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These Pumpkin Cheesecake Brownies are the perfect fall dessert! #pumpkin #brownies #pumpkinspice #fall #baking #dessert #recipe

Pumpkin Cheesecake Brownies

Pumpkin cheesecake sandwiched between layers of brownie makes these Pumpkin Cheesecake Brownies a fall dessert recipe that everyone is sure to love.
Course Dessert, Snack
Cuisine American
Keyword brownies, cheesecake, dessert, pumpkin, pumpkin spice
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 24 brownies


Pumpkin Filling:


  • Begin by preheating your oven to 350 degrees F. Spray a 13x9-inch baking pan with baking spray. Line the pan with parchment paper and then spray again. (The parchment paper is optional, but I find it helpful in removing the brownies once they're baked.)
  • In the microwave, melt the chocolate and butter in 30-second intervals until smooth and well blended. Stir between each interval. Cool slightly.
  • In a large bowl, beat the eggs, sugar, and salt. Stir in the vanilla and chocolate mixture. Gradually add the flour to the chocolate mixture and stir until just combined. This batter will be thick.
  • Spread half of the batter evenly in your prepared baking pan.*
  • Next, prepare the cheesecake mixture by beating together the filling ingredients until smooth. Softened/room temperature cream cheese is essential. I also recommend using a hand or stand mixer for this process to achieve a smooth filling.
  • Using an offset spatula, spread the cheesecake filling over the batter in the pan. Then add the remaining brownie batter over the filling. Spread to completely cover.*
  • Bake for 45-50 minutes or until the filling is set and a toothpick inserted near the center comes out clean. Cool on a wire rack for at least one hour; then refrigerate for an additional hour. Cut into bars.**
  • Store in the refrigerator in an airtight container.


*The batter will be thick. This is important to keep the layers separate. I find it easiest to use a small offset spatula to spread the batter. If the batter sticks to the offset spatula, spray it with a bit of baking spray. This process does take a little patience. Continue to use the offset spatula to spread the pumpkin cheesecake filling as well. For the final brownie batter layer, I find it best to microwave the remaining batter for 15-30 seconds. This will make the batter thinner, allowing you to spread it more easily. **This recipe makes 2 dozen large brownies. If you cut the bars smaller, the recipe yields 3-4 dozen.