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Sunday 11 October 2026 20:38:03 GMT
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Pumpkin cream cheese brownies 🎃🍂🧡 these were unbelievable!! I will definitely be making them again!  Recipe 🎃 Prep: 30 min. Bake: 20 min. Makes: 2 dozen Ingredients:  ⅓ cup butter, cubed 1½ oz. unsweetened chocolate, coarsely chopped 1 Tbsp. instant coffee granules ½ cup boiling water cup canned pumpkin 2 large eggs, room temperature, lightly beaten 2 cupsall-purpose flour 1½ cups sugar ¾ tsp. baking soda ½ tsp. salt CHEESECAKE BATTER 1 pkg. (8 oz.) reduced-fat cream cheese ½ cup canned pumpkin ¼ cup sugar tsp. vanilla extract ¾ tsp. ground cinnamon ¾ tsp. ground ginger ⅛ tsp. ground cloves 1 large egg, lightly beaten 1 cup semisweet chocolate chips Instructions:  1. In a microwave, melt the butter and chocolate; stir until smooth. Cool slightly. 2. In a large bowl, dissolve coffee in water. Stir in pumpkin, eggs and chocolate mixture. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture. Transfer to a 15x10x1-in. baking pan coated with cooking spray. 3. For cheesecake batter, in a small bowl, beat cream cheese and pumpkin until smooth. Beat in sugar, vanilla and spices. Add egg; beat on low speed just until combined. Spoon over chocolate batter. Cut through batter with a knife to swirl cheesecake portion. Sprinkle with chocolate chips. 4. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars. Refrigerate leftovers. •  Fall recipes, fall baking, autumn baking, fall desserts, pumpkin desserts, pumpkin recipes #pumpkinrecipes #fallbaking #fallrecipes #pumpkindessert #autumnbaking
Pumpkin cream cheese brownies 🎃🍂🧡 these were unbelievable!! I will definitely be making them again! Recipe 🎃 Prep: 30 min. Bake: 20 min. Makes: 2 dozen Ingredients: ⅓ cup butter, cubed 1½ oz. unsweetened chocolate, coarsely chopped 1 Tbsp. instant coffee granules ½ cup boiling water cup canned pumpkin 2 large eggs, room temperature, lightly beaten 2 cupsall-purpose flour 1½ cups sugar ¾ tsp. baking soda ½ tsp. salt CHEESECAKE BATTER 1 pkg. (8 oz.) reduced-fat cream cheese ½ cup canned pumpkin ¼ cup sugar tsp. vanilla extract ¾ tsp. ground cinnamon ¾ tsp. ground ginger ⅛ tsp. ground cloves 1 large egg, lightly beaten 1 cup semisweet chocolate chips Instructions: 1. In a microwave, melt the butter and chocolate; stir until smooth. Cool slightly. 2. In a large bowl, dissolve coffee in water. Stir in pumpkin, eggs and chocolate mixture. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture. Transfer to a 15x10x1-in. baking pan coated with cooking spray. 3. For cheesecake batter, in a small bowl, beat cream cheese and pumpkin until smooth. Beat in sugar, vanilla and spices. Add egg; beat on low speed just until combined. Spoon over chocolate batter. Cut through batter with a knife to swirl cheesecake portion. Sprinkle with chocolate chips. 4. Bake at 350° for 20-25 minutes or until a toothpick inserted in center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars. Refrigerate leftovers. • Fall recipes, fall baking, autumn baking, fall desserts, pumpkin desserts, pumpkin recipes #pumpkinrecipes #fallbaking #fallrecipes #pumpkindessert #autumnbaking

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