Pumpkin Cheesecake Brownies from Scratch (Fudgy Swirl)
This post may contain affiliate links. Please read my disclosure policy.
When pumpkin season rolls around, this is one dessert I can’t wait to bake. Pumpkin Cheesecake Brownies combine rich, fudgy chocolate with a creamy, spiced pumpkin cheesecake swirl, and that orange-and-white marbled top makes them stand out on any dessert table. I’m a self-proclaimed chocoholic who can’t resist anything pumpkin once the weather cools, so this recipe satisfies both cravings in one bite!
Sheila’s Recipe Snapshot
There’s something so satisfying about making these brownies from scratch. It takes a couple of mixing bowls, but the process itself is simple. Honestly, half the fun is creating those pretty swirls before baking.
I always keep good Dutch cocoa on hand for baking projects like this one; it gives the brownies that deep, rich chocolate flavor that box mixes just can’t match.
Ingredient Notes for Pumpkin Cheesecake Brownies
Cheesecake Layer
- Canned Pumpkin Purée | Use canned pumpkin purée (not pumpkin pie filling) for that unmistakable fall flavor. You won’t use the whole can, so save the extra to make a batch of these Pumpkin Cinnamon Rolls.
- Spices | The spices in your cheesecake layer will mimic those used in traditional pumpkin pie — cinnamon is a given, plus ginger and nutmeg. You can also add a pinch of cloves or allspice if you like a little extra warmth.
- Mascarpone Cheese + Cream Cheese | Cream cheese gives the cheesecake layer its structure, while mascarpone makes it extra smooth. If you don’t have mascarpone, stick with all cream cheese.
- Sugar and Flour | Granulated sugar sweetens the cheesecake layer, and flour helps it set as it bakes.
- Vanilla extract | A full tablespoon of vanilla complements the warm spices.
- Egg Yolks | Egg yolks help to create the cheesecake’s velvety smooth texture. Be sure they’re at room temperature for easy blending.
Brownie Layer
- Flour and Sugar | All-purpose flour forms the base, and granulated sugar adds sweetness to the brownie layer.
- Unsweetened Cocoa Powder | Use a good-quality cocoa powder for the best deep chocolate taste in these brownies.
- Baking Powder | Gives the brownies just a hint of lift so they stay fudgy but not dense.
- Butter | Butter adds moisture and extra flavor.
- Vanilla Extract | Vanilla extract enhances the chocolate flavor.
- Chocolate Chips | Toss in chocolate chips to create little gooey pockets of melted chocolate. Leave them out if you prefer a different texture.
Variations and Substitutions
- Spice Swap: Use 1 to 1½ teaspoons of pumpkin pie spice in place of the individual spices (cinnamon, ginger, and nutmeg) for convenience and a well-balanced fall flavor.
- Flavor Twist: Swap almond extract for vanilla to give the cheesecake layer a slightly nutty, bakery-style aroma.
- Two-Tone Brownies: Skip the swirl and spread the cheesecake batter directly over the brownie layer for a bold, two-tone dessert. It’s an easy way to create a striking presentation with less fuss.
How to Make Pumpkin Cheesecake Brownies
STEP 1 | Prep and preheat
Preheat the oven to 325°F and lightly grease the bottom of a 9 x 9-inch baking dish. Line the pan with parchment paper.
STEP 2 | Combine pumpkin and spices
Grab a small mixing bowl and toss in your canned pumpkin, cinnamon, ginger, nutmeg, and ¼ teaspoon salt. Mix the ingredients and set the bowl aside for now.
STEP 3 | Cream the cheeses
In a separate mixing bowl, beat the mascarpone cheese and cream cheese with ¼ teaspoon salt for 30 seconds. Next, sprinkle in the sugar, flour, and vanilla extract and mix until just combined. Then, add the egg yolks one at a time, and beat until incorporated.
STEP 4 | Finish the pumpkin cheesecake batter
If you want a white swirl along with the orange, reserve 1/2 cup of the plain batter now. Then add the pumpkin mixture and blend until just combined. Set aside your pumpkin cheesecake layer and grab another mixing bowl.
Save This Recipe
Enter your email address and we'll send it straight to your inbox.
STEP 5 | Mix dry ingredients
Begin making your brownie layer by whisking together the dry ingredients: flour, cocoa powder, baking powder, and salt in a large bowl.
STEP 6 | Mix wet ingredients
Next, stir the wet ingredients together, the melted butter and sugar, in a separate bowl. Then whisk in the eggs and vanilla until they are thoroughly mixed.
STEP 7 | Finish the brownie batter
Now, stir in the sweet chocolate chips and slowly add the flour mixture to the egg mixture. Mix until just combined.
STEP 8 | Layer the batters in the pan
Before you pour the two layers into your square baking pan, set aside half a cup of brownie batter. You’ll use it to create the marbled swirl on top of these cheesecake brownies. Spread the remaining brownie batter evenly into the pan you prepared earlier. Then, pour the pumpkin cheesecake mixture over the brownie batter for the second layer.
STEP 9 | Make the swirl design
Grab a spoon and the brownie batter you reserved, plus the white cheesecake batter if you saved some. Drop them in a couple of straight lines on top of the cheesecake layer, as shown in the photo above.
