Thursday, October 8, 2009

Fall Baking Kick-Off

I love fall baking, but I find myself with a to-do list much longer than I could ever bake. Or eat. I will always have time for these babies, though. These Pumpkin Cheesecake Swirl Brownies have become a fall staple around the Perry household. I loved the pumpkin-chocolate combination, and I thought the touch of cinnamon in the brownie batter married the two flavors beautifully. I think I might add a little more next time.

The brownie part of these was especially good. Even the batter. I had to make a valiant effort to pry the spatula out of my little girl's hands before she made a complete mess of herself. It was the first time she'd ever had a spatula to lick all by herself, and you'd think I'd put her in a room with 100 kittens. She was so happy until Mom ruined everything.

P.S. These photos were taken when I originally posted the recipe -- a year ago. And she still makes the same face when she cries. Funny how that is.

Pumpkin Cheesecake Swirl Brownies
adapted from Cara's Cravings

Brownie Batter:
3/4 cup butter, melted
1 cup sugar
1 T vanilla
2 eggs
1/2 cup all purpose flour
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1/2 tsp cinnamon

Cheesecake Batter:
6 oz cream cheese, softened
1 egg
1/3 cup sugar
2 T flour
1/2 cup pumpkin puree
1/4 tsp vanilla
1/2 tsp cinnamon
1/4 tsp each ground ginger and ground cloves

Preheat oven to 350F. Grease an 8x8" or a 11x7" baking pan.

For the Brownies:
Beat together melted butter, sugar, and vanilla, then beat in eggs one at a time. Combine dry ingredients in small bowl, and then gradually stir into butter mixture by hand.

For the Cheesecake:
In another bowl, beat cream cheese and sugar until smooth. Beat in remainder of ingredients until smooth.

Spread about 2/3 of chocolate batter into prepared pan. Spread the pumpkin batter over top, distributing evenly. Drop the remaining brownie batter over cheesecake batter. To make the swirls, run a butter knife back and forth through the pan.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and the center doesn't jiggle when you nudge the pan. Cool completely and chill before cutting and serving. (Are you kidding me? I couldn't wait that long. Just don't eat them all while they're warm because they taste even better chilled.)

Print Recipe Text Only

Originally Posted Here


  1. I can't fight it. I have to make this now.

  2. Oooooh, I have to make that. All my most favorite things in one awesome brownie... my hubby will love me 4-evah.

    Those photos are so stinkin' cute!!

  3. How cute is that baby crying! My son looks just like that!

  4. Um. I have to have these. I don't think I'll have any problems converting these into gluten free.

    Seriously. YUM.

    Thank you so much for putting this recipe together!!

  5. These sound wonderful! Maybe I'll make them this weekend :)

  6. Ok so I made them this afternoon, using gluten free baking mix instead of flour. I should have tweaked it a little more, but I was distracted by kidlets. So while the texture wasn't quite right for it being wheat free, the cinnamon tasted SO GOOD in it. Loved it!!


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