Pumpkin Cheesecake Brownies

4.40 from 33 ratings

Pumpkin Cheesecake Brownies

Pumpkin cheesecake brownies are a favorite fall pumpkin dessert! These cheesecake brownies are the right amount of fudgy and chewy with a ribbon of pumpkin cheesecake swirled in.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Keyword: pumpkin brownies, pumpkin cheesecake brownies, pumpkin cream cheese bars, pumpkin swirl brownies

Servings: servings

Author: Beth

Equipment

Ingredients

¾ cup (90g) all purpose flour
½ tsp salt
⅓ cup (28g) unsweetened cocoa powder
2 oz unsweetened chocolate chopped
½ cup (113g) unsalted butter, cubed 1 stick
1 ¼ cup (248g) granulated sugar
2 large eggs
1 large egg yolk
¼ cup (59ml) vegetable oil
1 tsp vanilla extract

Pumpkin Cheesecake Swirl

4 oz (113g) cream cheese room temperature
1 large egg
½ cup (113g) pumpkin puree
½ cup (99g) granulated sugar
1 tsp cinnamon
½ tsp nutmeg
½ tsp ground ginger
¼ tsp ground cloves

Instructions

Preheat the oven to 350º F. Line a 8x8 or 9x9 inch pan with aluminum foil or parchment paper. Spray lightly with non-stick cooking spray.
In a mixing bowl, combine the flour, salt and cocoa powder. Stir together with a spoon until mixed. Set aside.
3/4 cup (90g) all purpose flour, 1/2 tsp salt, 1/3 cup (28g) unsweetened cocoa powder
In a small saucepan over low heat, combine the chopped unsweetened chocolate and butter. Stir occasionally until it’s fully melted, about 5 minutes.
2 oz unsweetened chocolate, 1/2 cup (113g) unsalted butter, cubed
Meanwhile, in a larger mixing bowl, beat the sugar and eggs plus additional egg yolk with an electric mixer for 1 minute, until the mixture is pale yellow and doubled in volume.
1 1/4 cup (248g) granulated sugar, 2 large eggs, 1 large egg yolk
Once the chocolate is melted, pour it into the egg mixture. Then add the vegetable oil and vanilla extract. Stir with a spatula to combine.
1/4 cup (59ml) vegetable oil, 1 tsp vanilla extract
Spoon the flour mixture into the wet ingredients, mixing with a spatula just until combined. Do not continue to mix the batter once you can no longer see flour.
Reserve 1/2 cup of the batter for later - add the remaining batter to the pan. Set aside.
In a mixing bowl, combine the cream cheese, egg, pumpkin puree, sugar and all spices, beat using an electric mixer until smooth, 1-2 minutes.
4 oz (113g) cream cheese, 1 large egg, 1/2 cup (113g) pumpkin puree, 1/2 cup (99g) granulated sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ground ginger, 1/4 tsp ground cloves
Spread the cream cheese filling over the brownies, then use a toothpick and drag it across the brownies to create swirls. Drop dollops of the remaining 1/2 cup of batter. Swirl again with the toothpick.
Bake for 40-45 minutes (glass pan) OR 35-40 minutes (metal pan) or until a toothpick inserted in the center comes out clean.
Allow the brownies to cool completely before cutting.

Video

Notes

I’ve made these brownies with King Arthur’s Gluten Free Measure for Measure Flour with awesome results.

You can substitute the cinnamon, nutmeg, ground ginger and cloves for 2 tsp pumpkin pie spice.

Nutrition