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Pumpkin Cheesecake Brownies

Moist chocolate brownies with a rich layer of pumpkin cheesecake. These brownies taste like fall.
Prep Time15 mins
Cook Time55 mins
Course: Cookies & Squares, Desserts
Cuisine: American
Servings: 16 Squares
Author: Deanna


  • 1 Box Store bought brownie mix
  • 1/2 Cup Cream cheese softened
  • 1/2 Cup Pumpkin canned
  • 2 Tbsp Sugar
  • 1 Tbsp Brown sugar
  • 1 Egg
  • 1/2 tsp Pumpkin pie spice

Candied Pecan Crumble

  • 1/2 Cup Pecans chopped
  • 2 Tbsp Brown sugar
  • 1 Tbsp Flour
  • 2 Tbsp Butter melted
  • 1/4 tsp Pumpkin pie spice


  • Pre-heat oven to 350 degrees
  • Line a 7x9 pan with parchment paper, or spray with non stick spray. (can use 8x8 pan instead)
  • Prepare brownie mix according to package directions and pour into prepared pan, reserving ½ cup for later.
  • In a small bowl, mix together the ingredients for the cheesecake layer (cream cheese, pumpkin, sugars, egg and pumpkin pie spice.)  Pour over brownie and smooth out.  Drop the reserved ½ cup of brownie batter by the spoonful over the cheesecake layer, then gently swirl the two layers with a spoon or spatula. Be sure not to over mix, you are looking for swirls.
  • Next, make the streusel topping by combing the pecans, brown sugar, flour, melted butter, and pumpkin pie spice in a small bowl.  
  • Sprinkle streusel mix on top of the brownies.
  • Bake for approximately 55 min until brownies are set and edges are just beginning to brown.  It is ok if it is a bit soft in the middle as it will firm up as it cools.  
  • Once brownies are cool, lift from pan and cut into squares. Store in an airtight container in the refridgerator.