Pumpkin Cheesecake Brownies
These Pumpkin Cheesecake Brownies combine fudgy chocolate with creamy, spiced pumpkin cheesecake for a perfect fall treat!
Equipment
- 9x9-inch baking pan
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
Brownie Batter
- 1 cup pumpkin puree 100% pure pumpkin puree (not pumpkin pie filling)
- 0.5 cup granulated sugar
- 0.5 cup brown sugar
- 0.5 cup vegetable oil or any neutral oil like canola or sunflower oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour level the cup for accurate measurement
- 0.5 cup unsweetened cocoa powder natural cocoa powder recommended
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon fall spice
- 0.5 teaspoon ground nutmeg fall spice
- 0.5 teaspoon ground ginger fall spice
Cheesecake Swirl
- 8 ounces cream cheese softened to room temperature
- 0.25 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
Preheat and Prep
- Preheat your oven to 350°F (175°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal, or grease it well.
Make the Brownie Batter
- In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- In a separate bowl, sift together all-purpose flour, cocoa powder, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing to keep brownies tender.
Prepare the Cheesecake Swirl
- In a medium bowl, beat softened cream cheese with granulated sugar, egg, and vanilla extract until smooth and creamy using a hand mixer or stand mixer.
Layer and Swirl
- Pour half of the brownie batter into the prepared pan and spread evenly.
- Spoon the cream cheese mixture over the brownie layer.
- Dollop the remaining brownie batter over the cheesecake layer. Use a knife or skewer to gently swirl the two batters together, creating a marbled effect.
Bake
- Bake in the preheated oven for 35–40 minutes or until a toothpick inserted near the center comes out with just a few moist crumbs. Avoid overbaking to keep the brownies fudgy.
Cool and Serve
- Allow the brownies to cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the brownies out of the pan.
- Cut into squares and serve. These brownies are delicious on their own or paired with a scoop of vanilla ice cream.
Notes
- Store brownies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze individual brownies wrapped in plastic wrap for up to 3 months; thaw overnight in the fridge before serving.
- To keep brownies moist, avoid overbaking; a toothpick with moist crumbs indicates perfect doneness.