Description
Pumpkin Cheesecake Brownies are a delightful dessert that combines the rich flavors of pumpkin and cheesecake in a fudgy brownie base, perfect for fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup cream cheese, softened
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, mix together the melted butter, sugar, and brown sugar until well combined.
- Add the eggs and vanilla extract, mixing until smooth.
- In another bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Spread half of the brownie batter into the prepared baking pan.
- In a separate bowl, beat together the cream cheese, pumpkin puree, and sugar until smooth.
- Spread the pumpkin cheesecake mixture over the brownie layer in the pan.
- Drop spoonfuls of the remaining brownie batter on top of the cheesecake layer and swirl with a knife.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before cutting into squares and serving.
Notes
- For a richer flavor, use dark chocolate cocoa powder in the brownie batter.
- These brownies can be stored in the refrigerator for up to a week.
- Top with whipped cream for an extra treat!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Pumpkin Cheesecake Brownies, Fall Dessert, Pumpkin Recipes, Cheesecake Brownies