Description
Deliciously rich pumpkin cheesecake brownies that combine the flavors of fall with a creamy cheesecake layer.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup cream cheese, softened
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking pan.
- In a bowl, mix the pumpkin puree, cream cheese, sugar, and brown sugar until smooth.
- In another bowl, combine melted butter, eggs, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Pour half of the brownie batter into the prepared pan.
- Spread the pumpkin cheesecake mixture over the brownie layer.
- Top with the remaining brownie batter and swirl gently with a knife.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before cutting into squares and serving.
Notes
- For a richer flavor, use cream cheese at room temperature.
- Store leftovers in an airtight container in the refrigerator.
- These brownies can be frozen for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Pumpkin Cheesecake Brownies, Fall Dessert, Pumpkin Recipes