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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
- 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.
- 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.
- 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.
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