Pumpkin Cheesecake Brownies

Learn how to make these pumpkin cream cheese brownies in under an hour! They're easy and such a tasty treat.

Course Dessert

Cuisine American

Keyword autumn, fall

Prep Time 15

Cook Time 35

Total Time 50

Servings brownies

Calories 309kcal

Preheat the oven to 320°F/160°C. Line a 9-inch square baking pan with parchment paper or spray with non-stick cooking spray. Set aside.
Use a mixer to beat the cream cheese and granulated sugar together until fluffy and well combined.
Add the pumpkin puree, egg, ground cinnamon, and ground nutmeg. Beat until just combined. Set aside.
To make the brownie batter, place the butter and dark chocolate in a large heat proof mixing bowl. Bring a saucepan partially filled with water to a simmer over a low heat. Place the mixing bowl on top of the saucepan and stir the butter and chocolate until just melted. Remove from heat.
Mix the brown sugar, eggs, and vanilla extract into the chocolate mixture.
Stir through the flour and cocoa powder until just combined.
Spoon the brownie batter and pumpkin mixture into the prepared tin, alternating between the two. Swirl gently with a butter knife.
Bake the brownies for 35 minutes, or until a skewer or toothpick inserted into the center comes out clean.
Allow to cool completely in the baking tin before removing and slicing.

This recipe yields 9 - 16 brownies depending on how large or small you want them. Nutritional information is calculated for 12 brownies.
The butter and chocolate can also be melted in a large microwave safe bowl using the microwave.
If using the double boiler method to melt the butter and chocolate, be sure the simmering water does not touch the bottom of the mixing bowl.
Reduce the cooking time slightly for fudgier brownies, and increase the cooking time slightly for firmer brownies.