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Pumpkin Cheesecake Brownies

Rich and gooey chocolate brownies with a spiced pumpkin cheesecake swirl! These pumpkin brownies make for a delicious fall dessert.
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Course Dessert
Cuisine American
Keyword pumpkin brownies
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 9 brownie squares

Ingredients

Brownie Batter-

  • 1 pkg chocolate brownie mix** Betty Crocker
  • 3 Tbsp water
  • 1/2 cup oil vegetable or canola
  • 2 large eggs
  • 1/2 chocolate chip morsels optional

Pumpkin Cheesecake-

Instructions

  • Preheat the oven to 325℉ and line a 9x9 baking sheet with parchment paper.
  • With a mixer, mix together the cream cheese until creamy. Add in the pumpkin puree, sugar, vanilla, and pumpkin spice and mix to combine.
  • In a separate bowl, whisk together the brownie mix, oil, eggs, and water until thick and gooey batter forms. Add chocolate chip morsels if you love chocolate.
  • Pour the brownie batter into the lined baking sheet, leaving about ¼ of the batter for the top.
  • Scoop the pumpkin cheesecake over the brownie batter and gently with a spatula spread over all the brownie mix. Pour the remaining brownie batter and spread to cover the pumpkin cheesecake.
  • With a toothpick or knife, gently swirl the batter to make a marble effect with the brownie batter and the pumpkin cheesecake mixture.
  • Bake at 325℉ for 40-45 minutes or until brownies are cooked through.
  • Remove from the oven and let cool for about 10 minutes, slice and serve.

Notes

** Brownie Mix Note- Adjust the brownie batter ingredients according to the brownie mix brand you use. The ingredients will be on the back of the box. We used Betty Crocker brownie mix for this recipe.