A fusion of three classic desserts, creamy cheesecake, smooth and silky pumpkin pie and rich and fudgy brownies all brought together to create one delicious dessert, Pumpkin Cheesecake Brownies.
Every year when fall rolls around I start to crave those warm and cozy flavors that we all associate with the colder weather. When adding them recipes they create the perfect comfort foods. With pumpkin being top on the list for fall ingredients, I tend to incorporate it into whatever I can. Whether it be in cookies, pies or cakes, pumpkin adds a earthy slightly sweet flavor that when combined with warm spices like cinnamon, nutmeg or ginger create the classic flavors that we all love.
These brownies were the perfect dessert to incorporate pumpkin into. It not only added a natural sweetness to them but also added a bit of moisture which gives them a softer texture. Layering the pumpkin between the brownie batter ensures that every bite is a combination of fudgy brownie and sweet pumpkin giving you all the flavors your craving.
Why You Will Love These Brownies
- Your Favorite Desserts Brought Together: Think of combining a think fudgy chocolate brownie with the warmth of pumpkin pie and the creaminess of cheesecake. Just one bite brings all the delicious flavors together.
- Fall Flavors: Add pumpkin and warm spices to any dessert and you are immediately transcended to a crisp fall day.
- Super Moist And Fudgy: The addition of melty chocolate and pumpkin puree add a ton of moisture and richness, making these brownies super moist and fudgy.
- Ease: No fancy equipment or ingredients needed. Just a few simple pantry ingredients come together to create this delicious dessert.
Disclaimer:
As an Amazon Associate I earn from qualified purchases.
What You Will Need To Make These Pumpkin Brownies
Equipment:
- Glass Mixing Bowls: Having mixing bowls in a variety of sizes help in the preparation of this recipe. I also always opt for glass mixing bowls because they do not have a reaction with acidic ingredients which could change the flavor of your recipe.
- Silicone Spatulas: I cannot do without a silicone spatula. They are the perfect tool from scraping out every last bit of batter from your mixing bowls.
- Baking Tray: A 8” x 8” non stick baking tray is the perfect vessel for baking these brownies. I prefer one that is PFAS free.
- Parchment Paper: Using parchment paper will allow you to remove your brownies easily from the baking tray. It also makes for an easier clean up, and who wouldn’t want that?
Ingredients:
- Butter: Using unsalted butter is best, so that you can control the salt content in this recipe. Browning the butter is not absolutely necessary but I would definitely suggest it. It will add a bit of nuttiness and a depth of flavor.
- Bittersweet Chocolate: It is less sweet than semi sweet or milk chocolate with deep rich chocolate flavor.
- Sugar: this recipe calls for Granulated Sugar not only for sweetness but for texture as well.
- Eggs: These are the binder in this recipe.
- Vanilla Extract: I always opt for a Pure Vanilla Extract for its intense vanilla flavor.
- Flour: A good All Purpose Flour works great for this recipe.
- Dutch Processed Cocoa Powder: I like to use Dutch Processed Cocoa for brownies because it is darker and richer than regular unsweetened cocoa powder, making your brownies full of rich chocolate flavor.
- Espresso Powder: Adding espresso powder will help heighten the chocolate flavor.
- Salt: Flavor enhancer.
- Cream Cheese: It is best to leave on the counter to get to room temperature so that when combined with the pumpkin it will create a smooth and creamy texture.
- Milk: Full fat or low fat works well.
- Pumpkin Pie Spice: Added to give these Pumpkin Brownies a warm cozy flavor.
- Pumpkin Puree: This recipe calls for pumpkin puree not pumpkin pie filling. It is also very important to drain some of the liquid from the pumpkin. You can do this by placing the pumpkin puree on a large shallow dish then pat it dry with paper towel. Do this several times until most of the liquid has been absorbed.
- Bittersweet Chocolate Chips: Before baking I like to sprinkle the top of the brownie with some bittersweet chocolate chips for a little added richness.
