Description
These fudgy pumpkin brownies combine rich, chocolatey brownie layers with a creamy pumpkin cheesecake swirl spiced with cinnamon and nutmeg. Perfect for fall gatherings, they’re indulgent, festive, and unforgettable.
Ingredients
Units
Scale
Brownie Layer:
- 3/4 cup unsalted butter
- 2/3 cup semi-sweet chocolate chips
- 3 large eggs
- 1 large egg yolk
- 1 cup brown sugar (not packed)
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1 1/3 cups whole wheat pastry flour
Pumpkin Cheesecake Layer:
- 8 oz cream cheese (softened to room temperature)
- 1/3 cup granulated sugar
- 2 tsp pumpkin pie spice
- 1 large egg white
- 2/3 cup canned pumpkin puree
Instructions
- Preheat oven to 350°F and line or grease a 9×9 baking pan.
- Melt butter and chocolate chips together over low heat until smooth. Cool slightly.
- In a mixing bowl, beat cream cheese until smooth. Add sugar and pumpkin pie spice, then mix in egg white and pumpkin puree. Set aside.
- In another bowl, whisk eggs, egg yolk, brown sugar, granulated sugar, and vanilla until frothy (2–3 minutes).
- Slowly add the cooled chocolate mixture. Stir in cocoa powder, salt, and flour until just combined.
- Reserve ¾ cup of brownie batter. Spread the rest into the prepared pan.
- Spread pumpkin cheesecake mixture evenly over brownie base. Dollop reserved brownie batter on top and swirl with a knife.
- Bake 40–45 minutes, or until a toothpick comes out mostly clean.
- Cool completely before slicing into 16 brownies.
Notes
- For clean slices, chill brownies before cutting.
- Use canned pumpkin puree, not pumpkin pie filling.
- Slightly underbake for maximum fudginess.
Nutrition
- Calories: 240
