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To make pumpkin cheesecake brownies, you need a few key items. Here’s the list: - 1 cup unsweetened cocoa powder - 1 cup granulated sugar - 1 cup all-purpose flour - ½ teaspoon baking powder - ½ teaspoon salt - ½ cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 1 cup canned pumpkin puree - 8 oz cream cheese, softened - ¼ cup powdered sugar - 1 teaspoon pumpkin spice - 1 teaspoon cinnamon These ingredients blend together to create a rich and creamy treat. The cocoa powder gives a deep chocolate flavor, while the pumpkin adds a warm, festive touch. The cream cheese layer brings a smooth texture that pairs well with the brownie base. You can enhance your brownies with a few extra ingredients. Try adding: - Chopped nuts, like walnuts or pecans - Chocolate chips for more chocolatey goodness - A dash of nutmeg for an extra spice kick - A splash of maple syrup for sweetness These options add more depth to the flavor. They can make your brownies stand out at any gathering. If you need to swap some ingredients, here are a few easy options: - Use coconut oil for the unsalted butter. - Replace granulated sugar with coconut sugar for a lower glycemic index. - Swap all-purpose flour with almond flour for a gluten-free version. - Use silken tofu instead of cream cheese for a vegan option. These substitutions keep the essence of the brownies while making them fit different diets. Get creative and adjust the recipe to your taste! Start by preheating your oven to 350°F (175°C). Grease an 8x8-inch pan or line it with parchment paper. This will help your brownies come out easily and not stick to the pan. Gather all your ingredients. You will need cocoa powder, sugar, flour, baking powder, salt, butter, eggs, vanilla, pumpkin puree, cream cheese, powdered sugar, pumpkin spice, and cinnamon. In a large bowl, mix the dry ingredients. Combine unsweetened cocoa powder, granulated sugar, flour, baking powder, and salt. In another bowl, whisk melted butter, eggs, and vanilla extract. Mix it well until smooth. Gradually add your dry mix to the wet mix. Stir until everything is well blended. Pour half of this brownie batter into your prepared pan. Spread it evenly to form the bottom layer. In a separate bowl, beat the softened cream cheese until it is creamy and smooth. Then, add powdered sugar, pumpkin puree, pumpkin spice, and cinnamon. Beat this mixture until well combined. This will be your creamy pumpkin layer that adds a fun twist to your brownies. Pour the pumpkin cheesecake mixture over the brownie layer in the pan, spreading it out evenly. Now, take the remaining brownie batter and add dollops on top of the cheesecake layer. Use a knife or skewer to swirl the brownie batter into the cheesecake. This will create a beautiful marbled effect. Bake in your preheated oven for 30-35 minutes. Check if it’s done by inserting a toothpick in the center. It should come out with a few moist crumbs. Let the brownies cool in the pan before lifting them out and slicing them into squares. To make the best pumpkin cheesecake brownies, focus on your mixing. Mix the wet and dry ingredients just until they blend. Don't overmix. This helps keep your brownies soft and chewy. Use room temperature cream cheese for a smooth filling. If it's cold, it may clump up during mixing. Also, make sure to measure your ingredients correctly. Too much flour can dry out your brownies. After baking, let your brownies cool in the pan. This helps them set and makes cutting easier. Once cool, lift them out using the parchment paper. Cut into squares for even portions. For added flair, dust them with powdered sugar before serving. This simple step makes a big difference in presentation. Toppings can elevate your brownies. A dollop of whipped cream adds richness. You can also sprinkle some cinnamon on top for extra flavor. If you want a crunchy element, try adding chopped nuts. These toppings not only taste great but also add a nice visual touch. Enjoy experimenting with different flavors to find your favorite combination! {{image_2}} To make gluten-free pumpkin cheesecake brownies, swap the all-purpose flour. Use a gluten-free flour blend instead. This change keeps the texture light and fluffy. I recommend a blend that contains almond flour or coconut flour. You still get that rich cocoa taste without the gluten. For a crunchier texture, add nuts or chocolate chips. Chopped walnuts or pecans go well with the pumpkin flavor. You can also add dark chocolate chips for extra sweetness. Mix them into the brownie batter before pouring it into the pan. This addition makes each bite more exciting. If you want a vegan version, replace the eggs and cream cheese. Use flax eggs instead of real eggs. For the cream cheese, try a plant-based cream cheese. Coconut cream also works well for a rich texture. Make sure the other ingredients are vegan-friendly too. This way, you can enjoy pumpkin cheesecake brownies while keeping it plant-based. To keep your pumpkin cheesecake brownies fresh, store them in an airtight container. Place a piece of parchment paper between layers to avoid sticking. Keep them in the fridge for up to five days. This helps maintain their creamy texture and rich flavor. Want to save some brownies for later? You can freeze them! First, let the brownies cool completely. Cut them into squares. Wrap each square in plastic wrap and place them in a freezer bag. They will stay fresh in the freezer for up to three months. Just remember to label the bag with the date. When you’re ready to enjoy your frozen brownies, remove them from the freezer. Let them thaw in the fridge overnight. For a warm treat, heat them in the microwave for 10-15 seconds. This will make the cream cheese layer soft and tasty again. Enjoy your delicious pumpkin cheesecake brownies! Pumpkin cheesecake brownies can last up to five days when stored correctly. Keep them in an airtight container at room temperature. If you want them to last longer, you can refrigerate them. They will stay fresh for about a week in the fridge. Just remember to let them come to room temperature before serving for the best flavor. Yes, you can use fresh pumpkin instead of canned. If you choose fresh pumpkin, make sure to cook and puree it first. Cut the pumpkin into pieces, steam or roast until soft, and blend until smooth. This will give you a fresher taste. However, canned pumpkin is convenient and consistent, which many bakers prefer. You can serve pumpkin cheesecake brownies with various tasty options. Whipped cream adds a nice touch and makes them feel special. A scoop of vanilla ice cream pairs well, too. For a warm drink, try serving them with spiced chai or coffee. These drinks balance the sweetness and enhance the flavors. To check if the brownies are done, insert a toothpick in the center. If it comes out with a few moist crumbs, they are ready. If it comes out clean, they might be overbaked. Keep an eye on them, as baking times can vary with ovens. Trust your nose, too; when the smell fills your kitchen, they are likely close to done. In this blog post, we explored making delicious pumpkin cheesecake brownies. We covered essential and optional ingredients, including substitutes. You learned step-by-step instructions to create the perfect layers. Baking tips helped ensure a great texture, while variations made it easy to customize. Finally, we shared storage tips for keeping your brownies fresh. Enjoy these treats with loved ones or savor them alone. Happy baking!

