Pumpkin cheesecake brownies are a must-make fall treat. These easy, classic bars—adapted from Betty Crocker—come together quickly and deliver the perfect mix of chocolate and pumpkin in under an hour.
Table of Contents
- About these
- What’s in them
- Other delicious brownie recipes
- Pumpkin Cheesecake Brownies Recipe
About these
I first got the idea for pumpkin cheesecake brownies at a fall farmer’s market surrounded by pumpkins of every size and shape. The season practically called for a pumpkin dessert, so I kept the approach simple and quick.
If you want an easy, satisfying dessert that doesn’t take all day, this recipe is perfect. It relies on a boxed brownie mix and canned pumpkin, so it’s uncomplicated and ideal for a cozy cottage kitchen or a busy weeknight.
These brownies are quick to prepare and great for fall gatherings, potlucks, or any time you want a comforting blend of chocolate and pumpkin. They keep well refrigerated, making them convenient to make ahead.
What’s in them
The filling is a simple cream cheese and pumpkin mixture flavored with cinnamon and nutmeg. The brownie portion uses two boxes of brownie mix combined with oil, water and eggs. The result is a rich chocolate base with a spiced pumpkin cheesecake swirl—simple pantry ingredients that transform into a seasonal favorite.
With dessert ready, it’s time to relax—whether you grab a book or an afternoon nap. —Scott
Other delicious brownie recipes
- Pumpkin Brownies
- Smores Brownies
- Supernatural Fudge Brownies (Platter Talk Kids)
- Blueberry Vanilla Pudding Blondies
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Pumpkin Cheesecake Brownies
Ingredients
- 1 package, 8 oz cream cheese, softened
- 1/2 cup canned pumpkin, not pumpkin pie mix
- 2 eggs
- 6 tablespoons sugar
- 2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
for the brownie portion
- 2 boxes brownie mix
- 1.5 cup vegetable oil
- 1 cup water
- 4 eggs
Instructions
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Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of a 9-inch square pan with shortening or cooking spray. In a small bowl, beat all filling ingredients with an electric mixer on low until smooth. Set aside.
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Make the brownie batter as directed on the box, using the amounts listed in the ingredients above.
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Spread 3/4 of the brownie batter in the prepared pan. Spoon the pumpkin-cheesecake filling by tablespoonfuls evenly over the batter. Spoon the remaining brownie batter over the filling. Cut through the batter several times with a knife to create a marbled design.
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Bake 40 to 45 minutes, or until a toothpick inserted 1 inch from the side of the pan comes out almost clean. Cool completely, then cut into 4 by 4 rows.
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Store covered in the refrigerator.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.