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pumpkin cheesecake brownie dessert

Pumpkin Cheesecake Brownies

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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 1 hour
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 16 servings

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 Spatula
  • 1 9x9 inch baking pan
  • 1 Oven
  • 1 toothpick

Ingredients
  

  • 1 cup unsalted butter melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 cup cocoa powder
  • 1/2 teaspoon salt
  • 8 ounces cream cheese softened
  • 1/2 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a mixing bowl, whisk together melted butter and 1 1/2 cups of sugar until well combined.
  • Add 3 eggs one at a time, mixing well after each addition.
  • Stir in flour, cocoa powder, and salt until just combined.
  • Pour brownie batter into a greased 9x9 inch baking pan, reserving 1 cup of the batter.
  • In another bowl, beat cream cheese, remaining sugar, pumpkin puree, remaining egg, vanilla extract, and pumpkin pie spice until smooth.
  • Spread the pumpkin mixture over the brownie batter in the pan.
  • Drop spoonfuls of the reserved brownie batter over the pumpkin layer.
  • Use a toothpick to gently swirl the brownie and pumpkin batters together.
  • Bake in the preheated oven for 45 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.
  • Allow brownies to cool in the pan for 1 hour before cutting and serving.

Notes

For best results, ensure the cream cheese is at room temperature before mixing to achieve a smooth cheesecake layer. You can store these brownies in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature for the optimal flavor experience.
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