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Pumpkin Cheesecake Brownies Irresistible and Simple

by on October 5, 2025

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Craving a sweet treat that combines the best of fall flavors? Look no further! These Pumpkin Cheesecake Brownies are not only simple to make but also melt-in-your-mouth delicious. With layers of rich chocolate brownies and creamy pumpkin cheesecake, they’re the perfect dessert for any occasion. Join me as we explore this easy recipe that brings warmth and joy to your kitchen. Let’s get baking!

To make pumpkin cheesecake brownies, you will need: - 1 cup unsalted butter, melted - 2 cups granulated sugar - 4 large eggs - 1 teaspoon pure vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup pumpkin puree - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground allspice You can easily swap some ingredients for different flavors or diets. - Use coconut oil instead of butter for a dairy-free option. - Replace granulated sugar with coconut sugar for a healthier choice. - For gluten-free brownies, try almond flour or a gluten-free flour blend. - If you want less sugar, use a sugar substitute like stevia. - Cream cheese can be swapped with a vegan cream cheese for a dairy-free treat. Measuring correctly is key to great brownies. Here are some tips: - Use a dry measuring cup for flour and cocoa powder. - Spoon the flour into the cup, then level it off. Avoid packing it down. - For brown sugar, pack it tightly into the cup and level it off. - Use a kitchen scale for butter; 1 cup equals about 227 grams. - Always check the expiration date on baking powder and spices for best results. These small steps help ensure that your pumpkin cheesecake brownies turn out just right! {{ingredient_image_2}} Start by gathering all your ingredients. You need: - 1 cup unsalted butter, melted - 2 cups granulated sugar - 4 large eggs - 1 teaspoon pure vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup pumpkin puree - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground allspice Make sure everything is at room temperature. This helps your batter mix well. Preheat your oven to 350°F (175°C). Grease a 9x13 inch pan and line it with parchment paper. This makes it easy to lift the brownies out later. In a large bowl, mix the melted butter and granulated sugar. Whisk them until smooth. Add the eggs one by one, mixing well after each addition. Then, stir in the vanilla extract. Next, sift together the flour, cocoa powder, baking powder, and salt in a separate bowl. Gradually add this dry mix to the wet mix. Fold gently to combine. Be careful not to over-mix; this keeps your brownies soft. Spoon half of the brownie batter into the prepared pan. Spread it evenly across the bottom. In another bowl, beat the softened cream cheese with powdered sugar until creamy. Add the pumpkin puree, ground cinnamon, nutmeg, ginger, and allspice. Mix until smooth and all ingredients blend well. Dollop the pumpkin cheesecake mixture over the brownie batter. Use a knife or skewer to swirl it gently into the brownie layer for a marbled look. Now, pour the remaining brownie batter over the pumpkin cheesecake layer. Smooth it out with a spatula for even coverage. Place the pan in your preheated oven. Bake for 30-35 minutes. The brownies are done when a toothpick comes out with a few moist crumbs. Once baked, remove the pan from the oven. Let it cool completely in the pan. Use the parchment overhang to lift the brownies out. Cut them into squares for serving. Enjoy! To get the best brownie texture, follow a few key steps: - Use melted butter, not cold butter. It helps create a rich, gooey base. - Don’t over-mix the batter. Fold in the dry ingredients until just combined. - Bake until a toothpick shows a few moist crumbs. This keeps them soft. These steps help you achieve that perfect blend of fudgy and chewy. Here are some common mistakes to watch for: - Skipping the parchment paper can lead to brownies that stick. - Adding too much flour can dry out your brownies. Measure carefully. - Overbaking can ruin the texture. Keep an eye on the time. Avoiding these pitfalls makes a big difference in your results. To make your Pumpkin Cheesecake Brownies even better: - Dust cooled brownies with powdered sugar for a sweet touch. - Sprinkle ground cinnamon on top for extra flavor. - Add dollops of whipped cream for a fancy finish. These enhancements not only taste great but also look appealing. Enjoy making your brownies shine! Pro Tips Use Room Temperature Ingredients: Ensuring that your cream cheese and eggs are at room temperature helps create a smoother cheesecake batter, preventing lumps for a creamier texture. Don’t Overmix the Brownie Batter: Mixing the brownie batter just until combined helps maintain a fudgy texture. Overmixing can lead to a cake-like consistency. Cool Completely Before Cutting: Allow the brownies to cool completely in the pan before lifting them out and cutting. This helps them set properly and prevents them from falling apart. Experiment with Spices: Feel free to adjust the spices in the cheesecake layer according to your taste. Adding a pinch of cloves or cardamom can elevate the flavor profile. {{image_4}} To make these brownies gluten-free, you can swap the all-purpose flour for a gluten-free blend. Look for a mix that contains xanthan gum. This will help the brownies hold together. Use the same amount of the gluten-free flour as the recipe calls for. The taste and texture stay rich and yummy! For a vegan version, replace the eggs with flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Use vegan butter instead of regular butter and dairy-free cream cheese for the cheesecake layer. This keeps the brownies just as delicious and friendly for all eaters! Want to add some extra fun? You can mix in chocolate chips or nuts. Dark chocolate chips add a nice touch of sweetness. Walnuts or pecans give a crunchy bite. You could also try adding a swirl of caramel sauce on top before baking. This adds a rich flavor that pairs well with pumpkin. Get creative and make these brownies your own! To store leftover pumpkin cheesecake brownies, let them cool completely. Place them in an airtight container. You can keep them at room temperature for up to three days. If you want them to last longer, refrigerate them. They stay fresh in the fridge for about a week. Freezing is a great option for these brownies. Cut them into squares first. Place the squares in a single layer on a baking sheet. Freeze them for about one hour. Once frozen, transfer them to a freezer-safe bag. They can last up to three months in the freezer. When you want to enjoy them, just thaw them in the fridge overnight. When you are ready to serve the brownies, take them out of the fridge or freezer. If they were frozen, let them thaw completely. For a warm treat, you can heat them in the microwave for about 10-15 seconds. Dust with powdered sugar and a bit of cinnamon before serving. This adds a nice touch and makes them look even more inviting. Enjoy these delightful treats with friends or family! Yes, you can make these brownies ahead of time. Bake them a day or two before you plan to serve. After they cool, store them in an airtight container in the fridge. This makes them easy to grab when you need a sweet treat. Check the brownies at 30 minutes. Stick a toothpick in the center. If it comes out with a few moist crumbs, they are done. If it comes out wet with batter, bake for a few more minutes. You can use applesauce or mashed bananas instead of pumpkin puree. Both options add moisture and a bit of sweetness. They also work well with the spices in the recipe. If your brownies are too gooey, bake them a little longer. Keep an eye on them to avoid overbaking. You can also let them cool completely before serving. This helps them set up better. This blog post guides you through making a delicious pumpkin cheesecake brownie. We covered key ingredients, substitutions, and measuring tips to set you up for success. I shared step-by-step instructions from prepping to baking and cooling. You learned about avoiding common mistakes and enhancing flavor. We also explored gluten-free and vegan options. Lastly, I explained how to store leftovers properly. Remember, baking is a fun way to create treats! Enjoy your brownies fresh or after storage, and share them with friends.