Tips For Making These Brownies
- Pumpkin Puree: There are two very important things to do when adding pumpkin puree to this recipe. First, make sure you are using pure pumpkin puree and not pumpkin pie filling. Pumpkin puree is just pumpkin, no added sweeteners or spices, while pumpkin pie filling has added sugar and other ingredients which is not needed for this recipe. Second, make sure you remove most of the liquid in the pumpkin. You can do this by placing the pumpkin puree on a large shallow plate and then blot it dry with paper towel. Do this several times until most of the liquid has been removed and the pumpkin puree resembles play-doh.
- Brown Butter: Browning your butter is not absolutely necessary but it does add a depth of flavor to these brownies, so I would not skip this process. It can be done by placing the butter in a small saucepan set over medium heat. Cook stirring occasionally until butter starts to foam. Once butter starts to foam continue cooking and stir more frequently until liquid starts to turn golden and brown bits start to form at the bottom of the pan. Remove from heat and allow to cool before using.
- Room Temperature Ingredients: It is very important when baking to use room temperature ingredients. This will allow everything to blend together smoothly.
Other Pumpkin Recipes
Brown Butter Pumpkin Loaf With Brown Butter Crumble Topping
Brown Butter Pumpkin Chocolate Chunk Cookies
Pumpkin Cheesecake Brownies
Course: RecipesDifficulty: Easy9
servings20
minutes30
minutesA fusion of three classic desserts, creamy cheesecake, smooth and silky pumpkin pie and rich and fudgy brownies all brought together in one delicious bite.
Ingredients
- For The Brownie
1 Cup unsalted butter, browned
1 1/2 Cups bittersweet chocolate, chopped
1 Cup granulated sugar
3 Eggs
1/2 Tablespoon pure vanilla extract
1 Cup all purpose flour
3 Tablespoons unsweetened dutch cocoa powder
1 Tablespoon espresso powder
1/2 Teaspoon salt
- For The Pumpkin Cheesecake
4oz.Cream Cheese, softened
2 Tablespoons granulated sugar
1 Tablespoon milk
1/2 Teaspoon pure vanilla extract
1/2 Teaspoon pumpkin pie spice
1/4 Cup pumpkin puree drained
Bittersweet chocolate chips for topping
Directions
- For The Brownie
- Preheat oven to 350º. Line a 8” x 8” baking tray with parchment paper and set to the side.
- Place chopped chocolate in a small bowl and set to the side. Place butter in a small saucepan set over medium heat. Cook, stirring often until liquid is golden and brown bits start to form at the bottom of the pan. Remove from heat and immediately pour over chocolate. Let it sit until chocolate starts to melt, then stir until smooth. Set to the side to cool
- In the bowl of a stand mixer fitted with a paddle attachment, beat the eggs and sugar until light and fluffy. Slowly drizzle in the cooled melted chocolate. Add the vanilla extract and continue mixing until combined.
- In a small mixing bowl whisk together the flour, cocoa powder, espresso powder and salt until combined. Add to the wet ingredients and fold in using a rubber spatula until incorporated. Set to the side.
- For The Pumpkin Cheesecake
- Place the pumpkin puree on a large shallow dish. Blot the pumpkin puree with a paper towel to remove the liquid. Repeat several times until most of the liquid has been absorbed and pumpkin resembles play-doh.
- In a medium bowl beat the softened cream cheese, sugar, pumpkin puree, milk and vanilla until smooth.
- To Assemble
- Place half of the brownie mixture in the bottom of the prepared baking pan, top with half of the pumpkin cheesecake mixture. Repeat with the remaining brownie and pumpkin cheesecake ingredients. Using a large skewer, gently swirl the ingredients together then sprinkle with a handful of chocolate chips. Place in the preheated oven and bake for 30 to 35 minutes. Remove from oven and allow to cool. Cut into squares and serve as is or with vanilla ice cream.
- Enjoy.
