pumpkin spice

Pumpkin Cheesecake Brownies offers a decadent chocolate brownie with a creamy ribbon of pumpkin spiced cheesecake for a new favorite fall recipe!  Chocolate brownie base with a swirl of pumpkin pie cheesecake combine the flavors of traditional pumpkin pie with enough chocolate to satisfy any chocolate lover!

Pumpkin Cheesecake Brownies

1¼ Cup All-Purpose Flour

Salt

¾ TSP Baking Powder

½ Cup Butter + 1TBSP

Oz Semi-Sweet Chocolate (Chopped)

¼ Cup Special Dark Cocoa Powder

Cup Sugar

TSP Vanilla Extract

Eggs

Cup Pumpkin Puree

1½ TSP Pumpkin Pie Spice

Sugar

Ounces Cream Cheese

Preheat oven to 350°F.  Grease a 9x13 baking pan and set aside.

In a bowl, combine flour, salt, and baking powder and set aside.

In a small saucepan, melt butter and semi-sweet chocolate over low heat.  Stir throughout heating to prevent scorching.

Once smooth, add in cocoa powder and stir until completely incorporated.  Remove from heat.

Using a wooden spoon, immediately stir in sugar and mix until smooth.  Add in vanilla extract and eggs, beating until smooth.

Pour chocolate batter into flour mixture.  Mix until just blended.

Chocolate Brownie Layer

In a small bowl, whip cream cheese until smooth.  Add sugar and whip until smooth.  Add in pumpkin, vanilla, and pumpkin pie spice.  Beat until combined.

Add in one egg and beat until just combined.

Pumpkin Cheesecake Layer

In prepared baking pan, spread 1½ cups of brownie batter in the bottom of the pan.  Spread evenly.

Using a spoon, dollop pumpkin cheesecake onto brownie batter.  This will cover most of the brownie batter.

Spoon the remaining brownie batter on top of pumpkin cheesecake.  Using a knife or inverted spatula, swirl the brownie batter and pumpkin cheesecake together.  Be cautious not to disturb the lower layer of brownie.

Bake in the oven for 35-40 minutes, until a toothpick inserted into the center comes out almost clean.

Cool completely on a wire rack.  Once completely cool, cut lengthwise into 4 strips and then crosswise into 6 strips.

Store in an airtight container in the refrigerator for 5 days.

<p>Soft and chewy pumpkin cookies baked with brown butter and maple.</p>

Brown Butter &amp; Maple Chewy Pumpkin Cookies

unsalted butter

(280 grams) dark brown sugar, packed

tbsp maple syrup

tsp vanilla extract

(80 grams) pumpkin puree

(280 grams) all purpose flour

tsp baking soda

tsp baking powder

tsp salt

tsp pumpkin pie spice

cinnamon

brown sugar

sugar

First, brown the butter. Melt 1 cup of butter over medium heat, continuing to stir until it reaches a rich amber color. Click here for more details on how to brown butter.

Pour the butter into a measuring glass to ensure you have the right amount, making sure to scrape the bottom of the pot to get all of the brown bits as well. It should be a bit short of 1 cup. Place in the refrigerator to chill for about 20 minutes. Don&#8217;t let it solidify.

Preheat the oven to 350F and line a large baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.

In a large mixing bowl, whisk together the brown sugar and cooled brown butter. It should look like clumpy wet sand.

Whisk in the egg yolk, maple syrup, vanilla, and pumpkin until smooth.

Add in all of the dry ingredients and use a rubber spatula to fold into the batter.

Off to the side, mix together the coating ingredients in a small dish.

Use a large cookie scoop (2oz) or 1/4 measuring cup and scoop out the dough. Drop into the cinnamon sugar mixture and toss to coat. The dough will be very soft but not sticky.

Place onto the baking sheet, spaced about 3 inches apart from each other. You should be able to bake 5-6 cookies at a time. Leave the rest of the dough out at room temperature.

Bake for 12-15 minutes or until the edges are darkened and the center looks puffed and slightly underdone.

Allow them to rest on the baking sheet for a couple minutes, then transfer to a cooling rack. Continue to bake the rest of the cookie dough.

