My Pumpkin Cheesecake Brownies Story

I still remember the first time I attempted to make Pumpkin Cheesecake Brownies. My daughter’s class was having a fall bake sale, and I was determined to contribute something that was both delicious and had a nutritional boost. The result? A pan of slightly burnt brownies with a sad, curdled cheesecake swirl. It was a complete disaster!

But, I didn’t give up, and after a few tweaks and lots of love, I finally nailed this Pumpkin Cheesecake Brownies recipe! It’s now a family favorite!

These Pumpkin Cheesecake Brownies are a nutrition win because they sneak in the goodness of pumpkin (hello, Vitamin A and fiber!) without sacrificing the joy of a decadent treat. Plus, they are super easy to make, which is a HUGE deal for this busy mom!

Finding ways to incorporate extra nutrients into our treats has always been a little mission of mine. Especially during those hectic school weeks, finding things to make that are both nourishing and satisfying has proven to be challenging.

I’m here to let you know you are not alone, my fellow nutrition-seeking mommas! Let’s create some simple nutrition wins together. Join me as we whip up some Pumpkin Cheesecake Brownies that will have your family begging for more – and you’ll feel good about serving them!

INGREDIENTS You’ll Need:

Here’s what you’ll need to make these dreamy Pumpkin Cheesecake Brownies. Trust me, this ingredient list is simple because busy moms need nutrition without complexity!

1 cup all-purpose flour: For a slightly healthier twist, try using whole wheat pastry flour.
1 cup granulated sugar: Feel free to reduce this to ¾ cup for a less sweet brownie.
½ cup unsweetened cocoa powder: Make sure it’s good quality for the best flavor!
½ teaspoon baking powder: Helps give the brownies a little lift.
¼ teaspoon salt: Enhances the sweetness and balances the flavors.
½ cup (1 stick) unsalted butter, melted: You can also use coconut oil for a dairy-free option.
2 large eggs: Adds richness and binds everything together.
1 teaspoon vanilla extract: A must for that classic brownie flavor!
8 ounces cream cheese, softened: This is the base of our cheesecake swirl.
½ cup pumpkin puree: Be sure to use pumpkin puree, not pumpkin pie filling!
¼ cup granulated sugar: For the cheesecake layer.
1 large egg yolk: Adds extra richness to the cheesecake.
1 teaspoon pumpkin pie spice: The secret ingredient for that warm, cozy fall flavor!

You can find these wholesome ingredients at your regular grocery store, making this Pumpkin Cheesecake Brownies recipe even easier!

No worries if you don’t have pumpkin pie spice. I use a mix of cinnamon, nutmeg, ginger, and cloves for extra nutrients in my Pumpkin Cheesecake Brownies.

My family gets extra nutrition when I add a handful of chopped walnuts or pecans to the brownie batter. It adds a nice crunch and healthy fats. Here’s a Pumpkin Cheesecake Brownies nutrition hack that changed our family’s health: I always keep these ingredients stocked for nutritious treats on demand!

This Pumpkin Cheesecake Brownies proves nutritious doesn’t mean expensive, so we can all create dinnertime nutrition wins.

Let’s Make it Happen!

Ready to dive into the fun part? Let’s make some Pumpkin Cheesecake Brownies!

