Description
These Pumpkin Brownies combine rich, fudgy chocolate with a creamy pumpkin cheesecake swirl. The result? A decadent fall dessert that’s beautifully spiced, irresistibly moist, and ready in under an hour. Perfect for cozy gatherings or a sweet autumn treat at home.
Ingredients
Units
Scale
For the Pumpkin Filling:
- 4 oz cream cheese (room temperature (1/2 brick))
- 2/3 cup pumpkin puree
- 1 large egg (room temperature)
- 1/4 cup granulated sugar
- 1 1/2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
For the Brownies:
- 18.3 oz fudge brownie mix (1 box)
- 2 large eggs (room temperature)
- 1/2 cup vegetable oil
- 3 tbsp water
Instructions
- Preheat oven to 350°F (175°C). Lightly grease or line an 8×8-inch baking pan with parchment paper.
- Make the Pumpkin Filling: In a medium bowl, beat the cream cheese, pumpkin puree, egg, sugar, pumpkin pie spice, cinnamon, and salt until smooth. Set aside.
- Prepare Brownie Batter: Mix brownie mix, eggs, oil, and water until combined.
- Layer: Spread ⅔ of the brownie batter into the pan. Drop spoonfuls of pumpkin filling over the top, then dollop remaining brownie batter.
- Swirl: Use a knife or toothpick to gently swirl the two batters together.
- Bake: 35–40 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.
- Cool: Let cool completely before slicing and serving.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- For clean slices, chill brownies for 30 minutes before cutting.
- To make gluten-free, use a GF brownie mix.
- For extra chocolate flavor, fold in chocolate chips before baking.
Nutrition
- Calories: 260
