Ingredients
Scale
- 1 cup unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 8 ounces cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
If you’re out of certain spices, fear not! A pumpkin pie spice blend can be a great substitute here, adding warmth and depth to the cheesecake layer without the need for multiple jars.
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a large mixing bowl, stir together the melted butter and 2 cups of granulated sugar until well combined. Add the eggs one at a time, mixing well after each addition, and stir in the vanilla extract.
- Sift together the flour, cocoa powder, and salt, then gradually add to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the brownies tough.
- Pour about two-thirds of the brownie batter into the prepared baking pan and spread evenly with a spatula.
- In a separate bowl, beat together the softened cream cheese, pumpkin puree, 1/4 cup of sugar, cinnamon, nutmeg, and ginger until smooth and creamy.
- Gently spread the pumpkin cheesecake mixture over the brownie layer in the pan, then drop spoonfuls of the remaining brownie batter on top. Use a knife to swirl the batters together, creating a marbled effect.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with only a few crumbs. Let cool completely in the pan before lifting out and cutting into bars.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Pumpkin Cheesecake Brownie Bars, recipe, cooking, food
