Description
These Pumpkin Brownies combine rich chocolate brownie layers with a creamy pumpkin cheesecake swirl for a decadent fall-inspired treat. Moist, flavorful, and perfect for dessert or a cozy snack during cooler months, these brownies blend seasonal pumpkin spice with classic chocolate to create a unique twist on traditional brownies.
Ingredients
Units
Scale
Brownie Layer
- 1 brownie box mix or homemade brownie batter
- 1 cup semi-sweet chocolate chips
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1/2 tsp vanilla extract
- 2/3 cup canned pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) or the temperature indicated on your brownie mix box. Prepare a 9-inch square baking pan by lightly spraying with cooking spray and lining it with parchment paper or foil with an overhang for easy removal.
- Prepare Brownie Batter: Mix the brownie mix according to package instructions or your homemade recipe. Stir in the semi-sweet chocolate chips and set aside.
- Make Cheesecake Layer: Using a stand mixer or hand mixer, beat the softened cream cheese until light and fluffy. Add granulated sugar and blend until combined, then beat in the egg and vanilla extract until the mixture is smooth. Mix in pumpkin puree and pumpkin pie spice until fully incorporated.
- Assemble Layers: Spread half of the brownie batter evenly into the prepared pan and smooth the surface with a spatula. Carefully spoon the cheesecake pumpkin mixture on top and spread it into a thin, even layer with an offset spatula.
- Top with Remaining Brownie Batter: Spoon the remaining brownie batter over the cheesecake layer. Using the tip of a knife, gently swirl through the layers to create a marbled pattern.
- Bake: Bake in the preheated oven for 40 to 45 minutes. Test doneness by inserting a toothpick in the center – it should come out with a few moist crumbs but not wet batter. Keep a close watch after 40 minutes to prevent overbaking.
- Cool and Serve: Allow the brownies to cool completely in the pan. Once cooled, use the parchment or foil overhang to lift the brownies out of the pan and cut into 16 squares. Store leftovers in an airtight container.
Notes
- Be sure to use canned pumpkin puree, not pumpkin pie filling, as the latter contains additional spices and sweeteners.
- Room temperature ingredients will help the cheesecake layer blend smoothly without lumps.
- Swirling the brownie batter and cheesecake layer creates an attractive marbled effect and ensures balanced flavor in each bite.
- Allow brownies to cool completely before cutting to maintain clean slices.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 brownie (1/16 of recipe)
- Calories: 250
- Sugar: 22g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
