and nutmeg, and you have the flavors of fall in every chocolatey bite. They are rich, moist, and taste totally delicious. You have to try them!
These pumpkin brownies have two layers: a brownie layer made with a box mix for ease, and a pumpkin cheesecake layer made with cream cheese, pumpkin, and spices. Looking for more fall baking? Browse my pumpkin recipes.
Quick Look
- 🕒 Prep Time: 10 minutes
- 🔥 Bake Time: 45 minutes
- ⏳ Total Time: 55 minutes, plus chilling
- 🍽️ Servings: 16 brownies
- ⚡ Calories: about 179kcal per brownie
- 🎃 Flavor Profile: Fudgy chocolate with a creamy, spiced pumpkin swirl
- ✋ Difficulty: Easy, starts with a box mix
Quick Answer
To make pumpkin cheesecake brownies, mix a box of brownie mix as directed and spread three quarters of the batter in a foil lined 8 or 9 inch square pan. Beat cream cheese and pumpkin puree until smooth, then add an egg, sugar, vanilla, cinnamon, and nutmeg and spread it over the brownies. Top with the rest of the batter, swirl with a knife, and bake at 350 degrees F for 45 to 50 minutes. Chill completely before cutting into 16 pieces.
Jump to:
- Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love These Pumpkin Cheesecake Brownies
- Key Ingredients
- Variations & Substitutions
- How to Make Pumpkin Cheesecake Brownies
- Recipe Tips & Tricks
- Serving Ideas & Suggestions
- Pumpkin Cheesecake Brownies FAQs
- Other Recommended Recipes
- Pumpkin Cheesecake Brownies
Why This Recipe Works
Click to see the technique
- A box mix base. It makes soft, moist brownies every time and keeps the recipe easy.
- Pumpkin and cream cheese first. Beating them together before adding the rest gives a smooth, lump free filling.
- The egg sets the swirl. It binds the cheesecake layer so it bakes up creamy, not runny.
- Plain pumpkin puree. Pumpkin pie filling already has spices added, so you couldn’t balance the flavors.
- A full chill. Cooling in the refrigerator lets the layers set so the brownies cut cleanly.
Why You’ll Love These Pumpkin Cheesecake Brownies
- Easy to make. Both layers are easily prepared: a box mix for the brownies, and an electric mixer for the cheesecake layer.
- Made for a special occasion. These would be perfect for Thanksgiving instead of a traditional pumpkin pie. Planning the big day? Here is how to prepare Thanksgiving dinner.
- Simple ingredients. You don’t need too many ingredients to make these delicious brownies.
- Tasty and delicious. You can’t go wrong with brownies and a pumpkin cheesecake filling.
- They freeze beautifully, so you can bake ahead for the holidays.
Key Ingredients
Brownies:
- Brownie mix: An easy hack to make delicious, soft, and moist brownies every time. I used Duncan Hines Milk Chocolate Brownie Mix.
- Brownie box additions: This will likely be oil, water, and eggs. Check the box for exact ingredients and measurements.
Pumpkin swirl:
- Cream cheese: I like full fat cream cheese, but you can use a lighter version if you wish.
- Canned pumpkin puree: Regular canned pumpkin puree is fine. Don’t use pumpkin pie filling, which has added spices. You could also make your own pumpkin puree.
- Egg: Helps bind everything together and set the cheesecake mixture as it bakes.
- White granulated sugar: Sweetens the cheesecake mixture and balances the flavors.
- Ground cinnamon and nutmeg: The two spices that flavor the cheesecake swirl with subtle warmth.
- Vanilla extract: I use homemade vanilla extract, but you can use your favorite brand.
See the recipe card below for exact quantities and full instructions.
Variations & Substitutions
- Chocolate chips: Add some to the brownie mixture for extra sweetness. M&Ms are fun too.
- Coffee: A teaspoon of instant coffee or espresso powder in the brownie mixture adds an extra level of richness.
- Nuts: Chopped walnuts or sliced almonds add a nutty flavor and some crunch.
- Pumpkin spice: Use pumpkin spice instead of cinnamon and nutmeg. Make your own with my pumpkin pie spice recipe.
- Fresh pumpkin: Make your own puree during pumpkin season instead of using canned.
- Other swirls: Love this combination? Try my strawberry cheesecake brownies or red velvet cheesecake brownies, or start from scratch with my easy chocolate brownies.
How to Make Pumpkin Cheesecake Brownies
Gather all of your ingredients and preheat the oven to 350 degrees F. Line an 8 or 9 inch square pan with aluminum foil and spray it with nonstick cooking spray.
- In a medium bowl, mix the brownie mix with the oil, water, and eggs as called for on the box.
- Pour three quarters of the batter into the prepared pan and spread it evenly.
- With an electric mixer, beat the pumpkin and cream cheese until smooth, then add the egg, sugar, vanilla, cinnamon, and nutmeg.
- Spread the pumpkin cheesecake filling over the brownie layer.
- Add the remaining brownie batter on top, then swirl the two together with a knife.
- Bake for 45 to 50 minutes, until a toothpick inserted in the middle comes out clean. Cool completely in the refrigerator, then lift out the foil and cut into 16 pieces.
