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Irresistible Pumpkin Spice Cheesecake Brownies You Need to Try

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Learn how to make delicious Pumpkin Spice Cheesecake Brownies. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 1 cup (2 sticks) unsalted butter, melted
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 cup all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 1/2 teaspoons pumpkin pie spice (or 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, a pinch of cloves)
  • 8 ounces cream cheese, softened
  • 2/3 cup powdered sugar
  • 1 large egg (for the cheesecake layer)
  • Optional: 1/2 cup chopped pecans or walnuts for a little crunch

Substitutions: If you’re short on butter, you can swap half for vegetable oil, which keeps the brownies moist. For a dairy-free version, use a vegan cream cheese and coconut oil instead of butter. And if you don’t have pumpkin pie spice, the simple mix of cinnamon and nutmeg works just fine—Mama Lu always said, “Good food don’t need fancy names.”

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
  2. In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth and glossy. This is where your brownies get their deep, fudgy texture.
  3. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  4. In a separate bowl, sift together the flour, cocoa powder, baking powder, salt, and pumpkin pie spice.
  5. Gradually fold the dry ingredients into the wet mixture until just combined. Resist the urge to overmix; you want the batter thick and luscious.
  6. Pour the batter into your prepared pan, smoothing it out with a spatula.
  7. In another bowl, beat the softened cream cheese with powdered sugar until creamy. Add the egg and pumpkin puree, mixing until smooth and well blended.
  8. Drop spoonfuls of the cheesecake mixture over the brownie batter. Using a knife or skewer, gently swirl the two batters together to create a marbled effect—don’t overdo it, or you’ll lose those beautiful layers.
  9. Sprinkle chopped nuts on top if you’re using them, adding that little bit of crunch Mama Lu would have loved.
  10. Bake for 35-40 minutes, or until the edges are set and a toothpick inserted into the center comes out with just a few moist crumbs. The cheesecake swirl should be lightly golden but still creamy.
  11. Let the brownies cool completely in the pan on a wire rack before lifting them out using the parchment overhang. This cooling step is key to getting clean, fudgy slices—just like Mama Lu’s cornbread that needed time to rest before cutting.

Find it online: https://claracooking.com/pumpkin-spice-cheesecake-brownies/