If brownies and cookies had a fall-inspired baby, this would be it. Cookies and Cream Pumpkin Kiss Brownies are rich, chewy, and chocolatey with a seasonal twist. A fudgy chocolate brownie base is swirled with creamy pumpkin cheesecake filling, dotted with chunks of chocolate sandwich cookies, and topped off with pumpkin-flavored chocolate kisses. It’s a flavor-packed square that tastes like autumn and indulgence all in one bite.
Brownies are beloved for their dense, gooey texture, and this recipe keeps that classic trait intact while weaving in creamy, spiced pumpkin cheesecake for contrast. The cookies-and-cream twist adds crunch and nostalgia, while the pumpkin kisses on top melt slightly during baking, creating little pools of sweetness in every bite.
This dessert is perfect for Halloween, Thanksgiving, or any cool-weather gathering. It’s the kind of bake-sale treat that disappears fast and gets people asking for the recipe. It also holds its shape beautifully when sliced, making it easy to stack, store, or pack for a treat-on-the-go.
Despite the wow factor, this recipe is easy to make. You can use a boxed brownie mix for speed, or whip up your favorite homemade version. The cheesecake swirl is just cream cheese, pumpkin, sugar, and spices. Fold it in, swirl with a knife, and press in the toppings. The hardest part is waiting for them to cool before slicing.
Each element brings a layer of contrast: deep chocolate from the brownie, smooth tang from the cheesecake, crunch from the cookies, and the sweet seasonal note from the pumpkin kisses. It’s not just a dessert – it’s a bite-sized celebration of everything fall.
These brownies keep well too. Store them in the fridge or at room temperature in an airtight container. They travel great, freeze well, and taste amazing slightly chilled or gently warmed up. They’re crowd-pleasers that also work as gifts or party favors.
You can customize them easily. Use dark chocolate cookies for extra richness, or add a handful of mini chocolate chips for more chocolate impact. Swap in cinnamon or caramel chips if you can’t find pumpkin kisses.
They’re also great for layering in dessert boxes. Each square is packed with color, texture, and flavor, making them stand out among simpler treats. Plus, they’re visually stunning: vibrant orange swirls, dark chocolate, and pop-of-orange candy tops.
Whether you’re baking for the season or just looking for something new, these brownies are a must-try. They combine the best parts of cookies, cheesecake, and brownies with a fun autumn vibe that hits all the right notes.
Servings: 16 brownies
Prep Time: 20 minutes
Cook Time: 35 minutes
Cool Time: 1 hour
Total Time: 1 hour 55 minutes
Ingredients:
Brownie layer:
- 1 box brownie mix (or homemade equivalent for a 9×9 pan)
- Ingredients as required on box (eggs, oil, water)
Pumpkin cheesecake layer:
- 8 oz cream cheese, softened
- 1/2 cup canned pumpkin
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 large egg
Toppings:
- 8 chocolate sandwich cookies, chopped
- 16 pumpkin-flavored chocolate kisses
Instructions:
- Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper.
- Prepare brownie batter as directed on box and pour into prepared pan.
- In a medium bowl, beat cream cheese, pumpkin, sugar, cinnamon, nutmeg, and egg until smooth.
- Spoon the pumpkin cheesecake mixture over brownie batter and swirl with a knife.
- Sprinkle chopped cookies evenly over the top.
- Bake for 35 minutes or until a toothpick comes out with a few moist crumbs.
- Immediately press pumpkin kisses gently into the surface.
- Cool completely before cutting into squares.
Tips:
- Swirl gently for a marbled effect without overmixing.
- Press the pumpkin kisses while the brownies are still warm so they soften but hold shape.
- Store in an airtight container for up to 4 days.
- For extra flavor, use a homemade brownie base with espresso powder.
Why You’ll Love This Recipe:
- Combines brownies, cheesecake, cookies, and candy
- Eye-catching and perfect for fall parties
- Easy to make and impressive to serve
- Soft, rich texture with crunchy and creamy contrasts
Cookies and Cream Pumpkin Kiss Brownies are the ultimate mash-up dessert for fall. Fudgy brownies meet creamy pumpkin cheesecake and crunchy cookies, finished with a melty pumpkin candy topper. Easy to make, impossible to forget, and perfect for every autumn occasion.
Cookies and Cream Pumpkin Kiss Brownies
Ingredients
Brownie layer:
- 1 box brownie mix or homemade equivalent for a 9x9 pan
- Ingredients as required on box eggs, oil, water
Pumpkin cheesecake layer:
- 8 oz cream cheese softened
- 1/2 cup canned pumpkin
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 large egg
Toppings:
- 8 chocolate sandwich cookies chopped
- 16 pumpkin-flavored chocolate kisses
Instructions
- Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper.
- Prepare brownie batter as directed on box and pour into prepared pan.
- In a medium bowl, beat cream cheese, pumpkin, sugar, cinnamon, nutmeg, and egg until smooth.
- Spoon the pumpkin cheesecake mixture over brownie batter and swirl with a knife.
- Sprinkle chopped cookies evenly over the top.
- Bake for 35 minutes or until a toothpick comes out with a few moist crumbs.
- Immediately press pumpkin kisses gently into the surface.
- Cool completely before cutting into squares.
Notes
- Swirl gently for a marbled effect without overmixing.
- Press the pumpkin kisses while the brownies are still warm so they soften but hold shape.
- Store in an airtight container for up to 4 days.
- For extra flavor, use a homemade brownie base with espresso powder.
