Pumpkin cheesecake brownies 🤤🎃

They’re such an incredibly delicious dessert combining warm fudgy brownies with a creamy layer of pumpkin spiced cheesecake with a hint of brown butter to satisfy all those fall cravings! Make sure to save this recipe for your next fall baking session, and share with someone you would smash this deliciousness with!

Pumpkin Cheesecake Brownies

Servings: 12

1 cup unsalted butter

1 cup Dutch processed cocoa powder

4 eggs + 2 egg yolks, divided

¾ cup all-purpose flour

2 cups granulated sugar

1 cup milk chocolate chips

½ cup chopped soft salted caramel candies

8 ounces cream cheese, softened

2 teaspoon vanilla bean paste

2 teaspoon pumpkin spice

1 cup organic pumpkin puree

Instructions:

Preheat oven to 350°F.

In a large pan, melt butter over medium heat until it is foamy, and your butter is nice and toasted, about 3-5 minutes. Add cocoa powder, and mix well. Set aside.

In a large mixing bowl, add egg and extra yolks (reserving 1 egg) and sugar. Use a hand mixer on medium speed to mix until pale and fluffy.

Add the reserved butter and cocoa mixture to the egg mixture, mixing until evenly combined.

Fold in flour until mixed, then fold in milk chocolate chips and salted caramel candies into the batter.

Transfer brownie batter to a 9x13 baking pan lined with parchment paper, and spread out evenly.

In a separate bowl, beat cream cheese, icing sugar, vanilla bean, pumpkin spice, and pumpkin puree with a hand mixer until fluffy.

Add the reserved egg into the mixture and mix well with a hand mixer. Spread evenly over the brownie batter.

Take a knife or the tip of an offset spatula, and swirl the mixture together.

Bake at 350°F degrees for 28 minutes until the brownies are set.

Remove from the oven, and allow to cool for 1 hour before serving!

Enjoy food fam!

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