Kids and grownups alike will love these double chocolate brownies topped with a creamy pumpkin cheesecake.
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Double Chocolate Pumpkin Cheesecake Brownies

These brownies are the perfect fall treat. Sure to please chocolate and pumpkin lovers.
Prep Time20 mins
Cook Time42 mins
Total Time1 hr 2 mins
Course: Dessert
Cuisine: American
Keyword: brownie recipe, cheesecake brownies, chocolate, fall desserts, pumpkin cheesecake
Servings: 9
Calories: 360kcal
Author: Judith Hannemann



  • 3 oz cream cheese softened
  • 1/2 cup canned pumpkin not pumpkin pie mix
  • 1 egg
  • 3 tbs sugar
  • 1 tsp pumpkin pie spice


  • 1 box brownie mix I used dark chocolate flavor
  • 1/2 cup chocolate morsels or chunks
  • Water, vegetable oil and eggs called for on brownie mix box


  • Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray. In medium bowl, beat Filling ingredients with electric mixer on low speed until smooth. Set aside.
  • Make brownie batter as directed on box. Fold in the chocolate morsels, Spread 2 1/4 cups of the brownie batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Cut through several times with knife for marbled design.
  • Bake 38 to 42 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely. Cut into 3 rows by 3. Store covered in refrigerator.


Serving: 1g | Calories: 360kcal | Carbohydrates: 57g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 210mg | Potassium: 48mg | Fiber: 1g | Sugar: 39g | Vitamin A: 2295IU | Vitamin C: 0.6mg | Calcium: 28mg | Iron: 2.1mg