Pumpkin Cheesecake Brownies

Cut brownie squares stack on top of each other.

These easy Pumpkin Cheesecake Brownies are the perfect treat for pumpkin season. A brownie mix swirled with a pumpkin spiced & pumpkin cheesecake batter. With some shortcut ingredients you can make this easy pumpkin brownie recipe anytime!

Course Dessert, Pumpkin

Cuisine American

Keyword pumpkin brownies, pumpkin cheesecake brownies, pumpkin cheesecake swirled brownies

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 265kcal

Author Jessica - Together as Family

Equipment

Ingredients

Brownie Layer

1 box (19 oz) dark chocolate brownie mix (or chocolate fudge)
2 large eggs
3/4 cup mini chocolate chips
1/2 cup (1 stick) salted butter melted
1/4 cup half and half

Pumpkin Cheesecake Layer

1 bar (8 oz) cream cheese room temperature
1/2 cup packed light brown sugar
1 teaspoon pumpkin pie spice
1 large egg
1/2 cup pure pumpkin
mini chocolate chips (optional garnish)

Instructions

Prep : Preheat the oven to 350℉. Grease a 9x13 baking pan with cooking spray OR line with parchment paper or foil for easy removal later. Set aside for later.
^{* I like to spray the pan first and then lay a piece of pre-cut parchment paper inside the pan. The cooking spray helps adhere the paper to the pan. If using foil, spray the foil lightly with cooking spray.}
Brownie Mix Layer : In a mixing bowl, using an electric mixer, beat the brownie mix, eggs, mini chocolate chips, melted butter, and half and half until well combined.
1 box (19 oz) dark chocolate brownie mix, 2 large eggs, 3/4 cup mini chocolate chips, 1/2 cup (1 stick) salted butter, 1/4 cup half and half
Pumpkin Cheesecake Layer : In a separate bowl, using an electric hand mixer, beat the cream cheese, brown sugar, and pumpkin pie spice until combined, lighter in color, and fluffy looking.
1 bar (8 oz) cream cheese, 1/2 cup packed light brown sugar, 1 teaspoon pumpkin pie spice
Beat in the egg and pumpkin, on low speed, just until combined.
1 large egg, 1/2 cup pure pumpkin
Layer Batters In Pan :
Evenly spread half of the brownie batter into the prepared pan.
Layer the cream cheese pumpkin mixture over top the brownie layer.
Use a cookie scoop or spoon to drop scoops of the remaining brownie batter over top.
Use a butter knife to swirl the pumpkin layer and brownie layer together.
^{* Because the brownie batter is thicker than the pumpkin cheesecake batter, you may need to lightly scoop it up to swirl the two batters together. Push the butter knife to the bottom of the pan and then create the swirl patterns.}
^{* When adding the pumpkin cheesecake layer over top the brownie layer, it's easiest to dump it all over the brownie mix instead of one big pile in the center. Try to spread out the pumpkin cheesecake batter over top the brownie layer as best as possible when poring it, it's easier to spread it that way instead of trying to use a spoon or spatula to spread it.}
Sprinkle the top with additional mini chocolate chips.
mini chocolate chips
Bake : Bake for 40-50 minutes or until the edges are set and slightly pulled away from the edges of the pan. A toothpick inserted into the middle should come out with just crumbs on it and not wet batter
Remove the pan from the oven and allow them to cool, at room temperature, for about 1 hour before cutting into squares and serving. You can eat these warm or at room temperature.
^{* A warm pumpkin cheesecake brownie topped with a scoop of ice cream is really good!}

Notes

Brownie Mix : I love the Ghiradelli brand brownie mix (which is 19 oz) but some of the other brands are 18.3 oz - So use a brownie mix that is between 18-19 ounces in size. There are some smaller ones, so just pay attention to the ounce weight of the box.

Nutrition