Introduction

These pumpkin brownies combine rich chocolate with a creamy pumpkin cheesecake layer for a delightful seasonal treat. They’re perfect for fall gatherings or whenever you want a dessert that’s both indulgent and comforting.

A stack of four square brownies is shown, each with two distinct layers swirling together: a rich dark brown chocolate layer with a moist, dense texture and visible chocolate chunks, and a vibrant orange layer that is smoother and creamy, blending with the chocolate in a marbled pattern. The brownies have clean edges and are piled on top of each other on a dark surface, with some crumbs and chocolate chips around the base and more brownies blurred in the background on a white marbled texture. The warm lighting highlights the gooey texture of the chocolate and the softer pumpkin-like orange layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 brownie box mix (or make your own)
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 (pure canned pumpkin, not pumpkin pie filling)
2 teaspoons pumpkin pie spice

Instructions

Step 1: Preheat your oven to the temperature specified on the brownie mix box or recipe, typically 350°F (175°C).
Step 2: 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 with foil and spray lightly. Set aside.
Step 3: Prepare the brownie mix according to the package instructions and stir in the chocolate chips. Set this batter aside.
Step 4: In a stand or handheld mixer, beat the softened cream cheese until light and fluffy.
Step 5: Add the granulated sugar and continue beating until combined.
Step 6: Beat in the egg and vanilla extract until smooth.
Step 7: Mix in the pumpkin and pumpkin pie spice until the mixture is smooth and well combined.
Step 8: Spread half of the brownie batter evenly into the prepared baking pan.
Step 9: Spoon the pumpkin cheesecake filling over the brownie batter and carefully spread it into a thin, even layer using an offset spatula.
Step 10: Spoon the remaining brownie batter over the cheesecake layer. Use the tip of a knife to gently swirl the layers together for a marbled effect.
Step 11: Bake for 40 to 45 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. Begin checking around 40 minutes to avoid overbaking.
Step 12: Let the brownies cool completely in the pan. Use the parchment paper or foil overhang to lift them out before cutting into squares.

Tips & Variations

For extra pumpkin flavor, sprinkle a little cinnamon on top before baking.
Use a homemade brownie batter if you prefer controlling the ingredients and sweetness.
Swap semi sweet chocolate chips for bittersweet or white chocolate chips to vary the taste.
Ensure the cream cheese and egg are at room temperature for a smoother cheesecake layer.

Storage

Store leftover pumpkin brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm individually in the microwave for about 15 seconds or until soft. They also freeze well for up to 2 months; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of canned pumpkin?

It’s best to use pure canned pumpkin because pumpkin pie filling contains added sugars and spices that may affect the flavor and texture of the brownies.

How do I prevent the cheesecake layer from cracking?

Make sure to beat the cream cheese until smooth and use room temperature ingredients. Avoid overbaking by checking with a toothpick near the end of the baking time.