Rich, fudgy brownies with a layer of pumpkin cream cheese and topped with decadent chocolate ganache. The pumpkin cream cheese layer reminds me of a pumpkin-flavored version of Cream Cheese-Filled Banana Bread. It’s always a win to have a layer of cheesecake inside your brownies, especially when it’s pumpkin cheesecake. The ganache takes the brownies into unadulterated chocolate overload territory and I loved it. I love the texture of the ganache because it barely sets and it’s so fudgy and indulgent when you bite down. And it’s as easy as turning on the microwave. Why bother with a much more labor-intensive buttercream if you don’t have to? The hardest part of the recipe is waiting for the brownies to cool completely before slicing. There’s too much fudginess, soft pumpkin cheesecake filling, and drippy ganache to slice into until they’ve cooled completely. Slicing too early will result in a hot, gooey mess. I prefer brownies this rich to be served slightly chilled anyway. You can make them far in advance of an event because they’ll keep for a couple weeks in the fridge. And it’ll be so tempting every time you walk past the fridge not to straighten out the rows.
Ingredients in Cream Cheese Pumpkin Brownies
Pumpkin cheesecake brownies are the ultimate fall dessert! If you like pumpkin and chocolate, you’re going to LOVE these. You’ll need the following easy-to-find ingredients to make this cream cheese-filled pumpkin brownie recipe:
Unsalted butter Dark chocolate Eggs Granulated sugar Vanilla extract Brewed coffee Instant espresso granules Salt All-purpose flour Cream cheese Pumpkin puree Pumpkin pie spice Semi-sweet chocolate chips Half and half
How to Make Cream Cheese Pumpkin Brownies
The pumpkin cream cheese brownies have three layers (brownie, cheesecake, ganache). Despite the multiple layers, it’s an easy recipe that any level of baker can master. Here’s a look at how the pumpkin brownies with cream cheese are made:
Can I Omit the Coffee?
Both the instant espresso granules and the brewed coffee may be omitted, but they DO NOT make the brownies taste even remotely like coffee. The coffee and instant espresso simple enhances the chocolate flavor and make the brownies taste even richer and more decadent. So, can you omit them? Yes. Should you? I’d say no.
Can I Double This Recipe?
I haven’t ever tried to double this pumpkin brownie recipe so I really can’t speak to the results you’ll have. In most situations, doubling is no big deal in a 9×13-inch baking dish, but because these are so thick I’d lean toward baking in two 8×8-inch pans.
Can This Recipe Be Made in Advance?
Yes! The cheesecake stays moist for a long time, as does the ganache topping. Any brownie edges that are exposed directly to the air (whether in a sealed container or covered in the fridge) will dry out over time but in general the recipe keeps very well and can be made in advance.
Storage Instructions
I prefer these brownies slightly chilled and store them in the fridge. Brownies will keep airtight at room temperature for up to 1 week, in the fridge for up to 2 weeks, or in the freezer for up to 6 months.
Tips for Making Cream Cheese-Filled Pumpkin Brownies
Note that this recipe calls for pure pumpkin puree, NOT pumpkin pie filling. Pumpkin pie filling is pre-sweetened and spiced, which will drastically alter the flavor of the brownies. When spreading the reserved brownie batter over the pumpkin layer, note that it’s normal for the batter to have thickened up some. I find it easiest to add golf ball-sized dollops of batter around the pan and then smooth them together with a spatula. When you pop the pumpkin cheesecake brownies into the fridge to cool, I recommend covering the pan with a sheet of foil to prevent fridge smells.
More Pumpkin Dessert Recipes:
ALL OF MY PUMPKIN RECIPES! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes! Cooking With Pumpkin: Recipes That Go Beyond the Pie is my second cookbook. There’s over 50 pumpkin recipes including sweets, savory, drinks, and a photo for nearly every recipe.
Soft Pumpkin Chocolate Chip Bars — Super soft and are like biting into a piece of rich pumpkin fudge! Loaded with chocolate and crazy good!!
Cream Cheese-Filled Pumpkin Bread – Pumpkin bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!
Easy Pumpkin Spice Cake with Cream Cheese Frosting — Moist pumpkin cake is topped with a creamy homemade cream cheese frosting. This easy fall dessert is perfect for Thanksgiving, Halloween, and more!
The Best Pumpkin Chocolate Chip Bread — This pumpkin chocolate chip bread is truly the best homemade pumpkin bread you’ll ever make. It’s moist, packed with chocolate chips, and tastes like fall!
Pumpkin Chocolate Chip Brownies — Rich, fudgy brownies topped with pumpkin and chocolate chips!! An EASY, no mixer pumpkin brownie recipe that’s FASTER than using a boxed mix! Bring on pumpkin spice season!!
Fudgy Pumpkin Bars with Vanilla Bean Browned Butter Glaze — Dense pumpkin bars so soft they’re like biting into pumpkin fudge!! The glaze is ahh-mazing!!!
Pumpkin Carrot Cake with Cream Cheese Frosting — A marriage of pumpkin cake and carrot cake into one soft, moist, tender, and amazing cake!! The tangy cream cheese frosting is truly the icing on this easy cake!!
