Skip to content

Craving Pumpkin & Chocolate

October 6, 2011

I love the versatility of canned pumpkin; it lends itself so well to both sweet and savory dishes! This week I found a winning combination with these pumpkin cheesecake brownies.  The warm spiced pumpkin, rich cream cheese and fudgy dark chocolate are a flavor match made in heaven. This recipe makes for the perfect seasonal treat!

{photo by Freutcake}

Pumpkin Cheesecake Brownies
{Adapted from Everyday Food’s Cream Cheese Brownies}
Yields: 16 servings

8 Tbsp butter plus more for pan
8 oz bittersweet chocolate, chopped
1 ½ cups sugar
4 large eggs
1 cup + 2 Tbsp flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt
4 oz cream cheese, at room temp
1/2 cup canned pumpkin
1 tsp vanilla
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/8 tsp ground all spice
1/4 tsp ground ginger


Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk 1 cup flour, cocoa, baking powder, and salt; set aside.

In a large heat-proof bowl set over a saucepan of simmering water, heat butter and chopped chocolate stirring occasionally until melted and smooth(2-3min). Remove from heat and stir in 1 ¼ cups sugar. Beat in 3 of the eggs, one at a time. Stir in the dry ingredients until just moistened. Transfer ½ of the batter to the greased pan reserving the second half.

In the bowl of an electric mixer, beat cream cheese and ¼ cup sugar until light and fluffy, about 2 minutes. Add the canned pumpkin and beat until thoroughly combined. Beat in the egg, vanilla, 2 Tbsp flour and spices. Spread the cream cheese on top of the brownie batter in the pan. Pour remaining brownie batter over cream cheese layer and using a knife, swirl through the layers to create a marble effect. (you may have to swirl and fold)

Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 40-50 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.

2 Comments leave one →
  1. October 6, 2011 4:24 pm

    These sound dangerously good!

  2. October 6, 2011 6:11 pm

    mmm what a perfect fall treat!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: