Pumpkin Cheesecake Brownies
These Pumpkin Cheesecake Brownies swirl a rich, fudgy dark chocolate brownie base with a smooth, warmly spiced pumpkin cheesecake filling and reserved brownie batter for a marble finish in every square. The brownie batter uses coconut sugar for a caramel depth that pairs beautifully with the cinnamon-spiced pumpkin cheesecake layer. The recipe uses gluten free flour in both components natively and bakes in 36 to 40 minutes in one 8-inch pan.
The cheesecake uses cinnamon only rather than a full pumpkin pie spice blend, so the pumpkin flavor comes through cleanly. Three tablespoons of gluten free flour in the cheesecake produce a structurally stable layer that slices cleanly once chilled.
What are Pumpkin Cheesecake Brownies?
Pumpkin Cheesecake Brownies are fudgy dark chocolate brownies with a creamy pumpkin cheesecake layer swirled through the top. Three quarters of the brownie batter goes into the pan first, followed by the pumpkin cheesecake filling, and then spoonfuls of the remaining brownie batter on top, which get swirled with a knife into a marble pattern. The two layers bake together and are stored and sliced chilled.
Ingredients
Brownie Batter
- ½ cup melted salted butter
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup coconut sugar or granulated sugar
- 2 tbsp dark cocoa powder
- 1 tsp vanilla extract
- ¼ cup gluten free flour, see note
- ½ cup dark chocolate chips
Pumpkin Cheesecake
- 8 ounces cream cheese, room temperature
- ¼ cup granulated sugar
- 3 tbsp gluten free flour, see note
- 1 egg
- 1 tsp vanilla
- ½ cup pumpkin purée
- ½ tsp cinnamon
What Each Ingredient Does
Coconut sugar and cream cheese
Coconut sugar sweetens the brownie base with a caramel and molasses undertone that pairs especially well with the cinnamon-spiced pumpkin cheesecake layer. Granulated sugar substitutes at 1:1. Room temperature cream cheese beats into a smooth, lump-free filling.
Cold cream cheese leaves lumps that bake into uneven texture. Pull it from the refrigerator at least 45 minutes before starting. Use an electric mixer only. Hand mixing always leaves lumps.
Why cinnamon only in the cheesecake layer
Most competing recipes use a full pumpkin pie spice blend in the cheesecake. This recipe uses only half a teaspoon of cinnamon, which provides warmth without the sharper notes of ginger, nutmeg, and cloves that can compete with the pumpkin flavor. The result is a cheesecake layer where pumpkin comes through cleanly with a gentle warmth.
GF flour in both layers and dark chocolate chips
One quarter cup of GF flour provides structure for the fudgy brownie base. Three tablespoons of GF flour in the cheesecake stabilizes the filling so it holds together when chilled and sliced. All-purpose flour substitutes at the same amounts in both components. One cup of dark chips melts into the butter base for depth; the folded-in half cup creates gooey pockets throughout every brownie.
How to make Pumpkin Cheesecake Brownies, step by step
First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
Make the brownie batter. add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
Add the melted chocolate mixture to the mixing bowl. Stir to combine.
Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
Spread ¾ of the brownie batter into the lined pan. Smooth into an even layer.
Then, make the cheesecake layer. In a mixing bowl, add the cream cheese, sugar, flour, egg, and vanilla. Use an electric mixer to beat until combined.
Then, add in the pumpkin purée and cinnamon. Beat until just combined.
Spread this mixture on top of the brownie batter. Then, drop spoonfuls of the remaining brownie batter on top. Swirl them together with a knife.
Bake for 36 to 40 minutes or until toothpick inserted comes out mostly clean.
Finally, remove from oven. Allow brownies to cool before slicing into.
Why Refrigerating Before Slicing Matters
The pumpkin cheesecake layer bakes into a creamy, slightly soft filling that needs refrigerator time to firm before slicing. Cutting at room temperature pulls the cheesecake out of shape and produces messy cuts. Refrigerating for at least two hours lets the cream cheese proteins set fully and produces the cleanest slices.
The cold also creates a more defined visual contrast between the dark brownie and the light pumpkin cheesecake in every cut square.
Tips for the Best Result
Whisk eggs and sugar vigorously
The shiny, crinkly brownie crust comes from whisking eggs and coconut sugar for the full 2 to 3 minutes. Cutting this short produces a flat, matte surface.
Swirl gently and stop early
Three to five figure-eight passes creates a clean marble pattern. Over-swirling mixes the two batters completely and loses the distinct visual layers.