Use a toothpick, small knife, or bamboo skewer to gently swirl the brownie batter lines into the cheesecake layer to create the marble effect.
STEP 10 | Bake, chill, and serve
Bake for about 45 minutes, until the top is set and a toothpick inserted in the center comes out clean or mostly clean. Let the brownies cool completely, then refrigerate at least 2 hours before slicing. I usually bake them the day before and chill them overnight.
Recipe Success Tips
Storage Tips
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze: You may also freeze these brownies in a sealed freezer container for up to three months.
Frequently Asked Questions
Of course! Making homemade pumpkin purée takes a little extra time, but the fresh flavor is worth it. If you go that route, you’ll likely have extra — perfect for freezing and using in all your favorite pumpkin recipes throughout the season.
Yes, and I recommend it. I usually bake them the day before and chill them overnight. They need at least 2 hours in the fridge before slicing, so making them ahead takes the pressure off on party day.
Before you add the pumpkin to the cheesecake batter, set aside 1/2 cup of the plain batter. After you pour the pumpkin layer into the pan, drop lines of the plain batter and the reserved brownie batter on top, then drag a toothpick or skewer through them to marble.
Bake until the top looks set and a toothpick inserted in the center comes out clean or mostly clean, about 45 minutes. They’ll firm up more as they chill.
Looking For More Dessert Bar Recipes?
I think you’ll love my made-from-scratch Peanut Butter Brownies and Mint Brownies. For quick convenience, try Frosted Brownies or Red Velvet Brownies made with a mix. And don’t miss my Brownie Mix Cookies — soft, chewy, and filled with creamy peanut butter goodness.
If pumpkin is your thing, try my Pumpkin Bars, Gingersnap Pumpkin Pie Cheesecake Bars, or Pumpkin Delight Dessert, or browse all my fall desserts.
What to Serve With Pumpkin Cheesecake Brownies
For a fall dinner before dessert, try my Harvest Salad with chicken, or my Pumpkin Pasta Sauce with penne pasta.
Love this recipe? Bookmark it for the future!
Simply tap the heart symbol located in the lower right corner of your screen, and the recipe will be securely stored in your own recipe box.
Pumpkin Cheesecake Brownies
Ingredients
Cheesecake Layer:
- ½ cup canned pumpkin
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt divided
- 8 ounces mascarpone cheese
- 8 ounces cream cheese
- ¾ cup sugar
- 2 tablespoons flour
- 1 tablespoon vanilla extract
- 2 large egg yolks
Brownie Layer:
- ½ cup flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter melted
- ¾ cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup chocolate chips
Instructions
Cheesecake Layer:
- In a small bowl, stir together pumpkin, cinnamon, ginger, nutmeg, and ¼teaspoon salt. Set aside.
- In a separate bowl, beat the mascarpone cheese and cream cheese with ¼ teaspoon salt for 30 seconds. Add sugar, flour, and vanilla, and mix until just combined. Add egg yolks one at a time, beating until incorporated.
- For an orange and white swirl, reserve ½ cup of the plain cheesecake batter. Add the pumpkin mixture to the remaining batter and mix until just combined. Set aside.
Brownie Layer
- Preheat the oven to 325°F. Butter the bottom of a 9 x 9-inch baking dish and line with parchment paper. Whisk together flour, cocoa powder, baking powder, and salt in a large bowl.
- In separate bowl, stir together the melted butter and sugar. Whisk in eggs and vanilla until incorporated. Stir in chocolate chips, then slowly add flour mixture to egg mixture. Mix until just combined.
To Assemble:
- Reserve 1/2 cup brownie batter. Spread the remaining brownie batter evenly into the prepared pan. Pour cheesecake mixture over brownie batter. Use a spoon to make 3 to 4 lines with the reserved brownie batter (and reserved white cheesecake batter, if using) on top of cheesecake layer. Use a toothpick or small knife to swirl brownie batter lines into the cheesecake layer.
- Bake for 45 minutes or until the top of the brownies is just set and a tester comes out mostly clean. Cool completely, then refrigerate at least 2 hours or overnight before slicing.
Notes
- To melt butter in the microwave, cut it into cubes and place in a microwave-safe bowl. Heat in 20-second bursts, stirring between each, until fully melted. To prevent splatters, cover the bowl with the butter wrapper, then use it to grease your baking pan.
- To double the recipe, you can use a 13 x 9 pan.
- Reserve a half cup of the cheesecake batter before adding the pumpkin to create a third color in the swirl pattern.
- To Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.
- To Freeze: You may also freeze these brownies in a sealed freezer container for up to three months.
Nutrition
Life Love and Good Food does not claim to be a registered dietitian or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
What can you use instead of the egg yolks in the cheesecake portion?
Hi, Elizabeth. Here’s what I’ve found should work as a substitution for eggs from: “Add 1/4 cup plain non-dairy yogurt or silken tofu for each egg. Like purees, yogurt and tofu have no leavening properties, so in most cases you’ll want to add about 1/8th teaspoon baking soda (per egg).” Credit: https://www.mydarlingvegan.com/replacing-eggs/)
These look amazing!