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Double Chocolate Pumpkin Cheesecake Brownies
These brownies are the perfect fall treat. Sure to please chocolate and pumpkin lovers.
- 3 oz cream cheese softened
- 1/2 cup canned pumpkin not pumpkin pie mix
- 1 egg
- 3 tbs sugar
- 1 tsp pumpkin pie spice
- 1 box brownie mix I used dark chocolate flavor
- 1/2 cup chocolate morsels or chunks
- Water, vegetable oil and eggs called for on brownie mix box
Heat oven to 350°F. Spray bottom only of 9-inch square pan with cooking spray. In medium bowl, beat Filling ingredients with electric mixer on low speed until smooth. Set aside.
Make brownie batter as directed on box. Fold in the chocolate morsels, Spread 2 1/4 cups of the brownie batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Cut through several times with knife for marbled design.
Bake 38 to 42 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool 30 minutes on cooling rack. Refrigerate about 2 hours or until cooled completely. Cut into 3 rows by 3. Store covered in refrigerator.
Serving: 1g | Calories: 360kcal | Carbohydrates: 57g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 210mg | Potassium: 48mg | Fiber: 1g | Sugar: 39g | Vitamin A: 2295IU | Vitamin C: 0.6mg | Calcium: 28mg | Iron: 2.1mg