Name: Fudgy Pumpkin Brownies with Creamy Cheesecake Swirl Recipe
Prep time: 20 min
Cook time: 55 min
Total time: 7 h 15 min
Cuisine: American
Ingredients: 8 oz Cream Cheese (room temperature); 1/2 cup Granulated White Sugar; 2 tbsp Cornstarch; 1 cup Pumpkin Puree (pure pumpkin, not pie filling); 1/2 cup Sour Cream; 1 tsp Vanilla Extract; 1 tbsp Pumpkin Pie Spice (or a mix of cinnamon, ginger, nutmeg); 2 large Eggs (room temperature); 1 cup All-Purpose Flour; 1/2 cup Dutch Process Cocoa Powder; 1/4 tsp Salt; 1/2 cup Unsalted Butter; 1 cup Semi-Sweet Chocolate Chips; 2 large Eggs; 1/2 cup Granulated White Sugar; 1 tsp Vanilla Extract

Ingredients

8 oz Cream Cheese (room temperature)

1/2 cup Granulated White Sugar (or brown sugar for deeper flavor)

2 tbsp Cornstarch

1 cup Pumpkin Puree (pure pumpkin, not pie filling)

1/2 cup Sour Cream (or Greek yogurt)

1 tsp Vanilla Extract (pure vanilla recommended)

1 tbsp Pumpkin Pie Spice (or cinnamon, ginger, and nutmeg mix)

2 large Eggs (room temperature)

1 cup All-Purpose Flour

1/2 cup Dutch Process Cocoa Powder (unsweetened cocoa powder as substitute)

1/4 tsp Salt

1/2 cup Unsalted Butter (margarine if needed)

1 cup Semi-Sweet Chocolate Chips (dark chocolate chips for more intensity)

Additional 1 egg and 1/2 cup granulated sugar for brownie batter

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a 9×9 inch baking pan with parchment paper.

Step 2: In a large bowl, beat the cream cheese, 1/2 cup granulated sugar, and cornstarch together until smooth and creamy, about 2-3 minutes. Stir in the pumpkin puree, sour cream, vanilla extract, and pumpkin pie spice until fully combined.

Step 3: Add the 2 eggs one at a time to the pumpkin mixture, mixing well after each addition on medium speed for about 1 minute. Set this mixture aside.

Step 4: In another bowl, whisk together the flour, cocoa powder, and salt until evenly mixed.

Step 5: Melt the butter and chocolate chips together over low heat in a saucepan, stirring until smooth and glossy, about 3-5 minutes. Let this mixture cool slightly.

Step 6: In a large bowl, beat 1 egg, 1/2 cup granulated sugar, and vanilla extract until pale and thick, about 3-4 minutes. Fold in the melted chocolate mixture gently.

Step 7: Carefully add the dry ingredients to the wet chocolate batter and fold until just combined.

Step 8: Pour half of the brownie batter into the prepared pan. Spread the pumpkin cheesecake mixture evenly over the brownie base. Dollop the remaining brownie batter on top and use a knife to create a swirl pattern.

Step 9: Bake for 52-55 minutes until the center jiggles slightly but the edges are set. Allow the brownies to cool in the pan for at least 30 minutes.

Step 10: Transfer the brownies to the refrigerator and chill for at least 6 hours before slicing into squares.

Tips & Variations

Use brown sugar instead of granulated sugar in the cheesecake layer for a richer, caramel-like flavor.

Greek yogurt can replace sour cream for a lighter texture without sacrificing creaminess.

Swap pumpkin pie spice with a homemade blend of cinnamon, ginger, and nutmeg if needed.

For a dairy-free option, try using a dairy-free cream cheese and butter substitute.

Dark chocolate chips add a deeper, more intense chocolate flavor if preferred.

FAQs

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

No, canned pumpkin pie filling contains added spices and sugars that will affect the balance of flavors and texture in these brownies. Use plain pumpkin puree for best results.