Why I Love This Recipe

  1. Delicious Flavor Combination: The blend of rich chocolate brownies with creamy pumpkin cheesecake creates an irresistible flavor profile that perfectly captures the essence of fall.
  2. Simple Preparation: This recipe is straightforward, making it accessible for both novice and experienced bakers. The steps are easy to follow, ensuring a successful outcome.
  3. Beautiful Presentation: The marbled effect of the brownie and cheesecake layers not only tastes amazing but also looks stunning, making it a perfect dessert for gatherings and celebrations.
  4. Versatile Treat: These brownies are great for any occasion—whether it’s Thanksgiving, a cozy fall gathering, or just a treat for yourself, they are sure to be a hit!

Ingredients

List of Ingredients

To make pumpkin cheesecake brownies, you will need:

– 1 cup unsalted butter, melted

– 2 cups granulated sugar

– 4 large eggs

– 1 teaspoon pure vanilla extract

– 1 cup all-purpose flour

– 1 cup unsweetened cocoa powder

– 1 teaspoon baking powder

– 1/2 teaspoon salt

– 1 cup pumpkin puree

– 8 oz cream cheese, softened

– 1/2 cup powdered sugar

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/4 teaspoon ground allspice

Substitutions and Alternative Options

You can easily swap some ingredients for different flavors or diets.

