Easy pumpkin cheesecake brownies

These pumpkin cheesecake brownies are like the love child between a brownie and a cheesecake. OMG. They’re SO GOOD. If you’ve never tried pumpkin with chocolate, get ready to have your mind blown – the combination is pure nirvana. (video below!)

Gluten Free Pumpkin cheesecake brownies on counter.

Easy pumpkin cheesecake bars

These luscious pumpkin cheesecake bars took several tests to get just right, and now I can honestly say that they’re my very favorite brownie! Best of all, they’re easy to make. The cheesecake topping gets whizzed up in a food processor in minutes, and the brownie batter gets mixed together in a single bowl. The brownie base is spread in a pan, and the cheesecake layer goes on top. The whole thing is then baked until set (taking about 30 minutes). Take note that while the batter comes together and bakes in under an hour, the brownies do need about an hour and a half of chilling time once they’re out of the oven.

Gluten free pumpkin cheesecake brownies on plate

Gluten free pumpkin cheesecake brownies

The brownie base is adapted from Alice Medrich’s Almond and Brown Rice Brownies from her book Flavor Flours (Artisan, 2014), which is my go-to brownie recipe—it’s perfectly rich and chocolatey, and you’ll love it whether or not you eat gluten. Almond flour and brown rice flour create a super tender and moist crumb, while melted dark chocolate provides loads of flavor. They’re the perfect base for the silky pumpkin cheesecake topping.

How do you serve the pumpkin brownies?

These cheesecake brownies should be served chilled, like cheesecake. They’re perfect for school parties and casual get togethers (hello Halloween!). However, they’re also a fabulous finale to a special occasion meal (they’d be perfect for Thanksgiving!!). Arrange the bars on dessert plates and serve them with forks. Then wait for the applause. 😉

Gluten Free pumpkin Cheese Cake brownies on plate with fork

Tips for making this recipe:

  • If you don’t own a mini food processor you can make the cheesecake topping using hand beaters instead (beat well until smooth).
  • You’ll need an 8×8-inch baking pan for this recipe. I prefer using a metal pan, which allows for sharp corners. 
  • If the pumpkin layer appears wet on top after chilling, gently blot it with paper towels.
  • These bars are meant to be served chilled. You can cut them into small squares and serve them in paper cups, or serve them on dessert plates with forks (my favorite method!). 
Gluten Free Pumpkin Cheesecake brownies on plate with fork

Other pumpkin treats to try:

Watch the video!

Get the recipe!

Gluten Free Pumpkin Cheesecake Brownies

These gluten free pumpkin cheesecake brownies have a rich, fudgy brownie base and a luscious, creamy pumpkin cheesecake topping. They might very well be my favorite new brownie EVER. The brownie base is adapted from Alice Medrich’s Almond and Brown Rice Brownies from her book Flavor Flours (Artisan, 2014), which is my go-to brownie recipe—it’s perfectly rich and chocolaty, and you’ll love it whether or not you eat gluten. Take note that while the batter comes together and bakes in under an hour, the brownies do need about an hour and a half of cooling time once they’re out of the oven.
Course: Dessert
Cuisine: American

Ingredients

Pumpkin cheesecake batter

  • 4 ounces cream cheese, softened
  • ½ cup (122 g) pumpkin puree
  • 1 large egg
  • 2 tablespoons (25 g) packed light brown sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • Pinch salt

Brownie batter

  • 4 ounces bittersweet chocolate, preferably 60% cocoa content, finely chopped
  • 4 tablespoons unsalted butter, cut into pieces
  • ½ cup (110 g) natural cane sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon fine sea salt
  • 2 large eggs
  • ½ cup (55 g) almond flour
  • 1/3 cup (40 g) brown rice flour

Instructions

  • Preheat the oven to 325˚F. Line an 8×8-inch baking pan with foil, with a 1-2-inch overhang (you’ll use this to pull out the brownies later). Spray the foil with cooking spray, or brush with it with oil.
  • For the pumpkin cheesecake batter, in a mini food processor, combine all of the ingredients and blend, stopping and scraping once or twice, until smooth. Set aside.
  • For the brownie batter, place the chocolate and butter in a large heatproof bowl set over a pot of simmering water (the water shouldn’t be touching the bottom of the bowl). Stir often until the butter and chocolate are melted and smooth.
  • Remove the bowl from the heat, and whisk in the sugar, vanilla and salt. Let cool until lukewarm. Whisk in the eggs. Add the almond flour and brown rice flour, and mix until completely incorporated. Scrape the batter into the prepared pan and spread it in an even layer. Pour the pumpkin mixture over top, and tilt the pan to spread it evenly. Using a spatula, gently nudge the pumpkin batter into the corners so that it’s in an even layer.
  • Bake 30 minutes, turning the pan halfway through, or until set—the top should look matte and there should be small cracks around the edges (a toothpick inserted in the center will not come out clean). Let cool in the pan on a rack (about 30 minutes), then refrigerate, uncovered, until chilled, about 1 hour. Once the pan is chilled, cover it with plastic wrap then pop it back in the fridge until you’re ready to serve (the brownies can be refrigerated for up to 3 days).
  • Gripping the foil, remove the brownies from the pan. Cut the brownies into squares and serve!

Notes

Do Ahead: The pumpkin cheesecake brownies can be refrigerated for up to 3 days.
Tips:
  • If you don’t own a mini food processor you can make the cheesecake topping using hand beaters instead (beat well until smooth).
  • You’ll need an 8×8-inch baking pan for this recipe. I prefer using a metal pan, which allows for sharp corners. 
  • If the pumpkin layer appears wet on top after chilling, gently blot it with paper towels.
  • These bars are meant to be served chilled. You can cut them into small squares and serve them in paper cups, or serve them on dessert plates with forks (my favorite method!). 

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