Description
These Pumpkin Cheesecake Brownies combine rich, fudgy chocolate brownies with a creamy spiced pumpkin cheesecake layer for a decadent fall-inspired dessert. Featuring a perfect balance of deep chocolate flavor and autumnal pumpkin pie spice, these brownies bake up moist and luscious with a beautifully marbled finish.
Ingredients
Scale
Brownie Batter
- Cooking spray, for greasing
- 1/2 cup (1 stick) unsalted butter
- 3 oz. chocolate (60% cacao), chopped
- 1 tsp. pure vanilla extract
- 1/2 tsp. espresso powder
- 1/2 tsp. kosher salt
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 large eggs, room temperature
- 1/2 cup (60 g) all-purpose flour
- 1/4 cup (20 g) unsweetened cacao powder
Pumpkin Cheesecake & Assembly
- 8 oz. cream cheese, room temperature
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1/3 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 tsp. pumpkin pie spice
- 1 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- Unsweetened cocoa powder, for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Grease an 8″x8″ metal baking pan with cooking spray. Line the pan with foil, leaving an overhang on two opposite sides for easy removal later, then grease the foil with cooking spray.
- Melt Butter and Chocolate: In a small pot over medium heat, melt the butter. Remove from heat and add the chopped chocolate, stirring with a rubber spatula until smooth and melted. Stir in vanilla extract, espresso powder, and kosher salt.
- Make Brownie Batter: In a large bowl, whisk together granulated sugar and light brown sugar. Add the chocolate mixture and whisk until smooth. Add eggs one at a time, whisking well after each addition, then whisk for about 30 seconds more until well combined. Gently fold in the flour and unsweetened cocoa powder with a spatula just until combined.
- Prepare Pumpkin Cheesecake Mixture: In a large bowl, beat the cream cheese with a handheld mixer on medium-high speed until smooth, 2 to 3 minutes. Add the egg, pumpkin puree, granulated sugar, flour, pumpkin pie spice, vanilla extract, and salt. Continue beating until fully combined and smooth.
- Assemble Brownies: Pour the brownie batter into the prepared pan and spread evenly with a spatula. Spoon the pumpkin cheesecake mixture on top and gently spread it without mixing the layers.
- Bake: Bake in the preheated oven for 40 to 50 minutes, until the edges are set and a tester inserted into the center comes out with a few moist crumbs attached.
- Cool and Serve: Let the brownies cool completely in the pan. Use the foil overhang to lift them out, slice into 9 pieces, and dust with unsweetened cocoa powder if desired before serving.
Notes
- Use room temperature eggs and cream cheese for smoother batter and better mixing.
- Do not overmix the batter after adding flour to keep brownies fudgy.
- Espresso powder enhances the chocolate flavor but can be omitted if unavailable.
- Line the pan with foil for easier removal and clean-up.
- Let brownies cool completely before slicing to get clean cuts.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 brownie (1/9 of recipe)
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 70mg
