Description
These fudgy brownies get a seasonal swirl of pumpkin cheesecake, creating the ultimate fall mash-up of rich chocolate and cozy spice. Easy, indulgent, and totally irresistible—just try stopping at one square.
Ingredients
2 boxes brownie mix or your favorite double homemade brownie recipe
2 cups semi-sweet chocolate chips
Pumpkin Cheesecake Layer:
16 oz cream cheese, softened
1 cup granulated sugar
2 large eggs (room temperature)
1 tsp vanilla extract
1 ⅓ cups pumpkin purée (canned, not pumpkin pie filling)
4 tsp pumpkin pie spice
Instructions
Prep Brownies: Prepare brownie mix according to box instructions. Stir in chocolate chips.
Make Cheesecake Layer: Beat cream cheese until smooth. Add sugar, eggs, vanilla, pumpkin, and spice. Mix until creamy.
Assemble: Pour brownie batter into greased or parchment-lined 9×13-inch pan. Dollop cheesecake layer on top and swirl with a knife.
Bake: Bake at 350°F (175°C) for 40–45 minutes or until a toothpick comes out with moist crumbs.
Cool: Let cool completely before cutting into squares.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 220 / Brownie
- Sugar: 19g / Brownie
- Sodium: 100mg
- Fat: 12g / Brownie
- Saturated Fat: 6g / Brownie
- Carbohydrates: 27g / Brownie
- Protein: 3g / Brownie
- Cholesterol: 30mg / Brownie