We're celebrating each festive and season in a bigger way this year, don't you agree? Although we might not be able to gather with the rest of our huge extended clans but still, we're going to do our best.
Having said that, yes, the pumpkin season has started! And this year I'm starting it with these fudgy pumpkin cheesecake brownies.
Gooey rich decadent and perfectly spiced brownies.
Why just stick to brownies when you can combine it with spiced pumpkin cheesecake, right?
And we're not stopping only there. We're taking our pumpkin love further by adding it into the brownies also. It's pumpkin overload, people!
Lets Talk Ingredients
I modified my fudgy brownies recipe for this. Adding pumpkin puree into the brownie mixture really makes it even more fudgy and gooey.
Semisweet chocolate - Use chocolate for baking, alright? Not the ones that you snack on while binge watching The Haunting of Bly Manor (by the way, it's awesome!). I use 55%. Use the one you like but just bear in mind that it'll change the flavour (naturally).
Brown sugar - I use unrefined brown sugar. Any brown sugar works great.
Pumpkin puree - Canned or homemade is totally fine. More about this later.
Pumpkin pie spice mix - The key for these brownies, so don't skip it. If you don't have it then use cinnamon powder instead. Not the same but it works.
Cream cheese - Full fat cream cheese of your choice. Not whipped ones.
What Pumpkin Puree To Use
As I mentioned earlier, you can either use canned or homemade pumpkin puree. No problem at all.
Although, if you're making your own pumpkin puree I would strongly recommend you to drain the liquid first before using it. This is because homemade pumpkin puree has a lot of water content and if you don't drain it, it'll effect the brownies (or baked goods) that you make.
I know because it happened to me. I did a recipe test on a cake and it didn't cook properly. Delicious yes, but no.
How To Make Homemade Pumpkin Puree
It's super easy, seriously.
Scrub your pumpkin good, and carefully cut it in half. Scoop out all the seeds with a spoon, discard them. Then place both pumpkin pieces cut side down on a baking tray with a parchment paper. Bake in preheated oven at 400ÂşF (200ÂşC) for 40 to 60 minutes, depending on the size of your pumpkin.
To know when it's done, simply stick a knife in all the way through the thickest part of the pumpkin. It should feel smooth without any resistance at all. Bake for more minutes if needed.
Once done, remove from the oven and leave to cool completely. Remove the skin. Place the pumpkin flesh into a food processor and blend away into a puree. Do in batches if your pumpkin is huge.
Then, yes, the most important part, drain your pumpkin puree for several hours. Well after that it's ready to be used.
I hope you'd give these fudgy pumpkin cheesecake brownies a try. Do let me know what you think!
Looking For More Pumpkin Recipes?
Check these out:
Video
đź“– Recipe
Fudgy Pumpkin Cheesecake Brownies
Ingredients
The Pumpkin Cheesecake
- 4 oz full fat cream cheese (110 g), room temperature
- ½ cup pumpkin puree (125 g), room temperature
- 1 large egg , room temperature
- ÂĽ cup granulated sugar (50 g)
- ½ teaspoon pumpkin pie spice mix
Dry Ingredients
- â…” cup all purpose flour (80 g)
- 1 teaspoon pumpkin pie spice mix
- ½ teaspoon salt
- ½ teaspoon baking powder
Wet Ingredients
- 8 oz semisweet chocolate (225 g), chopped
- ½ cup unsalted butter (110 g)
- ½ cup granulated sugar (100 g)
- ½ cup unrefined brown sugar (80 g), lightly packed
- ½ cup pumpkin puree (125 g), room temperature
- 2 large eggs , room temperature
Instructions
The Pumpkin Cheesecake
- Add all ingredients into a bowl and whisk just until there's no lumps, using a hand whisk. Set aside.
Dry Ingredients
- Add all ingredients into another bowl, mix everything well with a spoon. Set aside.
Wet Ingredients
- Into a another bowl, add in chopped chocolate and butter. Heat bit by bit in a microwave until you get a smooth mixture. You can also use double boiler method.
- Only once the mixture is barely warm, then add the rest of the wet ingredients in. Using a hand whisk, mix until everything is well combined. Finally add in dry ingredients and mix well, just don't over mix.
Assembling & Baking
- Reserve ÂĽ cup (60 g) of chocolate mixture (for swirls later) and pour the rest into a 8x8 inch (20x20 cm) square removable bottom pan that has been buttered. Spread evenly.
- Now pour pumpkin cheesecake mixture on top, spreading evenly also. Lastly dollop reserved chocolate mixture all over. Using a wooden skewer, make random swirls on top.
- Bake in a preheated oven at 350ÂşF(175ÂşC) on lower â…” rack, using upper and lower heat, conventional mode, for 33 minutes or until a skewer inserted in the center comes out slightly wet. If it comes out clean, it means that you over baked the brownies which makes them dry.
- Remove from the oven and leave to cool completely before slicing. Enjoy!
Notes
- Use spoon and level method when measuring (for cup measurement)
- Use portable oven thermometer (like this one) for a more precise temperature reading (I use it too)
- Refer to my post above for ingredients notes and tips
Kate Uderm says
My first time making brownies and they turned out amazing!
I cannot believe it was so easy. They tasted very delicious!
Thanks for sharing!!
Bea says
Thanks so much Kate! I'm so happy to know you like them 🙂