Pumpkin cheesecake brownies are officially on the fall baking list 🎃🤎 fudgy chocolate brownies, creamy pumpkin cheesecake, and plenty of pumpkin spice swirled together! Brownie layer: ¾ cup unsalted butter (melted) 1 cup granulated sugar ½ cup brown sugar 2 large eggs (room temperature) 2 teaspoons vanilla bean paste (or extract) ¾ cup all-purpose flour ½ cup unsweetened cocoa powder ½ teaspoon salt ½ cup semisweet chocolate chips Pumpkin cheesecake layer: 8oz cream cheese (softened) ½ cup pure pumpkin purée ⅓ cup granulated sugar 1 large egg (room temperature) 1 tablespoon all-purpose flour 1 teaspoon pumpkin pie spice ½ teaspoon vanilla bean paste (or extract) -Preheat the oven to 350°F and line an 8-inch square pan with parchment paper. Brownie layer: -Whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth. -Add the flour, cocoa powder, and salt, stirring until just combined. Fold in the chocolate chips. Pumpkin cheesecake layer: -Beat the cream cheese and sugar until smooth and fluffy. -Mix in the pumpkin purée, egg, flour, pumpkin pie spice, and vanilla until creamy and well combined. Assemble: -Spread about three-quarters of the brownie batter into the prepared pan. -Add the pumpkin cheesecake mixture on top and smooth it into an even layer. -Spoon the remaining brownie batter over the cheesecake layer, then use a knife or skewer to gently swirl the layers together. Bake: -Bake for 40–45 minutes, until the edges are set and the center is just slightly jiggly. -Allow the brownies to cool completely before lifting them from the pan. -For nice and clean slices, chill for 1 hour! Slice into 9-12 squares and enjoy 🤎 #pumpkin #pumpkindessert #dessert #dessertathome #Recipe — @lori_ilc TikTok