If you’re craving something cozy, chocolatey, and just a little bit seasonal, you’re going to adore this Pumpkin Brownies with Cream Cheese and Chocolate Chips Recipe. I absolutely love how it combines the rich, fudgy texture of brownies with the warm flavors of pumpkin and a luscious cream cheese swirl—plus, those melty chocolate chips just take it over the top. Trust me, once you try these, they’ll instantly become a fall favorite (or really any time you want a comforting dessert) in your household.
Why You’ll Love This Recipe
- Perfect flavor combo: The pumpkin, cream cheese, and chocolate chips create a gorgeous balance of sweet and spice.
- Easy to make: Using a store-bought brownie mix keeps things simple without sacrificing taste.
- Fun texture: Cream cheese swirl adds creaminess while the chocolate chips add melty pockets of joy.
- Great for gatherings: These brownies cut into perfect squares that look as good as they taste.
Ingredients You’ll Need
This Pumpkin Brownies with Cream Cheese and Chocolate Chips Recipe uses a smart mix of pantry staples and a few special ingredients to bring fall flavors to your dessert table. Each component complements the others beautifully, so I recommend using fresh pumpkin puree and good quality cream cheese for the best results.
- Store-bought brownie mix: I like to choose a fudgy mix; it saves time and guarantees a perfect base every time.
- Chocolate chips: Semi-sweet chips work great here, adding melty, gooey pockets of chocolate throughout.
- Cream cheese (Neufchâtel or full fat): Softened at room temperature for easy mixing and a creamy texture.
- Pumpkin puree: Use pure pumpkin, not pie filling, for a natural, rich pumpkin flavor without extra sugars.
- Pure maple syrup: Adds subtle sweetness and depth without overpowering the pumpkin spices.
- Pumpkin pie spice: The essential blend that gives this recipe its warm, cozy vibe.
- Pure vanilla extract: Enhances all the flavors and creates a round, harmonious taste.
- Flakey sea salt: Sprinkled on top to contrast the sweetness and elevate each bite.
Variations
I love making this Pumpkin Brownies with Cream Cheese and Chocolate Chips Recipe as is, but sometimes I like to switch up a few things to match the season or my mood. Feel free to tweak the spices or the type of chocolate—this recipe is pretty forgiving!
- Nutty twist: I’ve added chopped pecans or walnuts to the batter before, and it adds a lovely crunch that my family goes crazy for.
- Dairy-free alternative: Swap cream cheese for a dairy-free cream cheese and use a dairy-free brownie mix, and you still get great results.
- Spice it up: When I want an extra cozy flavor, a pinch of cinnamon or a dash of ground ginger enhances the pumpkin pie spice wonderfully.
- Chocolate variation: Using white chocolate chips instead of semi-sweet creates a sweeter, creamier contrast that’s especially good with the pumpkin layer.
How to Make Pumpkin Brownies with Cream Cheese and Chocolate Chips Recipe
Step 1: Prep Your Pan and Brownie Batter
Start by preheating your oven to 350°F and lining a 9×9-inch baking pan with parchment paper—this makes cleanup a breeze and helps the brownies release easily. Next, prepare the brownie batter according to the package instructions. I like to stir in the chocolate chips right away so they’re evenly distributed throughout the brownies, giving you chocolatey bites in every corner. Set this aside while you whip up the pumpkin cream cheese layer.
Step 2: Whip Up the Pumpkin Cream Cheese Swirl
Use a hand mixer to beat your softened cream cheese until it’s silky smooth—this is key for getting that creamy swirl without lumps. Then add the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Mix everything on medium speed until fully combined. When I first tried adding the pumpkin layer, I made the mistake of not softening my cream cheese enough, and it ended up a bit lumpy—so don’t skip that step!
Step 3: Layer and Swirl the Batter
Pour about three-quarters of your brownie batter into the pan and spread it evenly using a spatula. Then carefully spread the pumpkin cream cheese mixture over the brownie base. Finally, dollop the remaining brownie batter on top in about nine small spoonfuls. Use a butter knife to gently swirl the layers together—this creates that beautiful marbled effect and invites flavor mingling. Be sure not to over-swirl, or the layers will blend too much and lose their distinctness.
Step 4: Bake and Finish
Bake the brownies for 45 to 50 minutes, or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs. The pumpkin adds moisture, so a slightly damp toothpick is okay. After baking, sprinkle flakey sea salt on top while the brownies are still warm—this little salty touch really makes the flavors pop. Let the brownies cool completely on a wire rack before cutting them into 16 squares. Patience is key here since cutting too early can cause crumbly edges.
Pro Tips for Making Pumpkin Brownies with Cream Cheese and Chocolate Chips Recipe
- Softening the cream cheese: Leave it out for at least 30 minutes at room temperature to avoid lumps and ensure a smooth swirl.
- Don’t overmix the swirl: Swirling too much blends the layers, so use a gentle hand to keep beautiful marble patterns.
- Use parchment paper extending on sides: This acts as handles to lift your brownies out easily—much better than risking breakage!
- Check for doneness carefully: Because of the pumpkin layer, the toothpick test might look a little moist but that’s perfect for fudgy brownies.
How to Serve Pumpkin Brownies with Cream Cheese and Chocolate Chips Recipe
Garnishes
I usually keep it simple by sprinkling flakey sea salt on top before baking, but sometimes I add a tiny dusting of powdered sugar just before serving for an elegant touch. A dollop of whipped cream or a small scoop of vanilla ice cream alongside these warm brownies is my family’s favorite way to enjoy them.
