Why You’ll Love This Recipe

Pumpkin Cheesecake Brownies are a decadent dessert that combines two beloved flavors: chocolate and pumpkin. The brownie layer is rich and fudgy, while the pumpkin cheesecake layer adds a creamy, slightly tangy element that beautifully balances the sweetness. The warm spices in the pumpkin layer—cinnamon, ginger, and nutmeg—bring a cozy, fall-inspired flavor, making this the perfect treat for the season. Whether you’re serving them for dessert at a dinner party or enjoying them with a cup of coffee, these brownies will quickly become a favorite.

Ingredients

For the Cheesecake Layer:

1/2 cup canned pumpkin
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt, divided
8 ounces mascarpone cheese
8 ounces cream cheese
3/4 cup sugar
2 tablespoons flour
1 tablespoon vanilla extract
2 large egg yolks

For the Brownie Layer:

1/2 cup flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, melted
3/4 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper for easy removal of the brownies.
Make the cheesecake layer: In a medium bowl, combine the canned pumpkin, cinnamon, ginger, nutmeg, and 1/4 teaspoon of salt. In a separate large bowl, beat the mascarpone cheese, cream cheese, and sugar until smooth and creamy. Add the flour, vanilla extract, and egg yolks, and mix until fully combined. Stir in the pumpkin mixture until smooth and set aside.
Make the brownie layer: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and 1/2 teaspoon salt. In a separate large bowl, whisk the melted butter and sugar until well combined. Add the eggs and vanilla extract, then beat until smooth. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the chocolate chips.
Assemble the brownies: Pour the brownie batter into the prepared baking pan and spread it evenly across the bottom. Drop spoonfuls of the pumpkin cheesecake mixture on top of the brownie layer. Use a knife or a skewer to swirl the two layers together, creating a marbled effect.
Bake the brownies: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs. The edges should be set, and the center should still be slightly soft but firm.
Cool and serve: Allow the brownies to cool in the pan for at least 15 minutes, then transfer to a wire rack to cool completely. Cut into squares and serve.

Servings and Timing

Servings: 12-16 brownies
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Total Time: 50-55 minutes

Variations

Nuts: Add chopped walnuts or pecans to the brownie layer for a crunchy contrast.
Chocolate Chips: Use white chocolate chips or even caramel chips for a twist.
Spices: Add a pinch of cloves or allspice to the pumpkin cheesecake layer for extra depth of flavor.

Storage/Reheating

Storage: Store the brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to 1 week.
Reheating: Reheat individual brownies in the microwave for about 15-20 seconds or in the oven at 350°F (175°C) for 5-7 minutes.

FAQs

Can I use regular cream cheese instead of mascarpone cheese?

Yes, you can substitute regular cream cheese for mascarpone cheese. Mascarpone adds a slightly richer flavor, but cream cheese will work just as well.

Can I use fresh pumpkin puree instead of canned pumpkin?

Yes, you can use fresh pumpkin puree. Just be sure to cook and puree the pumpkin until smooth before using it in the cheesecake layer.

Can I make these brownies ahead of time?

Yes, you can make these brownies a day or two in advance. Just store them in an airtight container at room temperature or refrigerate them for longer storage.

Can I freeze these brownies?

Yes, you can freeze the brownies for up to 3 months. Wrap them tightly in plastic wrap or aluminum foil and place them in a freezer-safe container. Thaw at room temperature before serving.

Can I use a different type of chocolate in the brownie layer?

Yes, you can use milk chocolate, dark chocolate, or even chocolate chunks instead of chocolate chips in the brownie layer.

How do I know when the brownies are done?

The brownies are done when a toothpick inserted into the center comes out clean or with just a few crumbs. The edges should be set, and the center should feel firm but soft.

Can I make this recipe in a larger or smaller pan?

Yes, you can adjust the pan size. If you use a larger pan, the brownies will be thinner and may need a shorter baking time. If using a smaller pan, the brownies will be thicker and may require additional baking time.

Can I skip the swirling step?

Yes, you can skip the swirling and just layer the cheesecake mixture over the brownie batter. It will still taste delicious, but the marbled look will be missing.

Can I use egg whites instead of whole eggs?

For this recipe, whole eggs are best, as they help create a rich and creamy texture in both the brownie and cheesecake layers. If you need to use egg whites, you may need to adjust the texture slightly.

Can I use a hand mixer for this recipe?

Yes, you can use a hand mixer for both the cheesecake and brownie layers. Just be sure not to overmix the batter, especially the brownie layer, to avoid making them too dense.

Conclusion

Pumpkin Cheesecake Brownies are the ultimate fall dessert, combining the richness of chocolate with the creamy, spiced flavor of pumpkin cheesecake. The swirled layers create a beautiful marbled effect, while the chocolate chips add a touch of indulgence. These brownies are perfect for cozy autumn evenings, holiday gatherings, or any time you’re craving a sweet, comforting treat. With their perfect balance of flavors and textures, these brownies are sure to be a hit!

Pumpkin Cheesecake Brownies