Pumpkin Cheesecake Brownies

This pumpkin cheesecake brownie is ridiculous. Ridiculously easy, ridiculously delicious!  By using a box mix (which I am a huge fan of) this recipe can be made in a pinch. Perfect for any fall day or for your Thanksgiving table, you’ll love this dressed-up version of a basic brownie.



Brownie Layer

  • 1 box brownie mix
  • 1 cup semisweet chocolate chips

Cheesecake Layer

  • 8 ounces cream cheese, room temperature
  • 1/2 cup granulated sugar
  • 1 egg, room temperature
  • 1/2 teaspoon vanilla extract
  • 2/3 cup pumpkin puree
  • 2 teaspoons pumpkin pie spice


  1. Preheat oven to 350ºF. Lightly spray a 9-inch square baking pan with cooking spray. Line with parchment paper, leaving an overhang for removal.
  2. Prepare the brownie mix as directed by the box. Stir in the 1 cup chocolate chips and set aside.
  3. Using a stand mixer or handheld mixer, beat the cream cheese for a couple minutes until light and fluffy.
  4. Add in the sugar and beat until combined. Add in the egg and vanilla, continue to mix until smooth.
  5. Add in pumpkin puree and pumpkin spice mix until smooth and combined.
  6. Spread half of the brownie batter into the prepared pan and smooth the top with a spatula. Spoon the cheesecake filling over the top of the brownie batter and carefully spread into a layer with a spatula. Spoon the remaining brownie batter over the top of the cheesecake filling. Drag the tip of a knife through the batter to create a swirl pattern.
  7. Bake for 45-50 minutes or until an inserted toothpick comes out with a few soft crumbs.
  8. Let cool completely in the pan. Use the parchment paper overhang to pull the brownies out and cut into squares.
  9. Store any leftovers in an airtight container at room temperature or refrigerated. Enjoy!



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