BAKE: Pumpkin Spice Caramel Cheesecake Brownies for Samhain (or any other day)

• How to Bake Pumpkin Spice Caramel Cheesecake Brownies
• Pumpkin Spice Caramel Cheesecake Brownies

Could there be anything to more perfectly warm a witch’s heart than waking up to a dense fog advisory for a cozy Halloween 🎃 morning?

Hmmmm… how about a batch of gooey pumpkin spice caramel cheesecake brownies to go with your breakfast brew?

These festive treats aren’t tricky at all. They start with a box of brownie mix and just a few more common pantry ingredients swirled in, so you can get these fancy looking fall treats in the oven and be back to stirring your cauldron before you can say “eye of newt”.

Yes, please… don’t mind if I do!

Gather up your little ghouls and goblins, because these magically delicious pumpkin cheesecake brownie bars come together freaky fast! You’ll just need a baker’s dozen caramels, a big box of brownie mix, and a few other basic ingredients to make the pumpkin cheesecake swirl. You’ve probably already got everything you need in your pantry and fridge!

 

Happy spoopy day & a blessed Samhain to those that observe!

 

 

Now, you have the rest of the day free to go pick yourself a bouquet of purple toadstools. These lavender lovelies were under our apple tree this morning- they might be blewits (Clitocybe nuda) but I’m taking a spore print to be sure they’re not more trick (Cortinarius sp.) instead of a treat.

(They were blewits… and they were delicious in a buttery braise with chicken thighs and orzo).

And that flock of fresh pheasant backs that are growing on our maple tree in the background of the photo above will be getting pickled for sure!

Pile up a crackling bonfire or light some candles for your ancestors, sit down with a plate of your homemade pumpkin spice caramel cheesecake brownies, and if you are feeling particularly bold, maybe even pet a black dog at a crossroads at midnight, my pretties, because it’s howlaween!

How to Bake Pumpkin Spice Caramel Cheesecake Brownies

Make Caramel Sauce:

• In a small saucepan over low heat, melt the unwrapped caramels with the condensed milk, butter, and a pinch of sea salt, stirring to prevent scorching.
• Once the caramels have melted, remove from heat and let cool slightly.

Make Brownie Batter:

• Butter or spray a glass 9 x 13 baking dish, or line the pan with parchment paper and spray lightly with baking spray.
• Prepare your brownie batter per box directions (I added a handful of walnuts to mine).
• Pour into your prepared pan and set aside.
• Preheat your oven to 350 deg F.

Make Caramel Pumpkin Cheesecake Swirl:

• In a stand mixer or large mixing bowl, cream together the cream cheese and the rest of the softened butter until well mixed and fluffy.
• Add half of the caramel sauce mixture (about ¾ cup).
• One at a time, add the eggs, scraping down your bowl after each addition.
• Add the can of pumpkin, vanilla, and pumpkin pie spice, and mix well (it will look lumpy). Now add your pancake mix (I used Kodiak power cakes) in 3 additions, pausing to scrape down the mixer bowl.
• It will be a little thinner than the brownie mix but thick enough to swirl together (add a bit more pancake mix to your cheesecake batter if yours is too runny).

Assemble & bake pumpkin cheesecake brownies:

• Once your pumpkin cheesecake batter comes together, pour it in ribbons over your brownie batter in the pan, & fold/swirl using a rubber spatula until you are happy with it.
  • You can swirl a few times to leave it very chunky or a lot to make finer swirls- but don’t over mix them!
• Bake at 350°F until just set in the center, about 45 minutes.

Cool & serve:

• Let cool completely before slicing for neater presentation.
• Serve the brownies with a drizzle of the remaining caramel sauce.
• Add a scoop of pumpkin or vanilla ice cream for a spooktacular brownie sundae!