As the leaves change and the air turns crisp, there’s nothing quite like that first whiff of pumpkin spice wafting through your kitchen. These Pumpkin Cheesecake Brownies are my favorite way to celebrate the season—a delightful fusion of moist, fudgy brownie and creamy pumpkin cheesecake that’ll win over any crowd. With minimal prep time, they’re perfect for spontaneous gatherings or cozy family nights. Plus, they bring a comforting twist to traditional fall desserts, making them an instant favorite at any autumn table. So why not elevate your dessert game this season? Can you resist the temptation of that gooey, rich goodness nestled alongside velvety pumpkin cheesecake?
Why Are Pumpkin Cheesecake Brownies Irresistible?
Unmatched Flavor: These brownies are the perfect blend of rich chocolate and spiced pumpkin cheesecake, creating a taste sensation that embraces fall. Versatile Treat: Whether it’s a holiday gathering or a weeknight dessert, they suit any occasion perfectly. Minimal Effort: With simple ingredients and straightforward steps, you can whip them up in no time—ideal for those cozy nights. Crowd Pleaser: Their fusion of textures and flavors will leave everyone craving more, making them an unforgettable addition to your dessert table. If you enjoy pumpkin flavors, you might also love our Pumpkin Cheesecake Muffins or Pumpkin Cheesecake Balls for variety!
Pumpkin Cheesecake Brownie Ingredients
• Dreaming of baking these luscious Pumpkin Cheesecake Brownies? Let’s get started with the essentials!
For the Cheesecake Layer
- Canned Pumpkin – Provides moisture and flavor; substitute with homemade pumpkin puree if desired.
- Cinnamon – Adds warm spice; can substitute with pumpkin pie spice for a more complex flavor.
- Ground Ginger – Enhances flavor depth; may omit or use a pinch of allspice.
- Nutmeg – Contributes warm, aromatic notes; freshly grated nutmeg can enhance flavor.
- Salt – Balances sweetness; essential for flavor—do not omit.
- Mascarpone Cheese – Offers creaminess and richness; cream cheese can be used as a substitute.
- Cream Cheese – Adds texture; helps the cheesecake layer set—use full-fat for creaminess.
- Granulated Sugar – Sweetens the cheesecake and brownie layers; can substitute with coconut sugar for a less refined option.
- All-Purpose Flour – Provides structure to the cheesecake; can replace with gluten-free flour for a GF version.
- Vanilla Extract – Enhances overall flavor; use pure vanilla for best results.
- Egg Yolks – Adds richness to the cheesecake; do not substitute, as they help with texture.
For the Brownie Layer
- Cocoa Powder – Essential for brownie flavor; Dutch-processed cocoa will yield a darker brownie.
- Baking Powder – Helps brownies rise slightly; baking soda can be an alternative if necessary.
- Unsalted Butter – Adds richness and moisture; can substitute with coconut oil for a dairy-free option.
- Chocolate Chips – Adds richness and texture to brownies; dark chocolate chips can be used for a richer flavor.
- Eggs – Provides structure and moisture in brownies; do not substitute, as they are crucial for the desired texture.
Let the baking begin, and prepare for the warm, inviting aroma of these unforgettable Pumpkin Cheesecake Brownies!
Step‑by‑Step Instructions for Pumpkin Cheesecake Brownies
Step 1: Preheat and Prepare
Start by preheating your oven to 325°F (163°C). While it warms up, take a 9×9-inch baking dish and grease it with unsalted butter. To make removing the brownies easier later, line the bottom and sides with parchment paper, leaving some overhang. This prepares the perfect foundation for your delicious Pumpkin Cheesecake Brownies.
Step 2: Blend the Pumpkin Mixture
In a small mixing bowl, combine the canned pumpkin, cinnamon, ground ginger, nutmeg, and a pinch of salt. Mix well until fully incorporated. This spiced pumpkin layer adds depth to the brownies and should have a smooth consistency. Once combined, set this mixture aside while you work on the cheesecake base.
Step 3: Create the Cheesecake Filling
In a large mixing bowl, beat together the mascarpone cheese and cream cheese with the remaining salt until creamy and smooth. Gradually add in the prepared pumpkin mixture, blending until just combined to avoid overmixing. This creamy cheesecake layer will be the heart of your Pumpkin Cheesecake Brownies, providing luscious texture and flavor.
Step 4: Combine the Dry Ingredients
In another mixing bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and a bit of salt. The dry mixture will form the backbone of the brownie layer. Make sure there are no lumps in the cocoa powder, as you want a smooth and rich brownie texture. Set this aside to bring it all together shortly.
