Recipes » Dessert Recipes » Pumpkin Cream Cheese Brownies

Pumpkin Cream Cheese Brownies

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5 from 3 votes
Luscious swirls of cream cheese running through these Pumpkin Cream Cheese Brownies infused with all the best fall spices make them an extra special dessert for your holiday dinners.
Prep Time 25 minutes
Cook Time 30 minutes
A serving of Pumpkin Cream Cheese Brownies on a plate dusted with powdered sugar.

My family always saves room for these brownies and for good reason! Those luscious swirls of cream cheese running through these Pumpkin Cream Cheese Brownies infused with all the best fall spices make them an extra special dessert for your holiday dinners.

I think that pumpkin and cream cheese are a match made in heaven. They just go together like peanut butter and jelly. Like rock and roll. Like bread and butter. But better.

A serving of Pumpkin Cream Cheese Brownies on a plate dusted with powdered sugar.

Even though I call these bars “brownies,” there’s not one dab of chocolate in them. Nope. All pumpkin and spice. And cream cheese. And all yummy! They also have my favorite nut – pecans.

These Pumpkin Cream Cheese Brownies with warm spices and nuts have the texture of a cake-like brownie. They’re nice and springy with that delicious sweetened cream cheese layer swirled all throughout.


  • All our favorite fall flavors!
  • Cheesecake like swirls in every bite.
  • Easy to make.

Ingredient Notes

  • Pumpkin Puree (You’ll need canned, pureed pumpkin for this recipe, not pumpkin pie mix.)
  • Cinnamon, Nutmeg, Allspice, and Ginger (These are the classic ingredients for pumpkin pie spice and used in many pumpkin desserts. Purchase the ground version of each.)
  • Cream Cheese (Make sure the cream cheese is at room temperature before using it.)
  • Powdered Sugar (Also known as “confectioner’s” sugar.)

You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.

How to Make the Brownies

Let’s Go Step-by-Step

I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.

Preheat the Oven

Preheat the oven to 350 degrees. Grease and flour an 8×8 baking pan and set it aside.

Combine the Wet Ingredients

Mixing bowl containing beaten sugar and butter.

Beat the butter and brown sugar in a large mixing bowl for 2 to 3 minutes until well combined. The butter and brown sugar will have an appearance similar to grainy melted caramel.

Mixing bowl and beater with butter, sugar, and egg mixture.

Beat in the vanilla and eggs until light and creamy.

Mixing bowl with butter, sugar, egg, and pumpkin mixture.

Add the pumpkin and beat until combined.

COOK’S TIP 
Be sure to use pumpkin puree and not pumpkin pie mix. The puree is pure pumpkin where the pie mix contains spices and sweeteners.

Mix the Dry Ingredients

Dry ingredients in a mixing bowl.

In a separate bowl, combine the flour, baking powder, soda, salt, and spices.

Add Dry Ingredients to Wet Ingredients

Dry ingredients being mixed into wet ingredients in a stand mixer.

Beat the dry ingredients into the wet ingredients on low speed of mixer. Stir in the pecans.

Batter spread into a baking pan.

Spread the batter in the prepared pan.

Make the Cream Cheese Mixture

Cream cheese mixture in a mixing bowl.

Add all ingredients for the cream cheese batter to a medium bowl and mix on medium speed until smooth.

COOK’S TIP 
Make sure the cream cheese is at room temperature. Cold cream cheese will not produce a smooth mixture.

Swirl the Layers

The pumpkin batter in a baking pan with dollops of cream cheese batter on top.

Spoon dollops of the batter on top of the pumpkin layer.

Swirling the cream cheese batter with a table knife.

Lightly swirl the two batters together with a table knife.

Top with Pecans

Finished batter with pecans sprinkled on top.

Sprinkle the top with remaining pecans. 

Bake the Brownies

Bake for 30 to 35 minutes or until a tester inserted near the center comes out clean.

Cool completely. Cut into squares and serve. Sprinkle with powdered sugar if desired. Serve at room temperature.

COOK’S TIP 
To make cutting easier and cleaner, chill the brownies in the refrigerator before cutting.

Finished brownies in a baking pan with a single serving to the side.

How to Store

The brownies can be kept at room temperature in a sealed container for a day or in the refrigerator for 3 to 4 days. They can be wrapped tightly and frozen for 3-4 months. 

FAQs

Can I omit or substitute the nuts?

Of course, you can omit the pecans in these brownies or substitute them with walnuts.

Can I use fresh pumpkin instead of canned?

You can use fresh pumpkin in your brownies. It’s a bit more work, but not difficult. Cut the pumpkin in half and remove the seeds and stringy stuff. Cut the pumpkin into chunks. Bring about an inch of water to the boil in a saucepan and add the pumpkin. Let the water return to a boil, then turn it down to a simmer. Cover the pan and cook for about 30 minutes or until a knife easily pierces the pumpkin. Drain and cool the pumpkin. Mash with a fork or potato masher and proceed with the recipe.

