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!