Pumpkin Cheesecake Brownies (all from scratch!)

Yes, you read that right, Pumpkin Cheesecake and brownie all together in one fabulous fall dessert. Easy, all from scratch and absolutely decedent. Make, eat, share and be happy.


Pumpkin Cheesecake Brownies
-1 cup (2 cubes) of  Butter (Olive Oil & Coconut Oil both work too to make these dairy free!)
-2 cups of Sugar
-2 tsp Vanilla
-4 Eggs
-3/4 cup Cocoa
-1 cup Flour *If making these Gluten Free, replace with any GF flour of your choice)
-1/2 tsp Baking Powder
-1/4 tsp Salt
-4 oz cream cheese, softened
-1/2 cup pumpkin puree, canned is great
-1/4 cup of Sugar
-1 egg
-1 tsp cinnamon
-1/4 tsp ground ginger
-1/4 tsp nutmeg
-1/4 tsp cloves (optional)

1-Preheat the oven to 350 degrees F.
2- Grease a 9×13″ pan and set aside.
3-Melt the butter in a large microwave safe bowl.
4- Stir in each of the rest of the ingredients by hand until everything is well mixed.
5-Pour 3/4 of the brownie batter into the greased pan, spread it out evenly and set the rest aside.  The batter will be thick.
6-In a separate bowl mix the cream cheese, pumpkin, spices and egg on medium high for 1 minute or so until everything is well combined.
7-Pour the pumpkin mixture over the brownie batter and spread evenly.
8-Put the rest of the brownie batter over the pumpkin mixture and swirl them together slightly.
9-Bake for 30 to 40 minutes in the oven, until a toothpick stuck in the middle comes out clean.

*You can eat them warm but they are also amazing after the have cooled and been refrigerated for a few hours. Think warm pumpkin pie versus set up, cooled pumpkin pie.


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