Ingredients
Method
1. Prepare the Oven and Pan
Set your oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with cooking spray so the brownies release easily later.
2. Mix the Brownie Batter
In a large mixing bowl, combine the brownie mix, eggs, melted butter, half-and-half, and mini chocolate chips. Use a hand mixer to blend everything until the batter becomes smooth and fully combined.
3. Make the Pumpkin Cheesecake Filling
In another bowl, beat together the softened cream cheese, brown sugar, and pumpkin pie spice until the mixture becomes creamy and slightly fluffy.
4. Add Pumpkin and Egg
Mix in the egg and pumpkin puree on low speed just until incorporated. Avoid overmixing to keep the cheesecake layer light and smooth.
5. Create the First Brownie Layer
Spread half of the brownie batter into the prepared baking pan, smoothing it into an even layer.
6. Add the Pumpkin Cheesecake Layer
Pour the pumpkin cheesecake mixture over the brownie base and gently spread it out.
7. Add Remaining Brownie Batter
Drop spoonfuls of the remaining brownie batter across the pumpkin layer. It doesn’t have to be perfect—random placement actually creates a prettier swirl.
8. Swirl the Layers
Using a butter knife, drag it through the batters to create a marbled effect. Go all the way down to the bottom of the pan so both layers blend slightly.
9. Add Extra Chocolate
Sprinkle a handful of mini chocolate chips over the top for extra chocolate flavor.
10. Bake
Place the pan in the oven and bake for 40–50 minutes. The edges should look set and slightly pull away from the sides of the pan. A toothpick inserted in the center should come out with moist crumbs, not wet batter. Let the brownies cool before slicing into bars.
Notes
How to Store Pumpkin Cheesecake Brownies
Room Temperature
Place the brownies in an airtight container and keep them on the counter for 3–5 days.Refrigerator
Store in a sealed container in the fridge for up to 1 week. Chilling them creates a firmer, cheesecake-like texture.Freezer
Wrap each brownie individually in plastic wrap, then cover with foil. Place them in a freezer-safe container or bag and freeze for 2–3 months.Tips for Creating a Beautiful Swirl
Swirling the brownie and pumpkin layers may look tricky, but it’s easier than it seems. 1. Scatter the top brownie batter randomly.Perfect placement isn’t necessary and actually makes the swirl pattern look more natural. 2. Don’t be afraid to mix slightly.
Because brownie batter is thicker than the pumpkin layer, you may need to gently lift and drag it while swirling. 3. Use a butter knife instead of a toothpick.
A knife moves through the batter more easily and creates bold, defined swirl lines.
Helpful Recipe Tips
Use full-fat cream cheese.It creates a richer flavor and smoother cheesecake texture compared to reduced-fat versions. Stick with half-and-half if possible.
The extra fat adds moisture and richness to the brownie batter. Skip the instructions on the brownie box.
This recipe already includes the correct ingredients and measurements for the best texture. Butter vs. oil.
You can replace the melted butter with vegetable or canola oil if needed, but butter gives the brownies a deeper flavor.