Description
Delight in the perfect blend of rich, fudgy brownies and creamy pumpkin cheesecake with these Easy Pumpkin Cheesecake Brownies. This luscious dessert features a classic brownie base swirled with a spiced pumpkin cream cheese filling, creating a seasonal treat that’s perfect for fall gatherings or any time you’re craving a festive, flavorful twist on traditional brownies.
Ingredients
Scale
Brownie Base
- 1 package brownie mix (for 13×9″ pan) and ingredients as required by package instructions
Pumpkin Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 2 tablespoons all-purpose flour
Instructions
- Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Line a 13×9-inch baking pan with foil, allowing the foil to hang over at least two sides for easy removal after baking. Spray the foil lightly with cooking spray to prevent sticking.
- Make Brownie Batter: In a medium bowl, prepare the brownie mix according to the package instructions, including all required ingredients stated on the package. Set the batter aside once combined.
- Prepare Pumpkin Cheesecake Filling: In a separate bowl, beat the softened cream cheese and sugar together using a hand mixer on medium speed until smooth and creamy. Add in the pumpkin puree, vanilla extract, and egg, mixing thoroughly until well combined. Finally, stir in pumpkin pie spice and flour, mixing just until incorporated.
- Assemble Layers: Pour the prepared brownie batter into the bottom of the prepared pan and smooth it evenly. Drop the pumpkin cheesecake filling in small scoops randomly over the top of the brownie batter. Take a butter knife and gently swirl the cheesecake filling into the brownie batter to create a marbled effect, being careful not to overmix.
- Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes. Check doneness by inserting a knife into the center—when it comes out clean, the brownies are ready.
- Cool and Serve: Remove the brownies from the oven and allow them to cool completely in the pan. Use the foil edges to lift the brownies out of the pan, then cut into squares and serve.
Notes
- For best results, ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
- You can adjust pumpkin pie spice quantity to taste or substitute with a mix of cinnamon, nutmeg, and cloves.
- Allow brownies to fully cool before cutting to achieve clean, neat slices.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- These brownies freeze well; wrap tightly and freeze for up to 2 months.
Nutrition
- Serving Size: 1 brownie (approximately 2x2 inch square)
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