Soooo good. Made them yesterday and they will definitely be a seasonal tradition. Can’t wait to bring them to everyone I know!

SOOOO yummy! I let them sit in the frige for a bit so they would be bit doughy and they turned out amazing! super rich and amazing!

So yummy. I just finished making them and they were not cakey at all, just delicious. I used Sally's Baking Addiction's way to make pumpkin cookies, which involves blotting them to take some moisture out. They come out perfect every time! You cannot go wrong with brown butter. Ever,

Making them now!  They taste amazing..very complex...I added some mini chocolate chips(love chocolate  and pumpkin together)..
These are my go to fall cookies!
Thank you!!

These are amazing!! They’re kind of like a fall version of a gingersnap, but chewy. I usually fail at browning butter, but I followed your instructions and it worked! I’ll definitely be making these again...so delicious!

Loved it! These have a perfect texture and complex flavour, delicious!

I did mostly vegan today (still used normal butter) and GF. I used Pillsbury GF flour and a flax egg (a little less than a tblsp of flax and 3 not quite full tblsp of water, since it's supposed to be just an egg yolk), and they were delicious! But I've not tried the completely normal recipe, so I'm not sure of the difference.

These are literally the best cookies I’ve ever had in my life. My husband loved them too and he does not usually eat cookies! So so good! I can’t wait to try the dark chocolate banana bread! Your pumpkin bread is a huge hit in our home and I have shared that bread with my family and friends. It’s outstanding! So delicious! Thank you for these amazing recipes!

Made these last night with a friend and they are AMAZING. Browning the butter is a game changer. Saving this recipe for a regular fall favorite. Already copied the recipe into the recipe book...thats when you know its good!

These are the best cookies I’ve ever made, and probably ever had! THIS is exactly the kind of cookie I like, chewy w some crispy edge and lots of flavor. Holy moly, that browned butter really makes them pop. Soooo dang good. Everyone do yourselves a favor And put these in your pumpkin Arsenal for life!!!

Made these last night; they are AMAZING. So flavorful and perfect level of chewiness. You have the best recipes, everyone in my family agrees!! Can’t wait to try more brown butter recipes :)

THESE ARE THE BEST COOKIES IVE EVER HAD!!! Like fall snickerdoodles and so easy to make! I'm obsessed I've made them 3 times in 2 weeks! Thank you for this amazing recipe!

Simply a perfect cookie.  Not having to haul out the Kitchen Aid stand mixer was a bonus!  I guarantee these will become a highly requested treat from my family.  Sent a double batch to my niece as a house warming treat.  I am heading back to your website to scout out more recipes.

THE BEST COOKIES I HAVE EVER MADE! They were perfectly fluffy but chewy, and everyone of my friends and family that tried then seriously thought they were some of the best cookies they've had.

OMG these demanded a fist pump when I had the first bite - they turned out PERFECTLY!! I was having oven issues and was worried that they were sitting at room temp for a good 20 minutes after shaping, also I had to reshape almost all of them a couple times even after already rolling in the coating - but they turned out so delicious, perfectly chewy, beautiful just like a bakery's and just the right amount of sweetness. Thank you for such a fool proof recipe!!G

Holy s*** these are sooooooo good. This recipe is definitely a keeper!

Wow these cookies are delicious with a great texture, and taste like something you’d buy from a bakery. Like another review said, they taste like a chewy ginger snap, or molasses cookie, only sweeter and lightly spiced. I made the recipe verbatim, and followed the detailed instructions for browning butter (my first time), and everything came out perfectly. My cookies look almost identical to the ones pictured here. I’ll be keeping this recipe!  One question: my cookies did spread just a tiny bit more than yours look in the pictures, but my butter was plenty cooled (slightly chilled but not cold), and the rest of the ingredients were room temp and I used Libby’s pumpkin, and also baked them at the full 15 mins. Should I chill the batter for a second or bake them closer to 12 mins if I want the cookies slightly more plump? Thanks.

https://www.youtube.com/watch?v=Os_kLv6i1Bw

FULL RECIPE: https://butternutbakeryblog.com/chewy-pumpkin-cookies/

Website: https://butternutbakeryblog.com/
Instagram: @butternutbakery
Facebook: @butternutbakeryblog

Brown Butter & Maple Pumpkin Cookies

This is our best basic pumpkin bread recipe. Feel free to fold in 1 cup of something fun—like chocolate chips, nuts, dried cranberries, or pepitas—once the batter is made. 

Pumpkin Bread

Cooking spray,

c. all-purpose flour

baking soda

baking powder

kosher salt

ginger

nutmeg

c. (1 stick) butter, melted

c. sugar

c. pumpkin puree

sour cream

eggs

pure vanilla extract

Cinnamon-sugar,

LOVE this, have made it many times. I like it with only half a cup of sugar.

This pumpkin bread is easy to make and tastes great. Followed directions, turned out great!

This turned out amazing and was so easy to bake!

i realized as i was already mixing the ingredients together that i only had about 3/4 c. of granulated sugar, so i added dark brown sugar for the rest. i found the parchment/cooking spray cumbersome, so might just try buttering and dusting with flour next time, and there is no way that all that batter would have fit in an 8x4 loaf pan, so i used one slightly larger (9.25x5.25) and seemed to be about right. i also added about 1/2 c. of chopped pecans to the batter, and sunflower seeds to the top with the cinnamon and demerara sugar. i removed it from the oven at about 65 mins, took the loaf out of the pan and cooled it on a rack for almost 30 mins before cutting into it. honestly, it smelled so good, i'm surprised i waited that long. i was worried it would be too sweet with the brown sugar sub, but it was perfect!

Probably the best pumpkin bread I ever had! Are use vegetable oil instead of butter, and it came out very light and moist.

I made this a few minutes ago. The only changes I made to the recipe were using self rising flour and adding half as much cinnamon and ginger because I didn't have nutmeg. The single recipe actually made two regular size loaves. It baked more like a cake and still moist, though not as moist as a bread would have been. Did I stir the batter too much which made it cake-like? My husband and I sampled half a slice and it's very good. We'll have a full slice with coffee pretty soon!

What can be substituted for the sour cream?

https://streaming.hearstdigitalstudios.com/11c4fb4a-72f5-4129-8b64-c186940b76d5/video_rover_16x9_1080p_hd_1531832815_7782.mp4

Pumpkin Bread Will Give You All The Fall Feels

This is the BEST Pumpkin Cheesecake recipe! No water bath required and topped with a homemade cinnamon whipped cream. Recipe includes a video just below the instructions showing you how I make this pumpkin cheesecake at home!

Pumpkin Cheesecake

graham cracker crust

oz cream cheese (softened

brown sugar (packed (150 grams))

sugar ((100 grams))

sour cream ((80 grams))

vanilla extract

pumpkin puree¹ ((244 grams))

pumpkin pie spice

eggs (lightly beaten, room temperature preferred)

heavy cream ((175 milliliters))

sugar ((30 grams))

Preheat oven to 350F (175C)².

Prepare graham cracker crust in a 9" springform but do not bake.&nbsp; Place in refrigerator to chill while you prepare your cheesecake filling.

In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugars, scraping down the sides with a spatula occasionally to ensure ingredients are mixed well. (beat on medium-speed about 1-2 minutes, scraping down side occasionally).

Add sour cream and stir well, pausing once to scrape down the sides and bottom of the bowl.

Add vanilla extract, pumpkin puree, and pumpkin spice and stir until well-combined.

Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition).

Spread cheesecake batter evenly over prepared crust.&nbsp;&nbsp;

Transfer to oven and bake on 350F for 40 minutes or until center of cheesecake is set and bounces back to the touch.

Allow pumpkin cheesecake to cool to room temperature and then transfer to refrigerator and chill for 6 hours or overnight.

Before serving, prepare your cinnamon whipped cream.

For the cinnamon whipped cream topping, combine heavy cream, powdered sugar, vanilla extract, and ground cinnamon in a clean medium-sized bowl.

