These Pumpkin Cheesecake Brownies are a triple dose of awesome — chocolate, pumpkin, AND cheesecake flavor. Great for Thanksgiving, Autumn parties, or just because!
Last November, I shared my recipe for Chocolate Chip Coconut Cookies to help bring awareness to Cookies for Kids’ Cancer — a cause founded by two OXO employees who were inspired by their 2-year old son’s battle with cancer. Cookies for Kids’ Cancer supports people everywhere to help fight pediatric cancer – through the simple concept of local bake sales.
Sadly, over 25% of kids diagnosed with cancer don’t survive because of a lack of effective therapies. The lack of therapies is directly due to the lack of funding. Because of this, OXO pledges to donate up to $100,000 to support research for new and improved therapies.
To help contribute towards the cause, I am dedicating this Pumpkin Cheesecake Brownies post to Cookies for Kids’ Cancer. OXO sent me some of their great cooking tools and has agreed to donate $100 to towards Cookies for Kids’ Cancer for my post — isn’t that wonderful? They are also donating 25 cents to the charity for every purchase of specially marked OXO baking tools. When you are shopping for OXO products, just look for green dot on packaging and you’ll be helping contribute too.
Are you ready to get down to brownie business? I think brownies are great without extra stuff, but adding pumpkin and cheesecake part makes them extra special. And I don’t know about you, but during the Autumn months, pumpkin treats are a must!
The brownie part of these are made with your favorite boxed brownie mix. Pick the one you like best, just make sure it’s for a 8.5×11″ size. Mix it up according to the package instructions. The pumpkin cheesecake part of these brownie is made by combining cream cheese, canned pumpkin and a few other ingredients.
In a foil-lined baking dish, pour all of your brownie batter into the bottom. Then, scoop the pumpkin cheesecake filling on top of the brownie batter. Take a butter knife and drag the knife all through the blobs of pumpkin cheesecake filling. This will create a sort of cool marbling effect.
It goes into the oven and bakes until a knife inserted into the middle comes out clean, about 40 minutes.
After the brownies cool, use the foil to lift the brownies out of the pan and then cut into small squares. The OXO Good Grips Brownie Spatula is great for cutting because it has a sharp edge that can cut the brownies, while also letting you lift and serve them.
These would be a great treat for any Autumn party or get-together. Or just because…which is our favorite way of enjoying them!
Here’s the full recipe — it’s ready for you to print or save to your ZipList:
- 1 package brownie mix (13x9" pan size) + ingredients needs as listed on package
- 8 ounces cream cheese, softened
- ½ cup sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon pumpkin pie spice
- 2 tablespoons all-purpose flour
- Preheat oven to 350 degrees F. Line a 13x9" baking pan with foil, with foil hanging over the edges on at least 2 sides. Spray foil with cooking spray.
- In a medium sized bowl, prepare the brownie mix according to the package instructions. Set aside.
- In another bowl, place the cream cheese and sugar and beat with a hand mixer on medium until combined. Beat in the pumpkin, vanilla, and egg until thoroughly combined. Mix in the pumpkin pie spice and the flour, just until combined.
- Pour brownie batter into the bottom of your prepared pan. Smooth it out so it's somewhat even. Place scoops of the pumpkin cheesecake filling directly on top of the brownie batter in random areas. With a butter knife, drag through the cheesecake filling and brownie batter creating a swirling, marbling effect.
- Bake for 40-45 minutes or until a knife inserted in the middle comes out clean. Remove from the oven. When cool, lift brownies out using the foil as handles and cut into squares.