I am apparently devoid of all creativity when it comes to pumpkin recipes. History would suggest that the only thing I can think to do with pumpkin is mix it with cream cheese in some form or another. Evidence here and here. And this recipe today.
Maybe it’s because pumpkin just isn’t really my thang. I don’t know. I have problems.
But even though pumpkin isn’t the love of my life, chocolate and I have been in a romantic relationship for many years. One that I hope will continue indefinitely. You hear that chocolate. You better put a ring on it or I’m OUT!
What am I saying right now!!! AHHHH!!! Send help!
OK, let’s get back on track.
Brownies with a pumpkin-cream cheese swirl. That’s what we are really here for today. These brownies are super moist (had to do it, sorry) and fudgy. But not overly sweet. The cream cheese and bourbon help take the sweetness down a notch. And they look kind of Halloweenie (I said “weenie!) so they would be perfect for any upcoming festivities you may have planned for the end of this week.
I think I’m going to end here before any more weirdness comes out of my brain. Happy baking!
Recipe slightly adapted from The Bojon Gourmet
Pumpkin Cheesecake Brownies
- For the Pumpkin Cheesecake Batter
- 8 ounces (about 1 cup) pumpkin puree (not pumpkin pie filling)
- 8 ounces cream cheese, softened at room temperature
- 6 tablespoons sugar
- 1/4 tsp. salt
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/8 tsp. allspice
- 1/8 tsp. cloves
- 1 egg
- 1/2 tsp. vanilla extract
- For the Brownie Batter
- 6 tablespoons unsalted butter
- 7 ounces semi-sweet or bittersweet chocolate, chopped and divided
- 2/3 cups sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 tablespoons bourbon
- 1/2 cup plus 1 tablespoon all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/4 tsp. salt
- Pre-heat your oven to 350 degrees. Line an 8 X 8 or 9 X 9 baking pan with parchment paper or aluminum foil, leaving a couples inches overhanging on all sides. Lightly spray the parchment paper/foil with non-stick spray and set aside.
- Make the pumpkin cheesecake layer. Spread the pumpkin puree out to a 1/4-inch thickness onto a stack of paper towels. Layer a few paper towels on top of the pumpkin puree and press down gently. Set aside and let the pumpkin drain of excess moisture while you make the rest of the cheesecake batter.
- In the bowl of your stand mixer with the paddle attachment, beat the cream cheese until smooth. Add the sugar and beat for 2-3 minutes, scraping down the sides of the bowl once or twice. Beat in the salt, spices, egg and vanilla extract. Peel the paper towels off the pumpkin puree and add it to the cream cheese mixture. Beat until it’s well combined. Place the pumpkin cheesecake batter in your refrigerator.
- Make the brownie batter. In a saucepan over medium heat, melt the butter. Turn the heat down to low and whisk in 4 ounces of the chopped chocolate. Once it’s melted, remove the saucepan from the heat. Whisk in the sugar. Then whisk in the eggs, vanilla extract and bourbon. Whisk in the flour, cocoa powder and salt until smooth. Stir in the remaining chopped chocolate.
- Pour about 3/4 of the brownie batter into your prepared baking pan, spreading it evenly. Then gently pour all of the pumpkin cheesecake batter evenly over top of the brownie batter. Dollop the remaining brownie batter on top of the pumpkin cheesecake layer. Drag the tip of a knife through the batter to create a swirly pattern.
- Transfer the brownies to your pre-heated oven and bake for 40 minutes, rotating the pan once half way through baking. Remove from the oven and set aside to cool. Once the brownies have cooled to room temperature, set them in your refrigerator to chill for about 2 hours. This will help to set them and make them easier to cut.
- After they have chilled, lift the brownies out of the pan using the overhanging parchment paper/foil. Cut into squares and enjoy. Brownies can be stored in an airtight container in your refrigerator for 2-3 days.