Name: Pumpkin Cheesecake Brownies Recipe
Prep time: 20 min
Cook time: 45 min
Total time: PT-490152H25M1S
Cuisine: American
Ingredients: ½ cup canned pumpkin; 1 teaspoon cinnamon; ½ teaspoon ginger; ¼ teaspoon nutmeg; ½ teaspoon salt (divided: ¼ teaspoon for cheesecake, ¼ teaspoon for brownie); 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

Ingredients

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 (divided)

2 tablespoons flour (for cheesecake layer)

1 tablespoon vanilla extract (divided)

2 large egg yolks

½ cup flour (for brownie layer)

½ cup unsweetened cocoa powder

¼ teaspoon baking powder

½ cup melted butter

2 large eggs

½ cup chocolate chips

Instructions

Step 1: In a small bowl, stir together the pumpkin, cinnamon, ginger, nutmeg, and ¼ teaspoon salt. Set aside.

Step 2: In a separate bowl, beat the mascarpone cheese and cream cheese with the remaining ¼ teaspoon salt for about 30 seconds. Add the pumpkin mixture and mix until just combined.

Step 3: Add ⅜ cup sugar (half of the total sugar), the 2 tablespoons of flour, and 1 tablespoon vanilla extract to the cheesecake mixture. Mix until just combined. Add the egg yolks one at a time, beating until incorporated. Set aside.

Step 4: Preheat the oven to 325°F (165°C). Butter the bottom of a 9 x 9-inch baking dish and line it with parchment paper.

Step 5: In a large bowl, whisk together ½ cup flour, cocoa powder, baking powder, and ½ teaspoon salt for the brownie layer.

Step 6: In another bowl, stir together the melted butter and the remaining ⅜ cup sugar. Whisk in the eggs and 1 teaspoon vanilla extract until well combined.

Step 7: Stir in the chocolate chips. Slowly add the dry flour mixture to the wet ingredients and mix until just combined.

Step 8: Reserve ½ cup of the brownie batter. Spread the remaining brownie batter evenly into the prepared pan.

Step 9: Pour the cheesecake mixture over the brownie layer. Drop spoonfuls of the reserved brownie batter in 3 to 4 lines on top of the cheesecake layer. Use a toothpick or small knife to swirl the brownie batter into the cheesecake layer gently.

Step 10: Bake for about 45 minutes, or until the top is just set and a tester comes out mostly clean. Allow to cool completely, then refrigerate to chill before serving.

Tips & Variations

Use fresh pumpkin puree for a more vibrant flavor, or swap the mascarpone with all cream cheese for a tangier cheesecake layer.

Try adding chopped walnuts or pecans for added texture in the brownie layer.

For a spicier kick, increase the amount of cinnamon or add a pinch of cloves to the pumpkin mixture.

Make sure not to overmix the batter to keep the brownies fudgy and tender.

Storage

Store the brownies in an airtight container in the refrigerator for up to 4 days. Before serving, you can bring them to room temperature or warm briefly in the microwave for a softer texture. These brownies also freeze well; wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before enjoying.

FAQs

Can I use canned pumpkin pie filling instead of plain canned pumpkin?

It’s best to use plain canned pumpkin rather than pie filling, as the latter contains added spices and sweeteners that may affect the flavor balance of the brownies.

Can I substitute mascarpone and cream cheese with just cream cheese?

Yes, you can use 16 ounces of cream cheese instead of mascarpone and cream cheese combined. The cheesecake layer will be slightly tangier but still delicious.