Step 5: Mix the Brownie Batter
In a separate bowl, mix the melted butter with granulated sugar until well combined. Add in the eggs and vanilla extract, blending thoroughly. Gradually incorporate the dry ingredients into the wet mixture. Stir gently until just combined, and fold in the chocolate chips for that extra decadent touch in your Pumpkin Cheesecake Brownies.
Step 6: Assemble the Layers
Reserve 1/2 cup of the brownie batter and then pour the remaining brownie batter into the prepared baking dish. Smooth the layer evenly across the bottom. Next, pour the creamy cheesecake mixture over the brownie layer, spreading it evenly. Finally, drop spoonfuls of the reserved brownie batter on top, using a toothpick to swirl it into the cheesecake for a gorgeous marbled effect.
Step 7: Bake and Cool
Place your assembled Pumpkin Cheesecake Brownies in the oven and bake for 45 minutes. Keep an eye on them, and check for doneness by inserting a toothpick; it should come out mostly clean with a few moist crumbs attached. Once baked, remove them from the oven and allow them to cool completely in the pan.
Step 8: Refrigerate Before Serving
Once cooled, refrigerate the brownies for at least 2 hours, preferably overnight. This allows the cheesecake layer to set properly and enhances the flavors. When ready to serve, lift out the brownies using the parchment overhang, slice them into squares, and enjoy the delicious combination of pumpkin and chocolate!
How to Store and Freeze Pumpkin Cheesecake Brownies
Room Temperature: Keep the brownies in a cool, dry place for up to 2 days; place them in an airtight container to maintain freshness.
Fridge: Store in an airtight container in the refrigerator for up to a week. This helps keep the pumpkin cheesecake layer creamy and delicious.
Freezer: For longer storage, wrap brownies tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to three months.
Reheating: When ready to enjoy, thaw in the fridge overnight, then warm in the microwave for a few seconds if desired, bringing back that delightful gooey texture of the Pumpkin Cheesecake Brownies.
What to Serve with Pumpkin Cheesecake Brownies
Elevate your autumn dinner or gathering with some delightful sides that complement the rich, spiced flavors of pumpkin!
- Whipped Cream: A dollop of freshly whipped cream provides a light, airy contrast to the dense brownies, enhancing the creaminess of the cheesecake layer.
- Coffee: A warm cup of rich, strong coffee pairs beautifully, balancing the sweetness and adding warmth to your dessert experience.
- Spiced Apple Cider: Serve this warm beverage alongside to bring in all the cozy autumn vibes, perfectly complementing the spiced flavors of the brownies.
- Salted Caramel Sauce: Drizzling this over the brownies adds a sweet, salty element that enhances every bite with indulgence.
- Vanilla Ice Cream: Creamy vanilla ice cream offers a cool contrast to the warm brownies, creating a delightful texture and taste combination. Enjoy it as it slowly melts over the top!
- Toasted Pecans: These add a crunchy texture and contrast to the softness of the brownies, enhancing both flavor and satisfaction.
- Pumpkin Pie: For a festive touch, add a slice of classic pumpkin pie to the dessert table for those who love the full pumpkin experience.
- Hot Chocolate: A rich cup of hot chocolate makes a sweet pairing for the brownies, creating a nostalgic feel reminiscent of cozy winter nights ahead.
- Chocolate Drizzle: Elevate your presentation by drizzling melted chocolate over the top—adding a touch of elegance and an extra layer of chocolatey goodness.
Pumpkin Cheesecake Brownies Variations
Feel free to get creative with these Pumpkin Cheesecake Brownies—there are so many delicious twists you can add!
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Dairy-Free: Substitute the mascarpone and cream cheese with vegan cream cheese for a completely dairy-free option. You can still enjoy that rich, creamy texture without compromising on taste.
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Flavored Swirl: Add a swirl of caramel or maple syrup on top before baking for a deliciously sweet twist that pairs beautifully with the pumpkin flavor.
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Nutty Crunch: Fold in some chopped walnuts or pecans into the brownie mixture for added texture and a delightful crunch. The nuts will add a warm, toasty flavor!
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Vegan Version: Replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and use plant-based butter to make these brownies vegan-friendly without sacrificing indulgence.
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Chocolate Lovers: Swap regular chocolate chips for dark chocolate or add a chocolate ganache drizzle on top after baking for an extra chocolate kick. This makes every bite rich and decadent!
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Add Spice: If you love a bit more heat, add a pinch of cayenne pepper or chili powder to the brownie batter, creating a stunning contrast that excites the palate.
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Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free option. The texture will be slightly different, but equally delicious!
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Fruit Addition: Mix in some dried cranberries or chocolate-covered raisins into the brownie batter for a burst of flavor and sweetness. The chewy fruit complements the creamy cheesecake perfectly!
