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pumpkin brownies

Pumpkin Brownies: A Delicious Twist on a Fall Classic

 

To make these pumpkin brownies, you’ll need a few simple ingredients, many of which you might already have in your pantry. The combination of pumpkin puree and pumpkin pie spice gives the brownies a warm, autumnal flavor, while the brownie mix and chocolate chips provide the rich, chocolatey goodness.

  • Total Time: 55 minutes
  • Yield: 9 squares 1x

Ingredients

Scale
  • 1 box of brownie mix (or make from scratch)
  • 1 cup semi-sweet chocolate chips
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 egg (room temperature)
  • 1/2 tsp vanilla extract
  • 2/3 cup pumpkin purée (not pumpkin pie filling)
  • 2 tsp pumpkin pie spice

Instructions

  1. Preheat the oven: Set your oven to 350°F (or the temperature listed on your brownie mix box). Grease a 9-inch square baking pan, and for easier removal later, line it with parchment paper.
  2. Prepare the brownie batter: Make the brownie mix according to the package instructions, stirring in the chocolate chips at the end. Set the mixture aside.
  3. Mix the cheesecake layer: In a separate bowl, beat the softened cream cheese until it’s smooth and fluffy. Then, add in the sugar, followed by the egg and vanilla extract, mixing until the texture is smooth.
  4. Add the pumpkin: Stir the pumpkin purée and pumpkin pie spice into the cream cheese mixture, ensuring everything is well combined.
  5. Layer the brownies: Spread half of the brownie batter into the prepared pan, smoothing out the top. Then, pour the pumpkin cheesecake mixture over this layer, spreading it evenly. Finally, spoon the remaining brownie batter on top and use a knife to swirl the brownie and pumpkin layers together.
  6. Bake to perfection: Pop the pan into the oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs.
  7. Cool and cut: Let the brownies cool completely before cutting them into squares. This step is important to ensure that they hold their shape and don’t crumble.

Notes

  • Use quality ingredients: While a store-bought brownie mix works well for convenience, making your brownies from scratch can give an even richer flavor.
  • Don’t skip the swirling: The swirl pattern not only makes these pumpkin brownies visually appealing, but it also distributes the flavors nicely.
  • Adjust the sweetness: If you prefer your brownies on the less-sweet side, reduce the amount of sugar in the pumpkin layer slightly.
  • Storage tips: These pumpkin brownies can be stored in an airtight container in the refrigerator for up to 4 days. They also freeze well for up to 2 months—just make sure to wrap them tightly.
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 square
  • Calories: 250kcal
  • Sugar: 26g
  • Sodium: 220mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 45mg

Keywords: Pumpkin brownies recipe, Fall dessert, Chocolate and pumpkin brownies, Easy pumpkin brownies