– Use coconut oil instead of butter for a dairy-free option.

– Replace granulated sugar with coconut sugar for a healthier choice.

– For gluten-free brownies, try almond flour or a gluten-free flour blend.

– If you want less sugar, use a sugar substitute like stevia.

– Cream cheese can be swapped with a vegan cream cheese for a dairy-free treat.

Measuring Tips for Accurate Baking

Measuring correctly is key to great brownies. Here are some tips:

– Use a dry measuring cup for flour and cocoa powder.

– Spoon the flour into the cup, then level it off. Avoid packing it down.

– For brown sugar, pack it tightly into the cup and level it off.

– Use a kitchen scale for butter; 1 cup equals about 227 grams.

– Always check the expiration date on baking powder and spices for best results.

These small steps help ensure that your pumpkin cheesecake brownies turn out just right!

Step-by-Step Instructions

Prepping Your Ingredients

Start by gathering all your ingredients. You need:

– 1 cup unsalted butter, melted

– 2 cups granulated sugar

– 4 large eggs

– 1 teaspoon pure vanilla extract

– 1 cup all-purpose flour

– 1 cup unsweetened cocoa powder

– 1 teaspoon baking powder

– 1/2 teaspoon salt

– 1 cup pumpkin puree

– 8 oz cream cheese, softened

– 1/2 cup powdered sugar

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/4 teaspoon ground allspice

Make sure everything is at room temperature. This helps your batter mix well. Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan and line it with parchment paper. This makes it easy to lift the brownies out later.

Mixing the Brownie Batter

In a large bowl, mix the melted butter and granulated sugar. Whisk them until smooth. Add the eggs one by one, mixing well after each addition. Then, stir in the vanilla extract.

Next, sift together the flour, cocoa powder, baking powder, and salt in a separate bowl. Gradually add this dry mix to the wet mix. Fold gently to combine. Be careful not to over-mix; this keeps your brownies soft.

Spoon half of the brownie batter into the prepared pan. Spread it evenly across the bottom.

Creating the Pumpkin Cheesecake Layer

In another bowl, beat the softened cream cheese with powdered sugar until creamy. Add the pumpkin puree, ground cinnamon, nutmeg, ginger, and allspice. Mix until smooth and all ingredients blend well.

Dollop the pumpkin cheesecake mixture over the brownie batter. Use a knife or skewer to swirl it gently into the brownie layer for a marbled look.

Now, pour the remaining brownie batter over the pumpkin cheesecake layer. Smooth it out with a spatula for even coverage.

Baking and Cooling Process

Place the pan in your preheated oven. Bake for 30-35 minutes. The brownies are done when a toothpick comes out with a few moist crumbs.

Once baked, remove the pan from the oven. Let it cool completely in the pan. Use the parchment overhang to lift the brownies out. Cut them into squares for serving. Enjoy!

Tips & Tricks

Achieving the Perfect Brownie Texture

To get the best brownie texture, follow a few key steps:

– Use melted butter, not cold butter. It helps create a rich, gooey base.

– Don’t over-mix the batter. Fold in the dry ingredients until just combined.

– Bake until a toothpick shows a few moist crumbs. This keeps them soft.

These steps help you achieve that perfect blend of fudgy and chewy.

Common Mistakes to Avoid

Here are some common mistakes to watch for:

– Skipping the parchment paper can lead to brownies that stick.

– Adding too much flour can dry out your brownies. Measure carefully.

– Overbaking can ruin the texture. Keep an eye on the time.

Avoiding these pitfalls makes a big difference in your results.

Enhancements for Flavor and Presentation

To make your Pumpkin Cheesecake Brownies even better:

– Dust cooled brownies with powdered sugar for a sweet touch.

– Sprinkle ground cinnamon on top for extra flavor.

– Add dollops of whipped cream for a fancy finish.

These enhancements not only taste great but also look appealing. Enjoy making your brownies shine!

