These dark chocolate brownies topped with a pumpkin cheesecake batter are unlike anything I have ever made. Using pumpkin puree, spices and cream cheese or yogurt, they are AMAZING! The combination of creamy cheesecake and rich, fudgy brownie is so unique. We will be making these Pumpkin Cheesecake Brownies for Thanksgiving this year.
If you’re new to fresh milled flour or unsure what this is, here is some more information to help you get started!
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If you are not in the mood for pumpkin, these Dark Chocolate Brownies are amazing without the cheesecake topping!
Table of Contents
Equipment needed to make Pumpkin Cheesecake Brownies
- Grain Mill
- Stand Mixer
- Digital Scale
- Measuring spoons
- Measuring cups
- 9″x13″pan
- Cutting Board
- Rubber Spatula
- Small mixing bowl
- Whisk
- Parchment Paper
- Ruler
Ingredients for Pumpkin Cheesecake brownies
Fresh milled soft white wheat. You can use spelt, einkorn, khorasan or any low protein wheat flour here. Store bought pastry flour works as well.
Cacao powder-you can use cocoa powder if that is what you prefer.
Sugar-I use coconut sugar or cane sugar. Because coconut sugar has a lower glycemic index, your brownies will not be as sweet when using coconut sugar
Eggs
Vanilla
Butter- unsalted
Chocolate Chips-I use semi-sweet to balance the bitterness of the cacoa powder but if you want a truly DARK chocolate brownie you can add a dark chocolate chip here.
Greek Yogurt-Unflavored. If you prefer to use cream cheese, you will need a little heavy cream as well
Cinnamon
Ginger
Cloves
Pumpkin Puree-do not use pumpkin pie filling that already has spices added
Let’s Bake!
Mill your wheat and set aside.
Preheat oven to 350 degrees F. Prepare a 9″x13″ baking dish by lining with parchment paper. These pre-cut parchment sheets are PERFECT for lining your pan and goes up the sides just the right amount!
The secret to that crispy, flaky top of the brownie? Making sure you get your eggs and sugar to a ribbon stage. I have linked an article explaining this stage. Essentially, you want your mixture to fall back into the bowl like a ribbon, thick and folding back over itself when the whisk is lifted out of the bowl. Start by cracking your eggs into your mixer fitted with the whisk attachment or similar. Add the sugar to your eggs. It usually takes me 3-5 minutes on 2nd speed in my Ankarsrum mixer to reach this ribbon state.
The picture below shows how thick the eggs and sugar should look at the ribbon stage. I used coconut sugar in this recipe, so it is a darker brown color that cane sugar.
While this is whipping, I put the butter in a saucepan to melt, or in a microwave safe bowl in the microwave. Set aside to cool slightly.
Once you get your eggs and sugar to “ribbon” stage, slowly sprinkle in your cacao powder while the mixer is running on low.
Next, pour in your melted butter and vanilla.
Don’t over mix, and work fast to get these dark chocolate brownies in the pan
Finally we will add the flour, salt and chocolate chips. We do not want to over mix here. Be sure and scrape the sides of your bowl as you add these in on low speed and just add until incorporated. Your batter will be very thick and you want to work fast as it will continue to stiffen the longer you wait to scoop it into your prepared pan!
Pour the batter into your pan and use your rubber spatula to smooth it out as best you can. It will level out as it cooks, but you want it to start out as even as possible.
Making the Pumpkin Cheesecake layer
If you are using Cream cheese, you will want to cream your cream cheese, heavy cream and sugar together first. If you will use greek yogurt, you will leave the cream out and just whisk yogurt and sugar together.
Add Vanilla, pumpkin puree and spices.
Crack eggs in one at a time, whisking between each addition.
Pour the batter on top of the brownie batter already in the pan.
Sprinkle a hand full of chocolate chips on the top of the cheesecake batter.
Bake at 350 degrees for 40 minutes, rotating halfway through.
Time to cut and enjoy!
Place the Pumpkin Cheesecake brownies in the refrigerator to cool after baking. Make sure you allow the pumpkin cheesecake brownies to cool completely before cutting. Be sure to clean your knife periodically under hot water to make clean cuts. Store in an airtight container in the refrigerator for a week, or freezer for 3 months.
