Description
These Pumpkin Pie Brownies are the ultimate autumn mashup, taking the rich, fudgy goodness of a classic brownie and swirling it with a creamy, spiced pumpkin cheesecake layer. This beautiful and delicious dessert is perfect for any fall occasion and starts with a boxed brownie mix, making it incredibly easy to whip up. The warm spices in the pumpkin layer perfectly complement the rich chocolate for a show-stopping treat.
Ingredients
1 store-bought brownie mix (plus the ingredients listed on the box to make the batter)
1/3 cup chocolate chips or chopped chocolate bar
4 ounces neufchatel or full fat cream cheese (½ block), softened
¾ cup pumpkin puree (about a half of a 15-ounce can)
¼ cup pure maple syrup
1½ teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
Flakey sea salt
Instructions
Prepare the Batters:
Preheat your oven to 350°F (177°C) and line a 9×9-inch baking pan with parchment paper, leaving an overhang. In a large bowl, prepare the brownie batter according to the package instructions. Stir in the chocolate chips.
Make the Pumpkin Cheesecake Layer:
In a separate medium bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract, and beat until creamy and well combined.
Layer and Swirl:
Pour about ¾ of the brownie batter into the prepared pan and spread evenly. Pour all of the pumpkin-cream cheese mixture over the brownie layer. Drop the remaining brownie batter in spoonfuls over the top.
Bake and Cool:
Using a knife, gently swirl the two batters together to create a marbled effect, being careful not to overmix. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Sprinkle the top with flaky sea salt as soon as it comes out of the oven. Let the brownies cool completely before lifting them out of the pan and slicing.
Notes
The Perfect Swirl:
To achieve a beautiful, distinct swirl, be careful not to over-swirl. Just a few passes with a knife is all you need to create a lovely marbled pattern without muddling the colors.
Don’t Overbake:
For a perfectly fudgy brownie, pull them from the oven when a toothpick inserted in the center comes out with moist crumbs, not completely clean. The brownies will continue to set as they cool.
Cool Completely:
It is essential to let the brownies cool completely before slicing. This allows the cheesecake layer to set up properly and ensures you get clean, neat slices.
- Prep Time: 15
- Cook Time: 50
- Category: Dessert, Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 20g
- Sodium: 150mg
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin pie brownies, pumpkin brownies, cheesecake swirl brownies, fall dessert, boxed brownie mix hack, easy brownies