Pumpkin Spice Cheesecake Brownies

Fall has definitely arrived! With all the delicious soups, chili, and baking with apples and pumpkin, it’s by far the most fun food season. These bars have popped up all over the Internet after showing up in Cara’s blog two years ago. Hubby has been asking for these bars for about two weeks now. With the shortage of canned pumpkin going on right now, I couldn’t make these until now because I just couldn’t find canned pumpkin!

I made these when we had some overnight guests and everyone loved them. We got impatient and cut them after they had cooled for about a hour. They hadn’t been chilled so they were still a bit gooey and warm. They’re delicious at this point and also after they’ve been chilled (the pumpkin flavor really shines once they’ve chilled).

I made a few adjustments to Cara’s recipe. One of the bloggers who made these said she wished there was more of the pumpkin mixture, so I upped that part of the recipe. Cara’s original recipe called for 6 oz of cream cheese and since a block of cream cheese is 8 oz, I just adjusted the other ingredients of the cheesecake portion so that it would use a full block of cream cheese. My adjustments are shown below.

I also don’t tend to think of pumpkin and chocolate together. It seems to me that white chocolate or cream cheese frosting are natural partners with pumpkin. The more I thought about it, the more I thought that dark chocolate would pair with pumpkin better than milk chocolate. So in the brownie portion of these bars, I used some dark cocoa.

Print Save

Pumpkin Spice Cheesecake Brownies

Yield: 16 bars


For the Brownie Batter
3/4 cup butter, melted
1 cup sugar
1 tbsp pure vanilla extract
2 eggs
1/2 cup all purpose flour
1/2 cup dark cocoa powder
1/4 tsp salt
2 tsp cinnamon

For the Cheesecake Batter
8 oz cream cheese, softened
1 egg
1/2 cup sugar
2 Tbsp + 2 tsp flour
2/3 cup pumpkin puree
1/3 tsp pure vanilla
2/3 tsp cinnamon
1/3 tsp ground ginger
1/3 tsp ground cloves


Preheat oven to 350F. Grease an 8x8" square metal baking pan.

Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.

Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.

Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.

Original Beantown Baker Recipe, inspired by Cara's Cravings

    Pin It

12 Responses to “S’mores Cupcakes”

  1. #
    Fun and Fearless in Beantown — October 7, 2010 at 1:28 pm

    I think we both know that I’m not a baker…yet I still think I need a kitchen torch! Can I help that I’m addicted to kitchen gadgets?

  2. #
    Eliana — October 7, 2010 at 2:12 pm

    I love using my kitchen torch. I think I will have whip it out soon to make these beauties. They look super delish.

  3. #
    Courtney — October 7, 2010 at 2:50 pm

    These are ADORABLE! I don’t even like S’mores, but I might try these.

  4. #
    Daisy — October 7, 2010 at 3:07 pm

    Kinda jealous of your kitchen torch. These smores goodies have me drooling all week!

  5. #
    Jen — October 7, 2010 at 3:15 pm

    These look great — love s’mores cupcakes. I love making these because the kitchen torch is fun to play with.

  6. #
    stephchows — October 7, 2010 at 3:49 pm

    ok now all I want is smores in every variety possible LOL YUM!!!!!! thanks so much for the vote!

  7. #
    Rachel Cannon Humiston — October 8, 2010 at 3:32 pm

    This looks so heavenly! I’ll be dreaming about that frosting tonight…

  8. #
    Jami — October 10, 2010 at 3:20 am

    I recently made some s’mores cupcakes using a piece of graham cracker as a crust, but I thought it tasted salty. Of course, I used a mix, which probably did have added salt. I am going to try this method. I’d also love to try the torch! woo hoo!

  9. #
    nutmegnanny — October 12, 2010 at 2:39 am

    These look delicious! I have got to try that marshmallow frosting…sounds amazing!

  10. #
    Xiaolu — October 18, 2010 at 12:53 am

    I made and blogged about these and they’re so delicious. Thanks for the inspiration. I did increase the amounts of everything but the cake batter since I had so much left over.

  11. #
    breader33 — January 23, 2011 at 9:56 pm

    These are just, amazing. i used the Hershey’s ‘special dark’ cocoa powder, and they were to die for. i will definitely be making these again.

  12. #
    The Addicted Baker — March 30, 2011 at 10:29 pm

    I just made delicious s’more cupcakes. Check it out: http://theaddictedbaker.blogspot.com/2011/03/smore-cookies.html

Leave a Comment