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Pumpkin Brownies with Cream Cheese and Chocolate Chips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 83 reviews
  • Author: Villerius
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add Pumpkin Swirl: Spoon the pumpkin cream cheese mixture over the brownie layer and gently spread it out into an even layer.
  6. 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.
  7. 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.
  8. 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

Find it online: https://evelynseats.com/pumpkin-brownies-with-cream-cheese-and-chocolate-chips-recipe/