Recipe Tips & Tricks
- Check for doneness. The brownies are cooked when the top looks crumbly and a toothpick comes out clean.
- Swirl your way. Use a knife or spoon to create the swirl pattern. There is no right or wrong way to do this.
- Chill before cutting. Cooling in the refrigerator helps the brownies hold their shape when you cut them.
- Runny center? The cheesecake layer isn’t set yet. Bake a little longer, and make sure the egg went into the filling.
- Storage: Keep leftovers in an airtight container on the counter for up to 3 days, or in the fridge for up to 5 days.
- Freezing: Freeze fully cooled brownies uncovered on a pan, then wrap in plastic wrap and foil. They keep for 3 months.
Serving Ideas & Suggestions
Enjoy them as they are, or serve them as a dessert with a scoop of ice cream, some cream, or a good drizzle of chocolate or caramel sauce. Find a homemade scoop in my ice cream recipes.
For a fall dessert table, add my pumpkin bars with cream cheese frosting, mini pumpkin cheesecakes, pumpkin cupcakes with toasted meringue, and caramel pumpkin cookies. For tea time, pair a brownie with my pumpkin scones, pumpkin spice kiss cookies, or pumpkin muffins.
And to drink? An iced chai latte with pumpkin cold foam, or a warm cup from my guide to chai tea. More sweet ideas in my tea party desserts.
Pumpkin Cheesecake Brownies FAQs
They can be enjoyed as they are, or as a dessert with a scoop of ice cream, some cream, or a drizzle of chocolate or caramel sauce.
It means the brownies aren’t cooked yet. The cheesecake mixture is thinner, so bake until that layer has set, and make sure you added the egg to the filling.
Sure! It’s easy to make your own puree during pumpkin season. Canned pumpkin puree just makes things a little easier.
No. Pumpkin pie filling has added spices and sugar, so you won’t be able to balance the flavors. Use plain canned pumpkin puree.
The top looks crumbly and a toothpick inserted into the middle of the pan comes out clean, usually after 45 to 50 minutes at 350 degrees F.
Yes. Freeze fully cooled brownies uncovered on a pan, then wrap them in plastic wrap and foil. They keep for about 3 months.
Pumpkin Cheesecake Brownies
Ingredients
Brownies
- 1 box of brownie mix
- (oil, water and eggs for mix Check ingredients on the box
Pumpkin Cheesecake Filling
- 8 oz softened cream cheese
- 1/2 cup canned pumpkin puree
- 1 large egg
- 3 Tablespoon white granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Heat oven to 350 degrees F.
- Line a 8" or 9" square pan with aluminum foil and spray with nonstick cooking spray.
- In Medium bowl, mix brownie batter, oil, water and eggs as called for on box.
- Pour 3/4 of batter into pan.
- With an electric mixer, beat filling ingredients (starting with pumpkin and cream cheese first) then when smooth add the other ingredients.
- Add the filling mix on top of the brownie layer.
- Add the remaining brownie mixture and with a knife swirl the two together.
- Bake for 45 -50 minutes or until done.
- Cool completely in refrigerator.
- Take foil out of pan and cut into 16 pieces.
Heather says
My daughter is looking over my shoulder and drooling! Haha – looks great 🙂
Candi says
They are so good, the m&ms just give it a kick.
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Mitzi says
My boys will LOVE this one!!
Candi says
My husband did too. We had them for his birthday.
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Heather says
This look ah-mazing! My whole family will love this! Thank you for sharing on Facebook today. I can't wait to try this 🙂
Candi says
thanks for stopping by today. I appreciate it.
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MOLM2011 says
Really Candi? Really? You had to post this when I was just thinking that I was craving something pumpkin? I am so going to have to try these, I know hubby will agree!
Candi says
Yes, I did, I might have just eaten the whole bag of m&ms if I didn't.
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Christina says
I'm so happy it's finally pumpkin season!!! I love to bake with it! Thanks for sharing this yummy recipe!
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Candi says
I love to bake with pumpkin and it seams such a short season.
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AnnMarie says
Pinned this great sounding and looking recipe for when the pumpkin/Fall thing hits me. Still in summer mode!
Maureen says
Are you serious?! Pumkin Spice M & M's! We never get anything that fun here in Canada! Even without them though, this brownies look so moist and rich. Have pinned to try later!
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Theresa says
Maybe I can get my daughter to eat pumpkin by making this recipe. Looks delicious. Pinning to my baking board for later
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Heidi says
Wow! These look amazing, Candi! I love pumpkin chocolate chip cookies and bread, so I bet this flavor combination is fantastic!
dishofdailylife says
Yum! These look so good! You had me at cheesecake of course but pumpkin is perfect for this time of year! Pinning and sharing. Hope you have a good weekend!
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Cassie says
Oh I love this! I think I'll just have to make some and hide it away! Do you know if this works well gluten free?
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Jill @ E.H.M. says
Oh my goodness, your brownies look so delicious! Pinning this recipe and I will be hands down making this recipe next weekend for my family 🙂