These pumpkin cheesecake sourdough brownies are a two layered treat. Made with a sourdough discard brownie recipe and a pumpkin cheesecake layer. Enjoy a sourdough discard brownie base topped with a pumpkin spice cheesecake layer. This is one sourdough dessert you will not want to miss this fall!
This sourdough discard brownies recipe got even better with this pumpkin cheesecake layer. Ring in pumpkin season with sourdough dessert made of a layer of fudgy, chewy brownie and a creamy pumpkin cheesecake layer.
The cheesecake layer is elevated with warming spices like cinnamon, ginger, cloves, nutmeg to make the pumpkin flavor rich and sweet. Maple syrup brings slight sweetness to the salty cream cheese.
Each bite has a note of rich chocolate brownies thanks to Hershey’s special dark cocoa powder. Add in extra chocolate chips for more chocolate in each bite.
These pumpkin cheesecake sourdough discard brownies are great for a Halloween party, fall gatherings and any event revolving around pumpkins.
Reasons why you will love this recipe
- It is the perfect balance of rich, sweet and chocolate
- The warming spices bring in the flavor and essence of fall in every bite
- When the pumpkin cheesecake sourdough brownies are cooking in the oven it will be a free candle for your house
- The pumpkin cheesecake is light and fluffy – adding a pillowy layer to traditional brownies
- They can be made gluten free, easily!
- They cut beautifully and make a wonderful centerpiece for any party
- The recipe does not call for a full can of pumpkin, making it the perfect sourdough recipe with leftover pumpkin
- Pumpkin can be fresh or canned with similar results. You can also use pumpkin pie filling.
- Kids and adults will love them!
- They are rich in vitamins and nutrients like magnesium, vitamin A and C.
Kitchen utensils
We love this recipe due to minimal kitchen equipment (IE less dishes!)
- Mixing bowl (two are optimal though you can wash one if necessary)
- 8×8 glass pan with a lid
- Hand mixer (optional though it helps to create a smooth cheesecake layer)
Ingredients
There are two distinct layers to this chocolate sourdough discard dessert; sourdough discard brownies and pumpkin cheesecake.
Sourdough Discard Brownies
- Flour (including options of spelt flour, all purpose flour, gluten free flour)
- White sugar
- Brown sugar
- Hersheys special dark cocoa powder
- Can substitute for regular cocoa powder, though the intense chocolate flavor of the fudgy brownies will not be as developed.
- Vanilla extract
- Sourdough Discard (your homemade sourdough starter is steps away!)
- Egg
- Butter (we prefer unsalted butter in this recipe)
- Salt
- Baking soda
- Chocolate chips (optional- we love mini chocolate chips and semi-sweet chocolate chips)
Pumpkin Cheesecake Layer
- Pumpkin (if you have pumpkin pie filling, do not add additional spices).
- Cream cheese (best at room temp)
- Egg
- Maple syrup (can be swapped with agave or honey)
- Spices (cinnamon, nutmeg, cloves, ginger- you can even use pre made pumpkin pie spice if you wish)
How to make pumpkin cheesecake sourdough brownies
This is the perfect recipe for when you want something elegant and delicious without spending much time in the kitchen. Needing only two mixing bowls and one baking utensil, these come together in a flash.
First, set your oven to 350 degrees Fahrenheit. Grease or line a 8×8 baking sheet or metal pan. For a frugal kitchen hack, use the butter wrapper to grease the inside of the pan. You can also use a reusable baking sheet, parchment paper or aluminum foil.
In a large bowl, combine the brownie ingredients together.
First, combine room temperature butter, sugar, brown sugar, egg, sourdough starter and vanilla extract. Next add the baking soda and salt.
To this bowl, add the flour. Stir until just mixed. If adding chocolate chips, stir them in now. Set the bowl aside.
In a separate bowl, make the pumpkin cheesecake batter by combining the softened cream cheese, egg, maple syrup, pumpkin purée and spices together. Use an electric mixer or stand mixer for best results. This will ensure a smooth, creamy pumpkin cheesecake layer.
To the 8×8 pan, first add the brownies. Next add the pumpkin cheesecake mixture. Keep the two layers separate or use a butter knife to drag the two a pumpkin cheesecake swirl.
Place in the oven until cooked- about 30-35 minutes. The center of the pan will still shake a little bit. Do not overcook or the brownies will not have a fudge like consistency.
Allow them to cool before serving. Top with whipped cream, ice cream and a sprinkle of pumpkin spice or chocolate shavings if desired. For a chocolate top layer, melt unsweetened chocolate or chocolate chips. Pour the melted chocolate over the brownie pumpkin cheesecake bars. allow to cool until the chocolate is hard.
