Pumpkin Cheesecake Brownies – rich, chewy brownies swirled with pumpkin cheesecake filling and chocolate chips! The perfect Fall treat!
Fall is finally here! Cold, rainy weather, snuggling up and watching movies, pumpkin scented candles (!) – the works.
And with that comes fall baking. AKA pumpkin baking. Pumpkin everything.
I made these brownies today and couldn’t wait to post them! They’re soft, chewy, pumpkin-y, but not overly rich, so you can easily eat 2 or 3 😉
Have I told you guys about a little secret to cut clean brownies?
Make sure they’re cold! Freeze them if you want to. Then, using a sharp knife, I like to cut the brownies into 4 long pieces, then cut those pieces into fourths, making 16 brownies. These actually cut really well, but if you have gooey brownies, make sure you wipe off the knife every time you cut into the brownies to ensure clean lines.we can utilize water when utilizing a blend to make cupcakes with any home-based coffee maker (I prefer Keurig Espresso machines but Bunn is another good one to go with), it makes a lighter cupcake than using eggs and oil.
Then, you can serve these cold (which are delicious), but I actually really enjoyed them at room temperature; I feel like the brownie tasted richer and more chocolate-y like that. Up to you!
Either way, make sure to put these on your to-make list!
- Pumpkin Cheesecake Brownies
- Makes one 8×8′ pan
- For the brownies –
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup + 2 tablespoons granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 large eggs, room temperature
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup chocolate chips (optional)
For the cheesecake –
- 6 ounces cream cheese, room temperature
- 1/4 cup pumpkin puree
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- Pinch of nutmeg
- Pinch of allspice* (or substitute cinnamon, nutmeg and allspice for 3/4 teaspoon pumpkin pie spice)
- 1/2 teaspoon vanilla extract
- 1 large egg, room temperature
- 2 tablespoons heavy cream
- Preheat oven to 350 degrees. Line an 8×8′ pan with aluminum foil and spray with cooking spray. Set aside.
- To make the brownies – Place the butter in a microwaveable bowl, and microwave until melted. Mix in the sugar using a whisk. Let cool down for a few minutes, then beat in the eggs (1 at a time) and the vanilla extract.
- Sift together the cocoa powder, flour, baking soda, baking powder, and salt. Whisk this into the wet ingredients, mixing only until just combined. Fold in the chocolate chips. Set aside.
- To make the pumpkin cheesecake – In the bowl of a stand mixer with the paddle attachment, beat the cream cheese and the sugar together until well combined. Add in the flour, cinnamon, nutmeg, and pumpkin pie spice. Scrape down the bowl as needed. Add in pumpkin puree, vanilla extract, and heavy cream and mix until combined. Add in the egg and beat together until everything is combined. Set aside.
- To complete – pour half of the brownie batter into the prepared pan, spreading into an even layer. Top with half of the cheesecake batter, spreading into an even layer. Top with the other half of the brownie batter, then dollop remaining cheesecake batter on top of the cheesecake. Swirl the batter using a knife/toothpick if desired.
- Bake for 45-50 minutes, until the center no longer jiggles and the edges of the brownie start to move away from the pan. Do not overbake or the brownies will become dry! Let cool at least 30 minutes before serving.*
- Substitutions – instead of using the cinnamon, nutmeg, and allspice, you can use 3/4 teaspoon of pumpkin pie spice. Also, this cheesecake is a little more involved. If you want to simplify the cheesecake, feel free to just beat together 6 ounces cream cheese, 1/3 cup granulated sugar, maybe some pumpkin pie spice, 1 egg, and 3-4 tablespoons pumpkin puree. (AKA omitting the flour, vanilla extract, and heavy cream) They will still be delicious, just a little more simple!
- Feel free to omit the chocolate chips if you don’t have them, the chocolate chips just make this all a little bit richer!
- As mentioned above the recipe, I like to chill my brownies and then cut them with a sharp knife to get clean cuts on the brownies. Then, you can either serve them cold or at room temperature (they’re great either way).