Irresistible Pumpkin Spice Cheesecake Brownies You Need to Try

There’s something about the first crisp hint of fall that pulls me back to my childhood farmhouse tucked deep in the Blue Ridge Mountains. It wasn’t just the turning leaves or the cool air—it was the way Mama Lu’s kitchen filled with the warm aroma of spices, sugar, and love. That’s exactly the feeling I want to capture with these Pumpkin Spice Cheesecake Brownies. They’re a sweet, cozy twist on two of my favorite comfort desserts, and every bite feels like a little piece of home, where recipes weren’t just written down—they were remembered, shared by heart.

Why You’ll Love This Pumpkin Spice Cheesecake Brownies

These brownies aren’t your run-of-the-mill pumpkin treats. They’re a rich, fudgy base swirled with a creamy cheesecake layer, all kissed by the earthy warmth of pumpkin pie spices. Growing up, Mama Lu never measured her spices—just a pinch of cinnamon, a dash of nutmeg, and a sprinkle of clove, all to taste. Here, I’ve tried to bottle that same intuition into a recipe you can rely on, but still feel free to make your own. It’s that kind of recipe that feels like a warm hug from an old friend or a Sunday afternoon on the porch swing, where the conversation is as rich as the food.

Whether you’re baking for a family gathering or just need a little slice of comfort on a rainy afternoon, these brownies promise that perfect balance of sweet, spicy, and creamy. And if you’re like me, you’ll find yourself sneaking a second (or third) piece while no one’s looking—because some recipes just bring out that childlike joy.

Ingredients You’ll Need for This Pumpkin Spice Cheesecake Brownies

• 1 cup (2 sticks) unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs
• 1 cup all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 1/2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, a pinch of cloves)
• 8 ounces cream cheese, softened
• 2/3 cup powdered sugar
• 1 large egg (for the cheesecake layer)
• Optional: 1/2 cup chopped pecans or walnuts for a little crunch

Substitutions: If you’re short on butter, you can swap half for vegetable oil, which keeps the brownies moist. For a dairy-free version, use a vegan cream cheese and coconut oil instead of butter. And if you don’t have pumpkin pie spice, the simple mix of cinnamon and nutmeg works just fine—Mama Lu always said, “Good food don’t need fancy names.”

Nutrition Facts

• Calories: Approximately 320 per serving (1 brownie, based on 16 servings)
• Protein: 5 grams
• Fat: 18 grams
• Carbohydrates: 38 grams
• Fiber: 2 grams
• Sugar: 28 grams
• Sodium: 180 milligrams

Keep in mind, these numbers are estimates and vary depending on your exact ingredients and portion sizes. But what I can tell you from experience is that these brownies are worth every calorie, especially when shared around the kitchen table with people you love. Learn more: Irresistible Brown Butter Pumpkin Blondies You Need to Try

Print

Steps to Create Your Pumpkin Spice Cheesecake Brownies

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
2. In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth and glossy. This is where your brownies get their deep, fudgy texture.
3. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
4. In a separate bowl, sift together the flour, cocoa powder, baking powder, salt, and pumpkin pie spice.
5. Gradually fold the dry ingredients into the wet mixture until just combined. Resist the urge to overmix; you want the batter thick and luscious.
6. Pour the batter into your prepared pan, smoothing it out with a spatula.
7. In another bowl, beat the softened cream cheese with powdered sugar until creamy. Add the egg and pumpkin puree, mixing until smooth and well blended.
8. Drop spoonfuls of the cheesecake mixture over the brownie batter. Using a knife or skewer, gently swirl the two batters together to create a marbled effect—don’t overdo it, or you’ll lose those beautiful layers.
9. Sprinkle chopped nuts on top if you’re using them, adding that little bit of crunch Mama Lu would have loved.
10. Bake for 35-40 minutes, or until the edges are set and a toothpick inserted into the center comes out with just a few moist crumbs. The cheesecake swirl should be lightly golden but still creamy.
11. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang. This cooling step is key to getting clean, fudgy slices—just like Mama Lu’s cornbread that needed time to rest before cutting.

