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–+ servings
Pumpkin Brownies

Decadent Pumpkin Brownies with Creamy Cheesecake Swirl

These Pumpkin Brownies with a creamy cheesecake swirl are a delightful fall dessert that's easy to make and sure to impress.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 20 minutes
Total Time 1 hour 10 minutes
Servings: 16 slices
Course: Dessert
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Base
  • 1 box Fudge Brownie Mix Feel free to replace it with a homemade brownie recipe.
  • 1/3 cup Vegetable Oil For a softer texture, use melted butter.
  • 1 cup Water Use as per package instructions.
  • 2 Eggs (large) Make sure they’re at room temperature.
Cheesecake Swirl
  • 3 ounces Cream Cheese Room temperature; Neufchâtel cheese works for a lighter version.
  • 1/4 cup Granulated Sugar Adjust to taste or substitute with alternative sweeteners.
  • 1/4 cup Pure Pumpkin Canned pumpkin or homemade puree is perfect.
  • 1 tablespoon All-Purpose Flour Can be swapped with gluten-free flour.
  • 1 teaspoon Ground Cinnamon Consider adding ginger for an extra spicy kick.
  • 1/8 teaspoon Ground Nutmeg Allspice can be a suitable substitute.
  • 1 large Egg (separated) Yolk goes into the brownie batter and white for fluffiness.

Equipment

  • 9-inch square baking pan
  • Mixing bowls
  • Spatula
  • Butter knife or skewer

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with aluminum foil and spray with non-stick cooking spray.
  2. In a medium bowl, beat together the cream cheese and granulated sugar until smooth. Mix in the pumpkin, flour, cinnamon, nutmeg, and separated egg white.
  3. In a large bowl, combine the brownie mix, vegetable oil, water, and two eggs. Mix until just combined.
  4. Pour two-thirds of the brownie batter into the prepared pan. Spoon the pumpkin cheesecake mixture over it, then add the remaining brownie batter.
  5. Gently swirl the layers together using a butter knife to create a marbled effect.
  6. Bake for 30-35 minutes, until edges are set. A toothpick should come out with a few moist crumbs.
  7. Cool in the pan for 15-20 minutes, then lift out using foil edges. Let cool completely before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 3gCholesterol: 20mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

Cool completely before cutting to keep layers intact. Store in the refrigerator for up to 4-5 days due to cream cheese.

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