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Pumpkin Cheesecake Brownies
Sarah namedy

Pumpkin Cheesecake Brownies

These pumpkin cheesecake brownies combine rich chocolatey brownie layers with a creamy pumpkin-spiced cheesecake swirl — the ultimate fall dessert mashup.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 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 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt

Equipment

  • baking pan (9x9 inch)
  • Mixing bowls
  • Whisk
  • Spatula
  • knife
  • Oven

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a baking pan.
  2. In a bowl, mix the pumpkin puree, cream cheese, sugar, and brown sugar until smooth.
  3. In another bowl, combine melted butter, eggs, and vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, and salt.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Pour half of the brownie batter into the prepared pan.
  7. Spread the pumpkin cheesecake mixture over the brownie layer.
  8. Top with the remaining brownie batter and swirl gently with a knife.
  9. Bake for 30–35 minutes or until a toothpick comes out clean.
  10. Let cool before cutting into squares and serving.

Notes

For extra flavor, add chocolate chips or chopped pecans to the batter. Store leftovers in the fridge for up to 5 days. For neat slices, chill before cutting. Serve with whipped cream or a drizzle of caramel sauce for a festive touch.