Pumpkin Cheesecake Brownies
Updated Aug 29, 2021
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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!
Table of Contents
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
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Pumpkin Cheesecake Brownies
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Ingredients
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh, just found this! That swirl of pumpkin through the dark brownie sounds wonderful.
And when my family had a cottage in the country, we stripped cooking down to be simple, too. Couldn’t really keep it stocked the way I do my home kitchen!
Thanks, Anne. I think you will enjoy this, whether in the city or country!
These sound divine, I love pairing chocolate and pumpkin together!
Agreed, Rebecca!
Now this is a comforting fall dessert. Love it.