Description
These Pumpkin Brownies combine the rich, fudgy texture of classic brownies with the warm, spiced flavor of pumpkin cheesecake swirled throughout. Perfect for fall gatherings or a cozy treat, this recipe uses a store-bought brownie mix enhanced with chocolate chips and a creamy pumpkin layer spiced with pumpkin pie spices and maple syrup. Finished with flakey sea salt, these brownies deliver a delightful balance of sweet, savory, and spice in every bite.
Ingredients
Scale
Brownie Batter
- 1 store-bought brownie mix (plus the ingredients listed on the box to make the batter)
- 1/3 cup chocolate chips or chopped chocolate bar
Pumpkin-Cream Cheese Swirl
- 4 ounces neufchatel or full fat cream cheese (½ block), softened
- ¾ cup pumpkin puree (about half of a 15-ounce can)
- ¼ cup pure maple syrup
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
Topping
- Flakey sea salt
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350℉ (175℃). Line a 9×9 inch baking pan with parchment paper, allowing some overhang for easy removal later, then set aside.
- Make Brownie Batter: In a mixing bowl, prepare the brownie batter according to the package instructions. Once mixed, stir in the chocolate chips or chopped chocolate bar pieces until evenly distributed.
- Prepare Pumpkin-Cream Cheese Mixture: In a separate mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy. Then add the pumpkin puree, pure maple syrup, pumpkin pie spice, and vanilla extract. Mix everything together with the hand mixer until well combined and smooth.
- Layer Batters: Pour about three-quarters of the brownie batter into the prepared baking pan and spread it out evenly using a spatula.
- Add Pumpkin Layer: Gently spread the pumpkin-cream cheese mixture over the brownie batter layer in the pan, smoothing it out evenly.
- Top with Remaining Brownie Batter: Drop the remaining brownie batter in approximately nine small spoonfuls over the pumpkin layer. Using a knife, swirl the two batters together carefully to create a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- Finish and Cool: Once baked, remove from the oven and immediately sprinkle the top with flakey sea salt. Allow the brownies to cool completely on a wire rack before lifting them out of the pan using the parchment paper overhang and cutting into 16 equal squares.
Notes
- Use neufchatel cheese as a lower fat alternative to cream cheese if desired; it will still yield a creamy texture.
- Ensure the cream cheese is softened to avoid lumps in the pumpkin layer.
- Swirling the batters carefully is key to getting a marbled pattern without fully mixing the layers.
- You can substitute pumpkin pie spice with a homemade blend of cinnamon, nutmeg, ginger, and cloves if preferred.
- Store leftover pumpkin brownies 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: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 11g
- Saturated Fat: 4.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
