These pumpkin cheesecake brownies combine dense, fudgy brownies with a creamy pumpkin cheesecake layer in a decadent dessert perfect for fall. These brownies are the right amount of sweet and rich without overdoing it, thanks to using reduced fat cream cheese and cutting back some on the amount of sugar.
This dessert is also great to whip up on Thanksgiving for anyone who loves pumpkin but isn’t a fan of pumpkin pie.
This post was updated in August 2023 with a new brownie layer that is fudgier, denser, and easier to make than the previous brownie recipe. We did not modify the pumpkin cheesecake layer.
Ingredients for Pumpkin Cheesecake Brownies
Brownie Layer
- Butter – for flavor and moisture. We use plant-based/vegan butter due to its lower saturated fat content. If you use regular butter, opt for unsalted so that you can control the saltiness of the brownies.
- Cocoa powder – for rich chocolaty flavor. We prefer to use cocoa powder over baking chocolate because it has a richer chocolate flavor and doesn’t include added sugars, so we can better control the sweetness of these brownies without sacrificing chocolatey flavor. We have used both natural cocoa powder (Hershey’s regular cocoa) and Dutch processed cocoa (Hershey’s special dark) with great results. Dutch processed is deeper, richer, and more chocolatey than natural cocoa powder.
- Granulated sugar – for sweetness to balance the cocoa powder. Plus, sugar liquifies when baked, resulting in that coveted soft, gooey center.
- White whole wheat flour – this recipe only calls for 1/2 cup of flour due to the volume of cocoa powder. Less flour results in more dense brownies, while more flour yields cakier brownies. We like using white whole wheat flour because it contains more vitamins and minerals than all purpose flour, but has a similar texture as all purpose flour.
- Eggs – for binding and helps create a fudgier texture.
- Vanilla extract – for a hint of vanilla sweetness.
- Espresso powder – if you’re not using espresso powder in your brownies, you’re doing it wrong! Jk. But espresso powder does intensify the chocolatey flavors of baked goods.
- Salt – flavoring. Salt also brings out the other flavors in baked goods.
Pumpkin Cheesecake Layer
- â…“ reduced fat cream cheese – cuts down on the fat content while keeping the cheesecake layer rich and creamy.
- Granulated sugar – creamed together with the cream cheese to make a lightly sweet cheesecake layer.
- Eggs – for extra smooth and rich texture.
- Pumpkin puree – for the pumpkin flavor and extra moistness.
- Vanilla extract – for a touch of sweetness.
- Sweet spices – cinnamon, nutmeg, allspice, ground ginger, ground cloves keep the cheesecake layer cozy.
How to Make Pumpkin Cheesecake Brownies
Brownie Layer
Preheat the oven to 350°F. Line an 8″x8″ baking pan with parchment paper and lightly mist with cooking spray. Set aside.
In a stand mixer, cream the butter and sugar. Add eggs and beat them in one at a time. Add the vanilla extract and mix to incorporate.
Combine the flour, cocoa powder, espresso powder, and salt in a medium bowl. Mix together.
Slowly add the dry ingredients into the butter mixture with the mixer on medium speed. Spoon out a little more than ½ cup of the batter and set it aside. Pour the rest of the batter into the prepared pan and spread it out evenly with a spatula.
Pumpkin Cheesecake Layer
In a stand mixer, beat the cream cheese and sugar with the whisk attachment on high speed until smooth (about 1-2 minutes). Reduce speed to medium speed. Beat in the vanilla and eggs, one at a time. Fold in the pumpkin puree, cinnamon, nutmeg, all spice, ginger, and cloves. Mix until smooth and glossy, but be careful not to over-mix.
Carefully spread the cheesecake layer over the brownie layer. Dollop the reserved brownie batter over the cheesecake layer and swirl lightly with a knife or toothpick.
Bake for 10 minutes at 350°F. Reduce the oven temperature to 325°F and cook for an additional 50 to 65 minutes. The cheesecake brownies are done when the cheesecake layer is set and slightly browned along the edges, but a little wobbly in the center.
Remove the brownies from the oven and cool completely on a cooling rack, then chill an additional 2 hours in the refrigerator before cutting. Don’t skip the cooling, as the cheesecake layer will set as it cools, resulting in the creamy, rich texture.
Tips for Making the Perfect Pumpkin Cheesecake Brownies
Room Temperature Ingredients
- For the creamiest, smoothest cheesecake layers, make sure the eggs and cream cheese are at room temperature before mixing.
- To speed up bringing cold eggs to room temperature, place the eggs in warm (not hot) water for 2 minutes. Remove the eggs (they should be at room temperature).
- To speed up bringing cold cream cheese to room temperature, cut the cream cheese into cubes and transfer it to a medium bowl. Keep the bowl of cream cheese out on the counter at room temperature. It will still take about an hour to come to room temperature. Alternately, remove the cream cheese bricks from their packaging, place on a microwave safe plate, and warm in the microwave on high heat for 15 to 20 seconds.
Do Not Over-Bake the Cheesecake Layer
- The cheesecake layer is done when it is set and slightly browned along the edges but slightly wobbly in the center. The cheesecake layer will set as it cools.
Cool Completely Before Cutting
- Cool the cheesecake slowly on the cooling rack for at least 2 hours before completely cooling in the refrigerator. Cracking may occur if you move the brownies from the oven to the refrigerator too quickly. And cooling is necessary for the cheesecake to set up properly, giving you the desired thick and creamy texture.
Easy Substitutions
- Sub in 1 teaspoon of pumpkin pie spice in place of nutmeg, allspice, ginger and cloves.
