Name: Ultimate Fudgy Pumpkin Cheesecake Brownies Recipe That Delights
Prep time: PT-489361H39M28S
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup unsalted butter, melted; 2 cups granulated sugar; 1 cup packed brown sugar; 4 large eggs; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1 teaspoon salt; 1 can (15 oz) pumpkin puree (not pumpkin pie filling); 8 oz cream cheese, softened; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/4 teaspoon vanilla extract (for the cheesecake layer)

Description

Decadent pumpkin cheesecake brownies with fudgy swirls Discover this delightful dessert thats perfect for any gathering or special occasion 154 chars

Ingredients

Scale

1 cup unsalted butter, melted

2 cups granulated sugar

1 cup packed brown sugar

4 large eggs

1 teaspoon vanilla extract

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon baking powder

1 teaspoon salt

1 can (15 oz) pumpkin puree (not pumpkin pie filling)

8 oz cream cheese, softened

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon vanilla extract (for the cheesecake layer)

Instructions

Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal later.

In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until well combined, then add the eggs and vanilla extract. Mix until smooth and glossy.

In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add this to the wet mixture, stirring until just combined. Be careful not to overmix—this keeps the brownies chewy!

In another bowl, beat together the softened cream cheese, pumpkin puree, cinnamon, nutmeg, ginger, and additional vanilla extract until creamy and smooth.

Pour about two-thirds of the brownie batter into your prepared pan. Smooth it out, dollop spoonfuls of the pumpkin cheesecake mixture over the brownie layer, then use a knife or skewer to swirl it into the brownie mix. Pour the remaining brownie batter over the top and swirl again if desired.

Bake for about 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

Once baked, remove from the oven and let the brownies cool in the pan for at least 30 minutes before lifting them out using the parchment overhang. Slice into squares and enjoy!

Prep Time: 20 minutes
minutes: 30
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 280 calories
Sugar: 30 g
Fat: 14 g
Saturated Fat: 14 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 4 g

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