Pumpkin Cheesecake Brownies (Diary free too!)

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These pumpkin cheesecake brownies scream fall with a layer of creamy pumpkin cheesecake on top of a rich fudgy brownie. You'll get a taste of chocolate and pumpkin spice in every bite! They're made gluten free and dairy free and come together quickly with the help of boxed brownie mix.

This Pumpkin Cheesecake Brownie recipe is sponsored by King Arthur. As always, all thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!

Brownies with pumpkin swirls scattered on brown parchment paper on wooden surface.

Yes, you can make brownies with a beautiful swirl of pumpkin and it's FANTASTIC! It's like a brownie and a slice of pumpkin cheesecake all in the same bite and the ultimate ode to pumpkin season.

I love a good fall inspired brownie - check out my sweet potato brownies and gluten free caramel turtle brownies!

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Recipe characteristics
Ingredients and Substitutions
Step by step directions
Serving
Storing
Frequently asked questions
Recipe
Reviews

Table of Contents

Recipe characteristics

Made gluten free and dairy free
Come together in under an hour
Easily made with a gluten free brownie mix
Kid friendly

Ingredients and Substitutions

Brownie ingredients on a wooden surface with labels in white.

King Arthur Gluten free Brownie Mix - The best gluten free brownie mix! You can find it at most grocery stores. You can look up where to find it near you with their store locator.
Coconut oil - Melt it in a bowl and let it cool down. If needed, you can substitute with melted butter or vegan butter or use a bland flavored oil like avocado oil.
Pumpkin puree - Use canned pumpkin, not pumpkin pie mix. Use leftover pumpkin in my chocolate chip pumpkin bread, pumpkin oatmeal chocolate chip bars, or my maple pumpkin bourbon cocktail!
Vegan cream cheese - Soften it to room temperature before using. The Kite Hill brand is my go-to dairy free cream cheese. If you aren't concerned about making these brownies dairy free, use regular cream cheese.
Pumpkin pie spice - Used in the pumpkin layer to add some additional warm spices. If you don't have pumpkin pie spice you can also use ½ teaspoon cinnamon, ¼ teaspoon ginger, and ¼ teaspoon nutmeg.

Step by step directions

These healthy pumpkin brownies are so easy to whip up. You will need a large bowl, separate small bowl for the pumpkin cheesecake, and an 8 X 8 square baking pan. You will need an electric mixer or a stand mixer for the pumpkin pie filling.

Step 1 : Prepare the brownie batter. First, make the brownies according to the package directions on the back of the box mix. The batter will be on the thicker side which is exactly what you want for super fudgy brownies!

Scoop out ½ cup of the brownie batter and set aside. You will use this to swirl in with the pumpkin cheesecake batter later.

Pour the remaining chocolate batter into the square baking dish lined with parchment paper. Use a rubber spatula or butter knife to even it out and then set it aside.

Person making brownie batter in a glass bowl.

Step 2 : Make the pumpkin cheesecake batter. In a separate bowl, or in the bowl of a stand mixer, beat together the room temperature vegan cream cheese with the coconut sugar, pumpkin, egg yolk, and vanilla. You can se a hand mixer for this or a stand mixer or a stiff whisk. Mix until the mixture is thick and creamy.

Glass bowl with pumpkin cheesecake batter inside on a wooden surface.

Step 3 : Assemble. Spread the pumpkin cheesecake mixture on top of the brownie layer in the prepared pan. Use a spatula or the back of a spoon to spread it out evenly in the pan.

Place spoonfuls of the reserved brownie batter on top of the pumpkin mixture. Use a toothpick or sharp knife to swirl the brownie batter into the pumpkin. Don't press the toothpick too far into the pan. Keep the toothpick near the top of the batter so you're just creating the swirls on top.

Bake in the oven until set. Inset a toothpick into the center of the brownies. If it comes out clean, the brownies are done.

Person spreading pumpkin cheesecake batter on top of brownie batter in a pan.

Overhead view of brownie batter in a pan with pumpkin cheesecake swirled on top.

Serving

Allow the brownies to set for at least 30 minutes before slicing. I even like to place the cooled down brownie pan in the fridge for another hour to chill. This makes it easier to cut.

Use a sharp knife to slice the brownies into squares and enjoy!

Storing

Store the brownies in an airtight container. Feel free to stack them on top of each other. They will keep for 4 days when stored on the counter or up to a week in the fridge.

Up close view of pumpkin swirl brownies on a cooling rack with parchment paper.

Frequently asked questions

How to make pumpkin brownies with brownie mix?

This is the easiest way to make pumpkin brownies! Make the brownies as directed and reserve a little bit of the batter. Pour the rest of the batter into the baking pan. Then make the pumpkin pie batter and spread it over top of the brownie batter. Swirl the reserved brownie batter into the pumpkin mixture on top and bake!

How do you know when pumpkin brownies are done cooking?

The pumpkin will be a darker orange color and will be set into the brownies. If you giggle the pan a little, the brownies shouldn't move too much.
The easiest way to make sure they are done is to stick a toothpick in the center. If the toothpick comes out clean then the brownies are done baking.

Two pumpkin cheesecake brownies stacked on top of one another on a cooling rack with parchment paper.

You'll also love these pumpkin desserts :

PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!

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