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Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies

5 from 1 vote
Pumpkin Cheesecake Brownies
5.0 rating based on 12,345 ratings
5/5 (1)
Course: Bars, Halloween Cookies, Thanksgiving CookiesDifficulty: Medium



Brownies and cheesecake have always been two of our favorite desserts, and for this Pumpkin Cheesecake Brownies recipe we’ve combined the two in a visually stunning bar, and also added the color and holiday flavors of pumpkin and pumpkin spices.


  • For the pumpkin cheesecake
  • 2 cups pumpkin puree

  • 12 ounces cream-cheese, at room temperature

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 1 cup granulated sugar

  • 2 tablespoons all-purpose flour

  • 1-1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground nutmeg

  • For the brownies
  • 1 cup unsalted butter

  • 8 ounces semi-sweet chocolate, coarsely chopped

  • 2 cups granulated sugar

  • 4 large eggs

  • 1 tablespoon vanilla extract

  • 1-1/4 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon kosher salt

  • 1/2 cup chopped walnuts or pecans (optional, not pictured)

  • Garnish
  • whipped cream (not pictured)

  • chocolate syrup (not pictured)

  • chopped nuts (not pictured)


  • Preheat oven to 350F, then butter and line a 9 x 13-inch baking pan with parchment paper, leaving a small overhang. Butter the parchment paper.
  • Make the cheesecake
  • Put the pumpkin in a skillet over medium heat and stir frequently for 8-10 minutes. We just want to remove some of the moisture and thicken it up, but don’t let it clump up. Remove from heat and allow to cool. In a mixing bowl, whip the cream cheese until smooth and fluffy; beat in cooled pumpkin. Beat in eggs one at a time, then stir in vanilla, sugar, flour, cinnamon and nutmeg. Set aside.
  • Make the brownies
  • In a medium mixing bowl set over hot (not boiling) water, melt chopped chocolate and butter until smooth. Stir often. Remove from heat and allow to cool. In another medium mixing bowl, beat together sugar, eggs and vanilla. In a third mixing bowl, stir together the flour, baking powder and salt. Pour the melted chocolate mixture into the egg mixture and beat to combine. Stir in the flour mixture, then the optional chopped nuts (not pictured). Pour this mixture into the prepared pan and smooth down the top. Bake until just set, about 12-15 minutes. Remove from oven to cool on a wire rack. Reduce oven temperature to 325F and allow the brownies to cool until just warm.
  • Assemble the bars
  • Pour the pumpkin mixture on top of the cooled brownies and smooth down the top. Bake until set around the edges and just barely jiggling in the center, about 45 minutes. Then remove from oven and allow to cool completely on a wire rack. Once cool, cover with plastic wrap and refrigerate overnight, or a 3-hour minimum before serving. To serve, lift up on the parchment paper to remove the entire cake to the cutting board to cut into bars. Before serving, garnish with whipped cream, chocolate syrup and chopped nuts, if desired (not pictured).



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Best cookies ever!
- Toby
Supported By: Starfish Reviews

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