Description

Pumpkin cheesecake brownies are the perfect fall treat, featuring a rich, fudgy brownie base topped with a creamy, spiced pumpkin cheesecake swirl. With a delightful combination of autumn spices and chocolate, these brownies are ideal for sharing during the holiday season.

Ingredients

1 cup plus 2 tablespoons (200 g) good quality bittersweet chocolate, chopped (or chocolate chips)

½ cup (113 g or 1 stick) unsalted butter, cut into quarters

3 tablespoons (18 g) unsweetened cocoa powder

3 large eggs, room temperature

1 ¼ cups (250 g) granulated sugar

2 teaspoons pure vanilla extract

½ teaspoon salt

1 cup (125 g) all-purpose flour

For the Pumpkin Cheesecake Swirl:

1 cup (226 g or 8 oz) block cream cheese, room temperature

½ cup (113 g) 100% pure pumpkin purée (not pumpkin pie filling)

1 large egg, room temperature

¼ cup (50 g) granulated sugar

1 teaspoon pumpkin pie spice

½ teaspoon cinnamon

½ teaspoon pure vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350° F. Line an 8×8-inch square baking pan with parchment paper and lightly grease it with nonstick cooking spray. Set aside.
In a makeshift double boiler over low heat, melt the chocolate and butter, stirring occasionally. Remove from heat and whisk in the cocoa powder. Set aside to cool slightly.
In the bowl of a stand mixer, beat together eggs and sugar on medium-high speed for 1 minute. Reduce speed to low and add vanilla and salt until combined. Slowly pour in the chocolate mixture, continuing to mix on low until combined.
Remove the bowl from the mixer and stir in the flour with a wooden spoon until just combined.
Set aside ¼ cup of the brownie batter. Pour the remaining batter into the prepared pan and spread evenly.
For the pumpkin cheesecake swirl, use an electric mixer to beat the cream cheese until smooth and creamy. Add the pumpkin purée, egg, sugar, and vanilla, mixing until combined.
Drop dollops of the pumpkin mixture onto the brownie batter and spread into an even layer.
If the reserved brownie batter has thickened, stir it again and drop spoonfuls on top of the pumpkin mixture. Use a knife to swirl the two together.
Bake for 35 minutes or until a toothpick inserted in the center comes out with a few crumbs or is completely clean.
Allow the brownies to cool completely before cutting and serving.

Notes

For a variation, add chopped walnuts to the batter after setting aside the ¼ cup of brownie batter for added texture.
If you’re making a larger batch, use a 9×13-inch pan and bake for an additional 3–5 minutes to yield 24 servings.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 350
Sugar: 30g
Sodium: 150mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 4g
Cholesterol: 60mg