Pumpkin Cheesecake Protein Brownies (Easy, Fudgy Fall Dessert)

If you love pumpkin desserts and brownies, this recipe is about to become a seasonal staple. These Pumpkin Cheesecake Protein Brownies combine rich chocolate flavor, cozy pumpkin spice, and a creamy cheesecake-style swirl — all in one indulgent but easy-to-make treat.

They’re perfect for fall baking, holiday gatherings, or when you want something dessert-forward that still sneaks in a little protein. Best of all, this recipe uses simple ingredients and comes together in one bowl.

Why You’ll Love These Pumpkin Cheesecake Brownies

• Rich and fudgy texture with a creamy pumpkin cheesecake swirl
• Made with pumpkin purée for moisture and fall flavor
• Includes chocolate protein powder for a more satisfying dessert
• No mixer required — just whisk and bake
• Perfect for fall parties, Thanksgiving dessert tables, or meal prep treats

These brownies taste indulgent and cozy, not “healthy” — which makes them ideal for sharing.

Ingredients You’ll Need

Chocolate Brownie Base

• 1 cup pumpkin purée
• 2 large eggs
• 1/3 cup melted butter (or coconut oil)
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1/2 cup chocolate protein powder
• 1/2 cup all-purpose flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Pumpkin Cheesecake Swirl

• 1/2 tub cream cheese frosting (about 7 oz)
• 1/3 cup pumpkin purée
• 1 teaspoon pumpkin pie spice
• Optional: 2 tablespoons cream cheese or Greek yogurt for extra tang

How to Make Pumpkin Cheesecake Protein Brownies

1. Prep Your Pan

Preheat your oven to 350°F. Line an 8×8-inch baking pan with parchment paper for easy removal.

2. Make the Brownie Batter

In a large bowl, whisk together pumpkin purée, eggs, melted butter, brown sugar, and vanilla until smooth.

Add the chocolate protein powder, flour, cocoa powder, baking powder, and salt. Stir just until combined. The batter will be thick and fudgy — that’s exactly what you want.

Spread the brownie batter evenly into the prepared pan.

3. Make the Pumpkin Cheesecake Swirl

In a separate bowl, stir together the cream cheese frosting, pumpkin purée, and pumpkin pie spice. If you want a slightly tangier, more cheesecake-like flavor, mix in the optional cream cheese or Greek yogurt.

4. Swirl and Bake

Drop spoonfuls of the pumpkin cheesecake mixture over the brownie batter. Use a knife or skewer to gently swirl it through the batter, creating thick ribbons.

Bake for 25–32 minutes, until the edges are set and the center is just slightly soft.

5. Cool Completely

Let the brownies cool fully before slicing. This allows the cheesecake swirl to set and gives you clean, bakery-style squares.

Tips for the Best Pumpkin Cheesecake Brownies

• For extra fudgy brownies, pull them closer to the 25-minute mark.
• If your protein powder absorbs a lot of moisture, add 1–3 tablespoons of milk to loosen the batter.
• Want a deeper chocolate flavor? Fold in chocolate chips or add an extra tablespoon of cocoa powder.
• These brownies taste even better the next day once the flavors settle.

Storage & Make-Ahead

Store brownies in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully — just wrap individual squares and thaw when ready to enjoy.

Final Thoughts

These Pumpkin Cheesecake Protein Brownies are the ultimate fall dessert mashup — rich chocolate brownies, creamy pumpkin cheesecake, and cozy spices all in one bite. They’re easy enough for a weeknight bake and impressive enough for holiday hosting.

If you try this recipe, be sure to save it, share it, and check back for more cozy, protein-friendly desserts perfect for busy seasons.

Happy baking!