Description
Indulge in rich and fudgy brownies with a creamy pumpkin cheesecake center, perfectly swirled for a delicious fall treat.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 cup melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a mixing bowl, combine the cocoa powder, all-purpose flour, granulated sugar, brown sugar, and salt. Stir in melted butter, eggs, and vanilla extract until smooth.
- In another bowl, mix pumpkin puree, softened cream cheese, powdered sugar, and pumpkin pie spice until smooth.
- Pour half of the brownie batter into the prepared pan, spread it evenly, and add dollops of the pumpkin cheesecake mixture on top. Swirl the mixtures gently with a knife.
- Pour the remaining brownie batter on top and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let cool completely before cutting into squares.
Notes
Serve slightly warm or at room temperature, topped with whipped cream or caramel sauce.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg