‘Tis the pumpkin season—and in between the spiced lattes and creamy pumpkin soups, these Pumpkin Cheesecake Brownies cannot be missed.

pumpkin cheesecake brownies

Thick, fudgy brownies with a cream cheese and pumpkin layer swirled with chocolate brownie batter are what dreams are made of.

pumpkin cheesecake brownies

And the swirled design is easier than it looks…

I poured the brownie batter into the bottom layer, reserving some in a piping bag. I then used an offset spatula to spread the pumpkin cheesecake into an even layer. I then piped horizontal lines with the reserved brownie batter. I used a knife to make vertical lines intersecting the horizontal lines to form this horseshoe pattern (seen below). Next, I made more vertical lines in the center of the horseshoe pattern to form the chevron pattern.

pumpkin cheesecake brownies pumpkin cheesecake brownies pumpkin cheesecake brownies pumpkin cheesecake brownies design 3

I took these to a get-together last week, but first shared a quick snap on instagram. Follow along to see what I’ll be making next.

Pumpkin Cheesecake Brownies are as good as they sound (& look) & the recipe will be up on the blog soon! 💛

A photo posted by Emily | Sage Recipes (@emilyrecipes) on

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Pumpkin Cheesecake Brownies

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 16 brownies

Pumpkin Cheesecake Brownies

Ingredients

    For the Pumpkin Cheesecake:
  • 4 ounces cream cheese, room temperature
  • ½ cup pumpkin purée
  • 2 tablespoons brown sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon allspice
  • 1 pinch of salt
  • For the Brownies:
  • 4 ounces dark chocolate
  • ½ cup unsalted butter
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • ¾ cup flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • 1 pinch of salt

Instructions

  1. Preheat the oven to 325 degrees F and spray an 8x8-inch baking dish with non-stick cooking spray. Line the pan with parchment paper with a 1-inch overhang on two sides.
  2. For the pumpkin cheesecake: In a medium bowl, whisk all the ingredients together until smooth. If your cream cheese is not softened at room temperature, microwave it in 15 second intervals until soft enough to whisk.
  3. For the Brownies: In a microwave safe bowl, microwave the chocolate and butter in 15 second intervals, stirring in between, until melted and smooth. Let cool slightly.
  4. In the bowl of an electric mixer fitted with a paddle attachment, mix the sugar, eggs, and vanilla extract until smooth. Pour in the chocolate/butter mixture and mix to combine. Add in the flour, cocoa powder, baking powder, and salt, and mix until just combined.
  5. Place 1/3 of the brownie batter into a piping bag or resealable plastic bag. Pour the rest of the brownie batter into the prepared baking pan and spread into an even layer. Dollop the pumpkin cheesecake mixture on top of the brownie mixture and use an offset spatula to spread into an even layer.
  6. Cut the tip of the piping bag or the corner of the resealable plastic bag and draw horizontal lines across the top of the pumpkin cheesecake layer. Use a knife to carve vertical lines going down to form a horseshoe pattern. Use the knife to draw vertical lines going upward through the center of each horseshoe to form the chevron pattern. Or you can just swirl everything together and that would be good too!
  7. Bake for 30 minutes or until the cheesecake layer is firm. Let cool in the pan completely. Use the parchment paper handles to lift the brownies out of the pan and transfer to a cutting board. Cut into 16 brownie squares.
http://www.sagerecipes.com/2015/10/29/pumpkin-cheesecake-brownies/