Pro Tips

  1. Use Room Temperature Ingredients: Ensuring that your cream cheese and eggs are at room temperature helps create a smoother cheesecake batter, preventing lumps for a creamier texture.
  2. Don’t Overmix the Brownie Batter: Mixing the brownie batter just until combined helps maintain a fudgy texture. Overmixing can lead to a cake-like consistency.
  3. Cool Completely Before Cutting: Allow the brownies to cool completely in the pan before lifting them out and cutting. This helps them set properly and prevents them from falling apart.
  4. Experiment with Spices: Feel free to adjust the spices in the cheesecake layer according to your taste. Adding a pinch of cloves or cardamom can elevate the flavor profile.

Variations

Gluten-Free Option

To make these brownies gluten-free, you can swap the all-purpose flour for a gluten-free blend. Look for a mix that contains xanthan gum. This will help the brownies hold together. Use the same amount of the gluten-free flour as the recipe calls for. The taste and texture stay rich and yummy!

Vegan Adaptation

For a vegan version, replace the eggs with flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Use vegan butter instead of regular butter and dairy-free cream cheese for the cheesecake layer. This keeps the brownies just as delicious and friendly for all eaters!

Flavor Additions

Want to add some extra fun? You can mix in chocolate chips or nuts. Dark chocolate chips add a nice touch of sweetness. Walnuts or pecans give a crunchy bite. You could also try adding a swirl of caramel sauce on top before baking. This adds a rich flavor that pairs well with pumpkin. Get creative and make these brownies your own!

Storage Info

How to Store Leftovers

To store leftover pumpkin cheesecake brownies, let them cool completely. Place them in an airtight container. You can keep them at room temperature for up to three days. If you want them to last longer, refrigerate them. They stay fresh in the fridge for about a week.

Freezing Instructions

Freezing is a great option for these brownies. Cut them into squares first. Place the squares in a single layer on a baking sheet. Freeze them for about one hour. Once frozen, transfer them to a freezer-safe bag. They can last up to three months in the freezer. When you want to enjoy them, just thaw them in the fridge overnight.

Best Serving Practices After Storage

When you are ready to serve the brownies, take them out of the fridge or freezer. If they were frozen, let them thaw completely. For a warm treat, you can heat them in the microwave for about 10-15 seconds. Dust with powdered sugar and a bit of cinnamon before serving. This adds a nice touch and makes them look even more inviting. Enjoy these delightful treats with friends or family!

FAQs

Can I make this recipe ahead of time?

Yes, you can make these brownies ahead of time. Bake them a day or two before you plan to serve. After they cool, store them in an airtight container in the fridge. This makes them easy to grab when you need a sweet treat.

How do I know when the brownies are done?

Check the brownies at 30 minutes. Stick a toothpick in the center. If it comes out with a few moist crumbs, they are done. If it comes out wet with batter, bake for a few more minutes.

What can I use instead of pumpkin puree?

You can use applesauce or mashed bananas instead of pumpkin puree. Both options add moisture and a bit of sweetness. They also work well with the spices in the recipe.

How to fix brownies that are too gooey?

If your brownies are too gooey, bake them a little longer. Keep an eye on them to avoid overbaking. You can also let them cool completely before serving. This helps them set up better.

This blog post guides you through making a delicious pumpkin cheesecake brownie. We covered key ingredients, substitutions, and measuring tips to set you up for success. I shared step-by-step instructions from prepping to baking and cooling. You learned about avoiding common mistakes and enhancing flavor. We also explored gluten-free and vegan options. Lastly, I explained how to store leftovers properly. Remember, baking is a fun way to create treats! Enjoy your brownies fresh or after storage, and share them with friend

