Pumpkin Cheesecake Brownie Bars: Festive Fall Dessert Recipe

Pumpkin cheesecake brownies are a favorite fall pumpkin dessert. These bars are perfectly fudgy with a chewy bite and a pretty ribbon of pumpkin cheesecake swirled throughout.

This recipe is so delicious, and the brownies are especially good compared to other brownies I’ve had!

-Billie

These brownies are fudgy without being molten, featuring the classic shiny, slightly crisp brownie top and a tender, chewy interior. A pumpkin cream cheese swirl adds spice and creaminess, combining two great desserts—cheesecake and brownies—into one.

How To Make Pumpkin Brownies

The recipe has two components: the brownie batter and the pumpkin cream cheese swirl. For the best texture, mix the dry ingredients into the wet by hand and stop as soon as most of the flour is incorporated—overmixing will tighten the crumb.

Tips for Swirling Cheesecake and Brownies

• Start with room-temperature cream cheese so the filling mixes smooth and lump-free.
• Use a toothpick to swirl the pumpkin mixture with the brownie batter. A toothpick gives more precise, attractive swirls than a knife. Avoid over-swizzling so the layers remain distinct.
• If you prefer more cream cheese flavor, increase the cream cheese from 4 oz to 6 oz.

Total Time Required

• 15 minutes to prepare batter and filling
• 40–45 minutes to bake (glass pan)
• 30 minutes to cool

Glass or Metal Pan?

Either works. I used an 8×8 glass pan. If you use a metal pan, reduce baking time by about 5 minutes since metal conducts heat faster and can make the brownies slightly chewier.

Gluten-Free Option

These brownies work well with gluten-free flour. I recommend King Arthur Gluten-Free Measure for Measure Flour as a one-to-one substitute for all-purpose flour for great results.

How To Cut Brownies Neatly

For clean squares, chill the brownies for at least 30 minutes before slicing. Use a long chef’s knife and wipe it clean between each cut for the best edges.

Storage

If you’ll eat them the same day, brownies with the cheesecake swirl can sit at room temperature. For longer storage, keep them in an airtight container in the refrigerator.

Baking Tips

• Spoon and level flour into measuring cups for accurate measurement, or weigh it for best results.
• Use room-temperature cream cheese for a smooth filling.
• Be sure to use plain pumpkin puree, not pumpkin pie filling (the can should list only pumpkin).
• If you prefer, replace the individual spices with 2 teaspoons of pumpkin pie spice.

More Pumpkin Desserts

• Pumpkin Donuts
• Pumpkin Cheesecake
• Easy Pumpkin Cake from Box Mix
• Pumpkin Whipped Cream

4.40 from 33 ratings

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Pumpkin Cheesecake Brownies

By: Beth

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 12 servings

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Pumpkin cheesecake brownies are a favorite fall pumpkin dessert: fudgy brownies swirled with a spiced pumpkin cheesecake ribbon.

Equipment

• Mixing bowls
• 8×8 or 9×9 baking pan (glass or metal)
• Spatula and toothpick for swirling

Ingredients

• 3/4 cup (90g) all-purpose flour
• 1/2 tsp salt
• 1/3 cup (28g) unsweetened cocoa powder
• 2 oz unsweetened chocolate, chopped
• 1/2 cup (113g) unsalted butter, cubed (1 stick)
• 1 1/4 cup (248g) granulated sugar
• 2 large eggs
• 1 large egg yolk
• 1/4 cup (59ml) vegetable oil
• 1 tsp vanilla extract

Pumpkin Cheesecake Swirl

• 4 oz (113g) cream cheese, room temperature (increase to 6 oz if you want more cream cheese)
• 1 large egg
• 1/2 cup (113g) pumpkin puree
• 1/2 cup (99g) granulated sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves

Instructions

1. Preheat oven to 350°F. Line an 8×8 or 9×9 pan with foil or parchment and spray lightly with nonstick spray.
2. Whisk together flour, salt, and cocoa powder in a bowl and set aside.
3. In a small saucepan over low heat, melt the chopped chocolate and butter, stirring until smooth (about 5 minutes). Remove from heat.
4. In a larger bowl, beat the sugar, eggs, and extra egg yolk with an electric mixer for 1 minute until pale and slightly increased in volume.
5. Stir the melted chocolate into the egg mixture, then add the oil and vanilla and mix with a spatula to combine.
6. Spoon the flour mixture into the wet ingredients and fold by hand just until most of the flour disappears. Do not overmix.
7. Reserve 1/2 cup of batter, then spread the remaining batter evenly in the prepared pan.
8. For the pumpkin swirl, beat the cream cheese, egg, pumpkin puree, sugar, and spices until smooth, 1–2 minutes. Spread the filling over the brownie batter.
9. Drop spoonfuls of the reserved 1/2 cup batter over the pumpkin layer. Use a toothpick to swirl gently, creating a marbled pattern.
10. Bake 40–45 minutes for a glass pan (35–40 minutes for metal) or until a toothpick inserted into the center comes out clean.
11. Allow brownies to cool completely before cutting for best slices.

Notes

• King Arthur Gluten-Free Measure for Measure Flour works as a 1:1 substitute if you need a gluten-free version.
• If you prefer, substitute the individual spices with 2 tsp pumpkin pie spice.

Nutrition

Calories: 298 kcal |
Carbohydrates: 40 g |
Protein: 4 g |
Fat: 15 g |
Saturated Fat: 9 g |
Sodium: 149 mg

Nutrition Disclosure

All nutritional values are approximate. Changing ingredients or quantities will alter the estimates.