My family loves brownies, and with fall being pumpkin season, I knew I needed to craft the ultimate combo. After much experimenting, we declare these Pumpkin Cheesecake Brownies the winner! The rich, fudgy brownie base, coupled with the creamy pumpkin cheesecake swirl, provides a symphony of flavors and textures everyone will adore.
These Pumpkin Cheesecake Brownies are not only delicious, but they are surprisingly easy to make too. With simple steps and clear instructions, even novice bakers can achieve beautiful results. So let’s turn your kitchen into a haven of warmth and spice as you embark on creating this irresistible treat!
Why You’ll Love It
These Pumpkin Cheesecake Brownies are simply irresistible! The fudgy, chocolatey brownie base pairs perfectly with the creamy, spiced pumpkin cheesecake swirl, creating a dessert that’s both decadent and comforting. It’s the perfect treat to enjoy during crisp autumn evenings, and it’s guaranteed to be a crowd-pleaser at any gathering. Plus, they’re surprisingly easy to make, with simple ingredients and straightforward instructions that any home baker can follow.
Print
Pumpkin Cheesecake Brownies
- Total Time: 1 hour 5 mins
- Yield: 9 servings
Description
Indulge in the ultimate fall treat with these Pumpkin Cheesecake Brownies. A rich, fudgy brownie base meets a creamy pumpkin cheesecake swirl, creating a symphony of flavors and textures. Easy to make and guaranteed to impress!
Ingredients
- 1/2 cup canned pumpkin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt, divided
- 8 ounces mascarpone cheese, softened
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon pure vanilla extract
- 2 large egg yolks
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup semi-sweet chocolate chips
Instructions
- Prepare the Cheesecake Layer: Whisk together pumpkin, cinnamon, ginger, nutmeg, and 1/4 tsp salt.
- Combine the Cheeses: Beat mascarpone and cream cheese with remaining salt until smooth.
- Finish the Cheesecake Batter: Combine pumpkin spice and cheese mixtures. Add sugar, flour, vanilla, and egg yolks.
- Preheat and Prep: Preheat oven to 325°F. Grease and line a 9×9 inch pan.
- Make the Brownie Batter: Whisk dry ingredients (flour, cocoa powder, baking powder, salt). Combine melted butter and sugar, then whisk in eggs and vanilla. Fold in chocolate chips and dry ingredients.
- Assemble: Spread most of the brownie batter in the pan. Pour cheesecake mixture over it.
- Swirl and Bake: Dollop reserved brownie batter over cheesecake. Swirl with a toothpick. Bake for 45-50 minutes.
- Cool and Chill: Cool completely, then refrigerate for at least 2 hours before cutting and serving.
Notes
These brownies are best enjoyed chilled, so plan ahead and allow ample time for refrigeration. For a cleaner cut, use a warm, slightly wet knife. If you’re short on time, you can use a pre-made brownie mix for the base, but the homemade version is worth the effort.
- Prep Time: 20 mins
- Cook Time: 45-50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
What You’ll Need
These Pumpkin Cheesecake Brownies use pantry staples, along with a few special ingredients for the cheesecake swirl. Don’t be intimidated—they’re easier to assemble than you might think!
For the Cheesecake Layer:
- 1/2 cup canned pumpkin: Make sure it’s pure pumpkin, not pumpkin pie filling.
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt, divided
- 8 ounces mascarpone cheese, softened
- 8 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon pure vanilla extract
- 2 large egg yolks
For the Brownie Layer:
- 1/2 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1/2 cup semi-sweet chocolate chips
From Start to Finish
Step 1: Prepare the Cheesecake Layer
In a medium bowl, whisk together the pumpkin puree, cinnamon, ginger, nutmeg, and 1/4 teaspoon of salt. Set this mixture aside.
Step 2: Combine the Cheeses
In a separate large bowl, beat the softened mascarpone cheese and cream cheese with the remaining 1/4 teaspoon of salt until smooth and creamy.
Step 3: Finish the Cheesecake Batter
Add the pumpkin spice mixture to the cream cheese mixture and mix until just combined. Be careful not to overmix. Add the sugar, flour, and vanilla extract, mixing until incorporated. Beat in the egg yolks one at a time until fully combined.
