Pumpkin Cheesecake Brownies
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Just in time for the fall season are these delicious Pumpkin Cheesecake Brownies — pure heaven! Pumpkin Brownie Cheesecakes are picture-perfect with their orange and white cheesecake layers swirled into gooey, chocolatey brownies!
Happy fall, y’all! I woke up this morning thinking about the Pumpkin Cream Cheese Brownies recipe I made over the weekend, wishing that there was just one more left.
I mean, creamy pumpkin-flavored cheesecake swirled into a rich, dark chocolate brownie — how could you resist?!
What could be better than an orange and dark brown swirled dessert for the fall? Even better, it’s the perfect sweet pumpkin treat to serve at your upcoming Halloween party!
Right now, I am craving more fall-season desserts like my Pumpkin Cholate Chip Cookies, Rustic Apple Tart, or my homemade Pumpkin Donuts with Molasses Glaze — all very tasty options!
Before diving into these scrumptious pumpkin cheesecake brownies, the perfect fall meal may very well be my Fall Harvest Chicken Salad. Or even better, my Pumpkin Pasta Sauce recipe with penne pasta!
Key ingredients & substitutions for Marbled Pumpkin Cheesecake Brownies
Cheesecake Layer
- Canned pumpkin — Who doesn’t love any excuse to use pumpkin during this festive season? Canned pumpkin is what this cheesecake layer needs to deliver all the fall flavors!
- Spices — The spices in your cheesecake layer will mimic those often used in traditional pumpkin pie — cinnamon is a given, plus ginger and nutmeg. You can use allspice if you can’t get your hands on ginger or replace the nutmeg with mace.
- Mascarpone cheese and cream cheese — Cream cheese is a classic for any cheesecake recipe. Mascarpone cheese adds a more creamy and rich texture to the final product.
- Sugar and flour — Granulated sugar and all-purpose flour make up the base of this cheesecake layer.
- Vanilla extract — A drop of vanilla compliments the other seasonal spices so well! If you prefer using almond extract, it will have a similar effect with a warm and creamy taste.
- Egg yolks — Egg yolks help to create the cheesecake’s velvety smooth texture. You can try using ricotta cheese in its place to thicken the consistency.
Brownie Layer
- Flour and sugar — Once again, all-purpose flour and granulated sugar are key ingredients for the brownie layer.
- Unsweetened cocoa powder — The chocolatey flavor of the brownies comes from the cocoa powder. If you can’t find the cocoa powder at your store, you can try using unsweetened chocolate.
- Baking powder — Baking powder is necessary to create a fluffy brownie texture. Otherwise, you’d have a dense brownie rather than cakey.
- Butter — Butter helps to create the fluffy cake texture of the brownie and further adds flavor. Vegetable oil will have a similar effect with a differing taste if you don’t have butter on hand.
- Vanilla extract — Vanilla extract brings additional flavor, however, if you omit the vanilla, it won’t have too much of a significant effect on the recipe.
- Chocolate chips — Who doesn’t love creamy and rich chocolate chips added to their brownie? It’s oh so yummy! However, they can be left out of this recipe if you prefer.
How to make Pumpkin Cheesecake Brownies
STEP 1 | Combine pumpkin and spices
First, let’s prep the cheesecake layer. Grab a small mixing bowl and toss in your canned pumpkin, cinnamon, ginger, and nutmeg. Mix the ingredients and set the bowl aside for now.
STEP 2 | Cream the cheeses
In a separate mixing bowl, beat the mascarpone cheese and cream cheese 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 3 | Finish the pumpkin cheesecake batter
Next, add the pumpkin mixture and mix the two until just combined. Set aside your pumpkin cheesecake layer and move on to making the delicious brownie batter!
tip
- Sometimes I like reserving a half cup of the cheesecake batter before adding the pumpkin (like in these photos) to create a third color in the swirl pattern.
STEP 4 | Prep the oven and start the brownie mixture
First, preheat the oven and butter the bottom of a 9 x 9-inch baking dish. Then, line the pan with parchment paper.
Begin making your brownie layer by whisking together the dry ingredients; flour, cocoa powder, baking powder, and salt in a large bowl.
