Pumpkin Cream Cheese Brownies
These pumpkin cream cheese brownies combine a dense, chocolate-rich brownie base with a smooth pumpkin cheesecake layer. The two batters are gently swirled together before baking, producing a striking marbled finish and a balanced blend of cocoa, warm spices, pumpkin, and cream cheese.
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Ingredients
Brownie Base
- 1½ cups all-purpose flour
- 3 large eggs
- ½ teaspoon kosher salt
- 3 ounces unsweetened baking chocolate roughly chopped
- 1 tablespoon vanilla extract
- 2½ cups white granulated sugar
- ½ cup unsweetened cocoa powder
- 1 cup unsalted butter melted and allowed to cool
Pumpkin Cheesecake Layer
- 16 ounces cream cheese softened to room temperature
- ¼ teaspoon ground cloves
- 1 cup pumpkin purée
- 2 large eggs
- ⅓ cup heavy cream
- ½ teaspoon ground ginger
- ¾ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly coat the bottom and sides of a 9 × 13-inch baking pan with nonstick cooking spray or a small amount of butter.
- Place the melted butter and chopped unsweetened chocolate in a medium saucepan over low heat. Stir frequently until the chocolate has fully melted and the mixture is smooth.
- Remove the saucepan from the heat. Stir in the cocoa powder, granulated sugar, and kosher salt until evenly incorporated, then mix in the vanilla extract.
- Add the three eggs individually, stirring briskly after each addition so they blend into the warm chocolate mixture without beginning to cook.
- Gently fold in the all-purpose flour just until a thick, glossy brownie batter forms.
- Transfer approximately three-quarters of the brownie batter to the prepared pan. Spread it into a level layer with a spatula, then reserve the remaining batter—about 1 cup—for the marbled topping.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth.
- Add the granulated sugar, cinnamon, ginger, cloves, and kosher salt. Continue beating until evenly blended, pausing to scrape the bottom and sides of the bowl when necessary.
- Beat in the two eggs one at a time, mixing thoroughly after each addition.
- Add the pumpkin purée, heavy cream, and vanilla extract. Beat until the cheesecake mixture is creamy, uniform, and free of visible lumps.
- Pour the pumpkin cheesecake batter over the brownie layer and spread it evenly across the pan.
- Drop spoonfuls of the reserved brownie batter over the pumpkin layer. Draw a dull knife gently through both mixtures to create a pronounced marbled pattern. Avoid excessive swirling so the chocolate and pumpkin streaks remain distinct.
- Bake for 40 to 45 minutes, or until a toothpick inserted near the center comes out clean.
- Place the pan on a wire cooling rack and leave the brownies inside the pan until completely cool.
- Once fully cooled, slice the dessert into 24 evenly sized squares.
Notes
Allowing the brownies to cool completely helps the pumpkin cheesecake layer set properly and produces cleaner slices.
For a well-defined marbled appearance, swirl the two batters only a few times rather than blending them together.