To make pumpkin cheesecake brownies, you will need: - 1 cup unsalted butter, melted - 2 cups granulated sugar - 4 large eggs - 1 teaspoon pure vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup pumpkin puree - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground allspice You can easily swap some ingredients for different flavors or diets. - Use coconut oil instead of butter for a dairy-free option. - Replace granulated sugar with coconut sugar for a healthier choice. - For gluten-free brownies, try almond flour or a gluten-free flour blend. - If you want less sugar, use a sugar substitute like stevia. - Cream cheese can be swapped with a vegan cream cheese for a dairy-free treat. Measuring correctly is key to great brownies. Here are some tips: - Use a dry measuring cup for flour and cocoa powder. - Spoon the flour into the cup, then level it off. Avoid packing it down. - For brown sugar, pack it tightly into the cup and level it off. - Use a kitchen scale for butter; 1 cup equals about 227 grams. - Always check the expiration date on baking powder and spices for best results. These small steps help ensure that your pumpkin cheesecake brownies turn out just right! {{ingredient_image_2}} Start by gathering all your ingredients. You need: - 1 cup unsalted butter, melted - 2 cups granulated sugar - 4 large eggs - 1 teaspoon pure vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup pumpkin puree - 8 oz cream cheese, softened - 1/2 cup powdered sugar - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon ground allspice Make sure everything is at room temperature. This helps your batter mix well. Preheat your oven to 350°F (175°C). Grease a 9x13 inch pan and line it with parchment paper. This makes it easy to lift the brownies out later. In a large bowl, mix the melted butter and granulated sugar. Whisk them until smooth. Add the eggs one by one, mixing well after each addition. Then, stir in the vanilla extract. Next, sift together the flour, cocoa powder, baking powder, and salt in a separate bowl. Gradually add this dry mix to the wet mix. Fold gently to combine. Be careful not to over-mix; this keeps your brownies soft. Spoon half of the brownie batter into the prepared pan. Spread it evenly across the bottom. In another bowl, beat the softened cream cheese with powdered sugar until creamy. Add the pumpkin puree, ground cinnamon, nutmeg, ginger, and allspice. Mix until smooth and all ingredients blend well. Dollop the pumpkin cheesecake mixture over the brownie batter. Use a knife or skewer to swirl it gently into the brownie layer for a marbled look. Now, pour the remaining brownie batter over the pumpkin cheesecake layer. Smooth it out with a spatula for even coverage. Place the pan in your preheated oven. Bake for 30-35 minutes. The brownies are done when a toothpick comes out with a few moist crumbs. Once baked, remove the pan from the oven. Let it cool completely in the pan. Use the parchment overhang to lift the brownies out. Cut them into squares for serving. Enjoy! To get the best brownie texture, follow a few key steps: - Use melted butter, not cold butter. It helps create a rich, gooey base. - Don’t over-mix the batter. Fold in the dry ingredients until just combined. - Bake until a toothpick shows a few moist crumbs. This keeps them soft. These steps help you achieve that perfect blend of fudgy and chewy. Here are some common mistakes to watch for: - Skipping the parchment paper can lead to brownies that stick. - Adding too much flour can dry out your brownies. Measure carefully. - Overbaking can ruin the texture. Keep an eye on the time. Avoiding these pitfalls makes a big difference in your results. To make your Pumpkin Cheesecake Brownies even better: - Dust cooled brownies with powdered sugar for a sweet touch. - Sprinkle ground cinnamon on top for extra flavor. - Add dollops of whipped cream for a fancy finish. These enhancements not only taste great but also look appealing. Enjoy making your brownies shine! Pro Tips Use Room Temperature Ingredients: Ensuring that your cream cheese and eggs are at room temperature helps create a smoother cheesecake batter, preventing lumps for a creamier texture. Don’t Overmix the Brownie Batter: Mixing the brownie batter just until combined helps maintain a fudgy texture. Overmixing can lead to a cake-like consistency. Cool Completely Before Cutting: Allow the brownies to cool completely in the pan before lifting them out and cutting. This helps them set properly and prevents them from falling apart. Experiment with Spices: Feel free to adjust the spices in the cheesecake layer according to your taste. Adding a pinch of cloves or cardamom can elevate the flavor profile. {{image_4}} To make these brownies gluten-free, you can swap the all-purpose flour for a gluten-free blend. Look for a mix that contains xanthan gum. This will help the brownies hold together. Use the same amount of the gluten-free flour as the recipe calls for. The taste and texture stay rich and yummy! For a vegan version, replace the eggs with flax eggs. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes until it thickens. Use vegan butter instead of regular butter and dairy-free cream cheese for the cheesecake layer. This keeps the brownies just as delicious and friendly for all eaters! Want to add some extra fun? You can mix in chocolate chips or nuts. Dark chocolate chips add a nice touch of sweetness. Walnuts or pecans give a crunchy bite. You could also try adding a swirl of caramel sauce on top before baking. This adds a rich flavor that pairs well with pumpkin. Get creative and make these brownies your own! To store leftover pumpkin cheesecake brownies, let them cool completely. Place them in an airtight container. You can keep them at room temperature for up to three days. If you want them to last longer, refrigerate them. They stay fresh in the fridge for about a week. Freezing is a great option for these brownies. Cut them into squares first. Place the squares in a single layer on a baking sheet. Freeze them for about one hour. Once frozen, transfer them to a freezer-safe bag. They can last up to three months in the freezer. When you want to enjoy them, just thaw them in the fridge overnight. When you are ready to serve the brownies, take them out of the fridge or freezer. If they were frozen, let them thaw completely. For a warm treat, you can heat them in the microwave for about 10-15 seconds. Dust with powdered sugar and a bit of cinnamon before serving. This adds a nice touch and makes them look even more inviting. Enjoy these delightful treats with friends or family! Yes, you can make these brownies ahead of time. Bake them a day or two before you plan to serve. After they cool, store them in an airtight container in the fridge. This makes them easy to grab when you need a sweet treat. Check the brownies at 30 minutes. Stick a toothpick in the center. If it comes out with a few moist crumbs, they are done. If it comes out wet with batter, bake for a few more minutes. You can use applesauce or mashed bananas instead of pumpkin puree. Both options add moisture and a bit of sweetness. They also work well with the spices in the recipe. If your brownies are too gooey, bake them a little longer. Keep an eye on them to avoid overbaking. You can also let them cool completely before serving. This helps them set up better. This blog post guides you through making a delicious pumpkin cheesecake brownie. We covered key ingredients, substitutions, and measuring tips to set you up for success. I shared step-by-step instructions from prepping to baking and cooling. You learned about avoiding common mistakes and enhancing flavor. We also explored gluten-free and vegan options. Lastly, I explained how to store leftovers properly. Remember, baking is a fun way to create treats! Enjoy your brownies fresh or after storage, and share them with friends.

