If pumpkin pie and fudgy brownies ever had a delicious fall baby, this would be it. These Pumpkin Cheesecake Brownies are the kind of dessert that walks into the room and instantly becomes the most interesting thing on the table. They’ve got that gorgeous swirl on top, rich chocolate underneath, and a velvety pumpkin cheesecake ribbon that tastes like Thanksgiving, sweater weather, and cozy nights all rolled into one bite.
And the best part? You don’t have to be a pastry chef to pull this off. This recipe looks fancy — like, holiday-party-showstopper fancy — but it’s surprisingly easy. A simple brownie batter, a silky pumpkin cheesecake layer, and a few swoops of a butter knife… and suddenly you’ve created bakery-style brownies that taste every bit as good as they look.
What makes these even better is the depth of flavor you get from Watkins. Their Organic Pumpkin Pie Spice, their original Baking Vanilla®, and that super-clean Mediterranean Sea Salt bring this recipe alive in a way grocery-store spices just can’t match. Trust me — once you bake with Watkins, there’s no going back.
Let’s make the coziest fall brownies ever.
⭐ Why You’ll Fall in Love with These Pumpkin Cheesecake Brownies
There’s dessert… and then there’s dessert that makes people stop mid-bite and stare at you like, “OMG. You made this?!”
Here’s why this one hits all the marks:
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It’s the perfect hybrid: half rich, chocolatey brownie… half creamy pumpkin cheesecake.
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The swirl is stunning — seriously, these look like you bought them from a fancy bakery.
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The flavors scream fall: Watkins Pumpkin Pie Spice + pumpkin puree = autumn bliss.
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The texture is unreal: fudgy, creamy, slightly tangy, warm, spiced perfection.
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It’s holiday-friendly: great for Thanksgiving dessert tables, Friendsgiving, Halloween parties, or just a cozy Saturday.
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It freezes beautifully — if you’re into long-term dessert planning (respect).
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People will absolutely ask for the recipe.
And honestly? They’re just fun to make. There’s something therapeutic about swirling brownie batter and pumpkin cheesecake together. You’ll see.
⭐ The Watkins Difference (aka: The Flavor Glow-Up)
This recipe is delicious on its own… but with Watkins? It levels up from “yum” to “wow.”
Here’s how:
✨ Watkins Organic Original Gourmet Baking Vanilla®
Adds warmth, depth, and that bakery-style sweetness you only get from real vanilla — and enhances both the chocolate and the pumpkin layers.
✨ Watkins Mediterranean Sea Salt
Brightens the chocolate, balances the sweetness, and ties the whole dessert together. A little goes a long way.
✨ Watkins Organic Pumpkin Pie Spice
This is the fall MVP. It has that perfect blend of cinnamon, nutmeg, ginger, and cloves — but smoother, fresher, and more aromatic than anything from a big-box store.
If you want the best version of these brownies, this is the lineup you want in your pantry.
๐ Order your Watkins essentials here.
⭐ Ingredients You’ll Need
Brownie Batter
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Cooking spray
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½ cup (1 stick) unsalted butter
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3 oz chocolate (60% cacao), chopped
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1 tsp Watkins Organic Original Gourmet Baking Vanilla®
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½ tsp espresso powder
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½ tsp Watkins Mediterranean Sea Salt
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¾ cup granulated sugar
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¼ cup packed light brown sugar
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2 large eggs, room temperature
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½ cup all-purpose flour
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¼ cup unsweetened cocoa powder
Pumpkin Cheesecake Layer + Assembly
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8 oz cream cheese, room temperature
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1 large egg
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½ cup canned pumpkin puree
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⅓ cup granulated sugar
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¼ cup all-purpose flour
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1 tsp Watkins Organic Pumpkin Pie Spice
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1 tsp Watkins Organic Original Gourmet Baking Vanilla®
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½ tsp Watkins Mediterranean Sea Salt
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Unsweetened cocoa powder, for dusting (optional)
⭐ How to Make Pumpkin Cheesecake Brownies (Step-by-Step)
This recipe is surprisingly simple — no fancy mixers or equipment needed.
๐ง Step 1: Prep Your Pan
Start by lining your baking pan with parchment paper. Lightly coat it with cooking spray so nothing sticks.
Pro tip: Leave a little parchment overhang on the sides — it’ll act like handles when it’s time to lift out your cooled brownies. No crumbling, no drama.
๐ซ Step 2: Make the Brownie Batter
Melt the butter and chopped chocolate together. You can use a microwave in short bursts or melt it gently on the stovetop.