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13 inch baking pan. In my busy kitchen, this nutritious Pumpkin Cheesecake Brownies usually takes about 30-35 minutes to bake.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. Perfect time to prep tomorrow’s lunch while the oven warms up! This step is all about creating the perfect brownie base for our pumpkin cheesecake swirl.
In a separate bowl, whisk together the melted butter, eggs, and vanilla extract. Make sure the butter isn’t too hot, or it will cook the eggs!
Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; this will result in tough brownies.
Pour the brownie batter into the prepared pan and spread evenly. Don’t worry if your Pumpkin Cheesecake Brownies looks a little lumpy at this point, it will all come together in the oven.
In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy. Here’s where I used to struggle with my Pumpkin Cheesecake Brownies – learn from my experience! Make sure the cream cheese is really soft for the best results!
Beat in the pumpkin puree, egg yolk, and pumpkin pie spice until well combined. Your Pumpkin Cheesecake Brownies should smell nourishing by now. This pumpkin cheesecake swirl is what makes these brownies so special!
Drop spoonfuls of the cream cheese mixture over the brownie batter. Then, use a knife or toothpick to swirl the cream cheese into the brownie batter. Get creative with your swirls! This is where the pumpkin brownie cheesecake swirl magic happens!
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Here’s a nutrition tip for busy families: set a timer and sneak in a quick workout while you wait!
Let the brownies cool completely in the pan before cutting into squares. This is the hardest part, I know! But it’s important to let them cool completely so the cheesecake swirl sets up nicely.

While your Pumpkin Cheesecake Brownies is cooling, take a moment to appreciate nourishing your family!

How We Love to Eat This!

My family absolutely devours these Pumpkin Cheesecake Brownies, especially when I serve them with a scoop of vanilla ice cream or a dollop of whipped cream. The cool creaminess complements the warm, spiced brownies perfectly.

The kids devour this nutritious Pumpkin Cheesecake Brownies when I serve it with a side of fresh berries. It adds a pop of color and extra vitamins! I find that adding a few berries really helps with them wanting a “healthy” snack.

These Pumpkin Cheesecake Brownies are perfect for those busy weeknights when we need good nutrition fast! They’re also a hit at potlucks and holiday gatherings. I always get asked for the recipe! This nutritious Pumpkin Cheesecake Brownies reminds me of another family-healthy favorite – try these Pumpkin Cheesecake Truffles!

For a fun presentation, I like to dust the cooled brownies with a little powdered sugar or cocoa powder. You can also drizzle them with melted chocolate for an extra decadent treat. For more simple nutrition ideas for busy families, check out these other great recipes, like this Pumpkin Cheesecake.

Leftover Pumpkin Cheesecake Brownies can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. They’re also delicious straight from the freezer! This Pumpkin Cheesecake Swirl Brownies can make a perfect little treat that you can pull out at any time.

I’ve also tried adding a layer of crushed gingersnaps to the bottom of the pan before pouring in the brownie batter. It adds a nice crunch and a little extra spice. It’s like adding a touch of autumn with a dash of surprise!

I recently brought these Pumpkin Cheesecake Brownies to a friend’s birthday party, and they were gone in minutes! Everyone loved the combination of the rich brownie and the creamy pumpkin cheesecake swirl.

FAQs: Your Questions Answered

Here are some common questions I get about my Pumpkin Cheesecake Brownies recipe. I hope these answers help you feel confident in your kitchen!

Q: Is this Pumpkin Cheesecake Brownies really nutritious enough for growing kids?

A: Absolutely! The pumpkin puree adds Vitamin A and fiber, and you can always add nuts or seeds for extra healthy fats and protein. Plus, homemade treats are always better than store-bought because you control the ingredients!

Q: What if my picky eater won’t try this healthy Pumpkin Cheesecake Brownies?

A: Start by letting them help you make it! Kids are more likely to try something they’ve helped create. You can also try calling them “chocolate pumpkin squares” or cutting them into fun shapes. Sometimes, presentation is everything!

Q: Can I meal prep this Pumpkin Cheesecake Brownies for busy weeks ahead?

A: Yes, definitely! These brownies freeze beautifully, so you can make a batch ahead of time and pull them out as needed. Just wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container.

Q: Can I make this recipe gluten-free?

A: Yes! Simply substitute the all-purpose flour with a gluten-free blend. The final product will still taste delicious! For more information, check out this Spiced Pumpkin Cheesecake Brownies recipe.

Q: Can I reduce the amount of sugar in this recipe?

A: Yes, you can reduce the sugar in both the brownie batter and the cheesecake swirl. Start by reducing it by ¼ cup in each and see how you like the taste. You can always add a little more if needed.

