This post was originally published here October 27, 2014. I’ve since updated the text and photographs. I hope you try out these fudgy, moist brownies!
Look at me! Getting a pumpkin recipe in before October!
It’s like a real influencer now! Ha ha ha.
I always like to clarify that I don’t actually hate pumpkin. I just hate it in August. It’s way too soon for my tastes. But October feels just right (or even the last day in September!). So here I am with these Pumpkin Cheesecake Brownies!
These brownies are very decadent and rich. They are fudgy, dense and moist. This is partly because they have a thick and luscious cheesecake layer. Also, there is no added leavening agent in the batter, so they’re not getting all fluffed up in the oven.
So, if you like a super intense brownie. These are for you!
To make these brownies, start by preparing the pumpkin cheesecake layer. My best piece of advice here is to be sure that your cream cheese and the egg are fully at room temperature. If you’ve ever tried to get chilled cream cheese to beat into a smooth mixture, then you know that it’s an impossible task. So save yourself the frustration.
Before adding the pumpkin purée to the cream cheese mixture, you’re going to spread it out between some paper towels to remove some of the moisture. Don’t skip this step. You’ll be amazed at how much liquid will come out! You won’t need a full can of pumpkin purée for this recipe (sorry!). But maybe you could use up the leftovers by making my savory pumpkin hummus. Just a minor suggestion!
The majority of the chocolate in the brownie batter comes from chopped chocolate bars. I almost always use Ghirardelli bars for this. But any other high quality chocolate bar will work. I do not recommend using chocolate chips here.
My favorite way to enjoy these Pumpkin Cheesecake Brownies is straight from the refrigerator. I think it makes them taste even more fudgy and chocolatey!
Cheers,
Liz
Pumpkin Cheesecake Brownies
Ingredients
For the Pumpkin Cheesecake Layer:
- 1 cup pumpkin purée
- 8 ounces full-fat cream cheese, softened at room temperature
- 6 tablespoon granulated sugar
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. salt
- 1 egg, at room temperature
- 1/2 tsp. vanilla extract
For the Brownie Batter:
- 6 tablespoon salted butter
- 7 ounces semi-sweet or bittersweet chocolate, chopped
- 2/3 cups granulated sugar
- 2 eggs, at room temperature
- 2 tablespoons bourbon
- 1 tsp. vanilla extract
- 1/2 cup, plus 1 tablespoon, all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 tsp. salt
Instructions
- Pre-heat your oven to 350 degrees. Line a 9 X 9-inch baking pan with parchment paper, leaving a couple inches overhanging on the sides. Lightly coat with non-stick cooking spray and set aside.
- Make the pumpkin cheesecake layer. Spread the pumpkin purée out onto a couple folded paper towels. Then place another couple paper towels on top and press down gently. This is to absorb excess moisture. Set aside.
- In the bowl of your stand mixer with the paddle attachment, beat the cream cheese until smooth. Add the sugar and beat for 1-2 minutes, scraping down the sides and bottom of the bowl as necessary. Add and beat in the pumpkin pie spice, salt, egg and vanilla extract.
- Remove and discard the top layer of paper towels from the pumpkin purée. Then scrape the pumpkin purée off the bottom paper towels and add it to your bowl. Beat until fully combined. Set aside.
- Make the brownie batter. In a medium saucepan over medium heat, melt the butter. Once fully melted, turn off the heat. Add in about 1/2 of the chopped chocolate and whisk until melted. Whisk in the sugar. The mixture might look a bit grainy at this point. It’s OK.
- Add the eggs one at a time, whisking after each addition. Then whisk in the bourbon and vanilla extract. Add the flour, cocoa powder and salt and whisk until fully incorporated. Then stir in the remaining chopped chocolate.
- Assemble the brownies. Pour about 3/4 of the brownie batter into your prepared baking pan, spreading it out evenly. Then gently pour all of the pumpkin cheesecake layer on top, spreading it out evenly. Gently drop spoonfuls of the remaining brownie batter on top of the pumpkin cheesecake layer. Drag the tip of a knife through the batters to create a swirly pattern.
- Transfer the baking pan to your pre-heated oven and bake for 40 minutes, rotating the pan once halfway through. Remove and set on a wire rack to cool to room temperature. Then transfer the baking pan to your refrigerator to chill the brownies for at least 2 hours before attempting to slice them.