Once smooth, whisk in:
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both sugars
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Watkins vanilla
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espresso powder
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sea salt
Add the eggs one at a time, whisking until the mixture becomes glossy, thick, and irresistible.
Finally, fold in the flour and cocoa powder until just combined. No overmixing — we want fudgy, not cakey.
Spread most of the brownie batter (about ⅔) into your prepared pan, then set the rest aside for swirling.
๐ Step 3: Make the Pumpkin Cheesecake Layer
In a mixing bowl, beat the cream cheese until smooth and fluffy.
Then add:
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pumpkin puree
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sugar
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flour
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Watkins Pumpkin Pie Spice
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Watkins Baking Vanilla
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Watkins Sea Salt
Blend it all until creamy and lump-free. The aroma at this stage is pure fall.
๐ Step 4: Assemble the Swirl
Pour the pumpkin cheesecake mixture over your brownie base.
Then, dollop spoonfuls of the remaining brownie batter on top.
Use a butter knife to swirl the layers together in gentle “figure 8” motions. Don’t over-swirl — you want ribbons, not a muddy mixture.
This step is honestly so satisfying, you’ll want to film it for TikTok. Go ahead. Your followers will love it.
๐ฅ Step 5: Bake Until Perfect
Bake at 350°F until the edges are set and the center is mostly set but still slightly jiggly—usually 35–40 minutes.
Let the brownies cool completely before cutting.
Like, completely.
I know it’s painful, but it’s worth it for those clean, perfect slices.
Once cool, dust lightly with cocoa powder for a fancy bakery touch.
⭐ Tips, Tricks & Tasty Upgrades
✔️ Room-temp ingredients = amazing texture
Both the eggs and cream cheese blend better when they’re not cold.
✔️ Want extra fudgy brownies?
Remove them from the oven about 2 minutes earlier.
✔️ More pumpkin flavor?
Add an extra ½ tsp Watkins Pumpkin Pie Spice.
✔️ More chocolate?
Fold mini chocolate chips into the brownie batter.
✔️ Gluten-free version
Just use your favorite 1:1 GF flour. Works beautifully.
✔️ Make-ahead magic
These brownies taste even better the next day as the flavors deepen. Perfect for prepping before the holidays.
⭐ Serving, Storing & Freezing
Storing
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Refrigerate in an airtight container for up to 5 days.
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Flavors get richer over time.
Freezing
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Freeze tightly wrapped brownies for up to 2 months.
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Thaw in the fridge overnight for the best texture.
Serving
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Serve chilled for a firmer cheesecake layer.
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Serve at room temp for a softer, dreamier swirl.
Perfect for:
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Fall dessert boards
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Thanksgiving spreads
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Halloween parties
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Cozy movie nights
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“Just because” baking sessions
⭐ Why This Recipe Works
This dessert succeeds because it balances every flavor beautifully:
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The espresso powder intensifies the chocolate without tasting like coffee.
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The Watkins vanilla and sea salt deepen the layers of flavor.
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The pumpkin cheesecake swirl adds creaminess and fall spice without overpowering the chocolate.
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The texture contrast — fudgy + creamy — keeps every bite exciting.
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The sweetness is balanced, not overwhelming.
It’s visually stunning, incredibly flavorful, and surprisingly simple — the holy trifecta of holiday baking.
⭐ Save, Share & Shop
Before you whip out the mixer:
๐ Order your Watkins Vanilla, Pumpkin Pie Spice, and Mediterranean Sea Salt here
Save this recipe to your Pinterest fall baking board.
Share it with your pumpkin spice–obsessed friends.
Or tuck it into your Thanksgiving dessert lineup — trust me, it will disappear.
And if you loved this recipe?
My Watkins Fall Baking eBook is coming soon… and it is PACKED with seasonal treats.
⭐ Final Thoughts
Pumpkin Cheesecake Brownies aren’t just a dessert — they’re a whole fall experience. Warm spices, creamy pumpkin, rich chocolate, and a swirl so pretty it practically begs for a photo. They’re special enough for a holiday but simple enough for a cozy weeknight treat.
Make them once, and you’ll understand why people say these are “the brownies I wait for every year.”
And the fact that they feature Watkins’ gourmet spices and vanilla?
That’s the secret that takes them from great to unforgettably delicious.
Disclosure: I only recommend products I would use myself, and all opinions expressed here are my own. This post may contain affiliate links through which, at no additional cost to you, I may earn a small commission.
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