These pumpkin brownies are the ultimate treat! Imagine extra fudgy brownies with a creamy pumpkin cheesecake layer in the middle. Perfect for pumpkin season, Halloween parties, or Thanksgiving, these brownies are a hit with both pumpkin and chocolate lovers!
WHY YOU’LL LOVE THESE PUMPKIN BROWNIES
- Super Fudgy: These brownies are incredibly fudgy and rich.
- Pumpkin Spice Flavor: Packed with delicious pumpkin spice flavor.
- Easy to Make: Simple steps to create an impressive dessert.
Pumpkin Cheesecake Brownies
Servings 16 brownies
Ingredients
**For the Pumpkin Cheesecake Filling**
- 16 oz cream cheese at room temperature
- ⅔ cup granulated sugar
- 2 tablespoons cornstarch
- ½ cup pumpkin puree at room temperature
- ¼ cup sour cream at room temperature
- 1 ½ teaspoons vanilla extract
- 1 ½ teaspoons pumpkin pie spice
- 2 eggs at room temperature
**For the Brownies**
- 6 tablespoons all-purpose flour spooned and leveled
- ½ cup Dutch-process cocoa powder
- ¼ teaspoon salt
- ½ cup unsalted butter
- 1 cup semi-sweet chocolate chips
- 3 eggs at room temperature
- 1 ¼ cups granulated sugar
- 1 ½ teaspoons vanilla extract
Instructions
**For the Pumpkin Cheesecake Filling**
- Preheat the oven to 350°F. Spray a 9×9-inch metal baking pan with non-stick spray and line it with parchment paper. Set aside.
- In a medium bowl, beat the cream cheese, sugar, and cornstarch with a hand mixer on medium speed until smooth and lump-free, about 2 minutes.
- Add the pumpkin puree, sour cream, vanilla, and pumpkin pie spice. Mix on medium-low speed just until combined.
- Add the eggs and mix on medium-low speed just until combined. Set aside the cheesecake filling.
**For the Brownies**
- In a small bowl, whisk together the flour, cocoa powder, and salt. Set aside.
- Melt the butter and chocolate chips together, then let cool slightly.
- In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer on high speed for about 3 minutes until the mixture is pale and thick.
- Gently fold the melted butter and chocolate into the egg mixture.
- Carefully fold in the dry ingredients just until everything is combined.
**Assemble & Bake**
- Pour half of the brownie batter into the prepared pan, smoothing it into an even layer.
- Pour the pumpkin cheesecake filling on top of the brownie layer.
- Add the remaining brownie batter on top, gently swirling it into the cheesecake layer with a butter knife without mixing it completely.
- Bake for 52-55 minutes until the center has a slight jiggle. Let the brownies cool completely in the pan on a wire rack.
- Cover the brownies with aluminum foil and chill in the fridge for at least 6 hours. Once chilled, cut into 16 squares and enjoy!