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

Ingredients:

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

Directions:

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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10 Responses to “Pumpkin Pecan Pie Candy”

  1. #
    1
    Cathy — October 28, 2009 at 2:14 pm

    yours looks awesome too!

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    2
    The Novice Chef — October 28, 2009 at 2:49 pm

    I have now seen these on a few different blogs…guess I have to break down and make them soon! They just look so dang tasty!

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    3
    oneordinaryday — October 28, 2009 at 2:55 pm

    These sound great. Do they have to be served chilled? I’m bookmarking to make for the holidays. Thanks!

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    4
    Jen — October 28, 2009 at 2:59 pm

    I served them at room temp. They are just a bit more firm directly out of the fridge.

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    5
    We Are Not Martha — October 28, 2009 at 4:18 pm

    Mmm! I’m always looking for new ways to bake/cook with pumpkin and these look fabulous. Great to put in a little tin for a holiday gift 🙂

    Sues

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    6
    ellysaysopa — October 28, 2009 at 5:04 pm

    These look great! I bet they would be great rolled in crushed graham crackers too. Mmm.

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    7
    Jen — October 28, 2009 at 5:26 pm

    I was thinking that too Elly! I had some crushed graham crackers in the pantry, but I wanted to try them true to the recipe for the first go at it.

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    8
    nutmegnanny — October 28, 2009 at 9:28 pm

    They are so adorable:) You should submit them in a blog event another blogger and I started. They look so delicious!

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    9
    bridget {bake at 350} — October 31, 2009 at 12:43 pm

    You were pumpkin-busy!!! YUM!

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    10
    Ingrid — November 2, 2009 at 6:59 pm

    They look good but I’m not sure of the coconut, pecan, and pumpkin together.
    ~ingrid

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