I spent Thanksgiving with Ruth’s brother, sister-in-law, and adorable nieces. The meal was already planned and taken care of and was asked to make something with chocolate. That is a request I can happily fulfill!
Obviously I went to Pinterest and poked around. I was first looking for something chocolatey and then looking for a dessert that would easily travel by subway, train, and car. Also, I needed a recipe I could make Monday night to eat on Thursday. Clearly you can tell by the photos I was taking the pictures at night :-( Personally, I wanted a dessert that was still in the spirit of fall and Thanksgiving.
Luckily, I found it, the perfect dessert! Dark chocolate layer? Check! Spicy pumpkin layer? Check! Could be made ahead? Easy to travel with? Yes and yes! Bridget from Bake at 350 knows what she is doing and her blog is one of the first I started following. Two Bridget recipes in row is alright in my book.
These brownies were well received, so much so we started eating them Wednesday night after Ruth and I arrived! My favorite part was the rich spiciness from the freshly grated nutmeg, but I worried it would be too much for the little girls. Luckily, even the little ones enjoyed the brownies asking for more bites, two bites in particular, because when you are two, you get two bites, obvi! The deep, dense, rich sweetness from the brownies pair perfectly with the light and spicy pumpkin cheesecake. This is a great dessert to add to any holiday table!
Pumpkin Cheesecake Brownies
Adapted from Bake at 350
Yield – 9×13” pan (24-30 bars)
16 ounces cream cheese, 1/3 fat at room temperature
1/2 cup pumpkin puree
3/4 cup sugar
2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon nutmeg, freshly grated
pinch of salt
1/4 cup sour cream
12 tablespoons (1 ½ sticks) unsalted butter
2 cups sugar
1 cup cocoa powder, Hershey’s Special Dark
1 teaspoon Kosher salt
1/2 teaspoon baking powder
1 tablespoon vanilla
1 cup flour
- Preheat the oven to 325 F. Grease a 9 x 13” pan and then cover with parchment paper. Grease the parchment paper.
- Make the cheesecake layer first: In the bowl of a stand mixer, beat the cream cheese with the paddle attachment until smooth. Beat in the pumpkin, sugar, vanilla, cinnamon, ginger, allspice, nutmeg, and salt. Scrape the bowl as needed.
- Add in the sour cream and eggs and beat on low speed until well combined and smooth, set aside.
- Make the brownie layer: Melt the butter in a medium saucepan and add the sugar. Cook and stir until the mixture is shiny.
- Turn off the heat and stir in the salt, baking powder, cocoa, and vanilla. Whisk in the eggs one at a time and then stir in flour until just combined.
- Pour about two-thirds of the brownie batter into the prepared pan. Spread out evenly.
- Pour the pumpkin cheesecake on top of the brownie layer and gently spread over the top.
- Dollop the remaining brownie batter on the cheesecake. Use a butter knife to swirl on top.
- Bake for 40-45 minutes or until the top is set. Let cool and then refrigerate. Cut into pieces and enjoy!