Description
Delightfully moist and rich pumpkin brownies featuring a swirled cream cheese and pumpkin pie spice cheesecake layer. These seasonal brownies combine classic chocolate goodness with the warm flavors of autumn, perfect for fall gatherings or a cozy 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 Pumpkin 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 brownie mix’s package instructions to ensure proper baking temperature.
- 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 finished brownies.
- Make Brownie Batter: Prepare the brownie batter according to the box instructions or your chosen homemade recipe.
- Add Chocolate Chips: Stir in the semi-sweet chocolate chips into the brownie batter and set aside.
- Make Cheesecake Layer: In a separate bowl, beat the softened cream cheese until smooth and fluffy.
- Add Sugar: Add granulated sugar to the cream cheese and mix until fully combined and creamy.
- Incorporate Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is smooth and well blended.
- Add Pumpkin Mixture: Mix in the pumpkin puree and pumpkin pie spice until the cheesecake layer is evenly combined.
- Layer Brownie Batter: Spread half of the prepared brownie batter evenly into the bottom of the prepared baking pan.
- Layer Cheesecake Mixture: Spoon the pumpkin cheesecake mixture over the brownie base and spread it evenly to cover the batter.
- Top with Remaining Batter: Spoon the remaining brownie batter over the cheesecake layer evenly.
- Swirl Layers: Using a knife or skewer, gently swirl through the layers to create a marbled, decorative effect without overmixing.
- Bake: Bake the assembled brownies in the preheated oven for 40-45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.
- Cool and Serve: Allow the brownies to cool completely in the pan before lifting out using the parchment paper overhang. Cut into 16 squares and serve.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control sweetness and spice levels.
- For easier removal, ensure parchment paper overhang is sufficient on at least two sides.
- Check for doneness by inserting a toothpick; a few moist crumbs are ideal for fudgy brownies.
- Room temperature ingredients help create a smoother cheesecake mixture.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
