Description
A delicious dessert combining the flavors of pumpkin and cheesecake in a rich brownie.
Ingredients
Scale
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 egg
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 3/4 cup brown sugar
- 2 eggs
Instructions
- Preheat oven to 350°F. Grease a 9×9-inch baking pan.
- In a bowl, beat cream cheese, granulated sugar, vanilla, and 1 egg until smooth. Set aside.
- In another bowl, mix flour, cocoa powder, baking powder, and salt.
- In a third bowl, combine melted butter and brown sugar. Beat in 2 eggs.
- Gradually add dry ingredients to butter mixture, stirring until combined.
- Spread 2/3 of brownie batter into prepared pan.
- Pour cream cheese mixture over brownie batter.
- Drop spoonfuls of remaining brownie batter on top. Swirl with a knife.
- Bake for 30-35 minutes, or until edges are set.
- Cool before cutting into squares.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Let brownies cool completely for clean cuts.
- Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
Keywords: pumpkin cheesecake brownies, dessert, fall baking