Description
Indulge in the ultimate fall dessert with these rich, fudgy brownies swirled with creamy pumpkin cheesecake filling, perfect for gatherings or cozy nights in.
Ingredients
Scale
- 1 cup unsalted butter
- 2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 teaspoon salt
- 8 oz cream cheese
- 1/2 cup pumpkin puree
- 1/2 teaspoon pumpkin pie spice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a mixing bowl, melt the butter and mix in the sugar until combined.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- In another bowl, mix together the flour, cocoa powder, and salt, then gradually add this dry mixture to the wet ingredients, stirring until just combined.
- Pour half of the brownie batter into the prepared baking dish and spread it evenly.
- In a separate bowl, beat the cream cheese until smooth, then add the pumpkin puree, pumpkin pie spice, and additional sugar, mixing until combined.
- Dollop the pumpkin cheesecake mixture over the brownie batter and spread the remaining brownie batter on top.
- Use a knife to swirl the layers together, creating a beautiful design.
- Bake for 30-35 minutes until a toothpick inserted comes out with moist crumbs.
- Allow to cool in the pan before cutting into squares.
Notes
Store leftovers in an airtight container for up to a week. These brownies can also be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 260
- Sugar: 25g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg