There’s something magical about fall—it’s the season when cozy sweaters come out of hiding, pumpkin spice takes over the world, and dessert tables suddenly become a battleground of pies, cookies, and bars. But let me tell you, when you bring a pan of Pumpkin Cheesecake Brownies to the table, you win every time.
These beauties combine two dessert icons—fudgy brownies and creamy cheesecake—swirled together with a pumpkin-spiced twist. Imagine the deep richness of chocolate, perfectly balanced by the tangy sweetness of mascarpone cheesecake, with just the right hint of cinnamon, ginger, and nutmeg. They’re not just brownies; they’re chocolate pumpkin bars that practically scream “autumn comfort.”
And the best part? They look as impressive as they taste. With their marbled pumpkin swirl on top, they’re the kind of dessert that makes people say, “Wait—you made these?” Yes, friend. You did. And you didn’t even break a sweat doing it.
Why You’ll Love These Pumpkin Cheesecake Brownies
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Pumpkin swirl brownies with a picture-perfect marbled top.
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A luscious mascarpone cheesecake layer that feels bakery-worthy.
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A rich, fudgy brownie base that anchors all the fall flavors.
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Easy enough for a weeknight bake, fancy enough for a holiday table.
Ingredients
Cheesecake Layer:
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½ cup (120 g) canned pumpkin
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1 tsp (2.5 g) ground cinnamon
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½ tsp (1 g) ground ginger
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¼ tsp (0.5 g) ground nutmeg
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½ tsp (3 g) salt, divided
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8 oz (225 g) mascarpone cheese
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8 oz (225 g) cream cheese
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¾ cup (150 g) sugar
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2 tbsp (15 g) all-purpose flour
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1 tbsp (15 ml) vanilla extract
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2 large egg yolks
Brownie Layer:
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½ cup (65 g) all-purpose flour
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½ cup (45 g) unsweetened cocoa powder
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¼ tsp (1 g) baking powder
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½ tsp (3 g) salt
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½ cup (115 g) melted butter
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¾ cup (150 g) sugar
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2 large eggs
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2 tsp (10 ml) vanilla extract
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½ cup (85 g) chocolate chips
Step-by-Step Instructions
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Make the cheesecake mixture – In a small bowl, combine pumpkin, cinnamon, ginger, nutmeg, and ¼ tsp salt. In a larger bowl, beat mascarpone and cream cheese with the remaining salt until smooth. Add pumpkin mixture, then sugar, flour, and vanilla. Stir gently. Mix in egg yolks one at a time until just combined. Set aside.
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Prepare the brownie batter – Preheat oven to 325°F (163°C). Grease and line a 9×9-inch pan with parchment. In one bowl, whisk flour, cocoa, baking powder, and salt. In another, mix melted butter with sugar, then whisk in eggs and vanilla. Stir in chocolate chips, then fold in dry ingredients until just combined.
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Assemble the brownies – Spread most of the brownie batter into the pan, reserving about ½ cup. Pour cheesecake mixture evenly over the top. Drop reserved brownie batter in a few lines across the surface. Use a knife or toothpick to swirl, creating that marbled effect.
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Bake & cool – Bake for 45 minutes, or until set but slightly fudgy in the center. Cool completely, then refrigerate for at least 1 hour before slicing for clean layers.
Tips for Gorgeous Pumpkin Spice Brownies
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Use room temperature cheese. Cold mascarpone and cream cheese will clump instead of blending smoothly.
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Don’t over-swirl. A few figure-eights with your knife are all you need for that bakery-style marbled top.
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Chill before slicing. These bars set beautifully after an hour in the fridge—patience pays off.
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Boost the chocolate. Sprinkle extra chocolate chips on top before baking for added indulgence.
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Line your pan. Parchment paper is your best friend for lifting brownies out cleanly.
A Personal Story from My Kitchen
The first time I made these, it was for a fall potluck at my kids’ school. I wanted to bring something festive but also different from the sea of pumpkin pies and apple crisps I knew would be there. When I pulled out the pan and cut into those perfect swirls, I had a little moment of baker’s pride.
At the potluck, the brownies disappeared before half the desserts were even touched. One teacher actually tracked me down to ask if I’d consider making them again for the holiday bake sale. And that’s how these pumpkin spice brownies officially earned a permanent spot in my fall baking rotation.
What to Serve with Pumpkin Cheesecake Brownies
These brownies are rich enough to stand alone, but a few pairings can take them over the top:
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Coffee or espresso – the bitterness balances the sweetness beautifully.
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Vanilla ice cream – the classic brownie companion.
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Whipped cream with cinnamon – light, airy, and fall-ready.
