Updated: Nov 9, 2020
Pumpkin Spice + Chocolate. Need I say more? Perfect for all of you chocolate lovers that would eat everything drowned in chocolate if you could. Well, here you have it. I've sugarcoated and wrapped fall up for you then drowned it in chocolate in the most delightful way. All yours in one small (or large, you do you) handheld treat. ;)
Makes: 9 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
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Kitchen scale (optional)
9x13 baking dish
Parchment paper (optional)
Hand mixer or stand mixer
Measuring cups and spoons
1 cup (2 sticks) of unsalted butter
2 tablespoons (30 ml) vegetable oil
1 1/4 cups granulated sugar (260 g)
1 cup (100 g) light brown sugar
4 large eggs, room temperature
1 Tbsp (15 ml) pure vanilla extract *
1 cup (120 g) all-purpose flour
1 cup (80 g) unsweetened cocoa powder
4 oz roughly chopped semi-sweet chocolate
3/4 tsp salt
1 Tbsp baking powder
Pumpkin Cheesecake Swirl:
1/2 cup pure pumpkin puree (NOT pumpkin pie filling)
4 oz cream cheese, softened to room temperature
1 Tbsp AP flour
4 Tbsp granulated sugar
1 egg yolk
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp pure vanilla extract *
1/8 tsp salt
* If you bake a lot, I HIGHLY recommend buying vanilla in bulk. It will save you a lot in the long run. Here is what I use - Vanilla Extract
Pre-heat your oven to 350 degrees F and make sure the oven rack is in the center of the oven.
Next, start by making the cheesecake swirl by beating the room temperature cream cheese with the egg yolk until smooth. Then mix in in all other ingredients until combined and there are no lumps. Set aside.
Next, start your brownie batter by melting the butter and combining it with the oil and both sugars. Whisk well.
Add in the room temperature eggs and vanilla and whisk for 1-2 minutes until it starts to become lighter in color and increases slightly in volume.
Add the cocoa powder, salt and baking soda and mix thoroughly.
Last, mix the flour in until only a few spots of flour remain, then fold in your chopped chocolate. Stir until everything is JUST combined. *You do not want to overwork the flour as this will make your brownies tough.
Line your 9x13 pan with parchment paper. This step is optional, but makes taking your brownies out of the ban a LOT easier. If you are going to skip on parchment, spray with a nonstick cooking spray before adding the batter.
Next, pour your brownie batter evenly into the pan.
Add dollops of the cream cheese mixture randomly over the top of the brownies, then take a butterknife and slowly move it up and down the pan to create swirls.
Place in your preheated oven and bake for 25-30 minutes, or until the brownies are juuuuust set. Let cool for at least 15 minutes to set (so tempting, I KNOW). Then slice and serve. Enjoy!!