Pumpkin Brownies Cream Cheese

This pumpkin brownies recipe is a celebration of two beloved flavors in one luscious dessert. The marbled pumpkin and chocolate layers create a stunning fall treat that is just as welcome at holiday gatherings as it is for a cozy evening at home. The texture is fudgy and rich, with just a hint of spice to keep everyone reaching for another piece.

One year I brought this to a family potluck and not a single crumb was left by the end. Everyone kept saying they could not pick a favorite part, the brownie or the pumpkin swirl.

Gather Your Ingredients

• Cream cheese: Brings a tangy richness and helps create the velvety pumpkin cheesecake layer. Look for a block of full fat cream cheese for best texture.
• Granulated white sugar: Balances bitterness from cocoa and sweetens each bite. Use a sugar that is fine and free from clumps.
• Cornstarch: Stabilizes the cheesecake layer so it sets just right. Fresh cornstarch is key for a smooth finish.
• Pumpkin puree: Brings autumn flavors and natural moisture. It is best to use 100 percent pure pumpkin with no added spices.
• Sour cream: Adds tang and creaminess. Full fat sour cream gives the best melt in your mouth quality.
• Vanilla extract: Lifts all the flavors together. Pure vanilla will add extra warmth.
• Pumpkin pie spice: Delivers that classic cozy taste. Try blending your own for extra freshness.
• Eggs: Bind and enrich both layers. Make sure they are at room temperature for even mixing.
• All purpose flour: Gives the brownies structure. Sift and measure carefully for tender results.
• Dutch process cocoa powder: Deepens the chocolate flavor. This cocoa is rich with a smooth finish.
• Salt: Sharpens all the flavors. Choose a fine kosher or sea salt.
• Unsalted butter: Gives richness and keeps the crumb fudgy. Use top quality butter for the best flavor.
• Semi sweet chocolate chips: Give melty pockets of chocolate. Pick chocolate with at least 50 percent cocoa for grown up taste.

How to Make It

Prepare the Pumpkin Cheesecake Layer:

In a large mixing bowl, beat the room temperature cream cheese until completely smooth and no lumps remain. This can take two to three minutes with a paddle on medium speed. Add granulated sugar and cornstarch, then beat again until well combined and glossy. Mix in pumpkin puree, sour cream, vanilla extract, and pumpkin pie spice. Scrape the sides of the bowl to ensure even blending. The finished mixture should be silky and faintly orange. Add eggs one at a time, beating just until incorporated after each addition. Set this mixture aside.

Make the Brownie Batter:

In a medium saucepan, melt butter and chocolate chips together over low heat, stirring constantly until glossy and fully melted. Remove from heat and let cool three minutes. In a large bowl, vigorously whisk eggs and granulated sugar for about one minute until thick and pale. Pour the slightly cooled chocolate butter mixture into the eggs, whisking constantly to combine. Sift in cocoa powder, flour and salt. Fold with a spatula until just combined, avoiding overmixing.

Layer and Swirl:

Pour two thirds of the brownie batter into a parchment lined square baking pan, smoothing into an even layer. Gently spread the pumpkin cheesecake mixture over the brownie base. Dollop the remaining brownie batter over top. Use a chopstick or butterknife to gently swirl the batters together for a marbled effect. Try not to blend too much so you keep distinct ribbons of each flavor.

Bake and Cool:

Place the pan in an oven preheated to 350 degrees Fahrenheit. Bake for 25 to 30 minutes or until the edges are set and the center is just slightly wobbly when you jiggle the pan. Remove from the oven and cool completely in the pan on a wire rack. The brownies will firm up as they cool and cut more cleanly.

Chill and Serve:

For the cleanest slices, refrigerate for at least two hours before cutting into squares. These brownies taste amazing cold or at room temperature.

I once made this with my little niece and she got frosting all over her face but would not let go of her piece.

Flavor Boosters

If you are out of pumpkin pie spice, make your own blend with cinnamon, nutmeg, ginger, and a pinch of clove. Greek yogurt can replace sour cream in the pumpkin layer for a lighter touch. Use milk chocolate chips if you prefer sweeter brownies, or bittersweet for more intense flavor.

Serving Suggestions

Serve these at Halloween gatherings, Thanksgiving, or with coffee as an afternoon pick me up. Top with whipped cream, a sprinkle of cinnamon, or even a drizzle of caramel for extra flair. Make them bite sized and serve on a platter for festive parties.

Creative Twists

Swap pumpkin for roasted sweet potato or butternut squash puree for a different twist. Add walnuts or pecans for crunch, or sprinkle with orange zest if you want to highlight citrus notes.

These pumpkin brownies are the best of fall, and every batch I bake turns skeptics into pumpkin lovers. Be sure to chill them for the perfect clean slice and enjoy every gooey bite.

Common Questions About This Recipe

→ How do I achieve a perfect cream cheese swirl?

Gently layer and swirl softened cream cheese mixture with brownie batter using a knife or toothpick to maintain distinct, beautiful patterns.

→ Can I substitute pumpkin puree with fresh pumpkin?

Yes, roast and puree fresh pumpkin thoroughly for a smooth texture. Drain excess moisture for best results.

→ How do I know when brownies are done baking?

Edges should set while the center remains slightly fudgy. Insert a toothpick—moist crumbs are ideal, but not wet batter.

→ Can I use milk chocolate chips instead of semi-sweet?

Absolutely. Milk chocolate chips yield a sweeter profile, while dark or semi-sweet provide deeper chocolate notes.

→ Is it necessary to use Dutch process cocoa powder?

Dutch process cocoa adds a mellow, rich chocolate flavor, but natural cocoa can be used if preferred.