Pumpkin Cheesecake Brownies
Indulge in these decadent Pumpkin Cheesecake Brownies, combining rich chocolate brownies with a creamy spiced pumpkin cheesecake layer.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- ½ cup canned pumpkin
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt (divided)
- 8 ounces mascarpone cheese
- 8 ounces cream cheese
- ¾ cup sugar
- 2 tablespoons flour
- 1 tablespoon vanilla extract
- 2 large egg yolks
- ½ cup flour
- ½ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter (melted)
- ¾ cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare an 8×8 inch baking dish lined with parchment paper.
- In a mixing bowl, combine the mascarpone cheese, cream cheese, and sugar. Beat until smooth, then mix in pumpkin, cinnamon, ginger, nutmeg, 1 tablespoon of flour, vanilla extract, and egg yolks.
- In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Melt the butter and mix with sugar, eggs, and vanilla until blended. Gradually fold in dry ingredients until combined.
- Spread half of the brownie batter into the prepared dish. Dollop pumpkin cheesecake mixture over, swirl together, then top with remaining brownie batter and chocolate chips.
- Bake for 30-35 minutes until edges are set but center is slightly wobbly.
- Once cooled, slice into squares and dust with powdered sugar if desired.
Notes
Serve warm with whipped cream or ice cream. Experiment with nutty additions or gluten-free alternatives!
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 16g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Pumpkin, Cheesecake, Brownies, Dessert, Fall, Baking