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pumpkin brownies stacked 4 high on dark wood board with pumpkin in background
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5 from 1 vote

Pumpkin Brownies

These Pumpkin Brownies are extra fudgy and rich with a layer of pumpkin cheesecake for the ultimate fall dessert recipe! Perfect for Thanksgiving and Halloween too! These easy brownies are the perfect combination of two dessert favorites that your guests will find irresistible!
Course Dessert
Cuisine American
Keyword pumpkin brownies, pumpkin cheesecake brownies
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 16
Calories 377kcal
Author Trish - Mom On Timeout

Ingredients

Brownies

  • 1 brownie box mix or make your own
  • 1 cup semi sweet chocolate chips

Cheesecake Layer

  • 8 oz cream cheese softened
  • 1/2 cup granulated sugar
  • 1 egg room temperature
  • 1/2 tsp vanilla extract
  • 2/3 cup pumpkin pure canned pumpkin, not pumpkin pie filling
  • 2 teaspoons pumpkin pie spice

Instructions

  • Preheat your oven to indicated temperature on box mix or brownie recipe. Mine was 350F.
  • Lightly spray an 9-inch square baking pan with cooking spray. Line with parchment paper leaving an overhang for easy removal. Alternatively, line a 9 inch square pan with foil and spray lightly with cooking spray. Set aside.
  • Prepare the brownie mix as directed using ingredients indicated on the box. Stir in chocolate chips and set aside.

Cheesecake Layer

  • Using a stand mixer or hand held mixer, beat the cream cheese until light and fluffy.
  • Add in the sugar and beat until combined. Beat in the egg and vanilla extract until smooth.
  • Add in pumpkin and pumpkin pie spice and mix until smooth and combined.
  • Spread half of the brownie batter into the prepared pan and smooth the top with a spatula.
  • Spoon the cheesecake filling over the top of the brownie batter and carefully spread into a thin layer with an offset spatula.
  • Spoon the remaining brownie batter over the top and drag the tip of a knife through the batter to create a swirl pattern.
  • Bake for 40 to 45 minutes or until an inserted toothpick comes out with a few moist crumbs. (Watch the brownies closely after 40 minutes. Don't rely on the time so much as the inserted toothpick.)
  • Let cool completely in pan. Use the parchment paper or foil overhang to pull the brownies out and cut into squares.
  • Store leftovers in an airtight container.

Notes

Prefer to make your brownies from scratch? I recommend using the brownie recipe from one of these two recipes: Peanut Butter Brownies or Cheesecake Brownies

Nutrition

Calories: 377kcal | Carbohydrates: 39g | Protein: 5g | Fat: 22g | Saturated Fat: 15g | Cholesterol: 69mg | Sodium: 159mg | Potassium: 273mg | Fiber: 2g | Sugar: 28g | Vitamin A: 390IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 1.7mg