These fudgy chocolate brownies hide a creamy pumpkin cheesecake layer scented with cinnamon, ginger, and nutmeg. The contrast between dark chocolate and lightly spiced pumpkin makes them especially suited to October baking.
Estimated nutrition
Per serving
Based on 12 servings
- Calories
- 345 kcal
- Protein
- 5 g
- Carbs
- 38 g
- Fat
- 20 g
- Fiber
- 3 g
Actual values can vary with brands, amounts, and preparation.
Ingredients
Loading serving controls…Brownie Layer
- 5 oz (140 g) dark chocolate, chopped
- ½ cup (113 g) unsalted butter
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- ½ cup (60 g) all-purpose flour
- ¼ cup (22 g) unsweetened cocoa powder
- ¼ tsp kosher salt
Pumpkin Cheesecake Layer
- 8 oz (225 g) cream cheese, softened
- ½ cup (120 g) pumpkin purée
- ¼ cup (50 g) light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
Need a broader change?
Adjust this recipe around your kitchen and preferences.
SpiceGuy suggestions
- Ground Ginger — Adds gentle heat.
- Espresso Powder — Intensifies chocolate.
Instructions
- 1
Heat the oven to 350°F / 175°C. Line an 8-inch square baking pan with parchment.
- 2
Melt the chocolate and butter together gently. Stir until smooth.
- 3
Whisk in sugar and eggs.
- 4
Fold in flour, cocoa powder, and salt until just combined.
- 5
Spread about two-thirds of the brownie batter in the prepared pan.
- 6
Beat cream cheese, pumpkin, brown sugar, egg, vanilla, cinnamon, ginger, and nutmeg until smooth.
- 7
Spread the pumpkin cheesecake mixture over the brownie layer.
- 8
Spoon the remaining brownie batter over the top and gently swirl with a knife.
- 9
Bake for 35–40 minutes, until the center is set but still slightly soft.
- 10
Cool completely before slicing into 12 brownies.
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