Pumpkin Cheesecake Brownies Easy Elegant Wellplated Com

I spent the better part of middle school fantasizing about my life as a musical (and about a never-ending supply of Brownie Bites).

An appropriately directed breeze would blow my hair attractively at all times.Backup dancers would materialize on command.And I’d (obviously) sing duet across from the hunk of the class.

As an adult, my musical fantasies now occur in the kitchen and I’m happy to announce the first act: “We go together like rama lama lama pumpkin cheesecake brownies.” (For the second act: Pumpkin Oatmeal Cookies.)

How to Make Pumpkin Cheesecake Brownies

A fudgy brownie batter swirled together with a pumpkin cheesecake batter, then baked to perfection. Every bite boasts rich chocolate flavor (like these Dark Chocolate Cookies), light cheesecake tang, and a touch of warm pumpkin spice.

The Ingredients

Butter. For richness, flavor, and a moist, tender texture. Brown Sugar. I love the added depth the brown sugar gives these decadent brownies.Cocoa Powder. I recommend using Dutch process cocoa for this recipe.Espresso Powder. Optional, but essential if you’re into intensifying the chocolate flavor (see my One Bowl Brownies).Vanilla. Amplifies the yum factor.Eggs. Keeps the brownies moist and makes them fudgy.Flour. You’ll need whole wheat flour for the brownie batter and all purpose for the pumpkin cheesecake batter. However, you may swap entirely for all purpose if you prefer.Chocolate Chips. Because there’s no such thing as too much chocolate when we’re talking about a brownies (or Cookie Cake). Cream Cheese. While I’m all about healthy, skip the nonfat cream cheese for this recipe and reach for regular or low-fat. It’s essential for texture. Pumpkin Puree. Make sure you grab 100% pumpkin puree and save that pumpkin pie filling for Pumpkin Pecan Pie.Granulated Sugar. Sweetens the pumpkin cheesecake layer.Pumpkin Pie Spice. Adds a healthy dose of everyone’s favorite blend of fall spices.

The Directions

Storage Tips

To Store. Keep cooked and cooled brownies in an airtight storage container in the refrigerator for up to 3 days.To Freeze. Pumpkin cheesecake brownies may be kept in the freezer, wrapped tightly in plastic wrap, for up to 3 months.

Recommended Tools

Cast Iron Skillet. I baked these pumpkin brownies in my inexpensive but excellent Lodge cast iron skillet. For a premium, Le Creuset makes fabulous cast iron skillets too.

For the encore: melty vanilla ice cream (or Oat Milk Ice Cream). I’ll sing for second helpings!

1 1/4 teaspoons ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground cloves1/4 teaspoon ground ginger