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Fruit garnish – fresh raspberries or pomegranate seeds add a pop of color and tartness.
Whether for a casual family dessert or a Thanksgiving spread, these chocolate pumpkin bars pair effortlessly with just about anything.
How to Store Leftovers
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Refrigerator: Store in an airtight container for up to 5 days. The cheesecake layer keeps them wonderfully moist.
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Freezer: Wrap bars individually in plastic, then store in a freezer bag for up to 2 months. Thaw overnight in the fridge before serving.
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Pro tip: These taste amazing cold, straight from the fridge—like a pumpkin spice brownie-chocolate cheesecake hybrid.
FAQs
Can I use just cream cheese instead of mascarpone?
Yes—cream cheese works fine, though mascarpone adds a silkier, more delicate flavor.
Do I need to refrigerate these brownies?
Yes! Because of the cheesecake layer, they should be stored chilled.
Can I make these gluten-free?
Swap the flour for a 1:1 gluten-free blend—the texture will still be deliciously fudgy.
Do they taste more like pumpkin or chocolate?
Chocolate is the star, but the pumpkin spice swirl adds a warm, seasonal flavor that keeps every bite exciting.
Can I double the recipe?
Absolutely. Just bake in a 9×13-inch pan and adjust the bake time (about 50–55 minutes).
The Sweet Finish
These Pumpkin Cheesecake Brownies are proof that two desserts really are better than one. Fudgy brownies, creamy pumpkin swirl cheesecake, and all those cozy fall spices—it’s the kind of treat that turns an ordinary day into something special.
So next time you’re craving a fall dessert that impresses without the fuss, pull out this recipe. With every bite, you’ll get the best of both worlds: decadent chocolate and creamy pumpkin spice goodness.
Discover more delicious recipes by following me on Facebook and Pinterest.
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Pumpkin Cheesecake Brownies
- Total Time: 70 minutes (+ chilling)
- Yield: 16 brownies 1x
Description
Pumpkin Cheesecake Brownies combine two classic desserts into one irresistible fall treat: fudgy chocolate brownies and creamy pumpkin cheesecake swirled together. With cozy spices like cinnamon, ginger, and nutmeg, plus a rich mascarpone cream cheese layer, these marbled brownies are as beautiful as they are delicious. Perfect for potlucks, holidays, or cozy autumn nights, they’re a bakery-worthy dessert you can make right at home.
Ingredients
Cheesecake Layer:
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½ cup (120 g) canned pumpkin
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1 tsp (2.5 g) ground cinnamon
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½ tsp (1 g) ground ginger
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¼ tsp (0.5 g) ground nutmeg
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½ tsp (3 g) salt, divided
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8 oz (225 g) mascarpone cheese
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8 oz (225 g) cream cheese
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¾ cup (150 g) sugar
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2 tbsp (15 g) all-purpose flour
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1 tbsp (15 ml) vanilla extract
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2 large egg yolks
Brownie Layer:
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½ cup (65 g) all-purpose flour
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½ cup (45 g) unsweetened cocoa powder
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¼ tsp (1 g) baking powder
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½ tsp (3 g) salt
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½ cup (115 g) melted butter
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¾ cup (150 g) sugar
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2 large eggs
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2 tsp (10 ml) vanilla extract
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½ cup (85 g) chocolate chips
Instructions
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Make cheesecake mixture: In a small bowl, mix pumpkin, cinnamon, ginger, nutmeg, and ¼ tsp salt. In a larger bowl, beat mascarpone and cream cheese with remaining salt until smooth. Add pumpkin mixture, then sugar, flour, and vanilla. Stir gently. Beat in egg yolks one at a time until just combined. Set aside.
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Prepare brownie batter: Preheat oven to 325°F (163°C). Grease and line a 9×9-inch pan with parchment. Whisk flour, cocoa, baking powder, and salt in one bowl. In another, mix melted butter with sugar, then whisk in eggs and vanilla. Stir in chocolate chips. Fold in dry ingredients until just combined.
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Assemble brownies: Spread most of the brownie batter into the pan, reserving ½ cup. Pour cheesecake mixture evenly over the top. Drop reserved brownie batter in spoonfuls, then swirl with a knife or toothpick to create a marbled effect.
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Bake: Bake for 45 minutes, or until just set in the center.
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Cool & chill: Cool completely, then refrigerate at least 1 hour before slicing for clean layers.
Notes
Use room temperature mascarpone and cream cheese for a smooth filling.
Don’t over-swirl—simple figure-eights give the best marbled look.
Chill before slicing to help layers set neatly.
Sprinkle extra chocolate chips on top before baking for added indulgence.
Store leftovers in the fridge up to 5 days, or freeze up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American