Pumpkin Cheesecake Brownies with a fudgy brownie bottom and a creamy pumpkin layer on top is two desserts in one bite with a fall twist.

Stack of pumpkin cheesecake brownies

Squeezing in another pumpkin recipe for you to bake this weekend!

This time I couldn’t decide between two desserts, so I mashed together my pumpkin cheesecake and small batch brownies to come up with Pumpkin Cheesecake Brownies.

They’re similar to my peanut butter cheesecake brownies but with a fall twist using pumpkin and cinnamon.

The cinnamon is actually in the brownie batter because it pairs well with the chocolate. I discovered that trick with my chocolate chip pancakes and try to add cinnamon to chocolate whenever it makes sense.

Of course there are also chocolate chips because you can’t have the best fudgy pumpkin brownies without chocolate chips.

Usually when I think of pumpkin, I don’t think of semi-sweet chocolate; I think about white chocolate or graham cracker first.

However, pumpkin does work well with chocolate as demonstrated by my pumpkin bread mini loaves.

Much like my mini pumpkin cheesecakes, Pumpkin Cheesecake Brownies can pass as a black and orange treat for Halloween.

Yes, I know the brownies are brown (hence the name), but I’m sure nobody would mind these showing up for the party.

Or bring them to a Thanksgiving potluck as an alternate to pumpkin pie.

Serving pumpkin cheesecake brownie with knife

Ingredients For Pumpkin Cheesecake Brownies

To make your cream cheese pumpkin brownies, you’ll need the following ingredients:

  • Butter: Much needed fat in the brownies. Do not substitute margarine.
  • Unsweetened chocolate: Helps achieve a rich chocolate taste that cocoa powder alone can’t do
  • Cocoa powder: Gives the brownies a deeper chocolate flavor
  • Sugar: Sweetness needed to balance both the unsweetened chocolate and cocoa powder
  • Cinnamon and salt: Flavors your brownies
  • Egg: Use a standard large egg
  • Vanilla: Makes chocolate taste even better
  • Flour: Used to thicken the batter
  • Chocolate chips: Gives your brownies texture
  • Cream cheese: Use a block of full-fat cream cheese, not fat free or whipped
  • Canned pumpkin: Make sure it says pumpkin puree, not pumpkin pie mix

Overhead shot of cream cheese pumpkin brownies

How To Make Pumpkin Cheesecake Brownies

To make your pumpkin cream cheese brownies:

  1. Melt your butter and unsweetened chocolate until smooth.
  2. Whisk in your sugar, cocoa powder, cinnamon, and salt. It’ll look thick and grainy, but don’t panic.
  3. Whisk in your egg and vanilla, which will smooth and moisten your batter.
  4. Stir in your flour using a rubber spatula then stir in your chocolate chips. Transfer to an 8×8 -pan.
  5. Beat together cream cheese and sugar until light and creamy.
  6. Add the egg, pumpkin, and vanilla then spread on top of brownie layer.
  7. Bake at 350F for 25-30 minutes or until the edges pull away from the sides.
  8. Refrigerate for 4 hours or overnight to develop the flavors.

Refrigerate leftovers in an airtight container for up to 1 week.

Overhead shot of pumpkin cheesecake brownies

Pumpkin Cheesecake Brownies FAQ

What can I substitute for unsweetened chocolate?

Don’t have unsweetened chocolate? Use an additional 6 tablespoons cocoa powder plus 2 tablespoons vegetable oil.

Can I make pumpkin cream cheese brownies in advance?

Yes, make your cream cheese pumpkin brownies up to 2 days ahead of time.

Can I make brownies in a 13×9 pan?

Yes, double this recipe and bake for 20 minutes. If they’re not ready yet, bake until done.

More Brownie Recipes

Looking for more fudgy treats? Check out my other brownie recipes:

Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies

Yield: 16 brownies
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour

Pumpkin Cheesecake Brownies with a fudgy brownie bottom and a creamy pumpkin layer on top is two desserts in one bite with a fall twist.


Brownie Layer

  • 1/2 cup (4 ounces or 8 tablespoons) unsalted butter, cut into 8 tablespoons
  • 2 ounces unsweetened chocolate, chopped
  • 1/4 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon table salt
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 3/4 cup all-purpose flour
  • 1 cup semisweet chocolate chips

Pumpkin Cheesecake Layer

  • 8 ounces (1 block or 8 tablespoons) full-fat cream cheese, room temperature and not cold to the touch (do not sub fat free)
  • 1/2 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 cup canned pumpkin puree
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350°F. Line an 8x8 pan with parchment paper or grease with cooking spray.
  2. For the brownie layer: In a medium saucepan, melt together the butter and chocolate until smooth.
  3. Remove from the heat and whisk in the cocoa powder, sugar, cinnamon, and salt (the batter will be really thick and grainy – keep going).
  4. Beat in the vanilla and egg.
  5. Switch to a rubber spatula then stir in the flour and chocolate chips. Transfer the batter to the baking pan.
  6. For the cheesecake layer: In a large mixing bowl, beat together the cream cheese and sugar until smooth, about 1-2 minutes.
  7. Scrape down the bowl then beat in the egg, pumpkin, and vanilla.
  8. Spread the cheesecake on top of the brownie layer, smoothing it out. Bake 25-30 minutes or until the top is firm and the edges pull away from the sides of the pan.
  9. Cool completely to room temperature then refrigerate at least 4 hours to allow the flavors to develop. Store in an airtight container in the refrigerator for up to 1 week.


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First published October 17, 2016