Step 4: Preheat and Prep
Preheat your oven to 325°F (160°C). Grease a 9×9 inch baking pan and line it with parchment paper, leaving an overhang on the sides to make lifting the brownies out easier later.
Step 5: Make the Brownie Batter
In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, combine the melted butter and sugar. Whisk in the eggs and vanilla extract until smooth. Gently fold in the chocolate chips, then gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix.
Step 6: Assemble the Brownies
Reserve 1/2 cup of the brownie batter. Spread the remaining brownie batter evenly into the prepared pan. Pour the cheesecake mixture over the brownie batter.
Step 7: Swirl and Bake
Dollop spoonfuls of the reserved brownie batter over the cheesecake layer. Use a toothpick or a knife to swirl the brownie batter into the cheesecake mixture, creating a marbled effect. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
Step 8: Cool and Chill
Let the brownies cool completely in the pan before refrigerating for at least 2 hours to allow the cheesecake layer to set fully. Once chilled, cut into squares and serve.
Smart Tips & Tricks
- For extra-smooth brownies, use a plastic knife to cut them once they’re chilled.
- If you want a more intense pumpkin flavor, add an extra 1/4 teaspoon of pumpkin pie spice.
- Don’t overmix the brownie batter. Overmixing can lead to tough brownies.
- Make sure your cream cheese and mascarpone are softened to room temperature for a smooth and creamy cheesecake layer.
- Feel free to get creative with the swirl! You can use a toothpick or a knife to create different patterns. Check out our guide for making swirled brownies for even more ideas!
Try These Variations
- Chocolate Swirl: Instead of reserving plain brownie batter for the swirl, mix in a tablespoon or two of melted dark chocolate for a richer, more intense chocolate swirl.
- White Chocolate Chips: Add white chocolate chips to the brownie batter for a sweeter, more decadent flavor.
- Pecan Topping: Sprinkle chopped pecans over the top of the brownies before baking for added crunch and flavor.
- Cream Cheese Frosting: For an extra layer of creamy goodness, frost the cooled brownies with a simple cream cheese frosting. Our cream cheese frosting recipe is a perfect match!
- Spice it Up: Amp up the spice profile by adding a pinch of cardamom or cloves to the cheesecake layer.
Can I freeze these brownies?
Yes, these brownies freeze beautifully! Once they’re completely cool, wrap them tightly in plastic wrap and then foil. They’ll keep in the freezer for up to 3 months. Thaw them overnight in the refrigerator before serving.
Can I use cream cheese instead of mascarpone?
Absolutely! You can swap the mascarpone for an equal amount of cream cheese if you prefer. The texture might be slightly different, but they’ll still be delicious.
Can I double this recipe?
While the recipe calls for a 9×9 inch pan, you can double the recipe and bake it in a 13×9 inch pan. Just keep in mind that the baking time may need to be adjusted slightly.
Should these brownies be served warm or cold?
These brownies are best served chilled, so I recommend refrigerating them for at least 2 hours before serving. This helps the cheesecake layer set and makes for cleaner slices.
How to Serve
These Pumpkin Cheesecake Brownies are divine on their own, but you can easily dress them up for special occasions or add a little extra something for a truly decadent experience. Try serving them with:
- A scoop of vanilla ice cream: The cold, creamy ice cream complements the warm, spiced brownies perfectly.
- A dollop of whipped cream: Add a touch of sweetness and lightness with a dollop of freshly whipped cream.
- A drizzle of caramel sauce: For an extra layer of flavor, drizzle some caramel sauce over the brownies.
- A sprinkle of chopped pecans: Add some crunch and nutty flavor with a sprinkle of chopped pecans.
- Alongside a warm cup of coffee or tea. Check out our recipe for Pumpkin Spice Latte for a perfect pairing!
That’s a Wrap
I hope you adore these Pumpkin Cheesecake Brownies as much as my family does! They’re the perfect fall treat, offering the best of both brownie and cheesecake worlds. Whether you’re sharing them at a holiday gathering or enjoying a cozy night in, these brownies are sure to impress. If you try this recipe, be sure to share your photos and tag me on social media – I love seeing your creations! Now, go forth and bake some magic! Don’t forget to check out our other delicious dessert recipes for more inspiration.
