Description
Delight in these luscious Pumpkin Brownies featuring a rich, fudgy brownie base swirled with a creamy pumpkin cheesecake layer. Perfectly spiced with pumpkin pie spice and dotted with semi-sweet chocolate chips, these festive brownies are ideal for autumn gatherings or a cozy treat any time of year.
Ingredients
Units
Scale
Brownie Base
- 1 brownie box mix or homemade brownie mix
- 1 cup semi-sweet chocolate chips
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 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 the temperature indicated on the brownie mix box or your homemade recipe, typically 350°F (175°C).
- Prepare Pan: Lightly spray a 9-inch square baking pan with cooking spray and line it with parchment paper, leaving an overhang for easy removal. Alternatively, line the pan with foil and spray lightly. Set aside.
- Make Brownie Batter: Prepare the brownie mix according to the package instructions or your recipe, then stir in 1 cup of semi-sweet chocolate chips. Set aside.
- Make Cheesecake Layer: Using a stand mixer or handheld mixer, beat the softened cream cheese until light and fluffy. Add the sugar and mix until combined. Beat in the egg and vanilla extract until smooth. Finally, mix in the canned pumpkin puree and pumpkin pie spice until fully incorporated.
- Layer the Batter and Filling: Spread half of the brownie batter evenly in the prepared pan. Carefully spoon the cheesecake mixture over the batter and spread into a thin, even layer using an offset spatula.
- Top with Remaining Brownie Batter: Spoon the remaining brownie batter over the cheesecake layer. Use the tip of a knife to swirl through the batter, creating a marbled pattern.
- Bake: Place the pan in the oven and bake for 40 to 45 minutes. Check doneness by inserting a toothpick; it should come out with a few moist crumbs, but not wet batter. Watch closely after 40 minutes to avoid overbaking.
- Cool and Serve: Allow the brownies to cool completely in the pan. Use the parchment paper or foil overhang to lift them out, then cut into 16 squares. Store leftovers in an airtight container.
Notes
- Use canned pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
- Ensure cream cheese is fully softened to achieve a smooth cheesecake layer.
- Swirling the top batter creates a beautiful marbled effect but is optional.
- Watch the brownies closely near the end of baking to prevent dryness.
- Storing brownies in an airtight container keeps them fresh for up to 4 days at room temperature or longer if refrigerated.
Nutrition
- Serving Size: 1 brownie (1/16th of recipe)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
