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- 1 cup unsalted butter, melted - 2 cups granulated sugar - 1 cup brown sugar, packed - 4 large eggs - 1 teaspoon vanilla extract - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1 teaspoon baking powder - 1/2 teaspoon salt

Pumpkin Cheesecake Brownies

Transform your fall dessert game with these irresistible pumpkin cheesecake brownies! Combining fudgy brownie goodness with a creamy pumpkin cheesecake layer, this recipe is perfect for cozy gatherings and Thanksgiving celebrations. With aromatic spices like cinnamon and nutmeg, each bite captures the essence of autumn. Dive into this delightful treat that promises to impress your friends and family while satisfying your seasonal sweet tooth. Enjoy the warmth of fall in every square!
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Ingredients
  

For the brownie layer:

1/2 cup unsalted butter (1 stick)

1 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1/3 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1/4 teaspoon baking powder

1/4 teaspoon salt

For the pumpkin cheesecake layer:

8 oz cream cheese, softened to room temperature

1/2 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

1/2 cup pumpkin puree (canned or fresh)

1 teaspoon pumpkin pie spice

For garnish (optional):

Whipped cream

Ground cinnamon

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan with cooking spray or line it with parchment paper, leaving a little overhang for easy removal later.

    Prepare the Brownie Layer:

      a. In a medium saucepan, melt the unsalted butter over low heat, stirring occasionally to prevent burning.

        b. Once fully melted, remove the saucepan from the heat and whisk in the granulated sugar until well blended.

          c. Add the eggs and vanilla extract, whisking until the mixture is smooth and glossy.

            d. Sift in the cocoa powder, flour, baking powder, and salt. Stir gently until just combined; be careful not to overmix.

              e. Pour the brownie batter into the prepared baking pan, spreading it evenly across the bottom.

                Make the Pumpkin Cheesecake Layer:

                  a. In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it becomes creamy and free of lumps.

                    b. Gradually add the granulated sugar, continuing to mix until well incorporated.

                      c. Add in the egg, vanilla extract, pumpkin puree, and pumpkin pie spice. Mix until the cheesecake batter is smooth and fluffy.

                        Assemble the Brownies:

                          a. Carefully pour the pumpkin cheesecake mixture over the brownie layer in the baking pan.

                            b. With a butter knife or spatula, gently swirl the two layers together to create a marbled appearance, taking care not to fully combine them.

                              Bake:

                                a. Place the pan in the preheated oven and bake for 30-35 minutes. The edges of the brownies should be set, and a toothpick inserted into the center may come out with a few bits of cheesecake mixture on it – this is perfectly normal.

                                  Cool and Serve:

                                    a. Once baked, remove the pan from the oven and let it cool on a wire rack for at least 20 minutes before slicing for easy handling.

                                      b. Once completely cooled, cut the brownies into squares. Serve each piece with a dollop of whipped cream and a sprinkle of ground cinnamon, if desired.

                                        Prep Time, Total Time, Servings: 20 min | 1 hr | 16 servings

                                          Presentation Tips: For an extra touch, serve these brownies on a rustic wooden board with a cinnamon stick and a small bowl of whipped cream on the side for guests to help themselves.