Pumpkin Cheesecake Brownies (Gluten-Free, Dairy-Free)

Delicious tasty pumpkin cheesecake brownies with a fudgy brownie base topped with a creamy pumpkin cheesecake layer – an amazing dessert worthy of fall! Totally gluten-free and dairy-free too, so go bake a batch today!

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These Pumpkin Cheesecake Brownies are the Perfect Fall Dessert!

It’s almost fall… and that means pumpkin season and pumpkin desserts!

From pumpkin pie, pumpkin bread, pumpkin cookies and pumpkin cake… there are plenty of delicious desserts we can make with pumpkin (or more precisely pumpkin puree).

And this time, we’re going to be making pumpkin cheesecake brownies.. but what can be more irresistible than combining the fall pumpkin flavors with a combination of cheesecake and brownies in the same mouthful?

Why This Recipe Works:

• Simple Ingredients: The main ingredients required for these delicious gluten-free pumpkin cheesecake brownies are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: All you need to do is to prepare the brownie batter and then the cream cheese mixture, which you’ll assemble in the baking pan, before creating “swirls” and then baking.
• Totally Gluten-Free & Dairy-Free: The best part is that these pumpkin swirl cheesecake brownies are 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this pumpkin cheesecake brownies recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Chocolate Chips: I used semisweet dairy-free chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular chocolate chips instead.
• Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
• Sugar: I used white sugar, but cane sugar or light brown sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Eggs: Eggs act as a binder to bind the ingredients in the brownie batter together, so make sure you add them in. If you are allergic to eggs, you may go ahead and use an egg-replacer or aquafaba instead.
• Cocoa Powder: Make sure to use unsweetened cocoa powder as we will already be adding in sugar for sweetness.
• Gluten-Free Flour: I recommend using a good-quality gluten-free flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and is necessary for binding the brownie ingredients together. For best results, make sure to add xanthan gum in if your gluten-free blend does not already include it.
• Cream Cheese: I used plain dairy-free cream cheese to keep the recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular cream cheese instead.
• Pumpkin Puree: Pumpkin puree is not the same as pumpkin pie filling. I like to use homemade pumpkin puree during pumpkin season, but store-bought pumpkin puree will work just as well.
• Spices: I used a mix of ground cinnamon, ground ginger and ground nutmeg, but you can easily replace all the spices with 1 3/4 teaspoon of pumpkin pie spice instead.

How to Make Pumpkin Cheesecake Brownies (Step by Step):

1. Preheat and Line

Preheat the oven to 350F (180C). Line the bottom of an 8-inch (20cm) springform pan with parchment paper.

2. Melt Chocolate in Butter

Place ¼ cup semisweet dairy-free chocolate and butter in a large bowl that is microwave-safe and melt in the microwave (or use a double-boiler if you don’t have a microwave).

3. Melt Sugar in Chocolate Mixture

Add the 3/4 cup sugar to the bowl with the melted chocolate, then remove the bowl from the pan. Let it cool.

4. Add Eggs

Add the 2 eggs one at a time into the mixture and whisk until well combined.

5. Add Dry Ingredients

In another large mixing bowl, whisk the salt, cocoa powder and gluten-free all-purpose flour and xanthan gum (if using) together until well combined.

Add the dry ingredients to the bowl with the wet ingredients and mix well to get a thick but homogeneous batter.

6. Add Chocolate Chips

Fold in the remaining chocolate chips.

7. Pour Batter into Pan

Reserve about ½ cup brownie batter for later and pour the rest in the prepared pan to create the base brownie layer.

8. Prepare Cheesecake Mixture

Add cream cheese into a medium bowl, add 1/4 cup of sugar and 1 egg and mix to combine.

Add pumpkin puree, ground cinnamon, ground ginger, ground nutmeg and keep whisking.

9. Spoon Cream Cheese Mixture Until Brownie Batter

Add spoonfuls of cream cheese mixture on top of the brownie batter.

10. Top with More Brownie Batter

Add teaspoons of remaining brownie batter on top.

11. Create Swirls

Use a skewer to create swirls.

12. Bake Until Ready

Bake for about 30-35 minutes until a toothpick inserted into the center comes out with a few moist crumbs sticking to it.

13. Cool Completely Before Slicing and Serving

Remove the brownie from the oven and cool completely before slicing and serving these pumpkin cheesecake swirl brownies.

Dish by Dish Tips/Tricks:

• Swap Pumpkin with Sweet Potato: If you don’t have pumpkin puree, feel free to swap it out with equal amounts of sweet potato puree instead.
• Storing: To store, place the cooled pumpkin cheesecake brownies in an airtight container (separating each layer with parchment paper) or cover them in plastic wrap and keep in the refrigerator for up to 5 days.
• Freezing: To freeze, place the cooled pumpkin cheesecake bars in freezer bags (separating each layer with parchment) and freeze for up to 2 months. Let the brownies thaw completely overnight in the refrigerator before heating up and serving.

Other Gluten-Free Pumpkin Recipes to Make This Fall:

• Homemade Pumpkin Puree (Gluten-Free, Vegan)
• Crustless Pumpkin Pie (Gluten-Free, Dairy-Free)
• Moist Pumpkin Bread (Gluten-Free, Dairy-Free)
• No-Bake Pumpkin Cheesecake (Gluten-Free, Vegan)
• Easy Pumpkin Gnocchi (Gluten-Free, Dairy-Free)
• Creamy Pumpkin Soup (Gluten-Free, Vegan)
• Creamy Pumpkin Risotto (Gluten-Free, Dairy-Free)

Gluten-Free Fall Recipes You’ll Enjoy:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Pumpkin Cheesecake Brownies (Gluten-Free, Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Felicia Lim
• Total Time: 55 minutes
• Yield: 16 brownies 1x
• Diet: Gluten Free

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Description

Delicious tasty pumpkin cheesecake brownies with a fudgy brownie base and a pumpkin-swirled cheesecake top layer – an amazing dessert worthy of fall! Totally gluten-free and dairy-free too, so go bake a batch today!

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Ingredients

Units USM Scale 1x2x3x

For the Brownie Batter:

• 2/3 cup semisweet dairy-free chocolate chips, separated
• 1/2 cup unsalted dairy-free butter
• 1 cup sugar
• 3 large eggs, beaten
• 2 tablespoons unsweetened cocoa powder
• pinch of salt
• 1/2 cup gluten-free all-purpose flour
• 1/4 teaspoon xanthan gum (omit if your gluten-free flour blend already has it)

For the Cream Cheese Layer:

• 8 oz. plain dairy-free cream cheese, room temperature
• 2/3 cup pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat and Line: Preheat the oven to 350F (180C). Line the bottom of an 8-inch (20cm) springform pan with parchment paper.
2. Melt Chocolate in Butter: Place ¼ cup semisweet dairy-free chocolate and butter in a medium microwave-safe bowl and melt in the microwave or double-boiler.
3. Melt Sugar in Chocolate Mixture: Add the 3/4 cup sugar to the bowl with the melted chocolate, then remove the bowl from the pan. Let it cool.
4. Add Eggs: Add the 2 eggs one at a time into the mixture and whisk until well combined.
5. Add Dry Ingredients: In another large mixing bowl, whisk the salt, cocoa powder and gluten-free all-purpose flour and xanthan gum (if using) together until well combined. Add the dry ingredients to the bowl with the wet ingredients and mix well to get a thick but homogeneous batter.
6. Add Chocolate Chips: Fold in the remaining chocolate chips.
7. Pour Batter into Pan: Reserve about ½ cup brownie batter for later and pour the rest in the prepared pan.
8. Prepare Cream Cheese Layer: Add cream cheese into a medium bowl, add 1/4 cup of sugar and 1 egg and mix to combine. Add pumpkin puree, ground cinnamon, ground ginger, ground nutmeg and keep whisking.
9. Spoon Cream Cheese onto Brownie Batter: Add spoons of cream cheese mixture on top of the brownie batter.
10. Top with More Brownie Batter: Add teaspoons of reserved brownie batter on top.
11. Create Swirls: Use a skewer to create swirls.
12. Bake Until Ready: Bake for about 30-35 minutes until a toothpick inserted into the center comes out with a few moist crumbs sticking to it.
13. Cool Completely Before Slicing and Serving: Remove the brownie from the oven and cool completely before serving.

Notes

Chocolate Chips: I used semisweet dairy-free chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular chocolate chips instead.

Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Sugar: I used white sugar, but cane sugar or light brown sugar will work just as well. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Eggs: Eggs act as a binder to bind the ingredients in the brownie batter together, so make sure you add them in. If you are allergic to eggs, you may go ahead and use an egg-replacer or aquafaba instead.

Cocoa Powder: Make sure to use unsweetened cocoa powder as we will already be adding in sugar for sweetness.

Gluten-Free Flour: I recommend using a good-quality gluten-free flour that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, or potato starch). I do NOT recommend using a gluten-free flour blend that is made up of heavier flours (such as garbanzo bean flour).

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours, and is necessary for binding the brownie ingredients together. For best results, make sure to add xanthan gum in if your gluten-free blend does not already include it.

Cream Cheese: I used plain dairy-free cream cheese to keep the recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular cream cheese instead.

Pumpkin Puree: Pumpkin puree is not the same as pumpkin pie filling. I like to use homemade pumpkin puree during pumpkin season, but store-bought pumpkin puree will work just as well.

Spices: I used a mix of ground cinnamon, ground ginger and ground nutmeg, but you can easily replace all the spices with 1 3/4 teaspoon of pumpkin pie spice instead.

Storing/Freezing: To store, place the cooled pumpkin cheesecake brownies in an airtight container (separating each layer with parchment paper) and keep in the refrigerator for up to 5 days. To freeze, place the cooled pumpkin brownies in freezer bags (separating each layer with parchment) and freeze for up to 2 months. Let the brownies thaw completely overnight in the refrigerator before heating up and serving.

• Prep Time: 20 mins
• Cook Time: 35 mins
• Category: Desserts
• Method: Baking
• Cuisine: American