These are the best pumpkin brownies! They're extra chocolatey, fudgy brownies with a layer of creamy pumpkin cheesecake in the middle.
These are great for pumpkin season, Halloween parties or Thanksgiving! Pumpkin and brownie lover alike will love these!
If you're looking for another pumpkin dessert, try my pumpkin cheesecake bars, pumpkin cheesecake cookies, pumpkin cold foam, pumpkin blondies, chewy pumpkin cookies, or pumpkin cupcakes!
Why You'll Love These Pumpkin Brownies
They're super fudgy.
They're full of pumpkin spice flavor.
They're easy to make!
Ingredients
- Chocolate- semi-sweet chocolate chips will be the base of these brownies
- Cocoa Powder- Dutch process cocoa powder is best in these brownies because it adds a richer chocolate flavor than regular cocoa powder
- Flour- just a little all purpose flour is used in these brownies to bind everything together
- Eggs- make sure they're room temperature
- Granulated Sugar- used to sweeten the brownies and pumpkin cheesecake filling
- Butter- makes these brownies extra fudgy
- Salt- just a little helps to bring out all the flavors
- Vanilla Extract- adds a sweet note to the brownies
- Cream Cheese- make sure it's softened to room temperature
- Cornstarch- helps to slightly thicken the cheesecake layer
- Canned Pumpkin Puree- not pumpkin pie filling
- Sour Cream- adds a little extra creaminess to the cheesecake layer
- Pumpkin Pie Spice- adds warm fall spices to the pumpkin layer
Step by Step Instructions
STEP ONE: In a medium bowl, mix the cream cheese, sugar and cornstarch together with a hand mixer on medium speed until smooth and free of lumps, about 2 minutes.
STEP TWO: Add in the pumpkin puree, sour cream, vanilla and pumpkin pie spice and mix on medium-low speed just until combined.
STEP THREE: Add the eggs to the pumpkin mixture and mix on medium-low speed just until combined.
STEP FOUR: Whisk the flour, cocoa powder and salt together in a small bowl. Set aside.
STEP FIVE: Melt the butter and chocolate together and set aside to cool slightly.
STEP SIX: In a large bowl, beat the eggs, sugar and vanilla together for three minutes with an electric mixer until the mixture is pale in color.
STEP SEVEN: Gently fold the melted butter and chocolate into the egg mixture with a spatula.
STEP EIGHT: Gently fold the dry ingredients into the wet ingredients just until everything is combined.
STEP NINE: Pour half of the brownie batter into a greased and parchment paper lined 9x9 metal baking pan and smooth it into an even layer with an offset spatula. Pour the pumpkin batter on top. Add the remaining brownie batter on top and gently swirl it into the cheesecake batter with a butter knife without mixing it together completely.
STEP TEN: Bake the brownies for 52-55 minutes until the center only has a slight jiggle, then let them cool completely in the pan on a wire rack. Then cover with aluminum foil and chill the brownies for 6 hours. Once chilled, cut into 16 squares and enjoy!
FAQs
How do I store the brownies? Store them in an airtight container or freezer bag in the fridge for up to five days. Let them sit at room temperature for 15 minutes for the best taste.
Can I use boxed brownie mix? I've only tested this recipe with homemade brownies, so I can't say how they would bake. I would stick with the homemade brownie recipe provided below!
Can these be frozen? Yes! Freeze them for up to two weeks.
Pro Tips
For best results, make sure all your wet ingredients are room temperature.
Let the brownies chill in the fridge for at least 6 hours. This will give the cheesecake layer ample time to chill and set up properly.
If you make these brownies please, please leave a star rating! Tag me on Instagram @inbloombakery_ and follow me on Pinterest also for other dessert ideas!
Other Recipes to Try Next Time
Butterscotch Chocolate Chip Cookies
Pumpkin Brownies
Ingredients
For the Pumpkin Cheesecake Filling
- 16 oz (454 g) cream cheese, at room temperature
- ⅔ cup (133 g) granulated white sugar
- 2 tablespoon (16 g) cornstarch
- ½ cup (122 g) pumpkin puree, at room temperature
- ¼ cup (62 g) sour cream, at room temperature
- 1 ½ teaspoon vanilla extract
- 1 ½ teaspoon pumpkin pie spice
- 2 eggs, at room temperature
For the Brownies
- 6 tablespoon (48 g) all-purpose flour, spooned and leveled
- ½ cup (40 g) Dutch process cocoa powder
- ¼ teaspoon salt
- ½ cup (112 g) unsalted butter
- 1 cup (200 g) semi-sweet chocolate chips
- 3 eggs, at room temperature
- 1 ¼ cups (250 g) granulated white sugar
- 1 ½ teaspoon vanilla extract
Instructions
For the Pumpkin Cheesecake
- Preheat the oven to 350 degrees. Spray a 9x9 inch metal baking pan with non stick spray and line it with parchment paper. Set aside.
- In a medium bowl, mix the cream cheese, sugar and cornstarch together with a hand mixer on medium speed until smooth and free of lumps, about 2 minutes.16 oz (454 g) cream cheese, at room temperature, ⅔ cup (133 g) granulated white sugar, 2 tablespoon (16 g) cornstarch
- Add in the pumpkin puree, sour cream, vanilla and pumpkin pie spice and mix on medium-low speed just until combined.½ cup (122 g) pumpkin puree, at room temperature, ¼ cup (62 g) sour cream, at room temperature, 1 ½ teaspoon vanilla extract, 1 ½ teaspoon pumpkin pie spice
- Add the eggs to the pumpkin mixture and mix on medium-low speed just until combined.2 eggs, at room temperature
- Set aside the cheesecake filling.
For the Brownies
- Whisk the flour, cocoa powder and salt together in a small bowl. Set aside.6 tablespoon (48 g) all-purpose flour, spooned and leveled, ½ cup (40 g) Dutch process cocoa powder, ¼ teaspoon salt
- Melt the butter and chocolate together and set aside to cool slightly.½ cup (112 g) unsalted butter, 1 cup (200 g) semi-sweet chocolate chips
- In a large bowl, beat the eggs, sugar and vanilla together for three minutes with an electric mixer until the mixture is pale in color.3 eggs, at room temperature, 1 ¼ cups (250 g) granulated white sugar, 1 ½ teaspoon vanilla extract
- Gently fold the melted butter and chocolate into the egg mixture with a spatula.
- Gently fold the dry ingredients into the wet ingredients just until everything is combined.
Assemble & Bake
- Pour half of the brownie batter into the prepared pan and smooth it into an even layer with an offset spatula. Pour the pumpkin cheesecake batter on top. Add the remaining brownie batter on top and gently swirl it into the cheesecake batter with a butter knife without mixing it together completely.
- Bake the brownies for 52-55 minutes until the center only has a slight jiggle, then let them cool completely in the pan on a wire rack.
- Then cover with aluminum foil and chill the brownies for 6 hours. Once chilled, cut into 16 squares and enjoy!