Description
These Christmas Pumpkin Brownies combine the rich, fudgy texture of chocolate brownies with a creamy pumpkin cheesecake layer, perfect for a festive holiday treat. Swirled together and baked to perfection, they’re a delicious blend of decadent chocolate and spiced pumpkin flavors that will delight family and guests.
Ingredients
Scale
For the Pumpkin Cheesecake Filling:
- 16 oz (454 g) cream cheese, at room temperature
- 2/3 cup (133 g) granulated white sugar
- 2 tbsp (16 g) cornstarch
- 1/2 cup (122 g) pumpkin puree, at room temperature
- 1/4 cup (62 g) sour cream, at room temperature
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp pumpkin pie spice
- 2 eggs, at room temperature
For the Brownies:
- 6 tbsp (48 g) all-purpose flour, spooned and leveled
- 1/2 cup (40 g) Dutch process cocoa powder
- 1/4 tsp salt
- 1/2 cup (112 g) unsalted butter
- 1 cup (200 g) semi-sweet chocolate chips
- 3 eggs, at room temperature
- 1 1/4 cups (250 g) granulated white sugar
- 1 1/2 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a 9×9 inch metal baking pan with non-stick spray and line it with parchment paper for easy removal of brownies later.
- Make the pumpkin cheesecake filling base: In a medium bowl, use a hand mixer on medium speed to blend cream cheese, sugar, and cornstarch until smooth and lump-free, about 2 minutes.
- Add pumpkin ingredients: Mix in pumpkin puree, sour cream, vanilla extract, and pumpkin pie spice on medium-low speed until just combined.
- Incorporate eggs: Add the two eggs to the mixture and blend on medium-low speed just until fully combined. Set this cheesecake filling aside.
- Combine dry ingredients for brownies: In a small bowl, whisk together all-purpose flour, Dutch process cocoa powder, and salt. Set aside.
- Melt butter and chocolate: Melt the unsalted butter and semi-sweet chocolate chips together, then set aside to cool slightly while you prepare the other ingredients.
- Mix eggs, sugar, and vanilla for brownies: In a large bowl, beat three eggs, granulated sugar, and vanilla extract together using an electric mixer for 3 minutes until the mixture is pale and fluffy.
- Add melted chocolate mixture: Gently fold the melted butter and chocolate into the egg mixture using a spatula to maintain airiness.
- Fold in dry ingredients: Carefully fold the flour, cocoa, and salt mixture into the wet ingredients just until combined to keep the batter light.
- Assemble brownies: Pour half of the brownie batter into the prepared pan and smooth it evenly with an offset spatula. Pour the pumpkin cheesecake filling evenly over the brownie layer.
- Top with remaining brownie batter and swirl: Spoon the remaining brownie batter on top of the cheesecake layer and use a butter knife to gently swirl the two layers together without fully mixing for a marbled effect.
- Bake the dessert: Bake in the preheated oven for 52-55 minutes. Bake until the center jiggles slightly when you gently shake the pan.
- Cool and chill: Remove from oven and allow the brownies to cool completely on a wire rack. Cover with aluminum foil and chill in the refrigerator for at least 6 hours to set.
- Serve: Once chilled, cut the brownies into 16 squares and serve for a festive holiday treat.
Notes
- Ensure all ingredients, especially eggs and cream cheese, are at room temperature for smoother mixing.
- Do not overmix the batter to maintain a tender texture.
- The chilling step is crucial to help the cheesecake layer set properly and makes cutting cleaner.
- Use parchment paper for easy removal and cleaner edges.
- You can substitute pumpkin pie spice with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
- Store leftovers covered in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 square (approx. 70 g)
- Calories: 280
- Sugar: 28 g
- Sodium: 110 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 75 mg
