Pumpkin Cheesecake Brownies

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These are tastey little devils that are so quick and easy to make. I tell you–I cannot get enough pumpkin! After thanksgiving I’ll stop with the pumpkin recipes, but until then, just embrace it!

Ok, so with a boxed brownie mix, leftover pumpkin and cream cheese I made these in under 10 minutes. Thats right- a fabulous dessert in UNDER 10 MINUTES of prepping and stirring! Just another great way to get rid of all that pumpkin you’re bound to have in your fridge!

Pumpkin Cheesecake Brownies

Upgrade brownie mix by making these decadent Pumpkin Cheesecake Brownies. Super easy and super fast, these are perfect for Fall baking.
servings 18
Prep Time 15 mins
Cook Time 30 mins
Total Time 55 mins


  • 1 box brownie mix family size
  • 2 ounces cream cheese softened
  • 1/4 cup sugar
  • 1 tablespoon all purpose flour
  • 1/2 cup pureed pumpkin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger


  • Grease 9x13 pan with butter or non-stick cooking spray. Set aside. Preheat oven and prepare brownie batter according to packaged directions.
  • Pour batter into prepared pan. In small bowl, whip cream cheese, sugar and flour until smooth. Stir in pumpkin and seasonings.
  • Drop pumpkin mixture by the spoonfull over brownies. With a butter knife, swirl cheesecake into brownies being careful not to touch the bottom of pan.
  • Bake according to box directions, or until brownies are set (about 30 minutes for mine). Cool 10 minutes and cut into squares.


Calories: 151kcal | Carbohydrates: 26g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 93mg | Potassium: 18mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1101IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: pumpkin cheesecake brownies

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pumpkin muffins