Description
Deliciously rich pumpkin cheesecake brownies that combine the flavors of pumpkin and cream cheese for a delightful dessert.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup cream cheese, softened
- 1 cup sugar
- 1/2 cup butter, melted
- 1 cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the pumpkin puree, sugar, and melted butter until well combined.
- Add the eggs and vanilla extract, and mix until smooth.
- In another bowl, combine the flour, pumpkin spice, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- In a separate bowl, beat the cream cheese until smooth, then add sugar and mix well.
- Spread half of the brownie batter in a greased baking pan.
- Spread the cream cheese mixture over the brownie layer.
- Top with the remaining brownie batter and swirl with a knife.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before cutting into squares.
Notes
- For a richer flavor, use full-fat cream cheese.
- Store leftovers in the refrigerator for up to 3 days.
- These brownies can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg