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–+ servings
Stacked baked pumpkin cheesecake brownies.
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5 from 1 vote

Pumpkin Cheesecake Brownies

With these pumpkin cheesecake brownies, we marry fudgy chocolate brownies with a silky pumpkin-spiced cheesecake layer— the best fall mashup!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 24 slices
Calories: 276kcal
Author: Sara Smith | Eat Dessert Snack

Ingredients

For the brownie:

  • 1 cup salted butter
  • 1 cup brown sugar
  • 1 cup white granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 cups all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¾ cup special dark cocoa powder

For the pumpkin cheesecake filling:

Instructions

For the brownie base:

  • Preheat the oven to 350℉, and prepare a 9x13 inch baking pan with parchment paper or baking spray.
    In a large bowl, combine 1 cup salted butter, 1 cup brown sugar, and 1 cup white granulated sugar. Mix with an electric or stand mixer for about 3 minutes on medium/high speed until light and fluffy.
  • Add in 2 teaspoons vanilla extract and 2 eggs one at a time and mix well in between, until the sugar starts to dissolve and the mixture is fluffy, about 1-2 minutes.
  • In a separate bowl, whisk together 3 cups all purpose flour, ¾ cup special dark cocoa powder, ½ teaspoon salt, and 1 teaspoon baking soda.
  • Add the dry flour mixture to the wet butter mixture in batches, mixing well in between. The texture will be similar to sticky chocolate cookie dough.
  • Save one cup of dough and set it aside.
    Press the remaining brownie dough evenly into the bottom of a 9x13 inch baking pan.

Make the pumpkin cheesecake filling:

  • Make the cheesecake filling by combining 8 oz cream cheese and 1½ cups powdered sugar, and mixing well on medium speed for 1-2 minutes.
  • Add in the 1 teaspoon vanilla extract and 1 egg and mix until smooth.
  • Add 1 cup 100% pure pumpkin puree, ½ teaspoon cinnamon, ¼ teaspoon ground ginger, and a pinch of allspice or nutmeg.
    Pour pumpkin filling over raw brownie base.

Put on the topping:

  • Roll out the reserved chocolate dough and cut into fun shapes or simply press into flat pieces and place on the pumpkin cheesecake filling.
  • Bake for 25-30 minutes on a middle shelf, until filling is set but jiggles a little. Cool completely before slicing, refrigerate for at least 4 hours for firmer slices. Enjoy!

Notes

Best cooling method: cool 1 hour on rack, then chill 4 hours (or overnight) for clean slices.
Refrigeration: 4-5 days; freeze uncut for up to 3 months (wrap tight). Thaw in fridge overnight.
Reheating: brief 15-20s microwave per slice for warm serving, or 300°F oven 8-10 min.

Nutrition

Calories: 276kcal | Carbohydrates: 40g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 51mg | Sodium: 137mg | Potassium: 116mg | Fiber: 2g | Sugar: 26g | Vitamin A: 2008IU | Vitamin C: 0.4mg | Calcium: 32mg | Iron: 1mg