- Use full fat cream cheese in place of 1/3 less fat cream cheese for an even richer, creamier cheesecake layer. But note that the fat content will be considerably higher.
- Use all purpose flour in place of white whole wheat flour in the brownie layer. The result will be the same fudgy brownies you desire.
How to Store Cheesecake Brownies
- Refrigerator – cheesecake brownies must be refrigerated due to the dairy component of the cheesecake layer. Refrigerate brownies in an airtight container for up to 1 week.
- Freezer – I personally do not like how cheesecake brownies freeze. The cream cheese layer just does not do right. Other blogs recommend freezing for 1-3 months in an airtight container, but I personally wouldn’t recommend freezing.
Frequently Asked Questions (FAQs)
Yes. These brownies contain dairy in the cheesecake layer and it will spoil, even though it is cooked, if not refrigerated.
NO!!! This recipe only calls for 3/4 cup of pumpkin puree, so you will have leftover pumpkin. Do NOT use a full can of pumpkin, as it will affect the moisture, texture, taste, and baking time of these brownies.
You can use leftover pumpkin in smoothies, muffins, breads, cookies, soups and stews, or many other pumpkin recipes. Check out this post on using leftover pumpkin puree from Sally’s Baking Addiction for more ideas. You can also freeze pumpkin in a freezer safe container if you don’t want to use it right now.
When stored in an airtight container, brownies can last up to 1 week refrigerated.
Check out our other fall worthy treats and Thanksgiving desserts:
- Dark Chocolate Cranberry Walnut Cookies
- Chocolate Chip Banana Bread
- Cherry Cobbler
- Blackberry Cobbler
- Healthy Pumpkin Muffins
- Easy Apple Muffins
Please leave a comment and/or star rating on the recipe card if you enjoyed this recipe for pumpkin cheesecake brownies. Also please consider sharing this recipe on social media and/or Pinterest (we really appreciate it)! 💕
Pumpkin Cheesecake Brownies
Equipment
- stand mixer or handheld mixer
Ingredients
Brownie Layer
- ½ c butter, vegan/plant-based or unsalted, room temperature
- ¾ c granulated sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- ¾ c cocoa powder
- ½ c white whole wheat flour
- 1 tsp espresso powder
- ¼ tsp salt
Pumpkin Cheesecake Layer
- 2 8 oz packages â…“ reduced fat cream cheese, room temperature
- â…” c granulated sugar
- 2 eggs, room temperature
- ¾ c pumpkin puree (not pumpkin pie filling)
- 1 tsp vanilla extract
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp allspice
- ¼ tsp ground ginger
- â…› tsp ground cloves
Instructions
Brownie Layer
- Preheat the oven to 350°F. Line an 8"x8" baking pan with parchment paper and lightly mist with cooking spray. Set aside.
- In a stand mixer, cream the butter and sugar. Add eggs and beat them in one at a time. Add the vanilla extract and mix to incorporate.
- Combine the flour, cocoa powder, espresso powder, and salt in a medium bowl. Mix together.
- Slowly add the mixed dry ingredients into the butter mixture with the mixer on medium speed. Spoon out a little more than ½ cup of the batter and set it aside. Pour the rest of the batter into the prepared pan and spread it out evenly with a spatula.
Pumpkin Cheesecake Layer
- In a stand mixer, beat the cream cheese and sugar with the whisk attachment on high speed until smooth (about 1-2 minutes). Reduce speed to medium speed. Beat in the vanilla and eggs, one at a time. Fold in the pumpkin puree, cinnamon, nutmeg, all spice, ginger, and clove. Mix until smooth and glossy, but be careful not to over-mix.
- Carefully spread the cheesecake layer over the brownie layer. Dollop the remaining brownie batter over the cheesecake layer and swirl lightly with a knife.
- Bake for 10 minutes at 350°F. Reduce the oven temperature to 325°F and cook for an additional 50 to 65 minutes (may vary by oven, so check regularly). The brownies are done when the cheesecake layer is set and slightly browned along the edges, but a little wobbly in the center. Remove from the oven and cool completely on a cooling rack, then chill an additional 2 hours in the refrigerator before cutting.
Notes
- You can substitute 1 teaspoon of pumpkin pie spice for the nutmeg, allspice, ginger and cloves.
- For the creamiest, smoothest cheesecake layers, make sure the eggs and cream cheese are at room temperature before mixing.
- To speed up bringing cold eggs to room temperature, place the eggs in warm (not hot) water for 2 minutes. Remove the eggs (they should be at room temperature).
- To speed up bringing cold cream cheese to room temperature, cut the cream cheese into cubes and transfer it to a medium bowl (it will still take about an hour to come to room temperature). Alternately, remove the cream cheese bricks from their packaging, place on a microwave safe plate, and warm in the microwave on high heat for 15 to 20 seconds.
FAQs
- Do cream cheese brownies need to be refrigerated – yes. These brownies contain dairy in the cheesecake layer and it will spoil, even though it is cooked, if not refrigerated.
- Can I use a full can of pumpkin in this recipe – NO!!! This recipe only calls for 3/4 cup of pumpkin puree, so you will have leftover pumpkin. Do NOT use a full can of pumpkin, as it will affect the moisture, texture, taste, and baking time of these brownies.
- What do I do with leftover pumpkin – you can use leftover pumpkin in smoothies, muffins, breads, cookies, soups and stews, or many other pumpkin recipes. Check out this post on using leftover pumpkin puree from Sally’s Baking Addiction for more ideas. You can also freeze pumpkin in a freezer safe container if you don’t want to use it right now.
- How long do cheesecake brownies last – when stored in an airtight container, brownies can last up to 1 week refrigerated.
Leave a Reply