For bigger hits of chocolate goodness, use chopped bittersweet chocolate in place of the chips. Hold on to the leftover pumpkin puree--it's yummy stirred into your morning oatmeal or yogurt.

Molly Stevens
Source: EatingWell Magazine, January/February 2016


Recipe Summary

1 hr


Brownie Layer
Cheesecake Layer


Instructions Checklist
  • Preheat oven to 350 degrees F. Line an 8-inch-square baking pan with foil, leaving a 2-inch overhang on two sides (trim the two opposite sides, if desired). Lightly coat with cooking spray.

  • To prepare brownie layer: Whisk 2/3 cup flour, cocoa, salt and 1/4 teaspoon cinnamon in a small bowl. Beat 2 eggs, 1 cup brown sugar, oil, 1/4 cup pumpkin and 1 teaspoon vanilla in a large bowl with an electric mixer on medium speed until smooth. Add the dry ingredients and beat on low speed just until well blended, scraping down the sides.

  • To prepare cheesecake layer: Clean the beaters. Beat cream cheese in a medium bowl with an electric mixer until smooth. Add egg, pumpkin, brown sugar, flour, cinnamon, nutmeg, vanilla and ginger; beat until well blended.

  • Reserve 1/3 cup of the brownie batter for the topping. Fold chocolate chips into the remaining batter and scrape into the prepared pan, making sure to spread it all the way to the corners. Spread the cheesecake batter over the brownie layer to cover evenly. Drop the reserved brownie batter by generous teaspoonfuls over the top and draw a dull knife through the top of the two batters to create a swirl design.

  • Bake until a toothpick inserted into the center comes out mostly clean, 35 to 45 minutes. Let cool in the pan on a wire rack. When cool, use the foil as handles to lift the brownies from the pan before cutting into squares.


Make Ahead Tip: Store airtight for up to 1 day or refrigerate for up to 3 days.

Nutrition Facts

186 calories; protein 3.6g; carbohydrates 27.5g; dietary fiber 2.6g; fat 8.6g; saturated fat 2.8g; cholesterol 40.1mg; vitamin a iu 1897.9IU; vitamin c 0.5mg; folate 7.8mcg; calcium 34.9mg; iron 1.6mg; magnesium 19.5mg; potassium 118.6mg; sodium 115.4mg.

Reviews (3)

Read More Reviews
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
Pumpkin and cheesecake is a match made in heaven!! Read More
Rating: 3 stars
I'm giving it 3 stars only because I didn't use the whole recipe. I only used the pumpkin cheesecake mixture and I put it on some brown butter blondes.... Didn't get the swirl effect but they taste amazing. Again can't say much for the recipe as a whole because I did not make the brownies. Read More
Rating: 2 stars
Not worth it... After following the directions precisely which includes making two different batters and using every measuring spoon and cup I own it was disappointing that these were almost flavorless. How can chocolate pumpkin puree and cream cheese be so bland? Will not make these again. Pros: Looks beautiful Cons: Not much flavor Read More