I can’t tell you how much joy these Pumpkin Cheesecake Brownies bring to my fall days! The aroma of warm spices like cinnamon and nutmeg wafting through the kitchen instantly transports me to my childhood, where pumpkin-flavored treats were always a highlight of the season. One bite of these decadent brownies, with their creamy cheesecake swirl and rich chocolate base, makes me feel all the cozy vibes, like being wrapped in a warm blanket on a chilly afternoon.
These brownies are not just a seasonal treat; they’re a delightful dessert perfect for gatherings, holiday celebrations, or just because it’s Tuesday! I’ve taken this classic fall favor and added my little twist to make it a go-to recipe whenever I crave something sweet and comforting.
What’s in Pumpkin Cheesecake Brownies?
Unsweetened Cocoa Powder: This is the key to achieving a rich, deep chocolate flavor in our brownie base! I love using Dutch-processed cocoa powder for its smoother taste, but regular unsweetened cocoa works just fine.
Pumpkin Puree: Fresh or canned, this ingredient adds moisture, flavor, and that beloved pumpkin essence. Don’t forget to choose 100% pumpkin puree for the best results—no added spices or sugar needed!
Granulated Sugar: This sweetener is essential for balancing out the bitterness of the cocoa powder and enhancing the flavors of both the brownie and cheese layers.
Brown Sugar: The brown sugar not only adds sweetness but also a hint of molasses for a deeper flavor, making our brownies extra chewy.
Philadelphia Cream Cheese: For that creamy cheesecake layer, I swear by Philadelphia! It gives the best texture and flavor—smooth and rich.
Eggs: These bind everything together perfectly and help achieve that delicious fudgy brownie texture.
Pure Vanilla Extract: Just a splash of this magical extract elevates the entire dessert, making it taste homemade and heartfelt.
Flour: A touch of all-purpose flour helps create a structure in our brownies without making them too cake-like.
Cinnamon and Nutmeg: These cozy spices are what give the pumpkin layer that warm, autumnal aroma that I swoon over every time I bake!
Is Pumpkin Cheesecake Brownies Good for You?
Oh, let’s be real! While these brownies are loaded with fall flavors, they are still dessert, which means moderation is key. However, there are some redeeming qualities to consider:
Pumpkin Puree: This is one of the highlights! It’s rich in vitamin A and beta-carotene, making it a healthier addition than many other treats. Plus, its fibrous nature helps promote good digestion.
Cocoa Powder: Believe it or not, dark chocolate can be packed with antioxidants, and cocoa has been known to potentially improve heart health. No guilt in indulging here!
Just remember, these brownies are still a treat; they should complement a balanced diet rather than replace healthier snack options.
Ingredients
– 1 cup granulated sugar
– 1/2 cup brown sugar, packed
– 1/3 cup unsweetened cocoa powder
– 1 cup all-purpose flour
– 1/2 cup unsalted butter, melted
– 3 large eggs
– 1 teaspoon pure vanilla extract
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
For the cheesecake layer:
– 8 oz. cream cheese, softened
– 1/2 cup pumpkin puree
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 large egg
This recipe should yield about 16 brownies!
How to Make Pumpkin Cheesecake Brownies?
1. **Preheat the Oven:** Start by preheating your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper for easy removal.
2. **Make the Brownie Batter:** In a mixing bowl, combine granulated sugar, brown sugar, cocoa powder, melted butter, eggs, and vanilla extract. Mix well until smooth. Then, add flour, baking powder, and salt. Stir until just combined, but don’t over-mix!
3. **Prepare the Cheesecake Mixture:** In another bowl, beat the softened cream cheese with sugar until creamy. Add the pumpkin puree, vanilla extract, spices, and egg. Mix until everything is well blended and smooth.
4. **Layering:** Pour about half of the brownie batter into the prepared pan, spreading it evenly. Spoon dollops of the pumpkin cheesecake mixture on top, and then add the rest of the brownie batter. Use a knife or toothpick to swirl the cheesecake mixture into the brownie batter for that beautiful marbled effect.
5. **Bake:** Bake for about 25-30 minutes or until the edges look set. A toothpick inserted into the center should come out with a few moist crumbs (not wet batter).
6. **Cool and Slice:** Allow the brownies to cool in the pan for at least 30 minutes before lifting them out using the parchment paper. Cut into squares and enjoy!
Fall-inspired Tips and Twists
These brownies are perfect on their own, but if you want to take them to the next level, consider adding some chocolate chips to the brownie batter for an extra chocolatey experience or a graham cracker crust for that cheesecake vibe.
You can also serve these with a drizzle of caramel sauce and a sprinkle of pecans on top for a beautiful presentation. Or, dare I say, a scoop of vanilla ice cream? Hello, dessert perfection!
I can’t wait for you to try these Pumpkin Cheesecake Brownies—they are so incredibly delicious and fun to make! They’re a perfect way to welcome autumn into your kitchen. Don’t forget to share your thoughts and experiences after you whip these up. Happy baking!