Room temperature cream cheese and electric mixer only
Cold cream cheese and hand mixing both leave lumps. Room temperature cream cheese plus an electric mixer produces a smooth, consistent filling every time.
Do not overbake
A mostly clean toothpick in the brownie area is the correct signal. The cheesecake layer still looks soft and firms in the refrigerator. Baking until both layers look fully set produces a dry brownie base.
Substitutions
| Original | Substitute | Notes |
|---|---|---|
| GF flour (brownie) | All-purpose flour (same amount) | Direct swap |
| GF flour (cheesecake) | All-purpose flour or cornstarch (same amount) | Both stabilize the layer |
| Coconut sugar | Granulated sugar (1:1) | Less caramel depth in the brownie base |
| Dark cocoa powder | Regular cocoa powder | Lighter, less intense chocolate flavor |
| Dark chocolate chips | Semi-sweet chips | Slightly sweeter brownie base |
Storage
Refrigerator: Store covered in the fridge for up to 3 days. The cheesecake layer requires refrigeration. These brownies taste best cold or at room temperature after 15 minutes out of the fridge.
Freezer: Wrap individual brownies tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before eating.
Frequently Asked Questions
Yes. Granulated sugar substitutes at 1:1 in the brownie. The caramel undertone from the coconut sugar will be absent but the brownies will taste excellent.
Hand mixing does not generate enough speed to fully break down cream cheese. An electric mixer is the only reliable way to produce a smooth, lump-free filling.
Yes. At least two hours in the refrigerator is needed for the cheesecake layer to firm enough to slice cleanly. Cutting at room temperature produces messy results.
A full blend introduces ginger, nutmeg, and cloves that compete with the pumpkin flavor in a thin cheesecake layer. Cinnamon alone provides warmth without obscuring the pumpkin.
You May Also Like
- Vegan Cheesecake Bars
- Gluten Free Pumpkin Bars
- Pumpkin Cookie Bars
- Pumpkin Brownies
- Brownie Cheesecake
If you make this Pumpkin Cheesecake Brownies recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Pumpkin Cheesecake Brownies
Ingredients
Brownie Batter
- ½ cup melted salted butter
- 1 cup dark chocolate chips
- 2 eggs
- 1 cup coconut sugar, or granulated sugar
- 2 tbsp dark cocoa powder
- 1 tsp vanilla extract
- ¼ cup gluten free flour, see note
- ½ cup dark chocolate chips
Pumpkin Cheesecake
- 8 ounces cream cheese, room temperature
- ¼ cup granulated sugar
- 3 tbsp gluten free flour, see note
- 1 egg
- 1 tsp vanilla
- ½ cup pumpkin purée
- ½ tsp cinnamon
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line an 8 inch square pan with parchment paper.
- Make the brownie batter. add melted butter and 1 cup dark chocolate chips to a bowl. Stir until creamy and fully melted. If needed, microwave for 10 to 15 seconds. Set aside.
- In a mixing bowl, add eggs and sugar. Whisk vigorously for 2 to 3 minutes, until light and frothy.
- Add the melted chocolate mixture to the mixing bowl. Stir to combine.
- Then, add in dark cocoa powder, vanilla, flour and espresso powder. Stir to combine.
- Spread ¾ of the brownie batter into the lined pan. Smooth into an even layer.
- Then, make the cheesecake layer. In a mixing bowl, add the cream cheese, sugar, flour, egg, and vanilla. Use an electric mixer to beat until combined.
- Then, add in the pumpkin purée and cinnamon. Beat until just combined.
- Spread this mixture on top of the brownie batter. Then, drop spoonfuls of the remaining brownie batter on top. Swirl them together with a knife.
- Bake for 36 to 40 minutes or until toothpick inserted comes out mostly clean.
- Finally, remove from oven. Allow brownies to cool before slicing into.
Notes
- If you are not gluten free, you can use all purpose flour.
- For best results, use high quality dark chocolate chips. Sugar free dark chocolate can be used, but the top of the brownies will not be quite as shiny.
- Stir melted butter and chocolate chips until fully melted and creamy. If needed, microwave for only 10 to 15 seconds.
- Regular cocoa powder can be used if needed.
- Use room temperature cream cheese. It will not become as creamy if using cold cream cheese.
- Do not over bake brownies! They are done when a toothpick inserted comes out mostly clean.
- Allow brownies to cool before slicing.
- Store in the fridge for up to 3 days.