Pumpkin Cheesecake Brownies

Pumpkin cheesecake brownies are the ultimate fall dessert, combining two indulgent classics into one decadent treat. With a fudgy, chocolatey brownie base swirled with creamy pumpkin cheesecake, these bars are rich, moist, and perfect for pumpkin and chocolate lovers alike.

Why You’ll Love This Recipe

• Combines two favorite desserts—brownies and cheesecake—into one

• Rich, fudgy texture with a luscious pumpkin swirl

• Made with real pumpkin purée and warm fall spices

• Perfect for Halloween, Thanksgiving, or cozy autumn evenings

• Even better chilled, making them a great make-ahead dessert

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Cheesecake Layer:

• 1 cup pumpkin purée

• 8 ounces full-fat cream cheese, softened at room temperature

• 6 tablespoons granulated sugar

• ½ teaspoon pumpkin pie spice

• ¼ teaspoon salt

• 1 egg, at room temperature

• ½ teaspoon vanilla extract

For the Brownie Batter:

• 6 tablespoons salted butter

• 7 ounces semi-sweet or bittersweet chocolate, chopped

• ⅔ cup granulated sugar

• 2 eggs, at room temperature

• 2 tablespoons bourbon

• 1 teaspoon vanilla extract

• ½ cup plus 1 tablespoon all-purpose flour

• 2 tablespoons unsweetened cocoa powder

• ¼ teaspoon salt

Directions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly coat with non-stick spray.

2. Place pumpkin purée between paper towels to absorb excess moisture. Set aside.

3. In a stand mixer, beat cream cheese until smooth. Add sugar and beat for 1–2 minutes. Mix in pumpkin pie spice, salt, egg, and vanilla extract. Add the prepared pumpkin purée and beat until fully combined.

4. In a medium saucepan, melt butter over medium heat. Remove from heat and whisk in half the chopped chocolate until melted. Stir in sugar—it may look grainy at this stage.

5. Whisk in eggs one at a time, then add bourbon and vanilla extract. Fold in flour, cocoa powder, and salt until combined. Stir in the remaining chopped chocolate.

6. Spread ¾ of the brownie batter into the prepared pan. Pour the pumpkin cheesecake mixture evenly over the top. Dollop the remaining brownie batter over the cheesecake layer and swirl with a knife.

7. Bake for 40 minutes, rotating pan halfway through. Cool on a wire rack to room temperature, then refrigerate for at least 2 hours before slicing.

Servings and timing

• Yield: 1 (9×9-inch) pan

• Servings: 12–16 brownies, depending on slice size

• Prep time: 15 minutes

• Cook time: 40 minutes

• Additional time: 3 hours

• Total time: 3 hours 55 minutes

Variations

• Add chocolate chips to the cheesecake layer for extra richness

• Replace bourbon with espresso or strong coffee for depth of flavor

• Use dark chocolate instead of semi-sweet for a bolder taste

• Sprinkle with crushed pecans or walnuts before baking for crunch

• Add a dusting of powdered sugar or drizzle with chocolate after baking for presentation

Storage/Reheating

Store brownies in an airtight container in the refrigerator for 2–3 days. For longer storage, freeze individually wrapped brownies for up to 2 months. Thaw in the refrigerator before serving. These brownies are best enjoyed chilled, straight from the fridge.

FAQs

Do I need to remove moisture from the pumpkin purée?

Yes, blotting with paper towels ensures the cheesecake layer stays creamy, not watery.

Can I make these brownies without bourbon?

Yes, substitute with an equal amount of milk, cream, or coffee.

What’s the best chocolate to use?

Use chopped high-quality chocolate bars instead of chocolate chips for a smoother texture.

Can I use pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling contains added sugar and spices that will alter the recipe.

Do these brownies taste better warm or chilled?

They’re best chilled—the texture becomes fudgier and the flavors deepen.

Can I make this recipe gluten-free?

Yes, replace the flour with a 1:1 gluten-free baking flour blend.

How do I know when the brownies are done baking?

The center should be set but still slightly soft. A toothpick may come out with moist crumbs, not wet batter.

Can I double the recipe?

Yes, bake in a 9×13-inch pan. Extend bake time slightly and check for doneness.

Can I add more spice to the cheesecake layer?

Absolutely—add extra cinnamon, nutmeg, or cloves to suit your taste.

How do I cut clean slices?

Chill brownies fully, then use a sharp knife wiped clean between cuts.

Conclusion

Pumpkin cheesecake brownies are an indulgent fall dessert that blends the richness of chocolate brownies with the creamy warmth of pumpkin cheesecake. Perfectly fudgy and swirled with autumn flavor, they’re a show-stopping treat for any gathering. Whether for a holiday spread or a cozy night in, these brownies will satisfy your pumpkin and chocolate cravings in every bite.

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