About This Recipe
My new soapbox is: “PUMPKIN AND CHOCOLATE BELONG TOGETHER!” And I’m so excited to share these ultra-fudgy brownies topped with a light, creamy layer of pumpkin cheesecake that is perfectly spiced and everything nice (sorry, I had to use that pun!).
To make these bars even more stunning, we’re adding a layer of fresh vanilla bean whipped cream. Each bite has so much deliciousness going on—rich and fudgy meets creamy and spiced. This is honestly my pick for any fall occasion! Mostly because they’re relatively easy to make, these brownies are the kind of dessert that only gets better with a little time in the fridge. They’re beautiful, they’re delicious, and there’s a little something about them that I think everyone can appreciate.
I don’t like cakey brownies- and these brownies are a far cry from cakey. In fact, they are very tender and arguably need a fork when enjoyed. But after rounds of testing, hubs and I agreed this brownie recipe tastes like crack. This version combines granulated sugar and brown sugar, extra egg yolks, more melted chocolate and espresso powder which gives so much flavor! Topped with that easy, no bake, no fuss pumpkin cheesecake?… get outta here!
Key Ingredients
Unsalted Butter — Always a staple in brownies. I prefer to any other fat (especially oil) because you can taste the flavor from butter.
Espresso Powder — Does not make the brownies taste like espresso- it enhances the chocolate flavor. Now if you like espresso, I highly suggest making the espresso frosting- it is a coffee lover’s delight!
High Quality Chocolate Chips & Cocoa Powder — I like to use Ghirardelli for both chips and powder- you can really taste the difference. You dont have to use this brand but try to buy something quality, not the cheapest option. Quality in chocolate matters.
Granulated Sugar — For brownies, Im a little critical of granulated sugar. I recommend a small granule sugar here. Something quality like C&H or Domino. I used generic brand sugar in a batch of these brownies once and the granules were too large and didn’t meld into the egg and butter mixture. The end result was less crackle tops and more cakey texture. You need a small grain that blends smoothly into the butter/egg mixture- which will aid in that crackle top of the brownies!
Dark Brown Sugar — Light brown is also fine, but I prefer the deep, richeness from the dark!
Pumpkin Puree — Store bought in the can works great! Just make sure it is not pumpkin pie mix. If using homemade pumpkin, be sure it is well drained.
Heavy Whipping Cream — Be sure to get a high quality whipping cream. And it must be HEAVY. Regular whipping cream will not whip up and remain stiff like heavy whipping cream.
FAQ’s
More Recipes!
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The Ultimate Brownie Loaf with Espresso Brown Butter Frosting
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Pumpkin Cheesecake Brownies
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Equipment
- Kitchen Scale (I highly recommend for measuring dry ingredients like flour)
Ingredients
Brownies
- 1 cup (226 g) unsalted butter
- 1 1/4 cups (250 g) granulated sugar
- 1/2 cup (110 g) light brown sugar
- ⅔ cup (55 g) unsweetened cocoa powder I sometimes use a mix of unsweetened and black dutch processed (you can find them here & here
- 1/2 tsp (1 g) espresso powder
- 1/2 cup (80 g) semisweet chocolate chips
- 2 large eggs
- 2 large egg yolks
- ½ tbsp (7.5 ml) vanilla extract
- ½ tsp (3 g) salt
- 3/4 cup + 2 tbsp (110 g) all-purpose flour, (I highly recommend measuring with kitchen scale! Do not pack your flour)
- 1 tsp (3 g) cornstarch
- 1/2 cup (90 g) semisweet chocolate chips
No Bake Pumpkin Cheesecake Layer
- 8 oz cream cheese, softened to room temperature
- 1/4 cup powdered sugar
- 90 g pumpkin puree (not pumpkin pie mix) blotted/drained with a paper towel (this helps relieve the pumpkin of excess moisture)
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 tbsp sour cream, room temperature (or greek yogurt)
- 1/8 tsp fine sea salt
- 1/2 cup (120 mL) very cold heavy whipping cream
Vanilla Bean Whipped Cream
- 1/2 cup (120 mL) very cold heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla bean paste (or 1/2 tsp vanilla extract)
Instructions
Enable Step-by-Step Mode- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper. Note: Be sure that the parchment paper hangs over the pan so you can remove the brownies with ease after baking.
- In a large microwave safe bowl, add butter and 1/2 cup chocolate chips. On 20 second intervals, melt the butter and chocolate. Using a rubber spatula, stir every 20 seconds. Once melted and you have stirred smooth, add the espresso powder and cocoa powder. Mix again until smooth.
- Using a hand whisk or hand mixer, add both the sugars and mix until smooth.
- Add eggs and yolk, one at a time, whisking well after each addition. Stir in the vanilla extract. Mix again vigorously until the mixture is light and glossy.
- Sift in the flour, salt and cornstarch. Mix gently with a spatula until just combined — don’t overmix.
- Then gently spread batter evenly in the prepared pan. Bake for 28-33 minutes, or until the center is set and a toothpick inserted comes out with some melted chocolate and a few wet crumbs. Please note: ovens do vary- so please look at visual cues instead of time. The brownies should be pulled when the tops look a little crackly, the edges are set and the middle no longer jiggles. Depending on your oven, your brownies may need even 34 minutes- thats okay- please pay attention to visual cues.
- Place brownies on a cooling rack and let them rest for about 1-2 hours.
- While you wait for the brownies to cool, work on the cheesecake layer. Place the softened cream cheese and powdered sugar in a large bowl. If the cream cheese is soft enough, you can use a hand whisk to mix them together until smooth. A hand mixer also works well.
- Then add the vanilla, maple syrup, drained pumpkin puree, pumpkin spice and salt. Whisk again until everything is combined and smooth.
- In a stand mixer fitted with the whisk attachment, whip the heavy whipping cream on medium-high speed (about speed 6–8 on a stand mixer) for 1–2 minutes, or until medium peaks form. The cream should hold its shape when you lift the whisk, but the tip should gently curl over rather than stand straight up. Be careful not to overwhip, we dont want the cream to look grainy or stiff. (** Note: If your cream is very cold and you're using a powerful mixer, start checking around 45 seconds. It can go from soft to medium peaks surprisingly quickly with only ½ cup.)
- Then gently fold the whipped cream into the pumpkin mixture. Fold until there are no whipped cream streaks- this could take a few minutes because you want to be gentle. ** Folding too aggressively can cause the cheesecake layer to be dense. Folding gently will incorporate air and help the cheesecake layer remain nice and fluffy. Once incorporated, spread the cheesecake mixture evenly onto the brownie layer.
- For the whipped cream topping, using the same bowl, add the heavy whipping cream and powdered sugar. In a stand mixer fitted with the whisk attachment, whip the heavy whipping cream on medium-high speed (about speed 6–8 on a stand mixer) for 1–2 minutes, or until medium almost stiff peaks form. Using a rubber spatula, stir in the vanilla gently. Then top the cheesecake layer with the whipped cream.
- Cover the cheesecake brownies with plastic wrap (carefully) and chill in the fridge for at least 3 hours. Then remove the brownies from the pan, slice and serve.