BAKE: Pumpkin Spice Caramel Cheesecake Brownies for Samhain (or any other day)
Is there anything more perfect to warm a witch’s heart than waking up to a dense fog advisory for Halloween 🎃 morning? How about some pumpkin spice caramel cheesecake brownies to go with your breakfast brew?
Yes, please… don’t mind if I do.
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”. These magically delicious brownie bars come together freaky fast!
Happy spoopy day & a blessed Samhain to those that observe!
Now 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 … but that flock of fresh pheasant backs that our ash tree is growing in the background 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!
Pumpkin Spice Caramel Cheesecake Brownies
Ingredients
Brownie Batter
- 1 box dark chocolate brownie mix family size
- 2 large eggs (or per box instructions)
- ½ cup vegetable oil (or per box instructions)
- ⅓ cup water (or per box instructions)
Salted Caramel Sauce
- 1 can condensed milk 13 oz standard can
- 13 each soft caramels unwrapped
- 1 tbsp butter
- 1 pinch salt to taste, 1/8-1/4 tsp
Pumpkin Spice Cheesecake Swirl
- 6 oz cream cheese or neufchatel softened
- 2 tbsp butter softened
- ½ batch salted caramel sauce cooled
- 2 large eggs
- 1 can pumpkin
- 1 cup Kodiak Cakes Power Cake mix can substitute other pancake mix
- 1 tsp pumpkin spice
- 2 tsp vanilla extract
Instructions
- Prepare your brownie batter per box directions (I added a handful of walnuts). Pour into a buttered glass 9 x 13 baking dish.
- In a small saucepan over low heat, melt the 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.
- 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 if yours is too runny).
- Once your pumpkin 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. Let cool completely before slicing for neater presentation. Serve with the remaining caramel sauce.
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BAKE: Pumpkin Spice Caramel Cheesecake Brownies for Samhain (or any other day)