Go Back
- 1/2 cup unsalted butter - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/3 cup unsweetened cocoa powder - 1/2 cup all-purpose flour - 1/4 teaspoon baking powder - 1/4 teaspoon salt

Pumpkin Cheesecake Brownies

Discover the ultimate fall dessert with this Pumpkin Cheesecake Brownies recipe! These mouthwatering treats combine a rich, fudgy brownie layer with a creamy pumpkin cheesecake topping, creating a unique flavor experience that's perfect for autumn gatherings or holiday celebrations. Easy to make and beautifully marbled, these brownies are sure to impress your loved ones and become a seasonal favorite. Indulge in the delicious combination of chocolate and pumpkin this festive season!
Print Recipe Pin Recipe

Ingredients
  

For the brownie layer:

1/2 cup unsalted butter (1 stick)

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

For the pumpkin cheesecake layer:

8 oz cream cheese, softened

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup pumpkin puree (canned or fresh)

1 teaspoon pumpkin pie spice

For garnish (optional):

Whipped cream

Ground cinnamon

Instructions
 

Preheat the oven to 350°F (175°C). Grease or line an 8x8 inch baking pan with parchment paper for easy removal.

    Prepare the brownie layer:

      a. In a medium saucepan, melt the butter over low heat.

        b. Once melted, remove from heat and whisk in the sugar, eggs, and vanilla extract until smooth.

          c. Stir in cocoa powder, flour, baking powder, and salt until just combined, being careful not to overmix.

            d. Spread the brownie batter evenly into the bottom of the prepared pan.

              Make the pumpkin cheesecake layer:

                a. In a mixing bowl, beat the softened cream cheese with an electric mixer until creamy.

                  b. Gradually add sugar, continuing to beat until well combined.

                    c. Add the egg, vanilla extract, pumpkin puree, and pumpkin pie spice, mixing until smooth and fluffy.

                      Assemble the brownies:

                        a. Pour the pumpkin cheesecake layer over the brownie layer in the baking pan.

                          b. Use a butter knife or spatula to swirl the layers together gently for a marbled effect.

                            Bake:

                              a. Bake in the preheated oven for 30-35 minutes, or until the edges are set and a toothpick inserted in the center comes out slightly moist (it may have a few cheesecake bits, which is fine).

                                Cool and serve:

                                  a. Remove the pan from the oven and allow the brownies to cool in the pan for at least 20 minutes before transferring to a wire rack.

                                    b. Once completely cooled, cut into squares. Serve with whipped cream and a sprinkle of ground cinnamon if desired.

                                      Prep Time, Total Time, Servings: 20 min | 1 hr | 16 servings