Tips for Making the Best Pumpkin Spice Cheesecake Brownies

One of my favorite lessons from growing up in that farmhouse kitchen was patience. Mama Lu would always say, “Good things take their time.” That couldn’t be truer for these brownies.

• Don’t skip the cooling time. Trying to cut into these brownies too soon will leave you with a gooey mess. Letting them rest allows the cheesecake to set just right.
• Use room temperature ingredients. It makes mixing easier and helps the ingredients come together smoothly, just like Mama Lu’s biscuits that always had that perfect flaky texture.
• Customize your pumpkin spice. If you like it spicier, add a bit more cinnamon or a dash of ginger. I sometimes add a pinch of cardamom for an unexpected warmth that reminds me of those cool mountain evenings.
• Swirling technique matters. Don’t over-swirl. A gentle hand keeps the layers distinct and beautiful to look at, just like the quilts Mama Lu would piece together with care.
• For extra richness, try folding in white chocolate chips or a handful of dried cranberries for a tart contrast.

Serving Suggestions and Pairings

These Pumpkin Spice Cheesecake Brownies are versatile little gems. I often bring them to potlucks or family get-togethers, where they disappear faster than you can say “Mama Lu’s skillet cornbread.” Here are some ways I like to enjoy them:

• Warm with a scoop of vanilla ice cream on top—perfect for those chilly evenings when the porch swing is calling your name.
• Paired with a hot cup of spiced chai or freshly brewed coffee, echoing that cozy kitchen feeling.
• Cut into small squares for a sweet addition to a holiday dessert board alongside nuts, cheeses, and fresh fruit.
• With a dollop of whipped cream and a sprinkle of cinnamon for an easy but elegant treat.

Storage and Reheating Tips

Like many of the recipes Mama Lu passed on, these brownies taste best fresh but also keep well for a few days—if you can resist!

• Store airtight: Keep brownies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigeration is best.
• Refrigerate for longer: They’ll last up to a week in the fridge, wrapped tightly to prevent drying out.
• Freeze for future treats: Wrap individual squares in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
• Reheat gently: Warm brownies in a low oven (300°F) for 5-10 minutes or microwave for 15-20 seconds to bring back that soft, melty cheesecake feel.

Frequently Asked Questions

What are the main ingredients for Pumpkin Spice Cheesecake Brownies?

The main ingredients for Pumpkin Spice Cheesecake Brownies include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.

How long does it take to make Pumpkin Spice Cheesecake Brownies?

The total time to make Pumpkin Spice Cheesecake Brownies includes both preparation and cooking time. Check the recipe card above for exact timing details.

Can I make Pumpkin Spice Cheesecake Brownies ahead of time?

Yes, Pumpkin Spice Cheesecake Brownies can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.

What can I serve with Pumpkin Spice Cheesecake Brownies?

Pumpkin Spice Cheesecake Brownies pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.

Is Pumpkin Spice Cheesecake Brownies suitable for special diets?

Depending on the ingredients used, Pumpkin Spice Cheesecake Brownies may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.

Final Thoughts

Crafting these Pumpkin Spice Cheesecake Brownies reminded me how much of home we carry in our kitchens—the smells, the textures, the stories folded into every bite. Mama Lu’s kitchen was a place of healing and togetherness, where food was a language spoken without words but understood deeply. This recipe is my way of passing that language on, to you and anyone who needs a little comfort wrapped in sweetness.

So, pull out your mixing bowls, invite a friend or two, and let the kitchen fill with the aroma of pumpkin and spice. Whether you’re baking for family, friends, or just yourself, these brownies offer a moment to slow down and savor the simple joy of good food made with heart. Because in the end, that’s what cooking’s always been about in my world—a pinch of salt, a whole lot of soul, and a recipe remembered by heart.