FAQ Pumpkin Cheesecake Brownies
What if I do not have greek yogurt?
We have added a cream cheese and heavy cream combination to substitute for the greek yogurt. You want to make sure you use unflavored, unsweetened greek yogurt if you do opt for using yogurt.
Do these freeze well?
ABSOLUTELY! I actually recommend it if you want to try to get ahead on holiday baking! This is one of the recipes you can bake ahead of time and it will not affect the flavor or texture.
Can I swirl the two batters together?
The brownie batter is VERY thick and stiffens up pretty rapidly, I am unable to get it to swirl.
Pumpkin Cheesecake Brownies
Equipment
Ingredients
Brownie Batter
- 385 grams soft white wheat berries
- 1/2 pound butter, unsalted
- 6 eggs
- 600 grams sugar 2 1/2 cups
- 150 grams cacao powder can use cocoa powder
- 2 tsp Redmonds Real Salt
- 4 tsp vanilla extract
- 224 grams semi-sweet chocolate chips
Pumpkin Cheesecake Batter
- 16 oz Greek Yogurt
- 3/4 cup sugar
- 1 cup pumpkin puree
- 2 eggs
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp cloves
- 1/2 tsp Redmonds Real Salt
- 2 tsp vanilla extract
- 1/4 cup semi-sweet chocolate chips to sprinkle on top of cheesecake
Substitute Cream Cheese for Yogurt
- 16 oz cream cheese
- 1/3 cup heawvy cream
Instructions
- Mill your wheat and set aside.
- Start by cracking your 6 eggs into your mixer fitted with the whisk attachment or similar. Add the sugar to your eggs. Whisk on medium speed until you achieve a ribbon consistency. You want your batter to fall back into the bowl like a ribbon folding over on itself when you lift the whisk out of the bowl. It usually takes me 3-5 minutes on 2nd speed in my Ankarsrum mixer to reach this ribbon state.
- While this is whipping, I put the butter in a saucepan to melt, or in a microwave safe bowl in the microwave. Set aside to cool.
- Once you get your eggs and sugar to "ribbon" stage, slowly sprinkle in your cacao powder while the mixer is running on low.
- Next, pour in your melted butter and vanilla.
- Finally, add the flour, salt and chocolate chips. We do not want to over mix here. Be sure and scrape the sides of your bowls as you add these in on low speed and just add until incorporated. Your batter will be very thick and you want to work fast as it will continue to stiffen the longer you wait to scoop it into your prepared pan.
- Pour the batter into your pan and use your rubber spatula to smooth it out as best you can. It will level out as it cooks, but you want it to start out as even as possible.
Pumpkin Cheesecake Batter
- If you are using Cream cheese, you will want to cream your cream cheese, heavy cream and sugar together first. If you will use greek yogurt, you will leave the cream out and just whisk yogurt and sugar together.
- Add Vanilla, pumpkin puree and spices.
- Crack eggs in one at a time, whisking between each addition.
- Pour the batter on top of the brownie batter already in the pan.
- Sprinkle a hand full of chocolate chips on the top of the cheesecake batter.
- Bake at 350 ℉ degrees for 40minutes, rotating halfway through.
- Make sure you allow the pumpkin cheesecake brownies to cool completely before cutting. These brownies are VERY gooey. Be sure to clean your knife periodically under hot water to make clean cuts. Store in an airtight in the fridge for a week or freezer for 3 months.
Notes
Nutrition
THANK YOU!
Thank you so much for trying this recipe, I hope you love these Pumpkin Cheesecake Brownies as much as my family does. If you make this recipe, please share and tag me on Instagram or Facebook! And, please leave a comment or star rating below. I love to see everyone be successful in the journey to a healthier lifestyle with fresh milled flour! Don’t hesitate to contact me with any question, chances are we will both learn something from us working through it together!
Happy Baking!
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Bailey Basics is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend
These are heavenly! The brownie layer plus the tang of the cheesecake along with the spices is just too good! Thank you so much! Will be making again!