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Pumpkin Swirl Cheesecake Brownies

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Soft, moist, Pumpkin Swirl Cheesecake Brownies are rich and delicious, full of fall flavor and such a great after school treat!

Pumpkin Swirl Cheesecake Brownies

Reveal day for Group B in the Secret Recipe Club has finally arrived, and I am ready to go!

I was super excited to get the blog I got this month. I’ve visited her often, she posts the most delicious yummy desserts! My Secret Recipe Club blog is Secrets From The Cookie Princess.

As soon as I saw it was her, I thought “This will be easy!”. Except it wasn’t.

There were too many yummy things I wanted to make.

After a few days, we settled on her  Cheesecake Brownies, which works out well, since the theme on my blog this week is Pumpkin.

These brownies were fun to make, my daughter loved getting involved and oh my goodness, they are like little slices of melty goodness in your mouth.

P.S. You might consider nuking a brownie for about 10 seconds before you eat it, just to enjoy the melty goodness we all discovered.

These brownies are absolutely delicious, Colleen, they are being added to our Fall Cooking recipes!

Printable recipe for Pumpkin Swirl Cheesecake Brownies is below.

Pumpkin Swirl Cheesecake Brownies

  • 2 sticks butter, softened
  • 2 cups and 3 tablespoons sugar, divided
  • 2 teaspoons vanilla extract
  • 5 eggs
  • ¾ cup cocoa powder
  • 1 short cup flour (1 cup minus 1 Tablespoon)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 3 ounces cream cheese, softened
  • ½ cup canned pure pumpkin (not pumpkin pie mix)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

Cream together butter and 2 cups sugar.  Add the vanilla and mix until smooth.  Beat 4 eggs and add to the creamed mixture and mix well, scraping sides of bowl if necessary. (Ignore the fact that my daughter did not scrape the sides of the bowl yet.)

In a separate bowl, sift together cocoa powder, flour, baking powder and salt.

Switching to a paddle attachment, gradually add to the wet ingredients, mixing well after each addition.  Fold in the chocolate chips.

Liberally grease a 9 x 13 inch pan (I used a heavy dose of cooking spray).  Pour ¾ of the batter into pan and smooth evenly.

In a small bowl, beat the cream cheese until smooth.

Add pumpkin, 3 Tablespoons sugar, remaining egg, cinnamon and nutmeg and mix on low until smooth.

Spoon pumpkin filling evenly over the pan of brownies.  Then spoon remaining brownie batter over the pumpkin filling.  Use a knife or spatulas to swirl and create a marbled design. (Please also ignore that my daughter reserved too much chocolate batter and so the marbled effect is below and not so much on top. lol)

Bake at 350 degrees on the middle rack for about 25 minutes.  Remove from oven and jiggle the pan; if the middle jiggles sloppily, put it back in the oven and bake for 2-4 minutes.  Keep doing this until cracks just start to appear and the middle JUST stops jiggling.  (I baked for 45 minutes, in 4 minute increments after 25 minutes.)
Remove from oven and cool on wire rack.  When completely cool, cut into squares.

Pumpkin Swirl Cheesecake Brownies

Makes 24 brownies.

Linked up with: Tuesday Talent Show, Thanksgiving Traditions Link Up, Creative Juice,

Pumpkin Swirl Cheesecake Brownies

Pumpkin Swirl Cheesecake Brownies

Yield: 24 brownies

Ingredients

  • 2 sticks butter, softened
  • 2 cups and 3 tablespoons sugar, divided
  • 2 teaspoons vanilla extract
  • 5 eggs
  • ¾ cup cocoa powder
  • 1 short cup flour, 1 cup minus 1 Tablespoon
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 3 ounces cream cheese, softened
  • ½ cup canned pure pumpkin, not pumpkin pie mix
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

Instructions

  1. Cream together butter and 2 cups sugar. Add the vanilla and mix until smooth. Beat 4 eggs and add to the creamed mixture and mix well, scraping sides of bowl if necessary.
  2. In a separate bowl, sift together cocoa powder, flour, baking powder and salt.
  3. Switching to a paddle attachment, gradually add to the wet ingredients, mixing well after each addition. Fold in the chocolate chips.
  4. Liberally grease a 9 x 13 inch pan. Pour ¾ of the batter into pan and smooth evenly.
  5. In a small bowl, beat the cream cheese until smooth.
  6. Add pumpkin, 3 Tablespoons sugar, remaining egg, cinnamon and nutmeg and mix on low until smooth.
  7. Spoon pumpkin filling evenly over the pan of brownies. Then spoon remaining brownie batter over the pumpkin filling. Use a knife or spatulas to swirl and create a marbled design.
  8. Bake at 350 degrees on the middle rack for about 25 minutes. Remove from oven and jiggle the pan; if the middle jiggles sloppily, put it back in the oven and bake for 2-4 minutes. Keep doing this until cracks just start to appear and the middle JUST stops jiggling. (I baked for 45 minutes, in 4 minute increments after 25 minutes.)
  9. Remove from oven and cool on wire rack. When completely cool, cut into squares.

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JDaniel4's Mom

Friday 18th of November 2011

This really looks yummy! I would love for you to link this post to my Thanksgiving link up!

Nicole Humphrey Cook

Friday 18th of November 2011

I'm glad you think it looks yummy and I am on my way to link up! Thanks for letting me know about it :)

Sheri

Thursday 17th of November 2011

How did I miss this yummy goodness?! Pinned and practically made. My new craving too. We have to stop this, people will start to talk...

Nicole Humphrey Cook

Friday 18th of November 2011

Let 'em talk! xoxo Let me know what you think if you decide to make them - SO good! :)

Julie

Tuesday 15th of November 2011

I recently discovered pumpkin and chocolate! It's an amazing combination. These look delicious.

Tammy

Tuesday 15th of November 2011

Chocolate and pumpkin brownies, sounds like a perfect Thanksgiving treat and it also sounds like you had some wonderful mother-daughter bonding time, too.

Louisa [Living Lou]

Monday 14th of November 2011

Brownies are my favourite dessert and pumpkin and chocolate is my favourite combination. It just seems like these brownies can't get any better! Great choice for this month's SRC! Love them!!

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