Can I double the recipe?

If I needed more brownies for a big family dinner or other occasion, I’d double the ingredients and divide the mixture between two 8×8 pans. 

Have you tried this recipe? I’d love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down. You can always stay in touch on social media by following me on FacebookInstagram, or Pinterest and Sign Up to Get my Newsletter, too!

Recipe

A serving of Pumpkin Cream Cheese Brownies on a plate dusted with powdered sugar.

Pumpkin Cream Cheese Brownies

Luscious swirls of cream cheese running through these Pumpkin Cream Cheese Brownies infused with all the best fall spices make them an extra special dessert for your holiday dinners.
5 from 3 votes
Print It Rate It
Course: Desserts
Cuisine: American
Prep Time: 25 minutes
Cook Time: 30 minutes
Total Time: 55 minutes
Servings: 12 servings
Calories: 281kcal
Author: Lana Stuart

Ingredients

For the brownie batter:

  • 6 tablespoons butter melted
  • 1 cup packed light brown sugar
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup pumpkin puree not pumpkin pie mix
  • 1 cup flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground ginger
  • ¾ cup chopped pecans divided

For the cream cheese batter:

  • 4 ounces cream cheese room temperature
  • 1 egg
  • cup powdered sugar
  • ½ teaspoon vanilla
  • 2 tablespoons flour

Instructions

  • Preheat the oven to 350 degrees. Grease and flour an 8×8 baking pan and set aside.
  • Beat the butter and brown sugar in a large mixing bowl for 2 to 3 minutes until well combined. The butter and brown sugar will have an appearance similar to grainy melted caramel. Beat in the vanilla and eggs until light and creamy. Add the pumpkin and beat until combined.
  • In a separate bowl, combine the flour, baking powder, soda, salt, and spices. Beat the dry ingredients into the wet ingredients on low speed of mixer. Remove mixer from bowl and stir in the pecans.
  • Spread the batter in the prepared pan.
  • Add all ingredients for the cream cheese batter to a medium bowl and mix on medium speed until smooth. Spoon dollops of the cream cheese onto the pumpkin batter. Lightly swirl the two batters together with a table knife. Sprinkle the top with remaining pecans.
  • Bake for 30 to 35 minutes or until a tester inserted near the center comes out clean.
  • Cool completely. Slice and serve. Sprinkle with powdered sugar if desired.

Notes

Ingredients —
  • Use canned, pureed pumpkin for this recipe, not pumpkin pie mix.
  • Make sure the cream cheese is at room temperature before using it.
  • Powdered sugar is also called “confectioner’s” sugar.
Tips —
To make cutting easier and cleaner, chill the brownies in the refrigerator before cutting.
The brownies can be kept at room temperature in a sealed container for a day or in the refrigerator for 3 to 4 days. They can be wrapped tightly and frozen for 3-4 months.
Pecans may be omitted or substituted with walnuts.
To use fresh pumpkin in your brownies, cut the pumpkin in half and remove the seeds and stringy stuff. Cut the pumpkin into chunks. Bring about an inch of water to the boil in a saucepan and add the pumpkin. Let the water return to a boil, then turn it down to a simmer. Cover the pan and cook for about 30 minutes or until a knife easily pierces the pumpkin. Drain and cool the pumpkin. Mash with a fork or potato masher and proceed with the recipe.
To double the recipe, double the amount of ingredients and divide the mixture between two 8×8 pans.

Nutrition Information

Serving: 1 | Calories: 281kcal | Carbohydrates: 34g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 245mg | Potassium: 134mg | Fiber: 2g | Sugar: 22g | Vitamin A: 3541IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on October 27, 2015. It has been updated with additional information.

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14 Comments

  1. I agree that the combination of pumpkin and cream cheese is a match made in Heaven. I love that they’re in a brownie form – I’ve GOT to make them!

  2. My boys have been asking for cream cheese brownies for awhile now. I think I’ll surprise them with these instead!

  3. Pumpkin and cream cheese – I’m there! And even though I’m a certified chocoholic, I’ll go with these as “brownies” of a most delectable sort.

  4. I’ve been thinking about making a pan of pumpkin brownies…but after seeing yours, I skip the chocolate and go your way! These look incredible.

  5. I have never had pumpkin brownies – and the cream cheese swirl just puts these brownies over the top!

  6. What I said when I saw the photo and read your description? Oh Yum! And that’s about right…I’m so with you on pumpkin and cream cheese. OH YUM!

  7. You psyched me out with “brownies,” but in a good way! I was expecting chocolate, but I love all the brown sugary, pumpkiny goodness, Lana! Yum!