Pumpkin Brownies
Delicious pumpkin brownies with creamy pumpkin cheesecake swirled into rich chocolate brownie goodness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 16 oz (454 g) cream cheese, at room temperature
- 2/3 cup (133 g) granulated white sugar
- 2 tbsp (16 g) cornstarch
- 1/2 cup (122 g) pumpkin puree, at room temperature
- 1/4 cup (62 g) sour cream, at room temperature
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 2 eggs, at room temperature
- 6 tbsp (48 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) Dutch process cocoa powder
- 1/4 tsp salt
- 1/2 cup (112 g) unsalted butter
- 1 cup (200 g) semi-sweet chocolate chips
- 3 eggs, at room temperature
- 1 1/4 cups (250 g) granulated white sugar
- 1 1/2 tsp vanilla extract
Instructions
- For the Pumpkin Cheesecake: In a large bowl, beat the cream cheese until smooth. Add 2/3 cup of sugar and cornstarch, mixing well. Mix in pumpkin puree, sour cream, 1 1/2 tsp vanilla extract, pumpkin pie spice, and 2 eggs. Set the mixture aside.
- For the Brownies: Preheat your oven to 350°F (175°C). Grease a baking pan. Melt the butter in a saucepan over low heat. Stir in cocoa powder and mix until smooth. Remove from heat and add the remaining 3 eggs, 1 1/4 cups sugar, and 1 1/2 tsp vanilla extract. Mix until well combined. Fold in flour and salt until just combined.
- Pour half of the brownie mixture into the prepared pan. Evenly spread the pumpkin cheesecake layer on top, then dollop the remaining brownie batter over it. Use a knife to gently swirl the batter together.
- Bake for about 30-35 minutes or until a toothpick comes out clean.
Notes
Make sure all your ingredients are at room temperature for better mixing. Let the brownies cool completely before cutting them for clean edges.