Gluten-Free Pumpkin Cheesecake Brownies Recipe for Fall Baking

If you love brownies and pumpkin, these Gluten Free Pumpkin Cheesecake Brownies are a must. A fudgy chocolate brownie base is topped with a creamy, spiced pumpkin cheesecake layer for a rich, indulgent dessert packed with cozy fall flavor. Even if you’re unsure about chocolate and pumpkin together, this combination works beautifully.

Recipe Ingredient Notes

Gluten Free Flours: Brownies adapt well to gluten-free flour blends. This recipe uses a blend that already contains xanthan gum. You can substitute your preferred 1-to-1 gluten free blend (for example Bob’s Red Mill). If your blend doesn’t include xanthan gum, add ½ teaspoon. Avoid using coconut flour or almond meal for this recipe.

Chocolate: Choose a good-quality dark chocolate (around 60% cocoa). If you prefer a sweeter brownie, semi-sweet chocolate works as well.

Dutch-Processed Cocoa Powder: Dutch-processed cocoa gives a deeper, fudgier chocolate flavor and is recommended here.

Instant Espresso: A small amount of instant espresso enhances the chocolate flavor. It’s optional but helpful.

Canned Pumpkin: Use 100% pure pumpkin puree, not pumpkin pie filling. Canned pumpkin is convenient and consistent for this recipe.

Cream Cheese: Use full-fat cream cheese from a block for the cheesecake layer for the best texture.

Pumpkin Spice: Store-bought pumpkin pie spice is convenient, or make your own: 1 tablespoon cinnamon, 1 teaspoon nutmeg, 1 teaspoon ginger, 1/4 teaspoon cloves.

Gluten Free Brownie Layer

A stand mixer is helpful for these brownies, though an electric hand mixer works fine.

1. Step 1: Sift together gluten free flour, dutch-processed cocoa powder, and kosher salt in a small bowl. Set aside.

2. Step 2: In the stand mixer bowl fitted with the whisk, combine the eggs (cold is fine for the brownies), granulated sugar, and vanilla. Whip on medium-high until very thick and tripled in volume, about 3–4 minutes.

3. Step 3: While the eggs whip, combine the unsalted butter, dark chocolate, and optional instant espresso in a microwave-safe bowl. Microwave at 70% power for about 90 seconds until the butter is melted and the chocolate softens.

4. Step 4: Stir the butter and chocolate together until fully emulsified and smooth. If needed, microwave an additional 10–15 seconds to finish melting.

5. Step 5: With the mixer on low, add the warm chocolate-butter mixture to the whipped egg-sugar mixture and mix until combined. Stop to scrape the bowl as needed.

6. Step 6: Lower the mixer to slow and add the dry ingredients all at once. Mix gently until roughly combined, then fold with a spatula until fully incorporated.

7. Step 7: Transfer the batter to the prepared 8×8 pan and smooth the top. Chill the brownie layer in the refrigerator while you make the pumpkin cheesecake layer.

Gluten Free Pumpkin Cheesecake Layer

Ensure all cheesecake ingredients are at room temperature. Cold cream cheese is difficult to blend smoothly; let it sit 30–60 minutes, or cut into small cubes to soften faster.

1. Step 1: In a clean mixer bowl, beat room-temperature cream cheese, granulated sugar, gluten free flour, kosher salt, and vanilla on medium-high until light and fluffy, about 2–3 minutes. Scrape the bowl as needed.

2. Step 2: Add the room-temperature egg and mix just until combined—avoid overmixing to reduce the chance of cracking.

3. Step 3: Add pumpkin purée, pumpkin spice, and cinnamon. Mix until just combined and scrape the bowl to fully incorporate the pumpkin.

4. Step 4: Remove the chilled brownie layer and spread the pumpkin cheesecake mixture evenly, reaching the corners. Gently tap the pan to release air bubbles and reduce cracking.

Pumpkin Brownies Baking Instructions

1. Step 1: Bake in a fully preheated oven at 350°F for 10 minutes. After 10 minutes reduce the temperature to 325°F and bake 22–25 more minutes. The brownies are done when the edges are set but the center still jiggles slightly.

2. Step 2: Turn off the oven and let the brownies cool inside for at least 30 minutes with the oven door slightly ajar to prevent sudden temperature changes that can cause cracking.
3. Step 3: Remove from the oven, cool completely, then refrigerate for at least 3 hours (overnight is best) before slicing.

Tips for Slicing Pumpkin Cheesecake Brownies

Follow these tips for clean, attractive slices:

• Chill Thoroughly: Chill at least 4 hours; overnight is best for firm slices.
• Use a Sharp Knife: A long, straight-edged knife (chef’s or slicing knife) gives the best results.
• Warm the Knife: Dip the blade in hot water and dry it before each cut so it glides through the layers.
• Clean Between Slices: Wipe the blade with a warm, damp towel after each cut to keep edges neat.
• Cut Straight Down: Use a straight downward motion rather than sawing to keep layers intact.

Storage & Freezing

Store leftover pumpkin cheesecake brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze up to 2 months. Freeze slices individually on a tray first, then transfer to an airtight container. Thaw at room temperature for 30–60 minutes or overnight in the fridge.

Note about Salt in my Recipes

The recipes are developed using a specific kosher salt. If you use a different brand or type, adjust quantities since salt intensity varies. For example, some kosher salts have smaller, denser granules and can be saltier than others.

Baking in grams

Baking by weight is the most accurate method. A digital scale ensures consistent results, especially with gluten-free flours that weigh differently than wheat flour. Use grams when possible for best accuracy.

Note about Ovens and Oven Temperatures

These recipes are tested in a conventional oven, with baking racks placed in the middle. If using a convection oven, reduce temperatures and monitor closely as convection can speed baking and dry out goods. An oven thermometer helps ensure accurate temperatures.

Substitutions and Modifications

Any substitutions may change the final texture and flavor. Recipes were tested as published and results can vary if ingredients or methods are altered.