Pumpkin Spice Cheesecake Brownies

Fall has definitely arrived! With all the delicious soups, chili, and baking with apples and pumpkin, it’s by far the most fun food season. These bars have popped up all over the Internet after showing up in Cara’s blog two years ago. Hubby has been asking for these bars for about two weeks now. With the shortage of canned pumpkin going on right now, I couldn’t make these until now because I just couldn’t find canned pumpkin!

I made these when we had some overnight guests and everyone loved them. We got impatient and cut them after they had cooled for about a hour. They hadn’t been chilled so they were still a bit gooey and warm. They’re delicious at this point and also after they’ve been chilled (the pumpkin flavor really shines once they’ve chilled).

I made a few adjustments to Cara’s recipe. One of the bloggers who made these said she wished there was more of the pumpkin mixture, so I upped that part of the recipe. Cara’s original recipe called for 6 oz of cream cheese and since a block of cream cheese is 8 oz, I just adjusted the other ingredients of the cheesecake portion so that it would use a full block of cream cheese. My adjustments are shown below.

I also don’t tend to think of pumpkin and chocolate together. It seems to me that white chocolate or cream cheese frosting are natural partners with pumpkin. The more I thought about it, the more I thought that dark chocolate would pair with pumpkin better than milk chocolate. So in the brownie portion of these bars, I used some dark cocoa.

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Pumpkin Spice Cheesecake Brownies

Yield: 16 bars


For the Brownie Batter
3/4 cup butter, melted
1 cup sugar
1 tbsp pure vanilla extract
2 eggs
1/2 cup all purpose flour
1/2 cup dark cocoa powder
1/4 tsp salt
2 tsp cinnamon

For the Cheesecake Batter
8 oz cream cheese, softened
1 egg
1/2 cup sugar
2 Tbsp + 2 tsp flour
2/3 cup pumpkin puree
1/3 tsp pure vanilla
2/3 tsp cinnamon
1/3 tsp ground ginger
1/3 tsp ground cloves


Preheat oven to 350F. Grease an 8x8" square metal baking pan.

Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients and then gradually stir into butter mixture with a wooden spoon. In separate bowl, beat together cheesecake batter ingredients.

Spread about 2/3 of chocolate batter into prepared pan, and spoon cheesecake batter over. Dollop remaining brownie batter over cheesecake batter. Swirl the batters together by running a butter knife back and forth through the pan.

Bake for 40 minutes, or until center is set. Cool completely on wire rack and chill before cutting and serving.

Original Beantown Baker Recipe, inspired by Cara's Cravings

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9 Responses to “Superbowl Cupcakes! Go Colts! Go Saints!”

  1. #
    Elina — February 7, 2010 at 7:22 pm

    LOVE the decorated cupcakes! What recipe did you use? They look delicious. 🙂
    It was nice meeting you yesterday. Your m&m cookies were yummy as well.

  2. #
    Jen — February 7, 2010 at 7:23 pm

    Thanks Elina! I used this recipe for Irish Car Bomb cupcakes from Smitten Kitchen. I’ll do a full post with the recipe and details later.

  3. #
    Christina — February 7, 2010 at 11:43 pm

    Super cute!! They look delicious too. 🙂

  4. #
    Pamela — February 8, 2010 at 1:40 am

    Thanks for the inspiration; I had seen the general idea elsewhere but never thought about doing it for sports logos for some reason. I made a few cupcake toppers this afternoon that I’ll be posting soon. (peasandcues.wordpress.com) Great idea!!

  5. #
    Jessica LeAnne — February 8, 2010 at 3:09 am

    I love this! Im going to try to make some candy toppers for my cupcakes now.

  6. #
    nutmegnanny — February 8, 2010 at 6:25 am

    They are so adorable! I don’t know why I do not do cupcakes more often. They are a such a crowd pleaser 🙂

  7. #
    nutmegnanny — February 8, 2010 at 6:25 am

    They are so adorable! I don’t know why I do not do cupcakes more often. They are a such a crowd pleaser 🙂

  8. #
    Joy — February 11, 2010 at 12:18 am

    I actually prefer the yellow sprinkles to the idea of yellow/gold frosting. It makes them look SO CHIC

  9. #
    Michelle Rago — February 11, 2010 at 10:19 pm

    I don’t know if the frosting or actually cupcake was my favorite part, so good I had to bring one to work with me on Monday.

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