These rich, fudgy small batch pumpkin cheesecake brownies are an easy to make and cozy treat, perfect for fall!
Pumpkin, cheesecake, and brownies all in one? Yes, please! This small batch pumpkin cheesecake brownie recipe is the ultimate fall treat—rich, fudgy, and perfectly spiced with a creamy pumpkin cheesecake layer!
Whether you’re baking for two or just want to indulge without a huge batch of delicious brownies lying around, these brownies are the perfect size. Plus, they’re super easy to make.
Why you’ll love this recipe:
- Perfect Portion: Perfect for when you don’t want to make a large amount of brownies but still crave something sweet.
- Super Simple: Simple ingredients and minimal prep time make this a breeze to whip up.
- Uniquely Autumn: Rich chocolate, creamy cheesecake, and spiced pumpkin—what more could you want in a fall dessert?!
Ingredients
- All-Purpose Flour: Be sure to spoon and level your flour or use a scale.
- Dutch-Processed Cocoa Powder: Gives the brownies a deep, rich chocolate flavor. Regular cocoa powder can also be used but the brownies will be lighter in color and less rich in flavor.
- Canned Pumpkin: Use 100% pure pumpkin puree, not canned pumpkin pie mix.
- Cream Cheese: Make sure it’s softened to easily blend with the pumpkin for a smooth cheesecake layer.
- Brown Sugar: You can use light or dark brown sugar in the recipe.
- Cinnamon: You can substitute with pumpkin pie spice for the cinnamon.
How to Make
Step 1: Make the Brownie Batter
- In a medium bowl, whisk together the melted butter and sugar until smooth.
- Add the egg and vanilla extract, stirring until well combined.
- Sift in the flour, cocoa powder, baking powder, and salt. Gently fold the ingredients together until just combined—be careful not to overmix.
Step 2: Make Pumpkin Cheesecake Layer
- In another bowl, beat the softened cream cheese until smooth. You can also mix by hand or with a whisk.
- Mix in the pumpkin puree (with the water squeezed out, you can see how I do it in this pumpkin cookie post), sugar, and cinnamon or pumpkin pie spice),
- Mix until smooth.
Step 3: Assemble and Bake
- Preheat oven to 350 ℉.
- Line a 8×4 inch baking pan with parchment paper and/or spray with non-stick cooking spray.
- Add half the brownie batter to the prepared pan and spread around until even.
- Spread all of the pumpkin cheesecake mixture on top the brownie layer.
- Add the remaining brownie batter on top of the cheesecake layer. If desired, you can swirl with a knife for a cheesecake swirl instead of distinct layers.
- Bake in the preheated oven for 20-25 minutes.
- Let the brownies cool completely before slicing.
- For perfectly clean slices, place in the refrigerator or freezer for 30-60 minutes before slicing.
Storing and Making Ahead
These brownies can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze the brownies for up to 2 months. When ready to enjoy, let them thaw at room temperature or in the fridge.
Looking for more fall desserts? Check these out!
Small Batch Pumpkin Cheesecake Brownies
These rich, fudgy small batch pumpkin cheesecake brownies are an easy to make and cozy treat, perfect for fall!
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Servings: 8
Calories: 262kcal
INGREDIENTS
Brownie Batter
- 6 tablespoons butter melted
- ½ cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg room temperature
- 2 tsp vanilla
- pinch salt omit if using salted butter
- 5 tablespoons all-purpose flour 37.5 g
- 7 tablespoons unsweetened dutch processed cocoa powder 45 grams
Cream Cheese filling
- 4 oz cream cheese room temperature
- 1/2 cup pumpkin puree excess moisture removed
- 2 tbsp granulated sugar
- 2 tsp cinnamon or pumpkin pie spice
- pinch salt
Instructions
- Preheat oven to 350 ℉.
- Line a 8×4 inch baking pan with parchment paper and/or spray with non-stick cooking spray.
- In a medium bowl, whisk together the melted butter, granulated sugar, and brownie sugar until smooth.
- Add the egg and vanilla extract, stirring until well combined.
- Sift in the flour, cocoa powder, and salt. Gently fold the ingredients together until just combined—be careful not to overmix.
- In another bowl, beat the softened cream cheese until smooth. You can also mix by hand or with a whisk.
- Mix in the pumpkin puree, sugar, and cinnamon until smooth.
- Add half the brownie batter to the prepared pan and spread around until even.
- Spread all of the pumpkin cheesecake mixture on top the brownie layer.
- Add the remaining brownie batter on top of the cheesecake layer. If desired, you can swirl with a knife for a cheesecake swirl instead of distinct layers.
- Bake in the preheated oven for 25-35 minutes.
- Let the brownies cool completely before slicing.
- For perfectly clean slices, place in the refrigerator or freezer for 30-60 minutes before slicing.
Notes
- This recipe makes 6-8 brownies depending on how big you cut them (they are very rich, so I recommend 8 slices rather than the 6 shown). You can also double the recipe for a full batch of brownies.
- These brownies can be stored in an airtight container in the refrigerator for up to 5 days.
- You can also freeze the brownies for up to 2 months.
Nutrition
Serving: 1brownie | Calories: 262kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 124mg | Potassium: 146mg | Fiber: 2g | Sugar: 26g | Vitamin A: 2866IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
Tried this Recipe? Let me know!Tag @Sophia.Assunta or #Partylicious!
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