Description
Pumpkin Cheesecake Brownies are the ultimate autumn dessert, combining a fudgy chocolate brownie base with a creamy pumpkin cheesecake swirl. These delectable treats bring together rich flavors and a beautiful marbled appearance, making them perfect for gatherings or cozy nights in. With each bite, you’ll experience the warm spices of pumpkin pie paired with the indulgent taste of chocolate—an irresistible combination that captures the essence of fall.
Ingredients
Scale
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 cup pure pumpkin puree
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350°F. Grease a 9×13 inch baking pan or line with parchment paper.
- In a large bowl, mix melted butter and sugar until combined. Add eggs one at a time, then stir in vanilla.
- In a separate bowl, whisk flour, cocoa powder, and salt together. Gradually add to wet ingredients and fold in chocolate chips.
- Spread the brownie batter evenly in the prepared pan.
- For the cheesecake layer, beat cream cheese and sugar until smooth. Mix in pumpkin puree, egg yolk, vanilla, and pumpkin pie spice.
- Drop spoonfuls of the cheesecake mixture onto brownie batter and swirl gently with a knife.
- Bake for 30-35 minutes until edges are set; check doneness with a toothpick inserted into the brownie portion.
- Cool completely before slicing into bars.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (45g)
- Calories: 210
- Sugar: 15g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg