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To make delicious pumpkin cheesecake brownies, you need the following ingredients: - 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, melted - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup pumpkin puree - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 8 ounces cream cheese, softened - 1/2 cup powdered sugar - 1 egg These ingredients combine to create a rich, flavorful treat. The cocoa powder gives the brownies a deep chocolate flavor, while the pumpkin puree adds moisture and a lovely fall taste. The cream cheese layer brings a creamy texture and balances the sweetness. Make sure to have everything ready before you start to bake. {{ingredient_image_2}} First, set your oven to 350°F (175°C). This is the perfect temperature for baking. Next, take a 9x9 inch baking pan. Grease it with butter or use parchment paper. This helps the brownies come out easily later. In a medium bowl, mix the dry ingredients. Combine 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, 1 teaspoon of baking powder, and 1/4 teaspoon of salt. Make sure everything blends well. In a larger bowl, mix the wet ingredients. Blend 1/2 cup of melted unsalted butter and 1 cup of granulated sugar until smooth. Beat in 2 large eggs, one at a time. Add 1 teaspoon of vanilla extract and stir until smooth. Now, combine the dry and wet mixes. Gently add the dry mix to the wet mix. Stir until just combined. Pour about half of this brownie batter into the greased pan. Spread it evenly across the bottom. Next, prepare the pumpkin cheesecake layer. In another bowl, beat 8 ounces of softened cream cheese with 1/2 cup of powdered sugar. Mix until creamy. Then, add 1 egg, 1 cup of pumpkin puree, 1 teaspoon of ground cinnamon, and 1/2 teaspoon of ground nutmeg. Mix until fully blended. Spoon the pumpkin cheesecake mixture over the brownie batter. Spread it evenly to form a smooth layer. To create a marbled effect, use the remaining brownie batter. Spoon dollops of it over the pumpkin cheesecake layer. Take a knife or toothpick and gently swirl the layers together. Be careful not to mix them completely. This creates beautiful swirls. Place the pan in the preheated oven. Bake for about 30-35 minutes. To check if they are done, insert a toothpick in the center. If it comes out with a few moist crumbs, they are ready. Once baked, let the brownies cool in the pan for 10-15 minutes. After that, move them to a wire rack to cool completely. When cooled, cut them into squares. For a nice touch, serve them on a decorative platter. Dust with powdered sugar and add a dollop of whipped cream. A sprinkle of cinnamon makes it even better! To get that fudgy texture in your brownies, start by using melted butter. It blends well with the sugar and eggs. Mix your dry and wet ingredients gently. Over-mixing can lead to a cake-like texture. Pour half of the brownie batter into your pan and spread it evenly. This base holds all the delicious layers. For the cream cheese layer, soften your cream cheese well. Cold cream cheese can make it lumpy. I recommend using a hand mixer for a smooth finish. Mix in the powdered sugar first. Then, add one egg and the pumpkin puree. Stir until everything is blended. This will ensure a creamy consistency that pairs well with the brownies. Marbling adds a fun look to your brownies. After spreading the cream cheese layer, drop spoonfuls of brownie batter on top. Use a knife or toothpick to swirl gently. Don’t mix too much; you want to see the layers. This technique creates an eye-catching pattern and enhances the flavor blend. Pro Tips Use Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before mixing. This helps achieve a smoother cheesecake layer without lumps. Don’t Overmix the Brownie Batter: For the best fudgy texture, mix the brownie batter just until combined. Overmixing can lead to a cakey brownie. Swirl for Visual Appeal: When creating the marbled effect, use a gentle hand to avoid fully blending the layers. This ensures a beautiful presentation when cut. Cool Completely Before Cutting: Allow the brownies to cool completely on a wire rack for clean, even cuts. This prevents the layers from smudging and helps maintain the beautiful design. {{image_4}} You can spice up your pumpkin cheesecake brownies with extra flavors. Adding ground ginger or cloves can create a warm, cozy taste. These spices pair well with pumpkin and add depth. Just a pinch can make a big difference. If you love fall flavors, try this twist. It makes