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Pumpkin Cheesecake Brownies

A delightful blend of rich chocolate brownie and creamy pumpkin cheesecake, these brownies celebrate the flavors of fall and are perfect for any gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 250
Ingredients Method Notes

Ingredients
  

Brownie Base
  • 1 cup unsweetened cocoa powder Use high-quality cocoa powder for better flavor.
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 cup butter, melted
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
Pumpkin Cheesecake Filling
  • 1 cup pumpkin puree Can substitute with sweet potato or butternut squash puree.
  • 1 teaspoon pumpkin spice
  • 8 oz cream cheese, softened Ensure it is at room temperature for smoother texture.
  • 1/2 cup powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
  2. In a bowl, combine the cocoa powder, sugar, brown sugar, and melted butter until well mixed.
  3. Stir in the eggs and vanilla extract until smooth.
  4. Gently fold in the flour and salt until fully incorporated.
Pumpkin Cheesecake Mixture
  1. In a separate bowl, beat together the softened cream cheese and powdered sugar until smooth.
  2. Add the pumpkin puree and pumpkin spice, blending until combined.
Baking
  1. Pour half of the brownie batter into the prepared baking dish and smooth it out.
  2. Spread the pumpkin cheesecake mixture evenly over the brownie base.
  3. Add dollops of the remaining brownie batter on top and gently swirl with a knife.
  4. Bake for 30-35 minutes, or until a toothpick comes out with moist crumbs.
  5. Allow to cool before cutting into squares.

Notes

Serve with a dusting of powdered sugar or a dollop of whipped cream. Store in an airtight container at room temperature for up to three days or refrigerate for longer shelf life.