Pumpkin Cheesecake Brownies

Deliciously rich brownies swirled with a creamy pumpkin cheesecake layer, perfect for fall.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 300 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 2 salt
  • 1 cup pumpkin puree
  • 8 oz cream cheese, softened to room temperature
  • 1 2 powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 2 ground nutmeg
  • 1 4 ground ginger
  • 1 4 ground allspice

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line the bottom and sides with parchment paper, allowing some overhang for easy lifting after baking.
  • In a large mixing bowl, combine the melted butter and granulated sugar, whisking them together until the mixture is smooth and well blended.
  • Introduce the eggs into the mixture, adding them one at a time. Mix thoroughly after each addition. Pour in the vanilla extract and stir until incorporated.
  • In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, folding gently until just combined — be careful not to over-mix.
  • Spoon half of the prepared brownie batter into the lined baking pan, spreading it evenly across the bottom.
  • In another mixing bowl, beat the softened cream cheese and powdered sugar together until creamy and smooth. Add the pumpkin puree, ground cinnamon, nutmeg, ginger, and allspice. Mix until everything is well combined and the mixture is uniform.
  • Drop dollops of the pumpkin cheesecake mixture over the layer of brownie batter in the pan. Using a knife or skewer, gently swirl the cheesecake mixture into the brownie layer for a marbled effect.
  • Carefully pour the remaining brownie batter over the pumpkin cheesecake layer, smoothing it out with a spatula to ensure even coverage.
  • Place the pan in the preheated oven and bake for 30-35 minutes. The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs attached.
  • Once baked, remove the pan from the oven and let it cool completely. Use the parchment overhang to lift the brownies out of the pan. Cut into squares for serving.

Notes

Before serving, lightly dust the cooled brownies with powdered sugar and add a sprinkle of ground cinnamon on top. For an added touch of indulgence, consider garnishing each piece with small dollops of whipped cream. Enjoy!
Keyword brownies, cheesecake, dessert, pumpkin

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