Pumpkin Cheesecake Brownies

Pumpkin cheesecake brownies are a fall treat that you have to make. You can make these in less than an hour and they come from Betty Crocker. So you know they have to be a classic!

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About these

It was at a fall farmer’s market where I became inspired to make these pumpkin brownies. Everywhere I looked, I saw pumpkins. Big gourds, small gourds, decorative gourds. Gourds, gourds, gourds. 

You know what they say, right?   When handed a pumpkin, make pumpkin brownies. O.K., no one says that, but I am taking just a small amount of artistic license with the phrasing.

Our cottage is very comfortable, but I have to say our kitchen at the cottage is not as well equipped as our kitchen at home. Don’t get me wrong, it is very nice. Because of this, I knew that I wanted to make this as easy as possible.

Also, I did not want to spend my Saturday in the kitchen. Who does? I had a book calling my name. This recipe uses a standard boxed brownie mix and canned pumpkin. You really can’t get any easier than that.

What’s in them

Mix in a couple of eggs here, some cream cheese there, some vegetable oil and a couple of other standard ingredients, which everyone has in their pantry and voila the pumpkin brownie was born. Quick and easy and ever so delicious. A great treat for the fall, or for anytime you need your chocolate and pumpkin fix.

With dessert made, I leave you so that I can get to that book I’ve been trying to finish. Who am I kidding? I am going back to bed. -Scott

Other delicious brownie recipes

• Pumpkin Brownies
• Smores Brownies
• Supernatural Fudge Brownies Recipe Video & Platter Talk Kids
• Blueberry Vanilla Pudding Blondies
• #Blueberry & Chocolate Cheese #Brownie Cake

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Pumpkin Cheesecake Brownies

5 from 2 votes

Inspired by bettycrocker.com

Prep: 10 minutes mins

Cook: 45 minutes mins

Total: 55 minutes mins

Yield: 24 servings

By: Scott from Platter Talk

Ingredients 

1x2x3x

• ▢ 1 package, 8 oz cream cheese, softened
• ▢ 1/2 cup canned pumpkin, not pumpkin pie mix
• ▢ 2 eggs
• ▢ 6 tablespoons sugar
• ▢ 2 teaspoon ground cinnamon
• ▢ 1/2 teaspoon ground nutmeg

for the brownie portion

• ▢ 2 boxes brownie mix
• ▢ 1.5 cup vegetable oil
• ▢ 1 cup water
• ▢ 4 eggs

Instructions 

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.
• Make brownie batter as directed on box, using ingredients as listed above.
• Spread 3/4 of the batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Cut through batter several times with knife for marbled design.
• Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely. Cut into 4 rows by 4 rows.
• Store covered in refrigerator.

Notes

If the batter is not spreadable enough for you, add another egg, or a bit more water, or a bit more oil so that the consistency better lends itself to being evenly distributed in the pan.

Nutrition

Calories: 348kcal, Carbohydrates: 40g, Protein: 4g, Fat: 19g, Saturated Fat: 12g, Cholesterol: 41mg, Sodium: 126mg, Potassium: 47mg, Fiber: 1g, Sugar: 22g, Vitamin A: 854IU, Vitamin C: 1mg, Calcium: 11mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

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