Side Dishes
These brownies pair wonderfully with a hot cup of coffee, chai tea, or even a glass of cold milk. If you’re serving after dinner, I like to offer fresh fruit like sliced pears or apple segments to balance the richness.
Creative Ways to Present
For special occasions, I arrange the brownies on a wooden cutting board lined with autumn leaves or pumpkin spice-scented napkins. You can also cut them into fun shapes using cookie cutters or stack them in small towers tied with a rustic ribbon for gifting.
Make Ahead and Storage
Storing Leftovers
I usually keep leftover brownies in an airtight container at room temperature for up to 3 days. If your kitchen is warm, storing them in the fridge helps keep the cream cheese swirl firm and fresh. Just make sure to bring them to room temp before serving for the best texture.
Freezing
These Pumpkin Brownies with Cream Cheese and Chocolate Chips freeze beautifully. Slice them first, then wrap each piece individually in plastic wrap and place them in a freezer-safe bag. They keep well for up to 3 months—perfect for making ahead during busy holiday seasons.
Reheating
I reheat frozen brownies in the microwave for about 15-20 seconds or until warm. Alternatively, you can use a low oven setting (around 300°F) for 10 minutes, wrapped in foil to prevent drying out. This restores that fresh-baked feel and creaminess wonderfully.
FAQs
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Can I make this Pumpkin Brownies with Cream Cheese and Chocolate Chips Recipe from scratch without a boxed mix?
Absolutely! You can use your favorite brownie recipe in place of the store-bought mix. Just prepare the batter as usual, fold in the chocolate chips, and continue layering as described. Homemade batters might change baking time slightly, so keep an eye on your brownies during the last 10 minutes.
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What’s the difference between Neufchâtel and regular cream cheese?
Neufchâtel cheese has slightly less fat than regular full-fat cream cheese but the texture and flavor are very similar, making it a great option for creamier and lighter results. Either works well in this recipe, so use what you have or prefer.
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Can I substitute canned pumpkin puree with fresh pumpkin?
You can use fresh pumpkin, but you’ll need to roast, puree, and drain it well to get the same consistency and moisture level as canned pumpkin. It’s more work, but the flavor will be fabulous if you do it right!
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How do I prevent the cream cheese swirl from sinking?
The key is to keep your brownie batter thick enough and to gently layer the cream cheese mixture on top rather than mixing it in. Using a spatula and careful swirling with a knife helps keep the layers defined and stops the cream cheese from sinking to the bottom.
Final Thoughts
This Pumpkin Brownies with Cream Cheese and Chocolate Chips Recipe holds a special spot in my heart because it’s one of those treats that feels like a warm hug on a plate. The mix of creamy pumpkin, sweet chocolate, and just the right amount of spice always brings smiles around my kitchen table. I can’t recommend this recipe enough if you’re looking for an easy, show-stopping dessert to impress family or friends—give it a try, and I bet it’ll become a go-to in your baking arsenal too!
Print
Pumpkin Brownies with Cream Cheese and Chocolate Chips Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Pumpkin Brownies combine the rich, fudgy texture of classic brownies with the warm, spiced flavor of pumpkin, creating a perfect seasonal treat. Swirled with a creamy pumpkin-cream cheese layer and topped with flaky sea salt, these indulgent brownies are moist, flavorful, and perfect for fall gatherings or any time you crave a cozy dessert.
Ingredients
Brownie Batter
- 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
Pumpkin Cream Cheese Swirl
- 4 ounces neufchatel or full fat cream cheese (½ block), softened
- ¾ cup pumpkin puree (about half of a 15-ounce can)
- ¼ cup pure maple syrup
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
Topping
- Flaky sea salt, for sprinkling
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (175℃). Line a 9×9 inch baking pan with parchment paper, allowing some overhang for easy removal of the brownies later; set aside.
- Make Brownie Batter: In a mixing bowl, prepare the brownie batter according to the package instructions. Once combined, stir in the chocolate chips evenly throughout the batter. Set aside.
- Prepare Pumpkin Cream Cheese Mixture: In a separate mixing bowl, use a hand mixer to gently beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Mix together thoroughly until well combined and smooth.
- Layer the Brownie Batter: Pour about three-fourths of the prepared brownie batter into the lined baking pan and spread it out evenly using a spatula.
- Add Pumpkin Swirl: Spoon the pumpkin cream cheese mixture over the brownie layer and gently spread it out into an even layer.
- Top with Remaining Brownie Batter: Drop the remaining brownie batter in about nine small spoonfuls over the pumpkin layer. Using a knife, carefully swirl the two batters together to create a marbled effect.
- Bake: Place the pan in the preheated oven and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
- Cool and Serve: Remove the pan from the oven and sprinkle flaky sea salt evenly over the top while still warm. Allow the brownies to cool completely on a wire rack before lifting them out using the parchment overhang. Cut into 16 equal pieces and serve.
Notes
- Use neufchatel cheese for a lower-fat option or full-fat cream cheese for richer flavor.
- The pumpkin pie spice can be substituted with a blend of cinnamon, nutmeg, ginger, and cloves if desired.
- Ensure the cream cheese is softened at room temperature for easier mixing.
- Allow brownies to cool completely before cutting to maintain clean edges.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
Nutrition
- Serving Size: 1 brownie (1/16 of recipe)
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