Get ready to share these delightful brownies, or keep them all to yourself. Either way, every variation will surely keep the excitement coming! And if you want to dive into more sweet treats, don’t miss out on our Pumpkin Protein Balls or the delightful Strawberry Crunch Cheesecake.
Make Ahead Options
These Pumpkin Cheesecake Brownies are perfect for meal prep enthusiasts! You can prepare the cheesecake mixture and brownie batter up to 24 hours in advance. Simply mix the pumpkin and spice blend, then combine it with the mascarpone and cream cheese mixture. Store this filling in an airtight container in the refrigerator. The brownie batter can also be prepared ahead and kept in the fridge, divided from the cheesecake mixture to keep their textures intact. When you’re ready to bake, simply layer the brownie and cheesecake mixtures as instructed and bake. This way, you’ll enjoy a warm and decadent dessert with minimal effort on busy weeknights!
Expert Tips for Pumpkin Cheesecake Brownies
- Room Temperature Ingredients: Use room temperature cream cheese and mascarpone for a smoother cheesecake layer; cold ingredients can lead to lumps.
- Avoid Overmixing: Once you combine the cheesecake filling, mix just until incorporated to keep it light and creamy—overmixing can make it dense.
- Cool Completely: Allow your brownies to fully cool in the pan before slicing to achieve clean, beautiful squares of your Pumpkin Cheesecake Brownies.
- Parchment Paper Lift: Use the parchment overhang to lift the brownies out once cooled—it makes slicing easier and keeps your brownies intact.
- Chill Before Serving: Refrigerate the brownies for a few hours or overnight to let the flavors meld and the cheesecake layer to set for the best texture.
Pumpkin Cheesecake Brownies Recipe FAQs
How do I select the best canned pumpkin for my brownies?
When selecting canned pumpkin, look for the label stating “100% pure pumpkin” without added sugars or spices. Check for a smooth texture—avoid cans with bulging lids or dents, which can indicate spoilage. If you’re feeling adventurous, you might consider using homemade pumpkin puree for a fresher flavor!
How should I store leftover Pumpkin Cheesecake Brownies?
Store the brownies in an airtight container in the refrigerator for up to a week. This method keeps your creamy pumpkin cheesecake layer fresh and intact. If you’re not planning to finish them within that timeframe, freezing is another excellent option!
Can I freeze the Pumpkin Cheesecake Brownies?
Absolutely! To freeze, wrap the brownies tightly in plastic wrap, ensuring there are no exposed areas. Place them in a freezer-safe bag or container for added protection. They can be frozen for up to three months. When you’re ready to enjoy them, just thaw them in the refrigerator overnight!
What should I do if my brownies come out too dry?
If your brownies turn out dry, it may be due to overbaking or the wrong oven temperature. Always bake until a toothpick comes out with just a few moist crumbs, not completely clean. For next time, keep an eye on them starting around the 40-minute mark. If they’re too dry, consider adding an extra egg or a little more unsalted butter to improve moisture.
Are there any dietary concerns for pets regarding these brownies?
While Pumpkin Cheesecake Brownies are a delight for humans, they are not suitable for pets, particularly due to chocolate and sugar. Chocolate is toxic to dogs and cats, so ensure these brownies are kept out of reach. If you’re looking for pet-friendly pumpkin treats, consider pure pumpkin puree mixed with oats and peanut butter, minus any sugar or chocolate!
Can I substitute any ingredients in this recipe?
Yes! You can make several substitutions: use cream cheese in place of mascarpone for a slightly different texture, and opt for coconut sugar instead of granulated sugar for a less refined option. If you’re looking for a gluten-free version, utilize a gluten-free flour blend as a direct substitute for the all-purpose flour in the brownie layer.
Pumpkin Cheesecake Brownies for a Cozy Fall Treat
Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C). Grease a 9x9-inch baking dish with unsalted butter and line with parchment paper.
- In a small mixing bowl, combine the canned pumpkin, cinnamon, ground ginger, nutmeg, and salt. Mix until fully incorporated and set aside.
- In a large mixing bowl, beat together the mascarpone cheese and cream cheese with the remaining salt until creamy. Gradually add the pumpkin mixture and blend until just combined.
- In another mixing bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt until no lumps are present.
- In a separate bowl, mix melted butter with granulated sugar. Add eggs and vanilla, then blend well. Incorporate dry ingredients and stir, folding in chocolate chips.
- Reserve 1/2 cup of brownie batter, pour the rest into the baking dish. Spread the cheesecake mixture on top, then drop spoonfuls of the reserved batter, swirling with a toothpick.
- Bake the assembled brownies for 45 minutes, checking for doneness with a toothpick. Allow to cool completely in the pan.
- Refrigerate for at least 2 hours before serving. Slice into squares and enjoy.
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