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Pumpkin Brownies Recipe

Pumpkin Brownies Recipe
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★★★★★

5 from 30 reviews

Delight in the seasonal flavors with these rich and moist Pumpkin Brownies, combining a classic chocolate base with a creamy pumpkin swirl infused with warm pumpkin pie spice. Perfect for fall gatherings or a cozy treat, these brownies offer a unique twist on traditional brownies with a balance of sweetness, spice, and a hint of sea salt.

Ingredients

Scale

Brownie Batter

  • 1 store-bought brownie mix (plus ingredients listed on the box to prepare batter)
  • 1/3 cup chocolate chips or chopped chocolate bar

Pumpkin-Cream Cheese Swirl

  • 4 ounces neufchatel or full-fat cream cheese (½ block), softened
  • ¾ cup pumpkin puree (about half of a 15-ounce can)
  • ¼ cup pure maple syrup
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract

Topping

  • Flakey sea salt, for sprinkling

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350℉. Line a 9×9 inch baking pan with parchment paper to prevent sticking and make removal easier; set aside.
  2. Prepare Brownie Batter: In a mixing bowl, prepare the brownie batter according to the package instructions and stir in the chocolate chips; set aside.
  3. Make Pumpkin-Cream Cheese Mixture: In another mixing bowl, beat the softened cream cheese with a hand mixer until smooth. Add pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract, mixing until fully combined.
  4. Layer Brownie Batter: Spread about three-quarters of the brownie batter evenly into the prepared baking pan using a spatula.
  5. Add Pumpkin Layer: Pour the pumpkin-cream cheese mixture over the brownie batter and spread it evenly with a spatula.
  6. Top with Remaining Brownie Batter: Spoon the remaining brownie batter in about nine small dollops over the pumpkin layer. Use a knife to gently swirl the batters together, creating a marbled effect.
  7. Bake: Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and sprinkle flakey sea salt on top while still warm.
  8. Cool and Serve: Let the brownies cool completely on a wire rack before cutting into 16 equal squares for serving.

Notes

  • Using neufchatel cheese provides a lower-fat alternative to cream cheese.
  • Pure pumpkin puree is recommended; avoid pumpkin pie filling which contains added sugars and spices.
  • Flakey sea salt adds a delightful contrast to the sweetness—adjust to taste.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For a vegan version, use dairy-free cream cheese and a vegan brownie mix.

Nutrition

Keywords: pumpkin brownies, pumpkin dessert, cream cheese swirl, fall recipes, Halloween dessert, easy pumpkin brownies

Find it online: https://chefmilacook.com/pumpkin-brownies-recipe/