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- 1 cup unsweetened cocoa powder - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup granulated sugar - 1/2 cup packed brown sugar - 3 large eggs - 1/2 cup vegetable oil - 1 teaspoon pure vanilla extract - 1 cup canned pumpkin puree - 1 teaspoon pumpkin pie spice - 8 oz cream cheese, softened at room temperature - 1/4 cup powdered sugar When measuring your ingredients, use dry measuring cups for powders. For liquids, use a liquid measuring cup. Level off the cocoa powder and flour with a straight edge for accuracy. For brown sugar, pack it firmly into the cup. This ensures your brownies will have the right texture and taste. Softening cream cheese helps it blend smoothly. Leave it out for about 30 minutes before using. If you need a gluten-free option, use a gluten-free flour blend instead of all-purpose flour. You can swap granulated sugar for coconut sugar for a lower glycemic index. For a vegan version, use flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and a plant-based cream cheese. These swaps will keep your brownies tasty while fitting various diets. Start by preheating your oven to 350°F (175°C). Take a 9x13 inch baking pan and grease it lightly. Lining it with parchment paper helps you lift the brownies out easily later. Grab a medium bowl. In it, whisk together 1 cup of unsweetened cocoa powder, 1 cup of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Make sure they blend well and set this bowl aside. In a large bowl, mix 1 cup of granulated sugar and 1/2 cup of packed brown sugar. Crack in 3 large eggs. Beat this mixture until it looks smooth. Then stir in 1/2 cup of vegetable oil and 1 teaspoon of pure vanilla extract until everything is well combined. Now, take the dry mix you set aside and add it to the wet mixture gradually. Stir gently until just combined. Be careful not to overmix; this helps keep the brownies soft and chewy. In another bowl, combine 8 oz of softened cream cheese with 1/4 cup of powdered sugar, 1 cup of canned pumpkin puree, and 1 teaspoon of pumpkin pie spice. Blend these until you get a creamy and smooth mixture. Pour half of the brownie batter into your prepared pan and spread it evenly. Next, dollop the cream cheese mixture over the brownie base, spreading it gently. Then, spoon the rest of the brownie batter over the cream cheese layer. Use a knife to create a light swirl between the two layers. This makes a beautiful marbled effect. Bake your brownies in the preheated oven for 30-35 minutes. To check if they are done, insert a toothpick into the center. It should come out with a few moist crumbs. Once baked, let them cool in the pan for about 15 minutes. Lift the brownies out using the parchment paper and transfer them to a wire rack to cool completely before slicing into squares. To get that rich brownie texture, use the right cocoa powder. Dutch-processed cocoa gives a deeper flavor. Always sift your dry ingredients. This breaks up lumps and mixes them well. When combining wet and dry, stir gently until just mixed. This keeps the brownies fudgy and moist. Overmixing can make brownies tough. Mix just until you see no dry flour. If you see lumps, that's okay! They will bake out. Use a spatula or wooden spoon for mixing. This helps you feel the batter and avoid overdoing it. Baking time can vary based on your oven. Start checking at 30 minutes. Insert a toothpick into the center. If it comes out with a few moist crumbs, they are done! If it comes out wet, give it a few more minutes. Let them cool in the pan for about 15 minutes before lifting them out. This helps them set up better. {{image_4}} You can make these brownies gluten-free. Use a gluten-free flour blend instead of all-purpose flour. This swap works well and keeps the texture soft. The cocoa powder you use is already gluten-free. So, it fits right in. For a fun twist, add chocolate chips or nuts. You can fold in 1 cup of semi-sweet chocolate chips into the brownie batter. This adds extra sweetness and richness. Chopped nuts, like walnuts or pecans, also add a nice crunch. Just sprinkle them on top before baking for a lovely finish. To make vegan pumpkin cheesecake brownies, swap out the eggs and cream cheese. Use flax eggs instead of regular eggs. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. For the cream cheese, try vegan cream cheese brands. This keeps the rich taste while being plant-based. You can also use coconut oil instead of vegetable oil for a different flavor. To keep your pumpkin cheesecake brownies fresh, store them in an airtight container. This helps maintain their rich flavor and moist texture. If you slice the brownies, place parchment paper between layers. This prevents sticking. You can freeze pumpkin cheesecake brownies for up to three months. First, let them cool completely. Wrap each brownie tightly in plastic wrap. Then place them in a freezer-safe bag. When ready to eat, remove them from the freezer and let them thaw in the fridge overnight. To reheat, place a brownie on a microwave-safe plate. Heat it for about 15-20 seconds. Check if it's warm enough. If not, heat in short bursts. You can also warm them in the oven at 350°F (175°C) for about 5-10 minutes. This restores their gooey texture and flavor. Yes, you can use fresh pumpkin. Start by roasting the pumpkin until soft. Then, scoop out the flesh and blend it until smooth. This will give your brownies a fresh taste. Just make sure to measure the same amount as canned pumpkin, about one cup. To check if the brownies are done, use a toothpick. Insert the toothpick into the center of the brownies. If it comes out with a few moist crumbs, they are ready. If there is wet batter on the toothpick, they need more time. Absolutely! You can make these brownies a day in advance. Just let them cool completely before storing them. Cover them tightly with plastic wrap. This keeps them fresh and tasty for your gathering. These brownies pair well with whipped cream. You can also serve them with vanilla ice cream. A drizzle of caramel sauce adds extra sweetness. For a touch of spice, sprinkle some cinnamon on top. In the fridge, these brownies last about five days. Make sure to store them in an airtight container. This keeps them moist and delicious for you to enjoy later. We explored the essential ingredients and steps for making delicious pumpkin cheesecake brownies. You learned measurement tips, preparation methods, and handy substitutions. I offered guidance on perfecting texture and avoiding common mistakes. We also discussed fun variations and proper storage. These brownies blend rich flavors with smooth creaminess. Enjoy them fresh or share with friends! Happy baking!

Pumpkin Cheesecake Brownies

Indulge in the perfect fall treat with these Pumpkin Cheesecake Brownies! Combining rich chocolate brownie layers with creamy pumpkin cheesecake, this recipe is easy to follow and destined to impress. Ideal for holidays or cozy gatherings, these brownies are sure to be a hit. Click through to discover the full recipe and bring a taste of autumn to your kitchen! #PumpkinBrownies #FallBaking #DessertRecipe #CheesecakeLovers
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Ingredients
  

1 cup unsweetened cocoa powder

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup packed brown sugar

3 large eggs

1/2 cup vegetable oil

1 teaspoon pure vanilla extract

1 cup canned pumpkin puree

1 teaspoon pumpkin pie spice

8 oz cream cheese, softened at room temperature

1/4 cup powdered sugar

Instructions
 

Begin by preheating your oven to 350°F (175°C). Prepare a 9x13 inch baking pan by greasing it lightly and lining it with parchment paper. This will allow for easy removal of the brownies later.

    In a medium-sized mixing bowl, use a whisk to combine the unsweetened cocoa powder, all-purpose flour, baking powder, and salt until evenly mixed. Set this bowl aside.

      In a large mixing bowl, add the granulated sugar and packed brown sugar. Crack in the eggs and beat the mixture together until thoroughly combined. Stir in the vegetable oil and vanilla extract, mixing until you achieve a smooth consistency.

        Gradually introduce the dry ingredients from the first bowl into the wet mixture, stirring gently. Be careful not to overmix; you want the batter just combined.

          Pour half of the brownie batter into your prepared baking pan, using a spatula to spread it evenly across the bottom.

            In a separate bowl, combine the softened cream cheese, powdered sugar, pumpkin puree, and pumpkin pie spice. Blend these ingredients together until you have a creamy and smooth mixture.

              Carefully dollop the cream cheese mixture over the first layer of brownie batter. Use a spatula to spread it out gently, taking care not to mix it into the brownie base.

                Spoon the remaining brownie batter in dollops over the cheesecake layer. Take a knife and lightly swirl the two mixtures together, creating a marbled effect without fully blending them.

                  Place the pan in your preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick into the center; it should come out with a few moist crumbs rather than wet batter.

                    Once baked, remove the brownies from the oven and allow them to cool in the pan for about 15 minutes. Carefully lift them out using the parchment paper and transfer them to a wire rack to cool completely before cutting them into squares.

                      Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 16

                        - Presentation Tips: For a delightful finishing touch, dust the tops of the cooled brownies with additional powdered sugar and add a small dollop of whipped cream on the side before serving. This elevates both flavor and visual appeal, making your brownies game-ready for any occasion!