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Pumpkin Cheesecake Brownies Recipe

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4.1 from 43 reviews

These Pumpkin Cheesecake Brownies combine rich, fudgy chocolate brownies with a creamy, spiced pumpkin cheesecake layer swirled on top. Perfect for fall or any time you crave a decadent treat with a twist, this gluten-free dessert delivers indulgence with moist texture and delightful flavors of chocolate and pumpkin spice.

  • Total Time: 1 hour
  • Yield: 9 servings

Ingredients

Brownie Batter

  • ½ cup melted salted butter
  • 1 cup dark chocolate chips (divided as 1 cup and ½ cup)
  • 2 eggs
  • 1 cup coconut sugar (or granulated sugar)
  • 2 tbsp dark cocoa powder
  • 1 tsp vanilla extract
  • ¼ cup gluten free flour
  • ¼ tsp espresso powder (optional, based on typical brownie recipes)

Cheesecake Layer

  • 8 ounces cream cheese, room temperature
  • ¼ cup granulated sugar
  • 3 tbsp gluten free flour
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup pumpkin purée
  • ½ tsp cinnamon

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper to prevent sticking and make removal easy.
  2. Melt Chocolate and Butter: In a bowl, combine the melted salted butter and 1 cup of dark chocolate chips. Stir until creamy and fully melted. If needed, microwave in 10 to 15 second intervals to help melt completely. Set aside to cool slightly.
  3. Mix Eggs and Sugar: In another mixing bowl, whisk the eggs and coconut sugar vigorously for 2 to 3 minutes until the mixture becomes light and frothy. This helps to create a light texture in the brownies.
  4. Combine Chocolate Mixture: Add the melted chocolate and butter mixture to the eggs and sugar. Stir gently to combine all the ingredients evenly.
  5. Add Dry Ingredients: Incorporate the dark cocoa powder, vanilla extract, gluten free flour, and espresso powder (if using). Stir until the batter is smooth and well combined.
  6. Layer the Brownie Batter: Spread about three-quarters of the brownie batter evenly into the prepared pan. Smooth it out with a spatula to create an even base.
  7. Prepare Cheesecake Layer: In a clean mixing bowl, beat together cream cheese, granulated sugar, gluten free flour, egg, and vanilla extract using an electric mixer until smooth and combined.
  8. Add Pumpkin and Spice: Mix the pumpkin purée and cinnamon into the cream cheese mixture. Beat just until combined to avoid overmixing, which can affect texture.
  9. Assemble Layers: Spread the pumpkin cheesecake mixture evenly over the brownie base. Then, drop spoonfuls of the remaining brownie batter on top of the cheesecake layer and use a knife to gently swirl the batters together, creating a marbled effect.
  10. Bake the Brownies: Place the pan in the preheated oven and bake for 36 to 40 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  11. Cool and Serve: Remove the brownies from the oven and allow them to cool completely before slicing. This helps the layers to set and makes for easier cutting.

Notes

  • You can substitute coconut sugar with granulated sugar if desired.
  • Ensure the cream cheese is at room temperature to achieve a smoother cheesecake layer.
  • For a more intense chocolate flavor, use high-quality dark chocolate chips.
  • Espresso powder is optional but enhances the chocolate depth.
  • Use gluten-free flour blend suitable for baking to maintain texture.
  • Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/pumpkin-cheesecake-brownies-recipe/