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- 1 cup unsalted butter, melted - 2 cups granulated sugar - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1/2 cup cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 8 oz cream cheese, softened - 1/2 cup granulated sugar - 1/2 cup canned pumpkin puree - 1 large egg - 1 teaspoon pumpkin spice - 1 teaspoon vanilla extract For these pumpkin cheesecake brownies, I start with the brownie layer. The melted butter gives the brownies a rich taste. Using granulated sugar helps create that sweet, chewy texture. I add four eggs for moisture and structure. Next, I mix in vanilla extract, which adds warmth. The dry ingredients include all-purpose flour, cocoa powder, baking powder, and salt. Sifting the flour and cocoa helps remove lumps. This ensures a smooth brownie. Now, let’s move to the pumpkin cheesecake swirl. I use softened cream cheese for a creamy texture. Mixing in sugar gives sweetness, while canned pumpkin puree adds that fall flavor. The egg binds everything together. I also add pumpkin spice for warmth and vanilla extract for depth. Together, these ingredients create a rich, creamy, and flavorful swirl. This combination will make your brownies special! {{ingredient_image_1}} Set your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper. This will help you remove the brownies later. In a large mixing bowl, combine 1 cup of melted unsalted butter and 2 cups of granulated sugar. Stir them until they mix well. Then add 4 large eggs, one at a time. Make sure to mix each egg fully before adding the next. Finally, mix in 1 teaspoon of vanilla extract. In another bowl, sift together 1 cup of all-purpose flour, 1/2 cup of cocoa powder, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. Gradually fold these dry ingredients into the wet mixture. Stop when just combined to keep the brownies soft. In a separate bowl, beat 8 oz of softened cream cheese until smooth. Add 1/2 cup of granulated sugar and mix until well blended. Next, add 1/2 cup of canned pumpkin puree, 1 large egg, 1 teaspoon of pumpkin spice, and 1 teaspoon of vanilla extract. Mix until completely smooth. Pour about two-thirds of the brownie batter into the prepared baking pan. Spread it out evenly. Then, drop spoonfuls of the pumpkin cheesecake mixture over the brownie base. Finally, dollop the remaining brownie batter on top. Using a butter knife or a skewer, gently swirl the pumpkin cheesecake mixture into the brownie batter. Aim for a marbled effect. Be careful not to overmix, as you want the layers to show. Place the pan in the preheated oven. Bake for 30 to 35 minutes. The edges should set. Test doneness by inserting a toothpick into the center. It should come out with fudgy crumbs. Let the brownies cool completely in the pan. Use the parchment paper to lift them out. Cut into squares and enjoy! To make fudgy brownies, use plenty of butter and sugar. This gives them a rich taste. Avoid over-mixing the batter. This keeps the brownies dense. For cake-like brownies, add more flour and eggs. This will create a lighter texture. Mix the cream cheese well until it is smooth. You want no lumps in your mixture. Room temperature cream cheese works best for this. Add sugar and mix until it blends nicely. Then, add the pumpkin puree and spices slowly. This keeps the texture creamy and smooth. Swirling the cheesecake into the brownie batter is fun! Use a butter knife or skewer for this. Drop spoonfuls of the cheesecake mix over the brownie layer. Then, gently swirl it in using the knife. Be careful not to mix it all together. You want a beautiful marbled look! Pro Tips Use Room Temperature Ingredients: Ensuring that your cream cheese and eggs are at room temperature helps them blend more smoothly into the batter, creating a creamier cheesecake layer. Don’t Overmix the Batter: When combining the brownie and cheesecake layers, mix just until you see swirls. Overmixing can cause the layers to blend too much and lose their distinct look. Test for Doneness: To check if your brownies are done, insert a toothpick in the center. It should come out with a few moist crumbs, not wet batter. Cool Completely Before Cutting: Allow the brownies to cool completely in the pan before lifting out and cutting. This helps the layers set properly and makes cutting easier. {{image_2}} You can mix flavors for fun twists. Try a chocolate pumpkin-swirl. Add chocolate chips to the brownie layer. This gives a rich chocolate taste with pumpkin. You can also add nuts like walnuts or pecans. They add crunch and flavor. For gluten-free brownies, swap all-purpose flour with almond flour or a gluten-free blend. These options still give great texture. Make sure all other ingredients are gluten-free. Check labels on sugar and baking powder for safety. To make this recipe dairy-free, use plant-based butter and cream cheese. Coconut cream works well for cheesecake. Choose a dairy-free milk for moisture. These swaps keep the brownies rich and creamy without dairy. Store your pumpkin cheesecake brownies at room temperature for up to three days. Keep them in an airtight container. This will keep them soft and tasty. If you want them to last longer, put them in the fridge. They can stay fresh in the fridge for about a week. Just remember to cover them well to prevent drying out. To freeze your brownies, cut them into squares first. Wrap each square tightly in plastic wrap. Then place them in a freezer-safe bag. You can freeze them for up to three months. When you want to eat them, take out what you need. Let them thaw in the fridge overnight. You can also warm them slightly in the microwave for a gooey treat. These brownies will stay fresh for about three days at room temperature. In the fridge, they last about a week. If frozen, they can stay good for three months. After that, they may lose flavor and texture. Always check for signs of spoilage before enjoying your delicious treat. Yes, you can use fresh pumpkin. Fresh pumpkin gives a bright flavor and texture. However, it takes more time to prepare. You must cook and puree the pumpkin first. Canned pumpkin is quick and easy. It also has a smooth texture. If you choose fresh, make sure it is well-drained. This prevents extra moisture in your brownies. Check the edges of the brownies. They should look set and slightly pull away from the pan. Insert a toothpick into the center. If it comes out with fudgy crumbs, the brownies are done. They may look soft in the middle. That’s okay, as they will firm up as they cool. Yes, adding chocolate chips is a great idea! They add extra richness and texture. Use semi-sweet or dark chocolate chips for a nice balance. Fold them into the brownie batter after mixing. Just be careful not to overmix. This keeps the brownies light and fluffy. Serve these brownies with whipped cream. It adds a light touch to the rich taste. A scoop of vanilla ice cream pairs well, too. For a spiced twist, try cinnamon ice cream. You can also garnish with a sprinkle of pumpkin spice. This enhances the fall flavors perfectly. You've learned how to make delicious pumpkin cheesecake brownies. We covered the key ingredients, step-by-step instructions, and tips for a perfect bake. Remember, you can change flavors and make it gluten-free or dairy-free. Store your brownies well to keep them fresh, and feel free to get creative with mix-ins. Enjoy making this tasty treat that combines rich brownies with pumpkin cheesecake swirl. You’ll love every bite!

