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Pumpkin Cheesecake Brownies

November 21, 2013

I made these brownies for a pumpkin-themed birthday party recently, and I cheated with a boxed brownie mix (which I actually really enjoy from time to time!). These don’t have egg or oil in them, so you will find them to be a bit fudgier than your average brownie. I happen to like that, so hopefully you will too! If not, check out another version I made awhile back.

You will need:

  • 1 can (14.5 oz) pureed pumpkin (be sure not to get the pumpkin pie filling by mistake)
  • 1 stick (8 oz) reduced fat cream cheese at room temperature
  • 4 T brown sugar
  • 1 T honey
  • 1/2 t ground cinnamon
  • 1/4 t ground nutmeg
  • 1/4 t ground ginger, scant
  • 1 box brownie mix (I used Ghirardelli double chocolate)

20131012 Pumpkin Brownies 02

Then you will…

  1. Blend together 1/2 cup of the pumpkin with the cream cheese, brown sugar, honey and spices. Mix until smooth and well combined. Set aside.
  2. Preheat your oven to 350 degrees. Line a 9×13 pan with tinfoil and lightly grease with non-stick cooking spray.
  3. In a medium bowl, combine the brownie mix with the remaining pumpkin puree.
  4. Spread the brownie batter in the pan.
  5. Top with the cheesecake mixture. Use a knife to swirl the brownie and cheesecake mixtures together.
  6. Bake until set in the middle, about 25 minutes.
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