Storage
To store the pumpkin cheesecake sourdough brownies, simply place a lid on them and put them into the fridge for up to 3 days. We like an 8×8 pan which comes with a lid for easy storage.
If you would like to store in the freezer, allow the pan to cool, cut the pumpkin cheesecake sourdough brownies and place them in an airtight container or ziplock baggie. Use wax paper or parchment paper to separate the layers. These can stay in the freezer for up to 6 months.
Frequently Asked Questions
Can this be made into smaller portions?
Yes, use a mini muffin pan and layer the dessert (sourdough brownie than pumpkin cheesecake). Cook times will vary.
Can this recipe be made gluten free?
Yes, use your flour of choice to make them sourdough gluten free brownies. If you do not have a gluten free sourdough starter, use sourdough discard which has been sitting in the fridge for a few days to reduce the amount of gluten present.
Thanks to fermentation, those with gluten intolerances can enjoy recipes with sourdough starter as long as the dough has fermented for over 24 hours.
Can this become a long fermented sourdough brownie recipe?
Yes, this recipe can be converted into a long fermented sourdough brownie recipe. To make long fermented, combine the flour, butter, sourdough discard together. Wrap tightly with plastic wrap to ensure it does not dry out.
Allow to ferment on the countertop for 4-12 hours (or as short or long as you would like to meet your fermentation goals). Place in the refrigerator for up to 24 hours to complete a long bulk fermetation period.
When ready to bake the pumpkin cheesecake sourdough brownies, remove the sourdough mixture from the fridge and allow it to come to room temperature. Stir in the remaining sourdough discard brownie ingredients and proceed with the remainder of the recipe.
Pumpkin Cheesecake Sourdough Brownies
Equipment
- 2 Mixing Bowls
- 1 hand mixer (optional)
- 1 8×8 glass pan (with a lid)
Ingredients
Sourdough Discard Brownie
- 1 cup flour (spelt flour, all purpose flour, oat flour, gluten free flour work here)
- 1/4 cup white sugar
- 3/4 cup brown sugar
- 1 stick unsalted butter (can use vegan butter)
- 1/2 tsp salt (leave out if using salted butter)
- 1 egg (see notes for egg-free option)
- 1 tsp vanilla extract
- 1/4 cup sourdough discard
- 2 TBS Hershey's special dark cocoa powder (can use regular cocoa powder, see notes)
- 1 tsp baking soda
- 1/2 cup chocolate chips (optional – mini chocolate chips are our favorite!)
Pumpkin Cheesecake Layer
- 1 egg (optional- see notes)
- 1/4 cup + 1 TBS pumpkin
- 2 TBSP maple syrup
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp ginger
- 1/8 tsp nutmeg
- 1/16 tsp cloves
Instructions
- Sourdough Discard Brownie Layer
- Set the oven to 350 degrees Fahrenheit. Grease or line a 8×8 baking sheet. For a frugal kitchen hack, use the butter wrapper to grease the inside of the pan.
- In a large bowl, combine the brownie ingredients together.First, cream together the butter and sugars. Next, add the egg. Then add the remaining wet ingredients (sourdough starter and vanilla extract).
- To the mixture, add the baking soda and salt. Stir in the flour (and if using) the chocolate chips. Stir until just combined. Set this bowl aside.
- Pumpkin Cheesecake Layer
- In a separate bowl, combine the softened cream cheese, egg, maple syrup, pumpkin and spices together. Use a hand blender to ensure the mixture is smooth.
- Assembly
- To the greased 8×8 pan add the brownie layer. Next top with the pumpkin cheesecake layer. Optional – Use a knife to drag the two layers together.
- Cook in oven until a toothpick comes out clean from the outer edges. The center may still be 'undercooked' within the brownie layer – this is ok. We are looking for a slight jiggle to the middle of the pan when shaken and no cracks within the cheesecake. Do not overcook or the brownies will not have a fudge like consistency.
- Allow them to cool before serving. Top with whipped cream and a sprinkle of pumpkin spice or chocolate shavings if desired.
Notes
- Any type of pumpkin works within this recipe. If your pumpkin puree is very wet, consider wringing out in a cheese cloth.
- Active sourdough or sourdough discard work well within this recipe. Because baking soda is added as a leavning agent, the sourdough does not need to be active for the recipe to work.
Did you try this recipe? Let us know your thoughts in the comments below. If you loved this recipe, please share it with another person who loves sourdough desserts!
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