Description
Indulge in these delicious Pumpkin Cheesecake Brownies that offer a rich chocolate brownie base topped with a creamy pumpkin cheesecake layer.
Ingredients
Scale
- 1 cup chocolate brownie mix
- 1/2 cup unsalted butter, melted (or coconut oil for dairy-free)
- 1 large egg
- 1 cup canned pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/4 cup all-purpose flour (or almond/oat flour for gluten-free)
Instructions
- Preheat your oven to 350ยฐF (175ยฐC) and grease a 9ร9 inch baking pan.
- Combine brownie mix, melted butter, and egg in a mixing bowl, stirring until well blended. Pour into the baking pan and spread evenly.
- Mix together pumpkin puree, cream cheese, granulated sugar, brown sugar, vanilla extract, pumpkin pie spice, salt, and flour until smooth.
- Carefully pour the pumpkin mixture over the brownie layer, using a knife to lightly swirl for a marbled effect.
- Bake for 30-35 minutes, or until edges are set and a toothpick inserted in the center comes out clean.
- Allow to cool, then cut into squares and serve. Enjoy!
Notes
For an elegant presentation, drizzle with caramel or chocolate sauce. Store leftovers in the fridge for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg