By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 10
471 cal · 95 min
Triple Chocolate Pumpkin Cheesecake Skillet Brownie
Recipe GLPRf11ef1e4fb96d8
A decadent skillet brownie combining rich chocolate layers with creamy pumpkin cheesecake swirled on top. This impressive dessert features a fudgy chocolate base topped with spiced pumpkin cream cheese filling and chocolate chips, baked together in one cast iron or stainless steel skillet for an elegant, rustic presentation.
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Ingredients
½ cup Butter, melted and cooled
1¼ cup Chocolate chips, divided
2 Tbsp Cocoa powder
½ cup Brown sugar
¼ cup Granulated sugar, divided
3 Eggs
1 tsp Vanilla extract
2 cup All-purpose flour
½ tsp Salt
1½ tsp Baking soda
4 oz Cream cheese, room temperature
1 cup Pumpkin puree
1 tsp Pumpkin pie spice
Directions
Preheat your oven to 350°F. In a large bowl, whisk together the melted and cooled butter, 1 cup of melted and cooled chocolate chips, brown sugar, 2 tablespoons of granulated sugar, 2 eggs, and vanilla extract until the mixture is smooth and well combined. Fold in the flour, salt, and baking soda until a thick brownie batter forms. Spray a 10-inch cast iron skillet or stainless steel skillet with non-stick spray. Pour the brownie batter into the skillet and spread it evenly, leaving about ½ inch of space between the batter and the edges of the skillet to prevent overbaking. Create a slight ridge or rim around the edge of the batter.
In a small bowl, stir the room-temperature cream cheese with the remaining 2 tablespoons of granulated sugar until completely smooth. Add the pumpkin puree, 1 egg, and pumpkin pie spice, stirring until well blended and creamy. Carefully pour the pumpkin cheesecake mixture over the brownie batter, spreading it gently to cover the surface. Sprinkle the remaining ¼ cup of chocolate chips evenly over the top.
Place the skillet in the preheated oven and bake for 25 to 30 minutes, until the edges are set and a toothpick inserted into the center of the brownie layer comes out clean or with just a few moist crumbs. The pumpkin cheesecake layer should be mostly set but may still have a slight jiggle in the very center.
Remove the skillet from the oven and place it on a wire rack. Allow the brownie to cool in the skillet for approximately 45 minutes until it is just warm to the touch. The center will still be quite soft immediately after baking, but it will continue to set as it cools. Serve warm or at room temperature.
Comments
Ingredients are readily available at any Charlotte chain—pumpkin puree, cream cheese, and chocolate are staples even in November, though you might need to make multiple stops if you're already out and don't stock these year-round. The 95-minute stated time is honest: mixing the brownie base and cheesecake swirl, plus the full bake, genuinely takes that long, though expect an extra 10–15 minutes cooling before slicing. Cost per serving lands around $1.50–$1.75, driven mostly by the cream cheese and butter; not bargain-bin, but reasonable for a skillet dessert that feeds ten. This is a show-off dessert for a crowd or weekend—not a weeknight fuss—and it holds beautifully in the fridge for days, making it ideal for meal prep or bringing to a gathering, though the skillet presentation only works the first night.
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