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Caramel Pecan Pumpkin Cheesecake Brownies

Caramel Pecan Pumpkin Cheesecake Brownies - featured image
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These layered brownies combine fudgy chocolate, creamy pumpkin cheesecake, gooey caramel, and crunchy pecans for the ultimate fall dessert. Quick to make and perfect for gatherings, they deliver nostalgic comfort in every bite.

Ingredients

Scale
  • 1/2 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 6 oz cream cheese, softened
  • 1/3 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon pumpkin pie spice (or mix cinnamon, nutmeg, ginger)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup caramel sauce (store-bought or homemade)
  • 1/2 cup chopped pecans, lightly toasted
  • Optional: 1/3 cup chocolate chips
  • Optional: Walnuts instead of pecans
  • Optional: Vegan cream cheese and coconut oil for dairy-free
  • Optional: Gluten-free flour blend for gluten-free

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk together melted butter and granulated sugar until glossy. Beat in eggs and vanilla extract until smooth.
  3. Add cocoa powder, flour, and salt. Stir until just combined; do not overmix.
  4. In a separate bowl, beat cream cheese until fluffy. Add pumpkin puree, sugar, egg yolk, pumpkin pie spice, and vanilla extract. Mix until smooth and creamy.
  5. Spread about 2/3 of the brownie batter evenly in the prepared pan. Spoon the pumpkin cheesecake mixture in dollops over the brownie base. Drop the remaining brownie batter in small spoonfuls over the cheesecake layer.
  6. Using a butter knife or toothpick, gently swirl the batters together to create a marbled effect.
  7. Drizzle caramel sauce over the top, then sprinkle with chopped toasted pecans.
  8. Bake for 32-36 minutes, or until edges are set and a toothpick inserted near the center comes out with a few moist crumbs.
  9. Let brownies cool in the pan for at least 1 hour. Lift out using parchment overhang and transfer to a cutting board. Slice into 16 squares.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute vegan cream cheese and coconut oil. Toasting pecans intensifies flavor. If top browns too quickly, tent with foil. Chill brownies in fridge for 30 minutes if cheesecake layer is runny before slicing. Serve slightly warm with ice cream or whipped cream for extra indulgence.

Nutrition

Keywords: brownies, pumpkin, cheesecake, caramel, pecan, fall dessert, Thanksgiving, easy brownies, layered brownies, autumn baking

Find it online: https://tomyumy.com/caramel-pecan-pumpkin-cheesecake-brownies-easy-fall-dessert-recipe/