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Pumpkin Brownies Recipe

Pumpkin Brownies Recipe
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★★★★★

4.7 from 30 reviews

Deliciously rich and moist pumpkin brownies featuring a luscious cream cheese pumpkin swirl. These seasonal treats combine the classic fudgy brownie with the comforting flavors of pumpkin pie spice, perfect for autumn or any time you’re craving a festive dessert.

Ingredients

Scale

For the Pumpkin Filling

  • 4 ounces cream cheese, room temperature (½ brick)
  • ⅔ cup pumpkin puree
  • 1 large egg, room temperature
  • ¼ cup granulated sugar
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt

For the Brownies

  • 18.3 ounces fudge brownie mix (1 box)
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • 3 tablespoons water

Instructions

  1. Preheat and Prepare Pan: Preheat oven to 350°F (175°C). Lightly spray an 8×8-inch baking pan or line it with parchment paper to prevent sticking. Set aside.
  2. Make Pumpkin Filling: In a medium bowl, use a hand mixer or stand mixer to beat together cream cheese, pumpkin puree, egg, granulated sugar, pumpkin pie spice, ground cinnamon, and kosher salt. Beat on medium speed until smooth and well combined. Set aside.
  3. Prepare Brownie Batter: Prepare the brownie mix according to the package instructions by combining it with the eggs, vegetable oil, and water. Mix until smooth.
  4. Layer Brownie Batter: Spread about two-thirds of the brownie batter evenly into the prepared baking pan.
  5. Add Pumpkin Filling: Drop spoonfuls of the pumpkin cream cheese mixture evenly over the brownie batter layer.
  6. Top with Remaining Brownie Batter: Spoon the remaining one-third of the brownie batter over the cream cheese layer, trying to cover as much as possible.
  7. Create Swirls: Use a spoon or toothpick to swirl the brownie batter and pumpkin cream cheese layers together gently for a marbled effect.
  8. Bake: Bake in the preheated oven for 35 to 40 minutes, or until the center is set and no longer gooey. Check doneness by inserting a toothpick; it should come out with a few moist crumbs but no wet batter.
  9. Cool and Serve: Remove the pan from the oven and allow the brownies to cool completely before cutting into squares and serving.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, for best results.
  • Room temperature ingredients help the batter and filling blend smoothly.
  • You can use any brand of fudge brownie mix, but adjust wet ingredients slightly if recommended.
  • For an extra festive touch, dust the finished brownies lightly with powdered sugar.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: pumpkin brownies, cream cheese pumpkin brownies, fall dessert, pumpkin spice brownies, fudgy brownies, Halloween dessert, Thanksgiving dessert

Find it online: https://frommamamaya.com/pumpkin-brownies-recipe/