Pumpkin Cheesecake Brownies

$- 1 cup unsweetened cocoa powder - 1 cup all-purpose flour - 1 cup granulated sugar - ½ cup brown sugar, packed - ½ cup unsalted butter, melted - 3 large eggs - 1 teaspoon vanilla extract - ½ teaspoon baking powder - ¼ teaspoon salt - 1 cup pumpkin puree - 8 oz cream cheese, softened - ½ cup powdered sugar - 1 teaspoon pumpkin pie spice Each ingredient plays a key role in making these brownies rich and tasty. For instance, the cocoa powder gives a deep chocolate flavor while the pumpkin puree adds moistness and a hint of spice. The combination of granulated and brown sugar creates a balance of sweetness and texture. You can swap some ingredients if needed. Use almond flour for a gluten-free option. Coconut sugar can replace granulated sugar for a healthier choice. Greek yogurt works well instead of cream cheese for a lighter version. Feel free to play with spices, like adding cinnamon or nutmeg, to customize the flavor. Check the full recipe for exact measurements and instructions. Start by preheating your oven to 350°F (175°C). This temperature helps the brownies bake evenly. Next, grab a 9x9-inch baking pan. Grease it with butter or cooking spray. Then, line the bottom with parchment paper. This makes it easy to lift out the brownies later. In a large bowl, whisk together ½ cup of melted unsalted butter, 1 cup of granulated sugar, and ½ cup of brown sugar. Mix until the mixture is smooth. Next, add 3 large eggs, one at a time. Make sure to mix well after each egg. Stir in 1 teaspoon of vanilla extract. In a separate bowl, combine 1 cup of unsweetened cocoa powder, 1 cup of all-purpose flour, ½ teaspoon of baking powder, and ¼ teaspoon of salt. Gradually add this dry mix to the wet ingredients. Stir until just combined. In another bowl, beat 8 oz of softened cream cheese with ½ cup of powdered sugar. Then add 1 cup of pumpkin puree and 1 teaspoon of pumpkin pie spice. Mix until the cream cheese layer is smooth and creamy. This layer gives the brownies a rich flavor and texture. Pour half of the brownie batter into the prepared pan. Spread it out evenly. Next, spoon dollops of the cream cheese mixture over the brownie batter. Use a knife or toothpick to swirl the cream cheese into the brownie batter. This creates a beautiful marbled effect. Pour the remaining brownie batter over the cream cheese layer. Spread it evenly. Bake in the preheated oven for 30-35 minutes. Check with a toothpick; it should come out mostly clean. Once baked, let the brownies cool in the pan for 15 minutes. Then lift them out using the parchment paper. Cool completely on a wire rack. Cut into squares to serve. For the full recipe, check back to make sure you have all the steps right! To get soft and fudgy brownies, use fresh pumpkin puree. Make sure to measure it accurately. Too much pumpkin can make the brownies too moist. If you want a denser texture, try adding an extra egg. Mix the batter just until it's smooth; overmixing can lead to tough brownies. One common mistake is baking too long. Always check with a toothpick around 30 minutes. If it comes out with a few moist crumbs, you are good! Another mistake is not letting the brownies cool enough before cutting. This can make them fall apart. Patience is key here! These brownies are great on their own, but you can make them shine. Serve them warm with a scoop of vanilla ice cream. For a festive touch, drizzle caramel sauce over the top. You can also sprinkle some crushed nuts for texture. Always dust with a bit of powdered sugar for a pretty finish! For the full recipe, be sure to follow along with the steps closely. {{image_2}} You can make these brownies gluten-free by swapping the all-purpose flour. Use a gluten-free flour blend instead. This works great and keeps the taste yummy. Make sure your cocoa powder is gluten-free too. This way, everyone can enjoy this tasty treat! Want to give your brownies a twist? Add chocolate chips or nuts. Mix in half a cup of chocolate chips for a sweeter bite. Chopped nuts add a nice crunch. You can use walnuts or pecans. Just stir them into the batter before you bake. You can change the flavors for each season. Add a splash of maple syrup for fall vibes. In winter, try a hint of peppermint extract. For spring, a bit of orange zest can brighten the taste. These small changes will keep your recipe fresh and fun! For the full recipe, check out the details above. To keep your pumpkin cheesecake brownies fresh, let them cool completely. Place them in an airtight container. Store them at room temperature for up to three days. For longer storage, put them in the fridge. This helps them stay moist and tasty. If you want to save brownies for later, freezing is a great option. First, cut them into squares. Wrap each square tightly in plastic wrap. Then, place the wrapped brownies in a freezer bag. They can stay frozen for up to three months. When you’re ready to eat, just thaw them in the fridge overnight. To warm up your brownies, use a microwave. Heat them on low for about 10 to 15 seconds. This makes them soft and gooey again. You can also use an oven. Preheat it to 350°F (175°C). Place the brownies on a baking sheet and warm them for about 5 minutes. Enjoy the delicious taste of your pumpkin cheesecake brownies again! For the full recipe, check out the complete guide. These brownies stay fresh for about 5 to 7 days. Keep them in an airtight container. They taste best at room temperature. You can also chill them in the fridge for a cool treat. Yes! You can make them a day or two ahead. Just store them properly. This way, they will be ready for your guests or a party. The flavors may even get better as they sit! To cut brownies neatly, use a sharp knife. Dip it in hot water first, then wipe it dry. Cut straight down, not back and forth. Repeat this for each cut to keep edges clean. You can use applesauce or mashed bananas instead of pumpkin puree. This will change the flavor a bit, but it can still be tasty. Just make sure to keep the same amount for the best results. Check the full recipe for more tips! These pumpkin cheesecake brownies are a tasty treat you'll love. We covered ingredients, steps for baking, and tips for perfect results. Remember, you can mix in variations and store leftovers easily. Enjoy exploring flavors and impressing others with your skills. Try making these brownies today, and share the joy with your friends!$

Pumpkin Cheesecake Brownies

Indulge in the ultimate fall treat with these delicious Pumpkin Cheesecake Brownies! Combining rich chocolate brownies with a creamy pumpkin cheesecake swirl, this recipe is perfect for a cozy dessert night. Easy to make and packed with flavor, it's sure to impress your family and friends.

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Ingredients

1 cup unsweetened cocoa powder

1 cup all-purpose flour

1 cup granulated sugar

½ cup brown sugar, packed

½ cup unsalted butter, melted

3 large eggs

1 teaspoon vanilla extract

½ teaspoon baking powder

¼ teaspoon salt

1 cup pumpkin puree

8 oz cream cheese, softened

½ cup powdered sugar

1 teaspoon pumpkin pie spice

Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9x9-inch baking pan with parchment paper for easy removal.

In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, combine the cocoa powder, flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Pour half of the brownie batter into the prepared baking pan, spreading it evenly.

For the cream cheese layer, beat the softened cream cheese, powdered sugar, pumpkin puree, and pumpkin pie spice in another bowl until smooth and creamy.

Spoon dollops of the cream cheese mixture over the brownie layer. Use a knife or a toothpick to swirl the cream cheese mixture into the brownie batter for marbled effect.

Pour the remaining brownie batter over the cream cheese mixture and spread it evenly.

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean (a few crumbs are okay).

Let the brownies cool in the pan for at least 15 minutes, then lift them out using the parchment paper and cool completely on a wire rack. Cut into squares to serve.

Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 16