SweetGooey Pumpkin Cheesecake Brownies
Ultra-fudgy brownies swirled with spiced pumpkin cheesecake — bake at 350°F (175°C) for 25 minutes for the ultimate gooey autumn dessert.
Ingredients
- 1/2 cup butter, melted
- 1 cup sugar
- 2 eggs
- 1/3 cup cocoa powder
- 1/2 cup flour
- 1/4 tsp salt
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup sugar (for the cheesecake layer)
- 1 egg (for the cheesecake layer)
- 1 tsp pumpkin pie spice
Method
- Preheat oven to 350°F (175°C); line an 8x8 pan with parchment.
- Whisk melted butter and sugar, then eggs, then cocoa powder, flour, and salt into a smooth brownie batter.
- Beat cream cheese, pumpkin puree, sugar, egg, and pumpkin pie spice until smooth for the cheesecake layer.
- Pour most of the brownie batter into the pan; dollop the pumpkin cheesecake mixture over the top.
- Drop the remaining brownie batter in spoonfuls over the cheesecake layer; swirl everything together with a knife.
- Bake 25 minutes at 350°F, until the edges are set but the center still looks slightly underbaked.
- Cool completely before slicing — the center firms up as it cools.
The center looks slightly underbaked right out of the oven — that's the gooey texture. Let the pan cool fully before slicing for clean squares.