Pumpkin Brownies

These Pumpkin Brownies combine a fudgy chocolate brownie base with a pumpkin cheesecake swirl, creating the perfect fall dessert. The rich cream cheese and pumpkin filling are enhanced by a blend of pumpkin pie spice, giving each bite a seasonal flavor. With a few simple ingredients and easy steps, this dessert is sure to impress your guests during the autumn season.

Clare Greco
Updated on Monday 02 December 2024
Pumpkin Brownies
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These Pumpkin Brownies are the perfect treat to enjoy during the fall season! With a rich, fudgy brownie base and a creamy pumpkin cheesecake swirl on top, this dessert is a harmonious blend of chocolate and pumpkin flavors. The addition of pumpkin pie spice adds a warm, comforting flavor that’s perfect for autumn. Whether you're serving them at a holiday gathering or as an everyday indulgence, these brownies are sure to satisfy any sweet tooth.

INGREDIENTS

  • Brownie mix: 1 box (or make your own from scratch) to create the fudgy base
  • Semi-sweet chocolate chips: 1 cup, for added richness in the brownie mix
  • Cream cheese: 8 oz, softened, for the pumpkin cheesecake layer
  • Granulated sugar: ½ cup, for sweetness in the cheesecake layer
  • Egg: 1, room temperature, to bind the cheesecake layer
  • Vanilla extract: ½ tsp, for added flavor in the cheesecake layer
  • Canned pumpkin: 2/3 cup (not pie filling), the base for the pumpkin flavor in the cheesecake layer
  • Pumpkin pie spice: 2 tsp, for the perfect autumn spice blend in the cheesecake layer

INSTRUCTIONS

Step 1:
Preheat oven to 350°F. Line a 9-inch square pan with parchment or foil, and lightly spray with cooking spray.
Step 2:
Prepare the brownie mix as directed, stirring in chocolate chips. Set aside.
Step 3:
For the cheesecake layer: Beat the cream cheese until fluffy. Add sugar, egg, and vanilla extract, and beat until smooth.
Step 4:
Mix in the pumpkin and pumpkin pie spice until fully combined.
Step 5:
Spread half of the brownie batter into the prepared pan. Top with the cheesecake filling, spreading evenly.
Step 6:
Spoon the remaining brownie batter over the cheesecake layer, and swirl with a knife.
Step 7:
Bake for 40-45 minutes, or until a toothpick comes out with a few moist crumbs.
Step 8:
Let the brownies cool completely in the pan. Lift out using the parchment or foil, then cut into squares.

Serving and Storage Tips

  • Serve these brownies warm with a scoop of vanilla ice cream for an extra indulgence.
  • Store leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Helpful Notes

  • If you prefer a more intense pumpkin flavor, you can increase the amount of pumpkin pie spice to taste.
  • Feel free to swap out the semi-sweet chocolate chips for milk chocolate or dark chocolate chips, depending on your preference.

Tips from Well-Known Chefs

  • Chef Ina Garten recommends adding a pinch of cinnamon to the brownie batter for a spiced-up chocolate flavor.
Pumpkin Brownies Pin it
Pumpkin Brownies | Recipesbyclare.com

Pumpkin Brownies

Pumpkin Brownies with a delicious pumpkin cheesecake swirl are a perfect fall dessert that combines fudgy brownies and the flavors of pumpkin spice.

Prep Time
15 Minutes
Cook Time
45 Minutes
Total Time
60 Minutes

Category: Sweet Treats

Difficulty: Intermediate

Cuisine: American

Yield: 9 Servings (1 pan of brownies)

Dietary: Vegetarian

Ingredients

01 1 box brownie mix (or make your own).
02 1 cup semi-sweet chocolate chips.
03 8 oz cream cheese, softened (for the cheesecake layer).
04 ½ cup granulated sugar (for the cheesecake layer).
05 1 egg (room temperature, for the cheesecake layer).
06 ½ tsp vanilla extract (for the cheesecake layer).
07 2/3 cup canned pumpkin (not pie filling, for the cheesecake layer).
08 2 tsp pumpkin pie spice (for the cheesecake layer).

Instructions

Step 01

Preheat oven to 350°F. Line a 9-inch square pan with parchment or foil, spray lightly with cooking spray.

Step 02

Prepare the brownie mix as directed on the box, stirring in chocolate chips, and set aside.

Step 03

For the cheesecake layer: Beat the cream cheese until fluffy. Add the sugar, egg, and vanilla extract, and beat until smooth.

Step 04

Mix in the pumpkin and pumpkin pie spice until fully combined.

Step 05

Spread half of the brownie batter in the pan. Top with the cheesecake filling, spreading evenly.

Step 06

Spoon the remaining brownie batter over the cheesecake layer and swirl with a knife.

Step 07

Bake for 40-45 minutes, or until a toothpick comes out with a few moist crumbs.

Step 08

Let the brownies cool completely in the pan. Lift out using the parchment or foil, then cut into squares.

Notes

  1. These pumpkin brownies combine the rich flavors of fall with the indulgence of fudgy brownies, making them a perfect seasonal treat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 280
  • Total Fat: 17g
  • Total Carbohydrate: 32g
  • Protein: 3g