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Pumpkin Cheesecake Sourdough Brownies

Hailey
Enjoy these pumpkin cheesecake sourdough brownies complete with two distinct layers. The bottom is a fudge like sourdough brownie topped with a pumpkin spice cheesecake layer.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 20 minutes
Course Appetizer, Dessert, Snack
Cuisine American
Servings 12 brownies
Calories 244 kcal

Equipment

  • 2 Mixing Bowls
  • 1 hand mixer (optional)
  • 1 8x8 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
  • 4 ounces cream cheese *Can add more if you want a thicker layer of cream cheese. We have added up to 2 ounces more.

Instructions
 

  • Sourdough Discard Brownie Layer
  • Set the oven to 350 degrees Fahrenheit. Grease or line a 8x8 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 8x8 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. This willl take about 30-35 minutes.
    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.

Video

Notes

Cocoa Powder Alternative
We prefer Hershey's Special Dark cocoa powder for an intense chocolate flavor. Because this flavor goes further (and is more bitter) than regular cocoa powder, 2 TBS is used. If using regular cocoa powder - use 1/4 cup within this recipe. 
Egg Free Option
Convert this to an egg free sourdough brownie recipe. Yes, this recipe can be made egg free!
Simply leave the eggs out. Brownies will be less moist and may rise less than with an egg. Cheesecake may lose shape than with an egg.
Dairy Free Option
If not using butter, substitute for vegan butter alternative. Do not substitute with coconut oil or avocado oil as the brownies will not hold shape when sitting on the counter.
Gluten Free Option
To make gluten free sourdough brownies - substitute the flour for gluten free flour or oat flour. Use a gluten free sourdough starter if able.
To reduce gluten, but not eliminate entirely, allow sourdough discard to sit on countertop or fridge for 1-2 days to allow gluten amount to reduce.
Other 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.
 

Nutrition

Serving: 1brownieCalories: 244kcalCarbohydrates: 32.6gProtein: 3gFat: 11.8gSaturated Fat: 6.9gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.7gCholesterol: 40mgSodium: 181mgPotassium: 104mgFiber: 1.2gSugar: 21.9gVitamin A: 1065IUVitamin C: 0.5mgCalcium: 41mgIron: 1.1mg
Keyword chocolate, dairy free option, dessert, egg free option, gluten free option, Pumpkin, Seasonal, sourdough
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