Pumpkin Cheesecake Brownies

Deliciously rich brownies swirled with a creamy pumpkin cheesecake mixture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes

Ingredients
  

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 2 cocoa powder
  • 1 2 baking powder
  • 1 4 salt
  • 8 oz cream cheese, softened
  • 1 2 granulated sugar
  • 1 2 canned pumpkin puree
  • 1 large egg
  • 1 teaspoon pumpkin spice
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the melted butter and sugar. Stir until well mixed, then add the eggs one at a time, incorporating them fully before adding the next. Mix in the vanilla extract.
  • In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
  • In a separate bowl, beat the softened cream cheese until smooth. Add the granulated sugar and mix until well incorporated. Then add the pumpkin puree, egg, pumpkin spice, and vanilla extract; mix until completely smooth.
  • Pour about two-thirds of the brownie batter into the prepared baking pan, smoothing it out evenly. Next, drop spoonfuls of the pumpkin cheesecake mixture over the brownie base. Finally, dollop the remaining brownie batter on top.
  • Using a butter knife or a skewer, gently swirl the pumpkin cheesecake mixture into the brownie batter for a marbled effect. Be careful not to overmix.
  • Place in the preheated oven and bake for 30-35 minutes, or until the edges are set and a toothpick inserted in the center comes out with fudgy crumbs.
  • Allow the brownies to cool completely in the pan before lifting them out using the parchment paper. Cut into squares and serve.

Notes

Allow brownies to cool completely for best texture before cutting.
Keyword brownies, cheesecake, pumpkin