Pumpkin Cheesecake Brownies

Indulge in the ultimate fall treat with these Pumpkin Spice Cheesecake Brownies! This delicious recipe combines fudgy brownie layers with creamy pumpkin cheesecake for a sweet dessert that’s perfect for autumn gatherings. With simple ingredients and easy-to-follow steps, you’ll have a delightful dessert in no time. Click through to discover how to make these irresistible pumpkin spice cheesecake brownies and impress your loved ones!
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Ingredients
  

1 cup unsweetened cocoa powder

1 cup granulated sugar

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

½ cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1 cup canned pumpkin puree

8 oz cream cheese, softened

¼ cup powdered sugar

1 teaspoon pumpkin spice

1 teaspoon cinnamon

Instructions
 

Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan or line it with parchment paper.

    In a bowl, mix together cocoa powder, granulated sugar, flour, baking powder, and salt.

      In a separate bowl, whisk together the melted butter, eggs, and vanilla extract until well combined.

        Gradually add the dry ingredients to the wet mixture and stir until fully combined. Pour half of this brownie batter into the prepared baking pan and spread evenly.

          In another bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar, pumpkin puree, pumpkin spice, and cinnamon; beat until well combined.

            Pour the pumpkin cheesecake mixture over the brownie layer in the pan, spreading it out evenly.

              Add dollops of the remaining brownie batter on top of the cheesecake mixture. Use a knife or skewer to swirl the brownie batter and cheesecake together for a marbled effect.

                Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

                  Allow to cool in the pan before lifting out and slicing into squares.

                    Prep Time: 20 mins | Total Time: 55 mins | Servings: 16 squares

                      - Presentation Tips: For an elegant touch, dust the brownies with powdered sugar before serving and add a dollop of whipped cream or a sprinkle of cinnamon on top. Serve on a rustic wooden board for a cozy autumn vibe.