Dessert

Pumpkin Cheesecake Brownies Recipe

ByElla Hart November 8, 2025November 8, 2025

Introduction

These Pumpkin Cheesecake Brownies are a delightful twist on classic brownies, combining rich chocolate with a creamy, spiced pumpkin cheesecake layer. Perfect for fall or any time you want a cozy, indulgent treat.

A close-up of a square brownie topped with a thick creamy layer swirled with dark chocolate and golden caramel colors, showing a rich, dark brown dense base and a marbled top layer with smooth, glossy texture. It sits centered on a white plate with thin circular ridges, placed on a white marbled surface, with a few small orange berries and leaves blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup canned pumpkin
1 teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
½ teaspoon salt (divided)
8 ounces mascarpone cheese
8 ounces cream cheese
¾ cup sugar (divided)
2 tablespoons flour
1 tablespoon vanilla extract
2 large egg yolks
½ cup flour
½ cup unsweetened cocoa powder
¼ teaspoon baking powder
½ cup butter (melted)
2 large eggs
2 teaspoons vanilla extract
½ cup chocolate chips

Instructions

Step 1: In a small bowl, stir together the pumpkin, cinnamon, ginger, nutmeg, and ¼ teaspoon salt. Set this pumpkin spice mixture aside.
Step 2: In a separate bowl, beat the mascarpone cheese and cream cheese with ¼ teaspoon salt for 30 seconds until smooth. Add the pumpkin spice mixture and mix until just combined.
Step 3: Add ½ cup sugar, 2 tablespoons flour, and 1 tablespoon vanilla extract to the cheese mixture. Mix until just combined, then add the egg yolks one at a time, beating until incorporated. Set the cheesecake mixture aside.
Step 4: Preheat the oven to 325°F (165°C). Butter the bottom of a 9 x 9-inch baking dish and line it with parchment paper.
Step 5: In a large bowl, whisk together ½ cup flour, cocoa powder, baking powder, and ½ teaspoon salt.
Step 6: In another bowl, stir together the melted butter and the remaining ¾ cup sugar. Whisk in the eggs and 2 teaspoons vanilla extract until combined.
Step 7: Stir in the chocolate chips. Slowly add the flour mixture to the wet ingredients and mix until just combined to form the brownie batter.
Step 8: Reserve ½ cup of the brownie batter. Spread the remaining brownie batter evenly into the prepared pan.
Step 9: Pour the cheesecake mixture over the brownie batter. Spoon the reserved brownie batter in 3 to 4 lines across the cheesecake layer. Use a toothpick or small knife to swirl the brownie batter lines into the cheesecake layer, creating a marbled effect.
Step 10: Bake for 45 minutes or until the top is just set and a tester inserted comes out mostly clean. Allow to cool completely, then refrigerate to chill before serving.

Tips & Variations

Use room temperature cheeses to ensure smooth mixing for the cheesecake layer.
Swap chocolate chips for chopped nuts or dried cranberries for extra texture.
For a stronger pumpkin flavor, add an extra ¼ teaspoon cinnamon or a pinch of cloves.

Storage

Store these brownies in an airtight container in the refrigerator for up to 5 days. Reheat slightly at room temperature before serving or enjoy chilled for a firmer texture.

How to Serve

A square piece of dessert with two main layers sits on a white plate with subtle circular ridges, all set on a white marbled background. The bottom layer is thick, dark brown, dense, and fudgy like a rich brownie. The top layer is creamy and light yellow with chocolate swirls creating a marbled pattern of brown and off-white flowing through it. The edges of the top layer curl slightly upwards, showing a soft texture. In the background, there are out-of-focus orange berries adding a touch of color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of plain pumpkin?

It’s best to use plain canned pumpkin to control the spices and sweetness in the recipe. Pumpkin pie filling contains added sugar and spices that may alter the flavor balance.

Can I make these brownies ahead of time?

Yes, you can prepare the brownies a day or two in advance. Just keep them refrigerated and let them come to room temperature or warm slightly before serving for the best texture and flavor.