This post was originally published here on October 27, 2014. I’ve since updated the images and text, because they needed a bit of a facelift. Enjoy!
I am apparently devoid of all creativity when it comes to pumpkin recipes. My brief history of blogging would suggest that the only thing I can think to do with pumpkin is mix it with cream cheese in some form or another. To make my case, I present you with exhibit A, a recipe for Pumpkin Cream Cheese Muffins. Also exhibit B, a recipe for Pumpkin Pie Cheesecakes. And finally exhibit C, today’s recipe for Pumpkin Cheesecake Brownies.
I’ll try to branch out a little bit more next time. Sorry I suck at this whole recipe development thing.
I’m totally obsessed with these Pumpkin Cheesecake Brownies. And I know you’ll be too. They bake up nice and thick. They are super moist (sorry/not sorry) and fudgy. And they aren’t overly sweet. The cream cheese and bourbon help to take the sweetness down a notch, making these squares perfectly balanced. Oh and if you want to add a little salty kick, you can even sprinkle a few pinches of flaky sea salt over the top right when the brownies come out of the oven and are still warm. It’s so good!
I also just love the swoops and swirls of the two intermingling layer. It’s almost hypnotic to look at them. Kind of like brownie art. And don’t they seem like they’re all dressed up and ready to go out to a Halloween party?
Speaking of being dressed up, what are you all being for Halloween this year? Tell me! I need suggestions. Because my creativity for Halloween costumes is right up there with my creativity for pumpkin recipes. Virtually non-existent.
Recipe slightly adapted from The Bojon Gourmet
- For the Pumpkin Cheesecake Layer
- 8 ounces (about 1 cup) pumpkin puree (not pumpkin pie filling)
- 8 ounces cream cheese, softened at room temperature
- 6 tablespoons sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/8 tsp. allspice
- 1/8 tsp. cloves
- 1/4 tsp. salt
- 1 egg
- 1/2 tsp. vanilla extract
- For the Brownie Layer
- 6 tablespoons unsalted butter
- 7 ounces semi-sweet or bittersweet chocolate, chopped
- 2/3 cups sugar
- 2 eggs
- 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
- Pre-heat your oven to 350 degrees. Line a 9 X 9-inch 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 it aside.
- Spread the pumpkin puree out to a 1/4-inch thickness onto a stack of paper towels. Layer a few more 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 all the spices, salt, egg and vanilla extract. Peel the paper towels off the pumpkin puree and scrape the pumpkin puree into your stand mixer. Beat until it’s well combined with the cream cheese mixture. Place the pumpkin cheesecake batter in your refrigerator while you 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, bourbon and vanilla extract. 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.
- After they have chilled, lift the brownies out of the pan using the overhanging parchment paper/foil. Cut into squares and enjoy. These brownies can be stored in an airtight container in your refrigerator for 2-3 days.
1. If you want a salty bite, you can sprinkle the tops of the brownies with a few pinches of flaky sea salt just as they come out of the oven.
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.
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.