Description
Rich, fudgy brownies swirled with a creamy pumpkin cheesecake layer, perfect for fall baking. These pumpkin brownies are moist, spiced, and utterly decadent.
Ingredients
Scale
- 1/2 cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (60 g) unsweetened cocoa powder
- 1/2 cup (65 g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- For the pumpkin cheesecake swirl:
- 4 oz (113 g) cream cheese, softened
- 1/2 cup (120 g) pumpkin puree
- 1/4 cup (50 g) granulated sugar
- 1 large egg yolk
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
- In a large bowl, whisk together melted butter and 1 cup sugar until smooth. Add eggs and vanilla; whisk until well combined.
- Sift cocoa powder, flour, salt, and baking powder over the wet mixture. Fold gently with a spatula until just combined. Do not overmix. Set aside.
- In a separate medium bowl, beat cream cheese with an electric mixer until creamy. Add pumpkin puree, 1/4 cup sugar, egg yolk, pumpkin pie spice, and vanilla. Beat until smooth and lump-free.
- Spread three-quarters of the brownie batter into the prepared pan. Drop spoonfuls of the pumpkin cheesecake mixture over the batter. Drop remaining brownie batter in dollops on top. Use a knife or skewer to swirl the two mixtures together, creating a marbled effect.
- Bake for 28–32 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Cool completely in the pan on a wire rack. Refrigerate for at least 1 hour before slicing for cleaner cuts. Cut into 16 squares.
Notes
- For extra pumpkin flavor, add 1/2 teaspoon cinnamon to the brownie batter.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- These brownies are also delicious served warm with a scoop of vanilla ice cream.
- Prep Time: PT20M
- Cook Time: PT30M
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 20 g
- Sodium: 95 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg