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Pumpkin Cheesecake Brownies: 3 Fall Twists

Pumpkin Cheesecake Brownies
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Enjoy these delicious Pumpkin Cheesecake Brownies, a perfect fall treat with a rich brownie base and a creamy pumpkin cheesecake topping. Eva and Mateo share this recipe from their Flavor Zine.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1/2 cup pumpkin puree
  • 1/2 teaspoon pumpkin pie spice

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
  3. Pour in melted butter, eggs, and vanilla extract. Mix until just combined.
  4. Spread the brownie batter evenly into the prepared pan.
  5. In a separate bowl, beat the softened cream cheese and sugar until smooth.
  6. Stir in the egg yolk, pumpkin puree, and pumpkin pie spice until well combined.
  7. Dollop spoonfuls of the pumpkin cheesecake mixture over the brownie batter.
  8. Use a knife or toothpick to swirl the cheesecake into the brownie batter.
  9. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  10. Let cool completely before cutting and serving.

Notes

  • For an extra festive touch, sprinkle with cinnamon before baking.
  • Ensure your cream cheese is fully softened for a smooth cheesecake layer.
  • Don’t overmix the brownie batter; a few streaks of flour are okay.

Nutrition

Find it online: https://flavorzine.com/pumpkin-cheesecake-brownies/