Looking for an irresistible fall dessert that combines the rich, chocolaty goodness of brownies with the creamy, spiced flavor of pumpkin cheesecake? Look no further than these easy pumpkin brownies! They’re the perfect treat to enjoy on a cozy autumn day with a cup of coffee or to bring to your next fall gathering. Plus, they’re super easy to make, so you can whip them up even if you’re short on time.
One of the best things about this recipe is how it layers the flavors and textures. You get a dense, fudgy brownie base that’s dotted with chocolate chips, topped with a creamy, pumpkin-spiced cheesecake layer. The whole thing is then swirled together to create a beautiful and delicious marbled effect. Trust me, these brownies are as much a feast for the eyes as they are for the taste buds.
Before you get started, make sure you have all your ingredients ready. Using canned pumpkin puree and a box brownie mix makes this recipe a breeze, but feel free to use your favorite homemade brownie recipe if you prefer. Now, let’s dive into making these scrumptious pumpkin brownies!
Ingredients:
Brownies:
- 1 brownie box mix (or make your own)
- 1 cup semi-sweet chocolate chips
Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 egg, room temperature
- 1/2 teaspoon vanilla extract
- 2/3 cup pumpkin puree (canned pumpkin, not pumpkin pie filling)
- 2 teaspoons pumpkin pie spice
Instructions:
Step 1: Preheat and Prepare the Pan
Preheat your oven to the temperature indicated on your box mix or brownie recipe (mine was 350°F). Lightly spray a 9-inch square baking pan with cooking spray. Line it with parchment paper, leaving an overhang for easy removal. Alternatively, you can line the pan with foil and spray lightly with cooking spray. Set aside.
Step 2: Prepare the Brownie Mix
Prepare the brownie mix as directed on the box, using the ingredients indicated. Stir in the chocolate chips and set aside.
Step 3: Make the Cheesecake Layer
Using a stand mixer or handheld mixer, beat the softened cream cheese until light and fluffy. Add in the sugar and beat until combined. Beat in the egg and vanilla extract until smooth. Finally, add in the pumpkin puree and pumpkin pie spice, mixing until smooth and well combined.
Step 4: Assemble the Brownies
Spread half of the brownie batter into the prepared pan and smooth the top with a spatula. Spoon the cheesecake filling over the top of the brownie batter and carefully spread it into a thin layer with an offset spatula. Spoon the remaining brownie batter over the top and drag the tip of a knife through the batter to create a swirl pattern.
Step 5: Bake and Cool
Bake for 40 to 45 minutes or until an inserted toothpick comes out with a few moist crumbs. Keep an eye on the brownies after 40 minutes and rely more on the toothpick test than the baking time. Let the brownies cool completely in the pan. Use the parchment paper or foil overhang to pull the brownies out and cut them into squares. Store leftovers in an airtight container.
Enjoy these delicious pumpkin brownies as a perfect fall treat!