Ingredients
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 8 ounces cream cheese, softened
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar (for cheesecake layer)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 tablespoon all-purpose flour (for cheesecake layer)
Feel free to substitute the spices with a pumpkin pie spice mix if you have it on hand. You can also use a gluten-free flour blend to make this dessert gluten-free without sacrificing flavor.
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish or line it with parchment paper.
- In a large mixing bowl, combine the melted butter and 2 cups of sugar. Stir until well combined.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the 1 cup of flour, cocoa powder, salt, and baking powder. Gradually add this dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.
- In another bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, 1/2 cup of sugar, cinnamon, nutmeg, cloves, and 1 tablespoon of flour. Mix until smooth and well combined.
- Spread about 3/4 of the brownie batter into the prepared baking dish. Dollop the pumpkin cheesecake mixture over the top, then drop spoonfuls of the remaining brownie batter over that.
- Using a butter knife, gently swirl the layers together to create a marbled effect.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Let the brownies cool completely in the pan on a wire rack before cutting into squares.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International