Pumpkin Brownies Recipe
These Pumpkin Brownies are a deliciously moist and flavorful twist on traditional brownies, combining creamy pumpkin-spice cream cheese swirls with rich chocolate fudge brownie base for a festive fall treat. Easy to prepare and perfect for seasonal gatherings or cozy dessert cravings.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 50-55 minutes
- Yield: 16 brownies (about 2-inch squares) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cream Cheese Pumpkin Mixture
- 4 ounces cream cheese (room temperature, ½ brick)
- ⅔ cup pumpkin puree
- 1 large egg (room temperature)
- ¼ cup granulated sugar
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
Brownie Batter
- 18.3 ounces fudge brownie mix (1 box)
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- 3 tablespoons water
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray an 8×8-inch baking pan with non-stick spray or line it with parchment paper to prevent sticking, then set aside.
- Make Pumpkin Cream Cheese Mixture: In a medium bowl, use a hand or stand mixer to beat together the cream cheese, pumpkin puree, 1 egg, granulated sugar, pumpkin pie spice, cinnamon, and kosher salt on medium speed until the mixture is smooth and well combined. Set this mixture aside.
- Prepare Brownie Batter: Following the instructions on the brownie mix box, combine the brownie mix with 2 large eggs, vegetable oil, and water. Mix until just combined to create the brownie batter.
- Layer Brownie Batter: Spread about ⅔ of the prepared brownie batter evenly into the bottom of the prepared baking pan.
- Add Pumpkin Mixture: Drop spoonfuls of the prepared cream cheese pumpkin mixture evenly over the layer of brownie batter in the pan.
- Top with Remaining Brownie Batter: Spoon the remaining ⅓ portion of brownie batter over the cream cheese mixture, trying to cover as much of it as possible.
- Swirl Mixtures: Using a spoon or a toothpick, gently drag through the brownie and cream cheese mixtures to create a beautiful swirl pattern without fully blending them together.
- Bake: Place the pan in the oven and bake for 35 to 40 minutes, until the center of the brownies is set and no longer gooey. A toothpick inserted near the center should come out with just a few moist crumbs.
- Cool and Serve: Remove the brownies from the oven and let them cool completely in the pan before cutting into squares and serving. This helps the swirls set and makes cutting easier.
Notes
- Room temperature ingredients ensure better mixing and smoother texture.
- You can use canned pumpkin puree; avoid pumpkin pie filling as it contains added sugar and spices.
- For easier removal, line the pan with parchment paper with overhang on the sides to lift out whole brownies.
- Brownies can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- Optional: Sprinkle some chopped nuts or chocolate chips on top before baking for extra texture.
Keywords: pumpkin brownies, cream cheese brownies, fall dessert, fudge brownies, pumpkin spice dessert
Find it online: https://chefmilacook.com/pumpkin-brownies-recipe-2/
