Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pumpkin cheesecake brownies

Pumpkin Cheesecake Pretzel Brownies

  • Author: Elizabeth Buuck
  • Prep Time: 30 min
  • Cook Time: 55 min
  • Total Time: 1 hour 25 minutes
  • Yield: 16 Brownies 1x

Description

Extra fudgy brownies with a shiny paper thin top, stuffed with pumpkin cheesecake brownies, and topped with crunchy, salty pretzels. The perfect salty-sweet fall-flavored treat!


Ingredients

Scale

For the Pumpkin Cheesecake 

  • 8 oz Cream Cheese, at room temperature (1 block)
  • 1/4 C Granulated Sugar
  • 1 Lg Egg, at room temperature
  • 2 tsp Vanilla Extract
  • 1 C Pumpkin Puree, at room temperature
  • 1 tsp Pumpkin Pie Spice
  • 1/3 C All Purpose Flour
  • 1/2 tsp Salt

For the Brownies

  • 3/4 C Unsalted Butter (12 TBSP or 1 1/2 Sticks)
  • 1 1/4 C Semi Sweet Chocolate Chips
  • 3 Lg Eggs +1 Egg White, at room temperature
  • 1 1/2 C Granulated Sugar
  • 1 tsp Vanilla Extract
  • 3/4 C All Purpose Flour
  • 1/2 C Cocoa Powder
  • 1/2 tsp Salt
  • 1/2 C Pretzels

Instructions

For the Pumpkin Cheesecake

  • Beat the cream cheese in a stand mixer with the paddle attachment for 5 minutes. Scrape bowl as needed.
  • While mixing on low, pour in sugar, then mix an additional 3 minutes.
  • Add in egg and vanilla, mix to combine.
  • Add in pumpkin puree, mix.
  • Add flour, pumpkin pie spice, and salt. Mix to combine, then set aside.

For the Brownies

  • Preheat the oven to 350 and line a 9X9 square baking pan with parchment.
  • In a medium saucepan, brown the butter over medium heat, then stir in the chocolate chips until the chocolate is melted and the mixture is smooth. Set aside to cool.
  • In a large bowl, whisk the eggs, egg white, sugar and vanilla for 5 minutes, until pale in color.
  • While whisking, slowly pour in the melted chocolate/butter mixture. Whisk until well combined.
  • Fold in the flour, cocoa powder, and salt. Don’t over mix.
  • Pour 1/2 the brownie batter in the bottom of the pan, spread evenly. Add the cheesecake batter and spread evenly. Top with remaining brownie batter and spread evenly.
  • Bake at 350 for 55-60 minutes. Cool completely, slice, and serve.

Notes

Pumpkin Cheesecake Pretzel Brownies will keep at room temperature for 2 days or up to a week in the fridge.

Keywords: pumpkin cheesecake brownies, pumpkin desserts, pumpkin stuffed brownies