each bite even more inviting. To change the flavor, consider using different chocolate types. Dark chocolate adds a rich taste that contrasts nicely with the pumpkin. On the other hand, white chocolate provides a sweet, creamy touch. Both options can make your brownies unique. You can mix and match, too. Use a blend of dark and white chocolate chips for a fun surprise in every bite. If you want a gluten-free treat, you can easily swap the all-purpose flour. Use a gluten-free flour blend instead. These blends often contain rice flour, potato starch, and xanthan gum. They can mimic the texture of regular flour well. Just make sure to check the package for the right measurement. This way, everyone can enjoy these delicious brownies. To keep your brownies fresh, store them in the fridge. First, let the brownies cool completely. Then, wrap them tightly in plastic wrap. You can also place them in an airtight container. This helps keep them moist and tasty. If you want, you can cut them into squares before wrapping. This makes it easy to grab a piece later. You can freeze pumpkin cheesecake brownies if you want to save some for later. To freeze, let the brownies cool down. Then, cut them into squares. Wrap each square in plastic wrap tightly. After that, place them in a freezer bag or container. Make sure to label the bag with the date. When you are ready to eat them, take out a square. Let it thaw in the fridge overnight or on the counter for a few hours. In the fridge, these brownies last about a week. They stay moist and delicious. If you keep them at room temperature, they are best enjoyed within three days. Just make sure to keep them covered to prevent drying out. The combination of pumpkin and cream cheese makes them extra tasty for days! Yes, you can use fresh pumpkin. Fresh pumpkin gives a rich flavor. It also has less moisture. Canned pumpkin is easy and consistent. It saves time and effort. Pros of fresh pumpkin: - Fresh taste and texture - No additives or preservatives Cons of fresh pumpkin: - More time to cook and puree - May need extra care with moisture To check your brownies, look for a few signs. The edges should pull away from the pan. The top will look slightly set. When you insert a toothpick, it should come out with a few moist crumbs. If it’s wet with batter, they need more time. Yes, you can prepare these brownies ahead of time. Bake them and let them cool completely. Wrap the brownies well in plastic wrap. Store them in the fridge for up to five days. You can also freeze them. Just cut them into squares and place them in an airtight container. They last up to three months in the freezer. This blog post shared the ingredients and steps for making delicious pumpkin cheesecake brownies. We covered how to mix the batter, layer the flavors, and achieve that perfect marbled look. I also shared tips for texture and storage, plus fun variations to try. I hope you feel excited to bake these brownies. They offer a great mix of flavors and textures. Whether for a party or a cozy night in, you can't go wrong with this treat. Enjoy your baking adventure!

Pumpkin Cheesecake Brownies

Deliciously rich brownies layered with a creamy pumpkin cheesecake filling, perfect for fall celebrations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 16
Calories 250 kcal

Ingredients
  

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 8 ounces cream cheese, softened
  • 0.5 cup powdered sugar
  • 1 egg additional egg

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
  • In a medium mixing bowl, whisk together the flour, cocoa powder, baking powder, and salt.
  • In a larger bowl, blend the melted butter and granulated sugar until creamy. Add the eggs one at a time, then stir in the vanilla extract.
  • Gradually add the dry mixture to the wet mixture, stirring gently. Pour half of the brownie batter into the prepared pan.
  • In a separate bowl, beat the cream cheese with powdered sugar until smooth. Incorporate the additional egg, then add the pumpkin puree, cinnamon, and nutmeg, mixing until uniform.
  • Spoon the pumpkin cheesecake mixture over the brownie batter in the pan.
  • Dollop the remaining brownie batter over the pumpkin layer and swirl with a knife or toothpick.
  • Bake for 30-35 minutes, checking for doneness with a toothpick.
  • Let the brownies cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

Notes

Serve on a decorative platter, dusted lightly with powdered sugar and topped with whipped cream.
Keyword brownies, cheesecake, dessert, pumpkin