I absolutely love this Easy Pumpkin Cheesecake Brownies Recipe — it’s one of those special treats that somehow feels both indulgent and cozy at the same time. When pumpkin season hits, I’m always looking for something that highlights that warm spice and creamy richness, and these brownies deliver exactly that with minimal fuss.
You’ll find that this recipe is perfect for everything from casual weekend baking to impressing guests at holiday parties. The best part? It combines a fudgy brownie base with a luscious pumpkin cheesecake swirl, giving you the ultimate flavor combo without complicated steps.
Why You’ll Love This Recipe
- Simple Ingredients: Uses a boxed brownie mix combined with a few pantry staples to save you time in the kitchen.
- Effortless Swirl Effect: The marbled pumpkin cheesecake topping looks impressive but is really easy to create with a butter knife.
- Seasonal Flavor Boost: Pumpkin pie spice adds that perfect warm touch that makes these brownies feel like a fall celebration.
- Crowd-Pleasing Texture: Fudgy brownies meet creamy cheesecake — the combination my family can’t get enough of.
Ingredients You’ll Need
Let’s talk about the ingredients for a minute. This recipe blends a trusty brownie mix with a sumptuous pumpkin cheesecake filling, so you get the best of both worlds without a ton of hassle. Make sure your cream cheese is softened — trust me on this, it makes mixing so much smoother.
- Brownie mix: Choose your favorite boxed mix; it’s the base that brings that classic chocolate fudge goodness.
- Cream cheese: Use full-fat and room temperature for a silky finish in the cheesecake layer.
- Sugar: Just regular granulated sugar to sweeten the cheesecake filling perfectly.
- Pumpkin puree: Not pie filling — pure pumpkin puree gives you that authentic pumpkin flavor without added sugar.
- Egg: Helps bind everything together in the cheesecake mixture.
- Vanilla extract: Adds warmth and depth to the pumpkin cheesecake swirls.
- Pumpkin pie spice: The secret to that cozy autumn vibe you want in this dessert.
- All-purpose flour: Just a bit to give the cheesecake filling structure without overpowering creaminess.
Variations
I love how flexible this Easy Pumpkin Cheesecake Brownies Recipe is. Over time, I’ve tried swapping things out depending on what I have or the vibe I want to create, and you should definitely make it your own.
- Dairy-Free Option: I once used vegan cream cheese and a dairy-free brownie mix, and it turned out surprisingly delicious—perfect for friends with dietary needs.
- Nutty Addition: Adding chopped pecans or walnuts into the brownie batter gives a fun crunch that my family raves about every time autumn rolls around.
- Spice it Up: For an extra cozy flavor, sprinkle some cinnamon or ginger on top right before baking; it’s a simple step that makes a big difference.
How to Make Easy Pumpkin Cheesecake Brownies Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. Next, line a 13×9-inch baking pan with foil, making sure the foil hangs over two sides—this will be your helpful handle when lifting out the brownies later. Don’t forget to spray the foil lightly with cooking spray so nothing sticks, which makes cleanup a breeze!
Step 2: Make the Brownie Base
In a medium bowl, mix up your brownie batter according to the package instructions. I usually find it easier to combine any eggs, oil, and water first, then slowly whisk in the brownie mix for a smooth batter. Set it aside once it looks glossy and well mixed.
Step 3: Whip Up the Pumpkin Cheesecake Filling
Grab a clean bowl and beat the softened cream cheese with sugar using a hand mixer on medium speed until completely smooth—no lumps, promise! Then add the pumpkin puree, vanilla extract, and egg, mixing until it’s all smooth and combined. Finally, stir in the pumpkin pie spice and flour just until you see no dry spots. Remind yourself not to overmix here to keep the filling nice and creamy.
Step 4: Layer and Swirl
Pour your brownie batter evenly into the prepared pan and smooth it out with a spatula. Next, drop spoonfuls of the pumpkin cheesecake filling right on top in random spots—don’t worry about being neat! Now here’s the fun part: take a butter knife and gently drag it through the layers to create a beautiful marbled swirl. I love this step because it makes your dessert look like you spent way more time on it than you actually did.
Step 5: Bake and Cool
Bake for 40 to 45 minutes. To know when it’s done, poke a knife or toothpick into the center—it should come out mostly clean with just a few moist crumbs. Let the brownies cool completely in the pan; I usually let mine sit for at least an hour before lifting out with the foil edges and slicing into squares.
Pro Tips for Making Easy Pumpkin Cheesecake Brownies Recipe
- Soften Cream Cheese Properly: I once tried mixing cold cream cheese and ended up with lumps I couldn’t beat out—room temperature cream cheese is key!
- Don’t Overmix the Swirl: Overworking the cheesecake filling during the swirl step can deflate it and lose that lovely marbled look.
- Use Foil for Easy Removal: Lining the pan with foil that hangs over edges makes taking brownies out of the pan super simple—no sticking, no mess.
- Watch Your Bake Time: I’ve been tempted to bake longer for fudgier brownies, but that can dry out the cheesecake layer—keep an eye on it!