- Brownies can be stored in an airtight container in your refrigerator for 2-3 days.
Notes
Recipe adapted from The Bojon Gourmet.
Pumpkin and chocolate is the best combination, Liz! And throw in some cheesecake and it’s a total winner! I love the looks of these brownies! Sounds so perfect!
Thanks, Gayle! These make Monday much more tolerable!
Love that overhead shot! Love your pumpkin/chocolate rant. AND THERE’S BOURBON
Thanks, Sarah. Glad I’m not alone in my craziness! And BOURBON!!!!!!
Liiiiiz! These are amazing!! I love brownies and pumpkin cheesecake separately, so putting them together just sounds brilliant. Hope you had a great weekend, m’dear!
Thanks, Julia! Same to you!
Totally want these for breakfast!!
I second that! Thanks, Marla!
Hahahaha! I feel a kinship with the weirdness! 🙂 Recipe looks delicious and decadent! 🙂
Thanks, Erin! Weird can be good sometimes! XO
The perfect treat for this time of year, they look incredible!
Thanks, Matt! They are perfectly suited for Halloween!
Pumpkin chocolate cheesecake brownies? Yes please! Beautiful 🙂
Thanks, Jennifer! It’s like brownie art!
Such a wonderful recipe for fall! I love the brownie’s texture and the flavor profile! I can only imagine how delicious it is!
Thanks, Valentina! Let me know if you try them out!
Brownies..cheesecake and pumpkin! They look and sound very good!
Thank you! I hope you try it out!
I love love love pumpkin and chocolate together! This is a flavor marriage made in heaven.
Thanks, Joanne. Pumpkin and chocolate sure do make a beautiful baby together!
Oh my gosh, look at that beautiful swirl on the brownies!!!! I love how dense these brownies look, too!
These look heavenly!!
You are a goddess. I must make these… like, right now.
Yes! Do it!!!!
These are so perfect for Fall parties!!! Love the swirl, too! Gorgeous job, babe 🙂
Thanks, Ashley! The swirl is a must!
For saying that pumpkins aren’t really your thang you did a real good job with these brownies they look Amazing.
Thanks for the sweet compliment, Rebecca!
Pumpkin and chocolate are the best together! Love the sound of these brownies – and they are so pretty too!
Thanks, Ashley! And I love the swirl too!
You’ve combined my two favourite desserts! Love these, bet they’re super delicious and hard to stop at just one!
Yeah, I may have eaten half the pan on the first day…don’t tell!
There’s not one thing wrong with you, because one of the best things to do with pumpkin is mix it with some cream cheese…and chocolate! These brownies look to die for, and look no further…help is here! 🙂
Thanks, Marcie! Thanks for the help!! 🙂
I LOVE pumpkin + cheesecake + chocolate combination! The swirl is just so pretty (and also Halloweenie;).
Thanks, Sarah! Happy Halloweenie!
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These look perfectly decadent for fall Liz! Nice and thick and chocolatey! I know you’re not a pumpkin fan, but I bet these don’t last long at your house. Happy Halloween!
They didn’t last very long at all! 🙂
What a great combination these Pumpkin Cheesecake Brownies. I love these delicious cheesecake too much.Cant wait to bite these cakes, great job.
Thanks, Rony!
I’m lovin these updates Liz…. and these brownies! I hear you on the creativity front… I’m in a rut right now! All I can seem to eat/make are things with apples. I’ve only cut into one squash this fall… so far! OMG and most of that is in the freezer, pureed! It’s time I get on the pumpkin train, no? I’ve not made swirled brownies in forever! These look just perfect… I know Rob would eat squash if I delivered them to him like this! Gorgeous, Liz!
Yeah chocolate is a great delivery system for squash! I bet even Rob would dig it!
Your pictures make me swoon! And these brownies too! GAH! Need these in my life!
Thanks, girl. Miss you tons!
Hey, when you find something that works, you run with it! These are just gorgeous. Love those swirls!
Ha ha. Yeah I guess so!
Jealous over this. It’s really really nice.Thanks for sharing.
I hope you try it out!
Oh heck yeah!!! Do you think it would work to double the recipe and put in a
9 x 13 pan or a little larger?
I don’t see why that wouldn’t work. My only concern would be the very center might be a little “gooey”. Let me know if you try it and how it comes out. Would love the feedback.