Description
A decadent fusion of pumpkin, cheesecake, brownies, and maple glaze for the perfect fall dessert.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup pumpkin puree
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 cup maple syrup (for glaze)
- 1 cup powdered sugar (for glaze)
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×9 inch baking pan.
- In a large bowl, whisk together flour, cocoa powder, and salt.
- In another bowl, beat cream cheese, pumpkin puree, granulated sugar, and one egg until smooth.
- In the flour mixture, add brown sugar, remaining egg, oil, vanilla, and pumpkin pie spice; mix until combined.
- Pour brownie batter into the prepared pan, then dollop cheesecake mixture on top and swirl with a knife.
- Bake for 30-35 minutes or until a toothpick inserted comes out clean.
- For the glaze, whisk maple syrup and powdered sugar until smooth, then drizzle over cooled brownies.
- Allow to cool completely before cutting into squares.
Notes
For best results, ensure the cheesecake swirl is evenly distributed. Store in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 22g
- Fat: 14g
- Carbohydrates: 35g
- Protein: 4g