How to Serve Easy Pumpkin Cheesecake Brownies Recipe
Garnishes
I usually keep garnishes simple because the brownies shine on their own, but a light dusting of powdered sugar or a sprinkle of chopped toasted pecans can add some extra pizazz. Sometimes I drizzle a little caramel sauce over the top when serving for a sweet, sticky touch that my kids adore.
Side Dishes
These brownies pair beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream for a classic finish. If you want a beverage pairing, a cup of hot coffee or spiced chai tea brings out those cozy fall flavors even more.
Creative Ways to Present
For holiday gatherings, I love cutting these into bite-sized squares and serving them on a festive platter with autumn leaf decorations. Another fun trick is to layer the brownies in a clear glass trifle dish with whipped cream and crushed gingersnap cookies for an elegant pumpkin cheesecake brownie parfait.
Make Ahead and Storage
Storing Leftovers
I store leftover brownies in an airtight container at room temperature for up to three days. If it’s warm or humid, I prefer refrigerating them to keep the cheesecake layer firm. Just make sure to bring them back to room temperature before serving so they taste their best.
Freezing
Freezing these brownies works great! I wrap individual squares tightly in plastic wrap, then place them in a freezer bag. When I want a treat later, I let them thaw overnight in the fridge and enjoy creamy pumpkin cheesecake flavor anytime without extra baking.
Reheating
To reheat, I pop a brownie in the microwave for about 15 seconds—just enough to warm it up without melting the cream cheese swirl. This keeps the texture soft and the flavors fresh, like they just came out of the oven.
FAQs
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Can I use homemade brownie batter instead of a boxed mix?
Absolutely! If you have a favorite homemade brownie recipe, feel free to use it instead of the box mix. Just make sure you have about the same amount of batter to fill the pan properly so your pumpkin cheesecake swirls bake evenly.
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What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is just cooked and mashed pumpkin without any added sugar or spices, while pumpkin pie filling contains sugar, spices, and other ingredients. For this recipe, use pure pumpkin puree to control the flavor and sweetness when combined with the cheesecake layer.
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Can I make these Easy Pumpkin Cheesecake Brownies gluten-free?
Yes! Use a gluten-free brownie mix and substitute the all-purpose flour in the cheesecake filling with a gluten-free flour blend or cornstarch. This way, you can enjoy the same delicious flavors without gluten.
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Why are my cheesecake swirls not as vibrant or defined?
That usually happens if you overmix the batter after adding your cheesecake dollops or if the layers are too thin. Try to swirl gently just a few times with the knife and avoid spreading the filling too thin before baking.
Final Thoughts
This Easy Pumpkin Cheesecake Brownies Recipe has quickly become one of my favorite go-to desserts for fall and beyond. It’s simple, comforting, and has that gorgeous mix of fudgy chocolate and creamy pumpkin cheesecake that always gets me compliments. If you’re craving a seasonal treat that’s easy enough for a weeknight but special enough to share, this recipe is exactly what you need. Give it a try — I’m sure it’ll become a favorite in your household too!
Print
Easy Pumpkin Cheesecake Brownies Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 24 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in the perfect blend of rich, fudgy brownies and creamy pumpkin cheesecake with these Easy Pumpkin Cheesecake Brownies. This luscious dessert features a classic brownie base swirled with a spiced pumpkin cream cheese filling, creating a seasonal treat that’s perfect for fall gatherings or any time you’re craving a festive, flavorful twist on traditional brownies.
Ingredients
Brownie Base
- 1 package brownie mix (for 13×9″ pan) and ingredients as required by package instructions
Pumpkin Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 tablespoons all-purpose flour
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Line a 13×9-inch baking pan with foil, allowing the foil to hang over at least two sides for easy removal after baking. Spray the foil lightly with cooking spray to prevent sticking.
- Make Brownie Batter: In a medium bowl, prepare the brownie mix according to the package instructions, including all required ingredients stated on the package. Set the batter aside once combined.
- Prepare Pumpkin Cheesecake Filling: In a separate bowl, beat the softened cream cheese and sugar together using a hand mixer on medium speed until smooth and creamy. Add in the pumpkin puree, vanilla extract, and egg, mixing thoroughly until well combined. Finally, stir in pumpkin pie spice and flour, mixing just until incorporated.
- Assemble Layers: Pour the prepared brownie batter into the bottom of the prepared pan and smooth it evenly. Drop the pumpkin cheesecake filling in small scoops randomly over the top of the brownie batter. Take a butter knife and gently swirl the cheesecake filling into the brownie batter to create a marbled effect, being careful not to overmix.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes. Check doneness by inserting a knife into the center—when it comes out clean, the brownies are ready.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan. Use the foil edges to lift the brownies out of the pan, then cut into squares and serve.
Notes
- For best results, ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
- You can adjust pumpkin pie spice quantity to taste or substitute with a mix of cinnamon, nutmeg, and cloves.
- Allow brownies to fully cool before cutting to achieve clean, neat slices.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- These brownies freeze well; wrap tightly and freeze for up to 2 months.
Nutrition
- Serving Size: 1 brownie (approximately 2×2 inch square)
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
