Description
Extra-fudgy chocolate brownies layered with creamy pumpkin spice cheesecake and finished with a beautiful marbled swirl. These easy pumpkin brownies make a rich fall dessert for Thanksgiving, Halloween, parties, and holiday baking.
Ingredients
Scale
- 1 box brownie mix, plus the ingredients listed on the package
- 1 cup semisweet chocolate chips
- 8 ounces cream cheese, softened to room temperature
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1/2 teaspoon vanilla extract
- 2/3 cup canned pumpkin puree
- 2 teaspoons pumpkin pie spice
- Nonstick cooking spray, for the pan
Instructions
- Preheat the oven to the temperature listed on the brownie mix, usually 350°F.
- Lightly coat a 9-inch square baking pan with cooking spray and line it with parchment paper, leaving an overhang on two sides.
- Prepare the brownie batter according to the package directions.
- Fold the semisweet chocolate chips into the brownie batter and set it aside.
- Beat the softened cream cheese with a stand mixer or handheld mixer until light and smooth.
- Add the granulated sugar and beat until fully combined.
- Mix in the egg and vanilla extract until smooth.
- Add the pumpkin puree and pumpkin pie spice, then mix until creamy and evenly combined.
- Spread half of the brownie batter evenly across the prepared pan.
- Spoon the pumpkin cheesecake filling over the brownie batter and spread it into a thin, even layer.
- Drop the remaining brownie batter over the cheesecake layer in small spoonfuls.
- Drag the tip of a butter knife through the layers with several wide curves to create a marbled swirl.
- Bake for 40 to 45 minutes, checking the center after 40 minutes.
- Remove the brownies when a toothpick inserted near the center comes out with several moist crumbs but no raw batter.
- Cool completely in the pan before lifting the brownies out with the parchment overhang.
- Cut the cooled slab into 16 equal squares and serve.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Bring the cream cheese and egg to room temperature before mixing.
- Do not overmix the swirl or the chocolate and pumpkin layers will lose their definition.
- Judge doneness by the toothpick test rather than baking time alone.
- Refrigerate leftovers in an airtight container for up to 5 days.
- Freeze individually wrapped brownies in a freezer-safe container for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 377
- Sugar: 28
- Sodium: 159
- Fat: 22
- Saturated Fat: 15
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 39
- Fiber: 2
- Protein: 5
- Cholesterol: 69