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Pumpkin Brownies Recipe

Pumpkin Brownies Recipe
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★★★★★

5.2 from 17 reviews

These Pumpkin Brownies combine rich, fudgy chocolate brownies with a creamy, spiced pumpkin cheesecake filling for the perfect autumn dessert. Moist and decadent, they offer layers of chocolate and pumpkin flavors swirled together to create a luscious treat that’s ideal for fall gatherings or cozy nights in.

Ingredients

Scale

For the Pumpkin Cheesecake Filling

  • 16 oz (454 g) cream cheese, at room temperature
  • 2/3 cup (133 g) granulated white sugar
  • 2 tbsp (16 g) cornstarch
  • 1/2 cup (122 g) pumpkin puree, at room temperature
  • 1/4 cup (62 g) sour cream, at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 2 eggs, at room temperature

For the Brownies

  • 6 tbsp (48 g) all-purpose flour, spooned and leveled
  • 1/2 cup (40 g) Dutch process cocoa powder
  • 1/4 tsp salt
  • 1/2 cup (112 g) unsalted butter
  • 1 cup (200 g) semi-sweet chocolate chips
  • 3 eggs, at room temperature
  • 1 1/4 cups (250 g) granulated white sugar
  • 1 1/2 tsp vanilla extract

Instructions

  1. Prepare the Pumpkin Cheesecake Filling: Preheat your oven to 350°F (175°C). Spray a 9×9 inch metal baking pan with non-stick spray and line it with parchment paper. In a medium bowl, use a hand mixer on medium speed to blend the cream cheese, sugar, and cornstarch until smooth and lump-free, about 2 minutes. Add pumpkin puree, sour cream, vanilla extract, and pumpkin pie spice. Mix on medium-low speed just until combined. Incorporate the eggs and mix again on medium-low speed just until combined. Set aside the cheesecake filling.
  2. Prepare the Brownie Batter: In a small bowl, whisk together the flour, cocoa powder, and salt. In a separate bowl, melt the butter and chocolate chips together, then allow to cool slightly. In a large bowl, use an electric mixer to beat the eggs, sugar, and vanilla extract for about 3 minutes until pale and fluffy. Gently fold the melted butter and chocolate mixture into the egg mixture using a spatula. Follow with folding the dry ingredients just until combined.
  3. Assemble and Bake: Pour half of the brownie batter into the prepared pan, smoothing it evenly with an offset spatula. Carefully pour the pumpkin cheesecake filling on top of the brownie layer. Add the remaining brownie batter over the cheesecake layer and use a butter knife to gently swirl the brownie batter through the cheesecake filling without fully mixing them together. Bake for 52-55 minutes until the center has a slight jiggle. Allow to cool completely in the pan on a wire rack.
  4. Chill and Serve: Once cooled, cover the pan with aluminum foil and chill the brownies in the refrigerator for at least 6 hours to set properly. After chilling, cut into 16 squares and enjoy your delicious pumpkin cheesecake brownies!

Notes

  • For a substitute for sour cream, full-fat Greek yogurt works well and maintains the creamy texture.
  • Ensure all eggs and dairy ingredients are at room temperature to achieve a smooth batter and even baking.
  • Do not over-mix the brownie batter once dry ingredients are added to keep the fudge-like texture.
  • Swirling the cheesecake and brownie layers gently will create an appealing marbled effect without blending the flavors completely.
  • Chilling the brownies overnight enhances the flavor and makes slicing easier.

Nutrition

Keywords: brownies, fudgy brownies, pumpkin brownies, pumpkin cheesecake, pumpkin cheesecake brownies, fall dessert, autumn treats

Find it online: https://dishedbydana.com/pumpkin-brownies-recipe/