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–+ servings
brownies stacked on parchment.
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Small Batch Pumpkin Cheesecake Brownies

These rich, fudgy small batch pumpkin cheesecake brownies are an easy to make and cozy treat, perfect for fall!
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 8
Calories: 262kcal
Author: Sophia Assunta

Ingredients

Brownie Batter

  • 6 tablespoons butter melted
  • ½ cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1 egg room temperature
  • 2 tsp vanilla
  • pinch salt omit if using salted butter
  • 5 tablespoons all-purpose flour 37.5 g
  • 7 tablespoons unsweetened dutch processed cocoa powder 45 grams

Cream Cheese filling

  • 4 oz cream cheese room temperature
  • 1/2 cup pumpkin puree excess moisture removed
  • 2 tbsp granulated sugar
  • 2 tsp cinnamon or pumpkin pie spice
  • pinch salt

Instructions

  • Preheat oven to 350 ℉.
  • Line a 8x4 inch baking pan with parchment paper and/or spray with non-stick cooking spray.
  • In a medium bowl, whisk together the melted butter, granulated sugar, and brownie sugar until smooth.
  • Add the egg and vanilla extract, stirring until well combined.
  • Sift in the flour, cocoa powder, and salt. Gently fold the ingredients together until just combined—be careful not to overmix.
  • In another bowl, beat the softened cream cheese until smooth. You can also mix by hand or with a whisk.
  • Mix in the pumpkin puree, sugar, and cinnamon until smooth.
  • Add half the brownie batter to the prepared pan and spread around until even.
  • Spread all of the pumpkin cheesecake mixture on top the brownie layer.
  • Add the remaining brownie batter on top of the cheesecake layer. If desired, you can swirl with a knife for a cheesecake swirl instead of distinct layers.
  • Bake in the preheated oven for 25-35 minutes.
  • Let the brownies cool completely before slicing.
  • For perfectly clean slices, place in the refrigerator or freezer for 30-60 minutes before slicing.

Notes

  • This recipe makes 6-8 brownies depending on how big you cut them (they are very rich, so I recommend 8 slices rather than the 6 shown). You can also double the recipe for a full batch of brownies.
  • These brownies can be stored in an airtight container in the refrigerator for up to 5 days.
  • You can also freeze the brownies for up to 2 months.
 

Nutrition

Serving: 1brownie | Calories: 262kcal | Carbohydrates: 33g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 124mg | Potassium: 146mg | Fiber: 2g | Sugar: 26g | Vitamin A: 2866IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg