Pumpkin Cheesecake Brownies

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Pumpkin Cheesecake Brownies
Prep Time
25 min
Cook Time
40 min
16 servings
Recipe by: Taryn Collins

All the best tastes of fall mixed in a chewy brownie. This dessert is sure to please.



  • 1/3 cup Dutch-processed cocoa powder
  • 1 1/2 teaspoons instant coffee
  • 1/2 cup plus 2 tablespoons boiling water
  • 2 ounces unsweetened chocolate, finely chopped
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup plus 2 tablespoons vegetable oil
  • 2 Eggland's Best Eggs (large)
  • 2 Eggland's Best Egg Yolks
  • 2 teaspoons vanilla extract
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cups all-purpose flour
  • 3/4 cup whole wheat pastry flour
  • 3/4 teaspoon salt
  • 3/4 cup chocolate chips

Pumpkin Cheesecake

  • 6 ounces cream cheese, at room temperature 
  • 1/3 cup granulated sugar
  • 1/2 cup pumpkin puree
  • 1 Eggland's Best Egg (large)
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon vanilla


Serving Size
1 serving
22 g
  Saturated Fat
9 g
74 mg
150 mg
45 g
Dietary Fiber
3 g
5 g

Preheat oven to 350°F.

Line a 9×9 baking pan with parchment paper, leaving a one-inch overhang on each side, and coat parchment paper with butter or non-stick spray.


In a large bowl, whisk the cocoa power, instant coffee and boiling water until smooth.

Add the chopped unsweetened chocolate and whisk until completely melted.

Whisk in the melted butter and vegetable oil until combined.

Add the eggs, egg yolks, and vanilla extract to the chocolate mixture, and continue to whisk until the batter is smooth.

Add both sugars and continuing whisking until incorporated.

Finally, add the flours and salt and mix just until combined, then fold in the chocolate chips.

Pour the brownie batter into your prepared baking pan and set aside while you make the pumpkin cheesecake layer.

Pumpkin Cheesecake Layer

In the bowl of a stand mixer, or in a large bowl with an electric hand mixer, beat together the cream cheese and sugar until light and fluffy.

Add the pumpkin puree, egg, and pumpkin pie spice, and continue beating until the mixture is completely incorporated and smooth.

Carefully spoon the pumpkin cheesecake batter over the brownie layer.

With a knife or a spoon, make decorative swirls through both batters, incorporating them slightly, until you’re satisfied with the appearance.

Bake the brownies for 35-45 minutes, or until the edges are set and the center is just barely set.

Let the brownies cool in the pan for 30 minutes, then lift then lift them out of the pan using the parchment paper as handles.

Let cool on a wire rack completely before slicing.

If desired, put these brownies into the refrigerator for  about 30 minutes before slicing.  It allows them to be more easily cut into neat squares.

Filed Under: Dessert

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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