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5 from 15 ratings

Pumpkin Brownies

Yield: 16 brownies
Prep: 20 minutes
Cook: 55 minutes
Chill Time: 6 hours
These are the best pumpkin brownies! They're extra chocolatey, fudgy brownies with a layer of creamy pumpkin cheesecake in the middle.
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Ingredients

For the Pumpkin Cheesecake Filling

  • 16 oz (454 g) cream cheese, at room temperature
  • 2/3 cup (133 g) granulated white sugar
  • 2 tbsp (16 g) cornstarch
  • 1/2 cup (122 g) pumpkin puree, at room temperature
  • 1/4 cup (62 g) sour cream, at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 2 eggs, at room temperature

For the Brownies

  • 6 tbsp (48 g) all-purpose flour, spooned and leveled
  • 1/2 cup (40 g) Dutch process cocoa powder
  • 1/4 tsp salt
  • 1/2 cup (112 g) unsalted butter
  • 1 cup (200 g) semi-sweet chocolate chips
  • 3 eggs, at room temperature
  • 1 1/4 cups (250 g) granulated white sugar
  • 1 1/2 tsp vanilla extract

Instructions
 

For the Pumpkin Cheesecake

  • Preheat the oven to 350 degrees. Spray a 9x9 inch metal baking pan with non stick spray and line it with parchment paper. Set aside.
  • In a medium bowl, mix the cream cheese, sugar and cornstarch together with a hand mixer on medium speed until smooth and free of lumps, about 2 minutes.
    16 oz (454 g) cream cheese, at room temperature, 2/3 cup (133 g) granulated white sugar, 2 tbsp (16 g) cornstarch
  • Add in the pumpkin puree, sour cream, vanilla and pumpkin pie spice and mix on medium-low speed just until combined.
    1/2 cup (122 g) pumpkin puree, at room temperature, 1/4 cup (62 g) sour cream, at room temperature, 1 1/2 tsp vanilla extract, 1 1/2 tsp pumpkin pie spice
  • Add the eggs to the pumpkin mixture and mix on medium-low speed just until combined.
    2 eggs, at room temperature
  • Set aside the cheesecake filling.

For the Brownies

  • Whisk the flour, cocoa powder and salt together in a small bowl. Set aside.
    6 tbsp (48 g) all-purpose flour, spooned and leveled, 1/2 cup (40 g) Dutch process cocoa powder, 1/4 tsp salt
  • Melt the butter and chocolate together and set aside to cool slightly.
    1/2 cup (112 g) unsalted butter, 1 cup (200 g) semi-sweet chocolate chips
  • In a large bowl, beat the eggs, sugar and vanilla together for three minutes with an electric mixer until the mixture is pale in color.
    3 eggs, at room temperature, 1 1/4 cups (250 g) granulated white sugar, 1 1/2 tsp vanilla extract
  • Gently fold the melted butter and chocolate into the egg mixture with a spatula.
  • Gently fold the dry ingredients into the wet ingredients just until everything is combined.

Assemble & Bake

  • Pour half of the brownie batter into the prepared pan and smooth it into an even layer with an offset spatula. Pour the pumpkin cheesecake batter on top. Add the remaining brownie batter on top and gently swirl it into the cheesecake batter with a butter knife without mixing it together completely.
  • Bake the brownies for 52-55 minutes until the center only has a slight jiggle, then let them cool completely in the pan on a wire rack.
  • Then cover with aluminum foil and chill the brownies for 6 hours. Once chilled, cut into 16 squares and enjoy!
Course: Dessert
Cuisine: American
Keyword: brownies, fudgy brownies, pumpkin brownies, pumpkin cheesecake, pumpkin cheesecake brownies
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