Q: Can I use canned pumpkin pie filling instead of pumpkin puree?

A: No, you should not use canned pumpkin pie filling. It contains added sugar and spices that will alter the flavor and texture of the brownies. Make sure to use plain pumpkin puree.

Q: How do I prevent the cream cheese swirl from sinking into the brownie batter?

A: Make sure your cream cheese is softened completely before mixing it with the other ingredients. Also, don’t overmix the brownie batter. Overmixing can cause the brownies to be dense and heavy, which can make the cream cheese swirl sink. I’ve also read about this Fudgy Pumpkin Cheesecake Swirl Brownies recipe being a good resource.

Final Thoughts:

These Pumpkin Cheesecake Brownies are more than just a dessert. They’re a way to nourish our families with simple, wholesome ingredients while still indulging in a little bit of sweetness. And for a chocolate lover, there’s always more to experience. This Pumpkin Cheesecake Brownies is a fantastic starting point.

Here are my Pumpkin Cheesecake Brownies Nutrition Hacks:

Sneak in extra veggies: Add a tablespoon or two of shredded zucchini to the brownie batter for a hidden boost of nutrients.
Use whole wheat flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber.
Reduce the sugar: Cut back on the sugar and use a natural sweetener like maple syrup or honey.

Here are some family-tested healthy Pumpkin Cheesecake Brownies variations:

Chocolate Chip Pumpkin Cheesecake Brownies: Add ½ cup of chocolate chips to the brownie batter for an extra chocolatey treat.
Walnut Pumpkin Cheesecake Brownies: Add ½ cup of chopped walnuts to the brownie batter for a nutty crunch.
Gingerbread Pumpkin Cheesecake Brownies: Add 1 teaspoon of ground ginger to the brownie batter for a warm, spicy flavor.

My son loves the chocolate chip version, while my daughter prefers the walnut version. I personally love the gingerbread version!

I hope you enjoy making these Pumpkin Cheesecake Brownies as much as my family does. Remember, it’s all about finding simple ways to nourish our loved ones without adding extra stress to our already busy lives. Make it your own healthy way, and don’t be afraid to experiment with different ingredients and variations.

Sending you warm encouragement on your journey to simple nutrition success! Go ahead and bake this nourishing Pumpkin Cheesecake Brownies – you’ve got this!

Pumpkin Cheesecake Brownies

Print Recipe

These decadent pumpkin cheesecake brownies combine the best of both worlds! Fudgy brownies meet creamy pumpkin cheesecake in every delicious bite, making them the perfect fall treat.

Author: Juliette
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 9 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

For the Brownie Layer:
1/2 cup (1 stick) unsalted butter, melted
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
1/2 cup all-purpose flour
For the Pumpkin Cheesecake Layer:
8 ounces cream cheese, softened
1/2 cup pumpkin puree
1/4 cup granulated sugar
1 large egg
1/2 teaspoon pumpkin pie spice

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Instructions

Preheat oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
Make the Brownie Layer: In a large bowl, combine melted butter, sugar, cocoa powder, and salt. Mix well.
Stir in vanilla extract, then add eggs one at a time, mixing well after each addition.
Gradually add flour, mixing until just combined. Do not overmix.
Pour brownie batter into the prepared pan and spread evenly.
Make the Pumpkin Cheesecake Layer: In a separate bowl, beat cream cheese and sugar until smooth and creamy.
Beat in pumpkin puree, egg, and pumpkin pie spice until well combined.
Gently dollop spoonfuls of the pumpkin cheesecake mixture over the brownie batter. Swirl with a knife or toothpick for a marbled effect.
Bake for 30-35 minutes, or until a toothpick inserted into the brownie layer comes out with moist crumbs.
Let cool completely in the pan before cutting into squares.

Notes

For an extra touch, drizzle with melted chocolate or sprinkle with chopped pecans before serving.