Halloween Pumpkin Brownie Cake

My brothers’ families are big Halloween enthusiasts.  Two of them have big parties (two different cities) every year with lots of friends and food.  I wanted to make something special for the occasion, even though I can’t be there.

Its a 2 part cake.  The bottom layer is chocolate, covered by a second pumpkin layer with cheesecake overtones.  You put a little more chocolate on the top. I tried to do some shapes that I hoped would look like spiders.  Since I had never done one before, I wasn’t very good.  So I went for the ghost/spirit look. I’m sure with some practice or maybe use a ziplock bag with the tip cut off, you could make some pretty cool designs.  Anyway….you get the idea.

Consider this to be my contribution guys.  Talk your wives into making one!

You’ll need:


For the chocolate layer:

3/4 cup soft butter at room temperature

1 cup sugar

2 eggs

1 tsp vanilla extract

1/2 cup flour

1/2 tsp cinnamon

1/4 tsp salt

1/2 tsp baking powder

1/2 cup unsweetened cocoa powder

For pumpkin layer:

1 egg

1/2 cup brown sugar

1-8oz package neufchatel cheese, softened

2 heaped Tbs flour

1 cup pureed pumpkin

1 tsp vanilla extract

1/2 tsp cinnamon

Preheat oven to 350F.

Grease and flour a 9in spring-form pan. Set aside.

In a medium bowl, combine dry ingredients for chocolate layer – flour, cinnamon, salt, baking powder, cocoa. In your stand mixer’s bowl beat the butter, sugar until creamy.  Add eggs one at a time and then vanilla. Add the dry ingredients and beat well to mix, reserve ¼ cup to use for the top decoration. Pour remaining batter into baking dish. (If you have 2 mixing bowls for your mixer, I salute you!  Otherwise, rinse out the bowl and the paddle to continue.)

Use your stand mixer and bowl to combine ingredients for the pumpkin mixture. Pour the pumpkin mixture over the chocolate one. Use the reserved chocolate mixture to make shapes over the top of the pumpkin. With a table knife swirl until you like the pattern or use a zip lock bag with the tip cut off to draw your shapes and then smooth the edges. Bake for about 35-45 minutes until set and toothpick comes out almost clean.

Remove cake, cool for 5-10 minutes, carefully open the spring-form and remove outside ring. Cut into portions when cooled completely.


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