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pumpkin cheesecake brownies

Pumpkin Cheesecake Pretzel Brownies

  • Author: Elizabeth Buuck
  • Prep Time: 30 min
  • Cook Time: 55 min
  • Total Time: 1 hour 25 minutes
  • Yield: 16 Brownies 1x


Extra fudgy brownies with a shiny paper thin top, stuffed with pumpkin cheesecake brownies, and topped with crunchy, salty pretzels. The perfect salty-sweet fall-flavored treat!



For the Pumpkin Cheesecake 

  • 8 oz Cream Cheese, at room temperature (1 block)
  • 1/4 C Granulated Sugar
  • 1 Lg Egg, at room temperature
  • 2 tsp Vanilla Extract
  • 1 C Pumpkin Puree, at room temperature
  • 1 tsp Pumpkin Pie Spice
  • 1/3 C All Purpose Flour
  • 1/2 tsp Salt

For the Brownies

  • 3/4 C Unsalted Butter (12 TBSP or 1 1/2 Sticks)
  • 1 1/4 C Semi Sweet Chocolate Chips
  • 3 Lg Eggs +1 Egg White, at room temperature
  • 1 1/2 C Granulated Sugar
  • 1 tsp Vanilla Extract
  • 3/4 C All Purpose Flour
  • 1/2 C Cocoa Powder
  • 1/2 tsp Salt
  • 1/2 C Pretzels


For the Pumpkin Cheesecake

  • Beat the cream cheese in a stand mixer with the paddle attachment for 5 minutes. Scrape bowl as needed.
  • While mixing on low, pour in sugar, then mix an additional 3 minutes.
  • Add in egg and vanilla, mix to combine.
  • Add in pumpkin puree, mix.
  • Add flour, pumpkin pie spice, and salt. Mix to combine, then set aside.

For the Brownies

  • Preheat the oven to 350 and line a 9X9 square baking pan with parchment.
  • In a medium saucepan, brown the butter over medium heat, then stir in the chocolate chips until the chocolate is melted and the mixture is smooth. Set aside to cool.
  • In a large bowl, whisk the eggs, egg white, sugar and vanilla for 5 minutes, until pale in color.
  • While whisking, slowly pour in the melted chocolate/butter mixture. Whisk until well combined.
  • Fold in the flour, cocoa powder, and salt. Don’t over mix.
  • Pour 1/2 the brownie batter in the bottom of the pan, spread evenly. Add the cheesecake batter and spread evenly. Top with remaining brownie batter and spread evenly.
  • Bake at 350 for 55-60 minutes. Cool completely, slice, and serve.


Pumpkin Cheesecake Pretzel Brownies will keep at room temperature for 2 days or up to a week in the fridge.

Keywords: pumpkin cheesecake brownies, pumpkin desserts, pumpkin stuffed brownies