Use an electric mixer to stir on low-speed.  Gradually increase speed to high and beat until stiff peaks form.&nbsp;&nbsp;

Pipe or dollop whipped cream over chilled cheesecake. Slice, serve, and enjoy!&nbsp;

Cinnamon Whipped Cream³

https://embed.mediavine.com/videos/k1hyfd1igfzntplwieho

An easy, creamy pumpkin cheesecake that’s made completely from scratch, and there is no water bath required!

These delightfully spiced sourdough rolls are 100% naturally leavened with sourdough starter. Crusty on the outside and soft on the inside, these rolls have just a hint of sweetness and would pair beautifully with dinner such as soup or a hearty fall salad. Or, toast them and slather with butter and a drizzle of honey for a delicious breakfast.

Mini Pumpkin Spice Sourdough Rolls

400 g all purpose flour

sourdough starteer

150 g whole milk

110 g canned pumpkin puree

g salt

g butter

g sugar

ground nutmeg, ground turmeric, and ground cloves

Combine all ingredients in the bowl of a stand mixer, or a large mixing bowl. Knead with a dough hook on low speed (no higher than 2) for 15-20 minutes, until dough is soft, pliable, strong, and no longer sticky. If kneading by hand, prepare to work the dough for up to 30 minutes. If it becomes resistant to movement, cover with a damp cloth for 10 minutes and return to kneading until the dough is fully kneaded.

Place the dough in a lightly oiled bowl and allow to bulk ferment, covered, until visibly puffy, light to the touch, and evenly risen, between 4-6 hours at 75°F. It may not double in size but you will be able to feel and see that the dough has taken on air and has a webby texture underneath.

While the dough rises, cut 24 pieces of unbleached, 100% cotton kitchen twine into 10 inch lengths. Place the string in a small dish of neutral oil.

Dump the dough onto a lightly floured or oiled surface and divide into 8 even pieces. Tuck the sides of each piece of dough towards the center, then turn the dough seam-side down onto the surface. Making a claw-shaped cage with your hands, roll the dough around in circles to tighten the dough into a round roll.

Lay three oiled strings down on the surface in an even crossed pattern, then place a roll, taught side up, on the center point. Gently tie each string at the top of the roll, leaving a bit of slack. Repeat for remaining rolls using remaining string.

Place the tied rolls on a baking sheet lined with parchment paper, cover with a large plastic bag or wrap, and refrigerate overnight or for up to 18 hours.

An hour before you’d like to bake the rolls, remove them from the oven to warm up slightly. Preheat the oven to 350°F.

Place the rolls in the oven, with the strings on, and bake until lightly golden. The interior of a roll should read above 200°F when fully baked.

Cool rolls on a wire rack until you can handle them, then use clean kitchen scissors to snip and release all the strings. If any strings are resistant, gently tug them until they slide out, trying not to rip the bread. If desired, place a pumpkin seed on the top of each roll for a stem.

Serve with butter and honey, or as an accompaniment to your favorite fall soups or meals.

This is such a fun recipe because it has the feel of a homemade pumpkin spice latte, which we also love, but it&#x27;s completely caffeine free so it can be enjoyed by the whole family any time of day.  See recipe notes for instructions to make a thicker smoothie version!

2-Minute Pumpkin Spice Milk (aka: No coffee Pumpkin Spice Latte)

milk ((or milk alternative))

pumpkin

tsp maple syrup

tsp pure vanilla extract

hydrolyzed collagen

1/4-1 tsp colostrum powder

Whipped cream

Place all ingredients except optional garnishes into a glass, then whisk or mix with an immersion blender.

(If serving hot, gently heat all except vanilla on stove, whisking constantly. When steaming, remove from heat, add vanilla, then pour into serving glass)

Top with whipped cream and additional pumpkin pie spice for garnish if desired.

These soft pumpkin cookies are thick and cakey with extra pumpkin spice flavor. The maple cream cheese icing is a delicious addition, but the cookies are just as wonderful plain. No cookie dough chilling required!

