When it comes to fall desserts, these Gooey Pumpkin Cheesecake Brownies are the best! They’re made super easy thanks to a boxed brownie mix, too!
Tis the season for all things pumpkin! And unlike most recipes that call themselves pumpkin just because they contain an iota of pumpkin spice seasoning, this recipe uses real pumpkin (and pumpkin pie spice).
Brownies Swirled with Pumpkin Cheesecakes
As far as pumpkin recipes go, I want the full flavor of pumpkin. Not pumpkin pie filling, not a sprinkling of pumpkin pie spice. I want the real flavor of pumpkin puree.
And while it’s easy to buy a can of pumpkin puree at the store, it’s also pretty easy to make your own! I actually have a recipe for Homemade Pumpkin Puree that you can check out.
Let me also clear the air on that fact that these Pumpkin Cheesecake Brownies are GOOEY. If you are looking for a pumpkin bar, one you can cleanly cut and store nice and neat in a plastic container, these aren’t for you. They are a messy bar. You might need to use a fork.
Layers of rich deliciousness. Brownie base, sweetened condensed milk and chocolate chip center and another layer of brownie swirled with pumpkin cheesecake. What’s not to love?
PRO TIP: Sift brownie mix to remove clumps.
Why You’ll Love These Pumpkin Cheesecake Brownies
It’s pumpkin season and these brownies are going to rock your world!
- Perfect combination of flavors – With a pumpkin layer and moist brownies layer, it’s the perfect flavor combination for fall.
- Satisfy your sweet tooth – When you’re craving a fall dessert, these pumpkin cheesecake swirl brownies are exactly what you need.
- Great for sharing – Pan desserts are perfect for bringing to get togethers and sharing with friends!
You can find these simple ingredients super easily at your local grocery store.
- Cream cheese – The base of this cheesecake is cream cheese. It is best to work with when softened or at room temperature.
- Flour – The flour helps to thicken the pumpkin cheesecake mixture and bake up nicely, giving it body.
- Sugar – Pumpkin puree itself is not sweetened, so we need granulated sugar to sweeten the pumpkin cheesecake filling.
- Pumpkin puree – Make sure you aren’t using pumpkin pie filling! That’s already sweetened and will make this pumpkin cheesecake brownie recipe way too sweet.
- Vanilla extract – To add a little bit more warmth to this perfect treat, I like to use a good quality vanilla extract.
- Pumpkin pie spice – A combination of cinnamon, nutmeg, ginger, allspice and cloves, the warm spices are a great addition to pumpkin desserts.
- Eggs – We add one of these to the cheesecake batter, and a couple of them to the brownie batter as well.
- Box brownie mix – Use your favorite box mix to make the brownie layer! You will also need the ingredients to make the brownies listed on the box.
- Sweetened condensed milk – We add this on top of the brownie batter. It makes these pumpkin cheesecake brownies so moist and totally gooey.
- Semi sweet chocolate chips – Adding chocolate chips into the mix adds an additional layer of chocolatey deliciousness.
How to Make Pumpkin Cheesecake Brownies
You are going to love how easy it is to make these pumpkin cheesecake bars!
- Prepare oven and baking dish. Preheat oven and line 9×13 baking dish with parchment paper.
- Beat cream cheese. In a large bowl or stand mixer fitted with the paddle attachment, beat cream cheese until smooth.
- Dry ingredients. Add flour and sugar, beating until combine.
- Wet ingredients. Then add pumpkin puree, mixing well again. Add vanilla extract, pumpkin pie spice and 1 egg, blending until combined.
- Brownie batter. Make brownie batter according to package directions. Add one additional egg to the brownie batter.
- Add brownie batter to pan. Spoon half of the brownie batter into prepared pan.
- Top with condensed milk. Drizzle with sweetened condensed milk and top with semi-sweet chocolate chips.
- Top with remaining batter. Spoon remaining brownie batter on top, there might be some holes, this is fine.
- Add cheesecake mixture. Spoon dollops of pumpkin cheesecake batter on top.
- Swirl. Using a cake tester or butter knife, gently swirl pumpkin cheesecake into the brownies. Do not over stir, or you’ll lose the layers.
- Bake and cool. Bake until center no longer jiggles. Remove and allow to cool.
- Chill. Cover and refrigerate to set. Remove from pan by lifting out aluminum foil.
- Cut and serve. Cut into squares right before serving so the sweetened condensed milk layer doesn’t escape.
Tips and Tricks
Here are a few tips and tricks to make sure you make the perfect pumpkin swirl brownies the first time!
- Soften cream cheese. Make sure your cream cheese is softened. Take it out of the refrigerator about 30 minutes or more before making your brownies. To quickly soften cream cheese, place on microwavable plate (wrapper removed) and microwave uncovered for 10 seconds.
- Toothpick test. The toothpick test (a toothpick inserted into the center) doesn’t work on these due to the cream cheese layer and the sweetened evaporated milk. Instead, look for the center to stop jiggling.
- Line the pan. I can not stress this enough: USE ALUMINUM FOIL! Line the baking pan with foil, allowing some to hang over edges of pan. When you are ready to cut or serve, you can easily lift them out of the pan onto a large cutting board, peel foil away and cut into squares.
- Save pumpkin puree. You can freeze leftover pumpkin puree in an airtight container to use for any other recipe that uses fresh pumpkin.
Storage and Freezing
Storage: You can keep these brownies in an airtight container in the refrigerator for 3-5 days.
Freezing: These brownies also freeze well. Keep in an airtight container or freezer bag for up to three months.
Frequently Asked Questions
This is a common problem and generally, it is because you skipped a step. Beating the cream cheese before adding other ingredients and adding anything liquidy slow is imperative to making sure the cream cheese mixture is smooth.
Is is virtually impossible to reverse after all the ingredients have been added, but the good news is that is doesn’t impact the flavor. Go ahead and use it, it will taste the same.
Because cheesecake is swirled into these chewy brownies, they don’t last quite as long as regular brownies do. Store them in the refrigerator, and they should last about two weeks.
Chances are, if you’re reading this Pumpkin Cheesecake Brownies recipe, you aren’t too concerned about sugar. I don’t recommend making any substitutions in this recipe, because the brownies might not set up the way they are supposed to.
More Pumpkin Recipes
- Pumpkin Chocolate Chip Bread
- Pumpkin Cheesecake
- Pumpkin Sugar Cookies
- Pumpkin Spice Peanut Butter Blossoms
- Mini Pumpkin Cheesecakes
Pumpkin Cheesecake Brownie Recipe
- Preheat the oven to 350°F.
- Line 9×13 baking dish with parchment paper. Set aside.
- In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.
- Add the flour and sugar, beating until combined
- Add the pumpkin puree, vanilla and egg, mixing well again. Set aside.
- In a different bowl, make the brownie batter according to the package directions. Add one additional egg to the brownie batter.
- Spoon half of the brownie batter into the prepared 9×13 pan.
- Drizzle with the sweetened condensed milk and top with semi-sweet chocolate chips.
- Spoon the remaining brownie batter on top, there might be some holes, this is fine.
- Spoon dollops of the pumpkin cheesecake mixture on top.
- Using a cake tester or butter knife, gently swirl pumpkin cheesecake into the brownies. Do not over stir, or you’ll lose the layers.
- Bake for 30-35 minutes or until center no longer jiggles and it passes the toothpick test.
- Remove and allow to cool for 30 minutes.
- Cover and refrigerate for 1 hour to set.
- Remove from pan the by lifting out parchment.
- Cut the brownies into squares right before serving so the sweetened condensed milk layer doesn’t escape.
- If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.