10.16.2014

Pumpkin Cheesecake Brownies

It's no secret that I LOVE pumpkin.
Once October hits, I am all about pumpkin.
Pumpkin decorations, the pumpkin patch and pumpkin bread (to name a few)
I love everything pumpkin....EXCEPT for Pumpkin Pie (it's a texture thing) and I can't drink Pumpkin Spice Lattes..so gross...you can read my letter to the PSL {HERE}
One of my favorite things to do in October and November is to cook & bake things with pumpkin in them. I am going to try and post a pumpkin recipe once a week until Thanksgiving.
Last week, I posted my Pumpkin Ice Cream Cake {Recipe HERE
The weather finally dropped below the 90's, so I decided to make some pumpkin cheesecake brownies.
 Here is what you need:

-Box of brownie mix (for a 9x13 dish)
- 1 egg
- 3/4 cup of canned pumpkin
- 3 oz of cream cheese
- 1 Tablespoon of Butter
-1/2 cup sugar
- 1 Teaspoon Vanilla
- 1/2 Teaspoon of ground cinammon
- 1/2 Teaspoon of Pumpkin Pie Spice
- 1 Tablespoon of Flour

 Directions:
In a medium bowl, add the brownie mix AND the ingredients according the the brownie mix (eggs, oil, water). Mix according to the box directions.
Spray a 9x13 pan with cooking spray and spread the brownie mix into the pan. Set aside.
In a different bowl, add the 3 oz of cream cheese and the 1 tablespoon butter. Beat with an electric mixer on medium to high speed for about 30 seconds. Add the 1/2 cup sugar. Beat until well combined, about 1 minute. Then add in the 1 egg, the 3/4 cup of pumpkin, 1 teaspoon vanilla, the cinnamon, and pumpkin pie spice. Beat until combined. Stir in the 1 tablespoon flour. 
Scoop the pumpkin/cream cheese mixture in several mounds on top of the brownie batter. 
Using a narrow metal spatula, gently swirl the cream cheese mixture into the chocolate batter.
 Bake at 350 for 35-40 minutes until a toothpick comes out clean.
Let the brownies cool in the pan before you cut them up.
 You can eat these warm, but I actually prefer them cold!
After I cut them up, I layered the brownies between sheets of waxed paper in a covered airtight container and I kept them in my fridge. You can store them in the fridge for 3-5 days.
I really love the combination of brownies & pumpkin. It is the perfect afternoon pick me up with some iced coffee or hot coffee.
I hope you love these brownies as much as I do.
 They would also be delicious with a scoop of vanilla (or pumpkin) ice cream on top.
Everything is better a la mode!

If you love pumpkin as much as I do, you can check out some of my other pumpkin recipes:

Pumpkin Snickerdoodles {HERE} Pumpkin Cheesecake {HERE}
Pumpkin Bars {Recipe HERE}
Next week I will have a savory pumpkin recipe for you! I think you will love it!

I would love to know.....what is your favorite recipe with pumpkin? 
Mine is Pumpkin Bread!

6 comments:

  1. Um, you know how much I love anything pumpkin...and chocolate. Holy yumminess!!

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    Replies
    1. Pumpkin & chocolate is one of my favorite combos also! :)

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  2. These look delicious. Do they have to be refrigerated?

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    Replies
    1. Not sure if they have to be, but always keep them in the fridge because of the cream cheese mixture. And, I think they taste better cold :)

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  3. My daughter and I are making these today! Can't wait to try them. Thanks for the recipe. Also, I'm totally with you on the PSL. Everyone can't wait for them to come out and I've tried a few times. But to tell you the truth, to me it tastes like I'm drinking hair spray. Awful. I just stick with my non-fat, two pump Mocha with a sprinkle of cinnamon and let everyone else enjoy their PSL.

    ReplyDelete
    Replies
    1. Hope you liked them! I always stick to my non fat vanilla latte :)

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