Super Soft Pumpkin Cookies

pumpkin puree

(375 grams) all-purpose flour (spoon & leveled)

teaspoon baking soda

teaspoon salt

teaspoons pumpkin pie spice*

teaspoons ground cinnamon

(170 grams; 1.5 sticks) unsalted butter, softened to room temperature

cup (200 grams) packed light sugar

(150 grams) granulated sugar

1 large egg,

ounces (85 grams) block cream cheese, softened to room temperature

Tablespoons (30 grams) unsalted butter, softened to room temperature

(90 grams) confectioners’ sugar

Tablespoons (30 milliliters) pure maple syrup

cinnamon (about 1/8 teaspoon)

In this recipe, it&#8217;s best to use pumpkin that has had some moisture removed. Blot the pumpkin with paper towels to rid excess moisture. No need to squeeze it completely dry. I usually place it in a paper towel lined bowl and let the paper towel soak up some moisture. A clean kitchen towel works too, but the pumpkin can stain. After ridding some moisture, you&#8217;ll have a little less than 1 and 1/2 cups of pumpkin&#8211; I usually have about 1 and 1/3 cups (315g). Using anywhere between 1.33 &#8211; 1.5 cups of pumpkin is fine. Set aside until step 4. Or cover and refrigerate for up to 1 day. It can be cold when you add it to the dough.

Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.

Whisk the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and ginger together in a large bowl. Set aside.

Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the maple syrup, vanilla, and blotted pumpkin and mix on high until combined. Mixture will look a little curdled&#8211; that&#8217;s ok.

Add the dry ingredients to the wet ingredients, then mix on low speed until combined. Dough is thick and sticky. Scoop or roll cookie dough, around 1.5 Tablespoons of dough per cookie, and place 3 inches apart on the baking sheets.

Bake for 14-15 minutes or until edges appear set. The centers will look soft. Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The longer the cookies cool, the better their flavor&#8211; I like them best on day 2!

Optional Icing

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese in a medium bowl on medium-high speed until smooth and creamy. Beat in the butter until combined. Add the confectioners&#8217; sugar, maple syrup, and a pinch of cinnamon (about 1/8 teaspoon), then beat on low speed until smooth and creamy. Taste. Add more cinnamon if desired. Dip the tops of the cooled cookies into icing or spread it onto each cookie with a knife.

Cover leftover iced cookies tightly and store at room temperature for up to 2 days or in the refrigerator for up to 1 week. Cookies without icing can be covered tightly and stored at room temperature for up to 1 week.

These cookies are so dang good...especially with a cup of coffee! I added in some dark chocolate chips too. I agree that the longer they sit the better they taste. Can't wait to make them again! Thanks for another great recipe!

These cookies were delicious! I followed the recipe exactly except I used the alternative spices rather than pumpkin spice. I also added the maple icing. Brought to friends and they all raved about it. Thanks, Sally!

Oh, wow! They are really amazing! I made simple, with chocolate chips and walnuts. Good with coffee or milk. Thank you

I made these for a friend's birthday and everyone couldn't stop raving about them! Highly recommend topping with the maple cream cheese icing, it's *chef's kiss*. Do you think I could use the cookie part of the recipe for pumpkin whoopie pies? Any modifications?

These are super tasty! Made these earlier this week, and I’m loving them. I’m amazed how soft they are. :)

Absolutely delicious cookie recipe! The cookies don't need the maple icing, but it does make them extra good. Perfect cookie for the fall!

Review from teen baker - 
THESE WERE SO CRAZY GOOD! My family (I guess me..) was craving a fall dessert. I made them on the weekend, and it made quite a bit. We took them to my grandparents a week later and they said they tasted fresh out of the oven. Thank you, Sally! I love your recipes, I always check your website first :)

5 stars, as always! I made these with Bob's Red Mill 1-to-1 gluten free flour (and 1/2 cup tigernut flour just because it was expiring and I wanted to get rid of it). They are soft and delicious. The icing was perfect, and the exact amount needed for the cookies. Thanks for another great recipe, Sally!

Thank you for this amazing recipe! I chilled half of the dough accidentally (I didn't have enough space to bake all) and the chilled ones turned out even better in my opinion- the flavour of the pumpkin was more noticeable. Either way they were amazing!

I made this recipe just as written. They are so yummy! My husband walked in from work and literally are four in about one minute! My daughters love them too! I added chopped pecans and I frosted them.

Also, I love your website! I have made many of your recipes and I tell people about you all the time!

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