Pumpkin Cheesecake Brownies

Pumpkin Cheesecake Brownies are a decadent treat that are as pretty to look at as they are the eat!

For the Pumpkin Cheesecake Batter:
8 ounces (about 1 cup) pumpkin puree (not pumpkin pie filling)
8 ounces cream cheese, softened at room temperature
6 tablespoons sugar
1/4 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. allspice
1/8 tsp. cloves
1 egg
1/2 tsp. vanilla extract

For the Brownie Batter:
6 tablespoons unsalted butter
7 ounces semi-sweet or bittersweet chocolate, chopped and divided
2/3 cups sugar
2 eggs
1 tsp. vanilla extract
2 tablespoons bourbon (I used Maker’s Mark)
1/2 cup plus 1 tablespoon all-purpose flour (I used King Arthur Flour)
2 tablespoons unsweetened cocoa powder (I used Ghirardelli)
1/4 tsp. salt

View the full recipe at Floating Kitchen →