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Pumpkin Cheesecake Brownie Recipe
Course:
Dessert
Cuisine:
American
Keyword:
gooey brownies recipe, pumpkin cheescake, pumpkin cheesecake brownie recipe, pumpkin cheesecake brownies
Prep Time:
15
minutes
minutes
Cook Time:
30
minutes
minutes
Chill Time:
1
hour
hour
Total Time:
1
hour
hour
45
minutes
minutes
Servings:
16
Calories:
105
kcal
There is no better gooey brownie recipe than these Pumpkin Cheesecake Brownies! Fudgy brownies, pumpkin cheesecake and a gooey layer of chocolate.
Print Recipe
Equipment
Stand Mixer
9x13 Baking Dish
Parchment Paper
Cake Tester
Ingredients
Pumpkin Cheesecake:
3
ounces
cream cheese
, softened
1
tablespoon
flour
¼
cup
sugar
¼
cup
pumpkin puree*
½
teaspoon
vanilla extract
½
teaspoon
pumpkin pie spice
1
egg
Brownies:
15.25
box brownie mix
Ingredients to make brownies.
1
egg
½
cup
sweetened condensed milk
½
cup
semi sweet chocolate chips
Instructions
Preheat the oven to 350°F.
Line 9x13 baking dish with parchment paper. Set aside.
In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the cream cheese until smooth.
Add the flour and sugar, beating until combined
Add the pumpkin puree, vanilla and egg, mixing well again. Set aside.
In a different bowl, make the brownie batter according to the package directions. Add one additional egg to the brownie batter.
Spoon half of the brownie batter into the prepared 9x13 pan.
Drizzle with the sweetened condensed milk and top with semi-sweet chocolate chips.
Spoon the remaining brownie batter on top, there might be some holes, this is fine.
Spoon dollops of the pumpkin cheesecake mixture on top.
Using a cake tester or butter knife, gently swirl pumpkin cheesecake into the brownies. Do not over stir, or you’ll lose the layers.
Bake for 30-35 minutes or until center no longer jiggles and it passes the toothpick test.
Remove and allow to cool for 30 minutes.
Cover and refrigerate for 1 hour to set.
Remove from pan the by lifting out parchment.
Cut the brownies into squares right before serving so the sweetened condensed milk layer doesn’t escape.
If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
*not pumpkin pie filling!
Nutrition
Calories:
105
kcal
|
Carbohydrates:
12
g
|
Protein:
2
g
|
Fat:
5
g
|
Saturated Fat:
3
g
|
Cholesterol:
30
mg
|
Sodium:
38
mg
|
Potassium:
90
mg
|
Fiber:
1
g
|
Sugar:
11
g
|
Vitamin A:
722
IU
|
Vitamin C:
1
mg
|
Calcium:
40
mg
|
Iron:
1
mg