STEP 5 | Combine remaining ingredients
Next, stir the wet ingredients together, melted butter and sugar, in a separate bowl. Then whisk in the eggs and vanilla until they are thoroughly mixed.
Now, stir in the sweet chocolate chips and slowly add the flour mixture to the egg mixture. Mix until just combined.
tips
- If you want to double the recipe, you can use a 13 x 9 pan.
- Using a plastic knife to slice a pan of cooled brownies results in less crumbling and a smoother cut.
STEP 6 | Pour and swirl
Before you pour the two layers into your pan, set aside half a cup of the brownie batter. You’ll use it to create the stunning 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.
To make the swirl design:
- Grab a spoon and the brownie batter you reserved.
- Use the spoon or a bamboo skewer to make a few lines with the batter on top of the cheesecake layer.
- Use a toothpick or small knife to swirl the brownie batter lines into the cheesecake layer gently.
STEP 7 | Bake, chill, and serve!
Slip the pan into the oven and bake until the top of the brownies is set. You can test it to ensure the recipe is fully cooked by inserting a toothpick. If it comes out clean- or mostly clean-they’re done!
Allow the pumpkin cheesecake brownies to cool completely, then refrigerate to chill before serving.
Frequently asked questions
You sure can! I applaud your ambition! It can be pretty messy and tedious, but it also makes for an exciting and fun holiday activity—especially with kids.
Get that 100% made-from-scratch flavor by first halving a pumpkin and scooping out all the seeds. Then, bring an inch of water to a boil in a saucepan and prepare your pumpkin by slicing it into chunks.
Boil the pieces for a couple of minutes, then reduce the heat. Cover and allow the pumpkin to simmer for about 30 minutes. Finally, drain, cool, and remove the pumpkin from the peel. Mash it all up, and you have yourself some homemade pumpkin to add to the recipe!
Let’s face it—it’s doubtful you’ll have leftovers of these incredible pumpkin cheesecake brownies, especially if you are serving them at a fall party! However, if you do happen to have some leftovers, they can easily be stored away for later.
You can keep these delicious pumpkin cheesecake brownies in a sealed container on the countertop for three days. Or, store them in the refrigerator for up to five days. They also work great for freezing! Store the brownies in a sealed container for three months.
Behind the recipe: Pumpkin Cheesecake Brownies
Everyone knows that the first day of autumn welcomes one sensational flavor—Pumpkin Spice! But how did this fall flavor become such a craze?
In colonial America, pumpkin was often seen as a last resort to replace yeast or wheat in a recipe. In fact, “pumpkin eater” was a common insult used. In the mid-19th century, though, pumpkins began to appear in recipes and literature, being romanticized as a fascinating element in American history.
Then came a pivotal point in recent history—Starbucks introduced the Pumpkin Spice Latte in 2003. From then on, the flavor has become a trend many Starbucks fans look forward to in the fall.
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 small bowl, stir together pumpkin, spices (cinnamon, ginger, nutmeg), and 1/4 teaspoon salt. Set aside.
- In a separate bowl, beat the mascarpone cheese and cream cheese with 1/4 teaspoon salt for 30 seconds. Add pumpkin mixture and mix until just combined.
- Add sugar, flour and vanilla, and mix until just combined. Add egg yolks one at a time, and beat until incorporated. Set aside.
Brownie Layer
- Preheat the oven to 325 degrees. 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 remaining brownie batter evenly into prepared pan. Pour cheesecake mixture over brownie batter. Use a spoon to make 3 to 4 lines with reserved brownie batter on top of cheesecake layer. Use a toothpick or small knife to swirl brownie batter lines into cheesecake layer.
- Bake for 45 minutes or until top of brownies is just set and tester comes out mostly clean. Cool completely and refrigerate to chill before serving.
Notes
- If you want to double the recipe, you can use a 13 x 9 pan.
- Using a plastic knife to slice a pan of cooled brownies results in less crumbling and a smoother cut.
- Sometimes I like to reserve a half cup of the cheesecake batter before adding in the pumpkin (like in the photos) to create a third color in the swirl pattern.
Nutrition
Life Love and Good Food does not claim to be a registered dietician 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.
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
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!