Pumpkin Cheesecake Brownies - 405 Magazine

Pumpkin Cheesecake Brownies

Fall for this creamy, chocolatey goodness.

Photo by Brandon Smith

Fall for this creamy, chocolatey goodness.

Pumpkin cheesecake brownies may be the perfect fall dessert. The combination of chewy fudge mixed with creamy pumpkin is delicious, and you can substitute a boxed brownie mix for extra-easy prep. The swirl of colors, so visually appealing, makes it a great addition to any seasonal spread. Bake this dessert to warm up your home on a cold day, or bring it to the table of your next gathering. Either way, you can’t go wrong with this sweet treat!

Brownie Mixture (or use boxed brownie mix):

  • ¾ cup all-purpose flour
  • ½ tsp salt
  • ⅓ cup unsweetened cocoa powder
  • 2 oz unsweetened or semi-sweet chopped chocolate
  • 1 stick unsalted butter
  • 1 ¼ cup granulated sugar
  • 2 large eggs and 1 large egg yolk
  • 1 tsp vanilla extract
  • ¼ cup vegetable oil

Pumpkin Cheesecake Swirl:

  • 4 oz cream cheese at room temperature
  • ½ cup pumpkin puree
  • 1 large egg
  • 1 tsp pumpkin pie spice

Instructions:

  1. Preheat the oven to 350 degrees and line an 8×8 or 9×9 pan with parchment paper. Lightly spray with cooking spray.
  2. In a bowl, use a spoon to combine the cocoa powder, flour and salt. Set aside.
  3. Use a microwave-safe bowl and combine the chopped chocolate and butter. Check every 30 seconds, stirring occasionally until it’s fully melted together.
  4. Using an electric mixer, beat the sugar, eggs and egg yolk for 1 minute until the mixture thickens and turns yellow.
  5. Pour the melted chocolate mixture into the electric mixer bowl. Then, add the vegetable oil and vanilla extract. Combine with a spatula — and don’t over-mix it!
  6. Pour the complete brownie batter in a pan, but set aside ½ cup of the batter for later.
  7. Clean the electric mixer and bowl to use again. Then, combine all the pumpkin cheesecake swirl ingredients together until smooth.
  8. Spread the pumpkin cream cheese filling over the brownies and use a knife to create swirls. Drop dollops of the remaining ½ cup brownie batter onto the pan and use the knife to create more swirls.
  9. Bake for 40 minutes or until a toothpick comes out clean when inserted in the middle.
  10. Allow the brownies to cool before cutting. Enjoy!
Photo by Brandon Smith