Description
Delight in these luscious Pumpkin Brownies, combining rich chocolatey goodness with a creamy pumpkin cheesecake swirl. Perfectly moist and flavorful, they bring a seasonal twist to classic brownies, ideal for autumn gatherings or anytime you crave a festive treat.
Ingredients
Scale
Brownie Base
- 1 box brownie mix (or your favorite homemade brownie recipe)
- Ingredients required for the brownie mix (as per the box instructions)
- 1 cup semi-sweet chocolate chips
Cheesecake Swirl
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) or follow the temperature instructions on your brownie mix box to ensure proper baking.
- Prepare Pan: Lightly spray a 9-inch square baking pan with cooking spray and line it with parchment paper, leaving an overhang on the sides for easy removal of the brownies later.
- Make Brownie Batter: Prepare the brownie batter according to the box or your recipe directions, then stir in the semi-sweet chocolate chips for added texture and flavor. Set aside.
- Beat Cream Cheese: In a separate bowl, beat the softened cream cheese until light and fluffy, creating a smooth base for the cheesecake swirl.
- Mix in Sugar: Add the granulated sugar to the cream cheese and mix until fully combined for sweetness and texture.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and well blended, which will help set the cheesecake layer as it bakes.
- Incorporate Pumpkin: Add the pumpkin puree and pumpkin pie spice to the cream cheese mixture, mixing thoroughly until well combined to infuse seasonal flavors.
- Layer Brownie Batter: Spread half of the prepared brownie batter evenly into the bottom of the prepared baking pan to create the base layer.
- Add Cheesecake Layer: Spoon the pumpkin cheesecake mixture over the brownie layer and spread it out evenly for the distinct marbled effect.
- Top with Remaining Batter: Spoon the remaining brownie batter on top of the cheesecake layer, ensuring it covers evenly.
- Create Swirl Effect: Use a knife or skewer to gently swirl the brownie and cheesecake layers together, giving a beautiful marbled pattern when baked.
- Bake: Place the pan in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs, indicating perfect doneness.
- Cool and Slice: Allow the brownies to cool completely in the pan before lifting out with the parchment overhang and slicing into 16 servings for clean cuts and the best texture.
Notes
- Use pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices that could alter the taste.
- Ensure cream cheese is softened to room temperature for easier beating and a smoother cheesecake mixture.
- Swirling the layers creates a beautiful marbled look but avoid overmixing to preserve distinct layers.
- Cooling completely before slicing helps achieve clean cuts and prevents crumbling.
- If you prefer a stronger pumpkin spice flavor, adjust the pumpkin pie spice to taste.
