Pumpkin Cheesecake Brownies

These brownies are very moist and dense, packed with pumpkin flavor and spice. 

By / Photography By Daniel Kwak | September 19, 2017

Ingredients

Brownies
  • ¾ cup all-purpose flour
  • ½ cup cocoa powder
  • ½ cup cocoa powder
  • ½ teaspoon salt
  • 1 tablespoon cinnamon
  • 6 tablespoons butter, unsalted
  • 4 ounces semisweet chocolate
  • 1¼ cups sugar
  • 3 eggs
  • 1½ teaspoons vanilla extract
  • ½ cup pumpkin purée
Pumpkin Cheesecake Swirl
  • 4 ounces cream cheese, softened
  • ¼ cup pumpkin purée
  • 1 egg
  • 1 tablespoon light brown sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg

Instructions

Preheat oven to 350 degrees F.

Grease a 9-inch nonstick baking pan.

In a mixing bowl, whisk together the flour, cocoa powder, salt and cinnamon. Melt the butter and chocolate together in the microwave. Once melted, mix together and transfer to a large bowl. Add in the sugar and whisk together until thoroughly combined and shiny. Add in the eggs, vanilla, and pumpkin to the butter/chocolate mixture, stir until well combined. Fold the dry ingredients into the wet ingredients until thoroughly mixed. Pour the batter into greased pan.

Using a hand (or stand) mixer, combined all cheesecake ingredients and beat until smooth. Spoon the mixture into vertical stripes about 1 inch thick on top of the brownie mix. Drag a knife through the mixture in the opposite direction of the cheesecake stripes.

Bake for about 35–40 minutes.

Allow brownies to cool completely. Slice and serve.

Ingredients

Brownies
  • ¾ cup all-purpose flour
  • ½ cup cocoa powder
  • ½ cup cocoa powder
  • ½ teaspoon salt
  • 1 tablespoon cinnamon
  • 6 tablespoons butter, unsalted
  • 4 ounces semisweet chocolate
  • 1¼ cups sugar
  • 3 eggs
  • 1½ teaspoons vanilla extract
  • ½ cup pumpkin purée
Pumpkin Cheesecake Swirl
  • 4 ounces cream cheese, softened
  • ¼ cup pumpkin purée
  • 1 egg
  • 1 tablespoon light brown sugar
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
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