Eggless Pumpkin Cheesecake Brownies

If you love chocolate and warm fall spices, you will really enjoy my eggless pumpkin cheesecake brownies.

You get a rich, fudgy chocolate base topped with a smooth, spiced pumpkin swirl that bakes right into the batter.

The best part is that this recipe is completely eggless. That makes it a great choice if you have an egg allergy or simply do not eat eggs at home.

A little bit of plain yogurt keeps the brownie layer soft and dense, while the pumpkin cream cheese adds a fresh, tangy balance.

I like to chill them in the fridge before slicing because it makes the texture extra creamy and neat to serve.

Why You’ll Love It

Ultra Fudgy Texture – Whole milk yogurt keeps the rich brownie base wonderfully dense, moist, and delightfully fudgy without using any eggs.

Perfect Flavor Contrast – Tangy cream cheese pairs brilliantly with deep chocolate to give you the ultimate balance of rich flavors.

Warm Autumn Spices – Cozy cinnamon and pumpkin pie spice bring delicious warmth that makes your kitchen smell like a bakery.

Two Desserts in One – You get the decadence of a rich brownie combined with the creamy comfort of pumpkin cheesecake.

Ingredient List

For the Brownies

• 1/2 cup Unsalted Butter
• 4 oz Semisweet Chocolate, Chopped
• 3/4 cup Granulated Sugar
• 1/4 cup Packed Brown Sugar
• 1/2 cup Plain Whole Milk Yogurt
• 1 tsp Vanilla Extract
• 3/4 cup All Purpose Flour
• 1/4 cup Unsweetened Cocoa Powder
• 1/2 tsp Ground Cinnamon
• 1/4 tsp Baking Soda
• 1/4 tsp Salt

For the Pumpkin Layer

• 4 oz Cream Cheese, Softened
• 1/2 cup Pumpkin Puree
• 1/4 cup Packed Brown Sugar
• 1 tbsp Cornstarch
• 1 1/2 tsp Pumpkin Pie Spice
• 1/2 tsp Vanilla Extract

Directions

Step 1

Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.

Step 2

Melt the butter and chopped chocolate together in a large microwave-safe bowl in 30 second bursts, stirring each time. Whisk in both sugars, cool for 5 minutes, then whisk in the yogurt and vanilla until glossy.

Step 3

In a separate bowl, whisk the flour, cocoa powder, cinnamon, baking soda and salt. Fold into the chocolate mixture just until combined and spread evenly into the pan.

Step 4

In a medium bowl, beat the cream cheese until completely smooth. Add the pumpkin puree, brown sugar, cornstarch, pumpkin pie spice and vanilla and beat until creamy and lump free.

Step 5

Drop large spoonfuls of the pumpkin mixture over the brownie batter, then drag a toothpick through both layers to create wide, marbled swirls.

Step 6

Bake for 30 to 35 minutes, until the edges are set and the pumpkin swirls look set with only a slight wobble in the center.

Step 7

Cool in the pan for 1 hour, then refrigerate for at least 2 hours so the pumpkin layer turns creamy and sliceable. Cut into 16 squares and store in the fridge for up to 4 days.

Tips

Bring the Dairy to Room Temperature

Make sure your yogurt and cream cheese are at room temperature before you start mixing. Cold yogurt will make your melted chocolate harden and seize up into a thick clump.

Cold cream cheese will also leave little white lumps in your pumpkin layer instead of blending smoothly. Setting both out on the counter about thirty minutes before you begin makes a huge difference.

Blot the Extra Moisture from the Pumpkin

Canned pumpkin puree carries a lot of extra water that can make the top of your brownies soft and wet.

I recommend pressing your pumpkin puree with a few paper towels before measuring it out. Removing that excess liquid helps the swirl bake up thick and creamy instead of soggy.

Keep the Cornstarch in the Pumpkin Swirl

Because this is an eggless recipe, the cornstarch is what helps the cheesecake layer set and firm up in the oven.

If you leave it out, the pumpkin swirl will stay runny and wet even after the brownies have cooled. It only takes one tablespoon to give the pumpkin layer that velvety cheesecake texture.

Try These Next

• Eggless Brown Butter Blondies
• Eggless Classic NY Style Cheesecake
• Eggless Classic Pumpkin Pie
• Eggless Fudgy & Rich Chocolate Brownies
• Eggless Pumpkin Bread

Questions You Might Have

Can I use Greek yogurt instead of plain whole milk yogurt?

Yes, you can use plain Greek yogurt, but you should stir in a teaspoon or two of milk to thin it out slightly. Regular whole milk yogurt has more natural liquid, which this eggless recipe needs to keep the brownies tender.

If the Greek yogurt is too thick, your brownie batter might end up overly dense and difficult to spread into the pan.