Easy Pumpkin Brownies
Easy Pumpkin Brownies combine fudgy brownies with pumpkin cheesecake.
Ingredients
- Preheat the oven according to the temperature specified on the brownie mix package typically 350°F (175°C).
- Lightly grease a 9-inch square baking pan. Line it with parchment paper leaving some overhang on the sides for easy removal.
- Prepare the brownie batter according to the package directions. Fold in the semi-sweet chocolate chips and set aside.
- In a large mixing bowl beat the softened cream cheese with a hand mixer or stand mixer until light and fluffy.
- Add the granulated sugar and beat until well combined.
- Mix in the egg and vanilla extract until the cheesecake mixture is smooth.
- Add the pumpkin puree and pumpkin pie spice. Mix just until evenly combined.
- Spread half of the brownie batter evenly over the bottom of the prepared pan.
- Spoon the pumpkin cheesecake mixture over the brownie layer. Carefully spread it into an even layer using an offset spatula or the back of a spoon.
- Spoon the remaining brownie batter over the cheesecake mixture.
- Gently drag the tip of a knife through the layers to create an attractive swirl pattern without completely mixing them together.
- Bake the Easy Pumpkin Brownies for 40–45 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan.
- Lift them from the pan using the parchment-paper overhang then cut into squares and serve.
Instructions
- Preheat the oven according to the temperature specified on the brownie mix package, typically 350°F (175°C).
- Lightly grease a 9-inch square baking pan. Line it with parchment paper, leaving some overhang on the sides for easy removal.
- Prepare the brownie batter according to the package directions. Fold in the semi-sweet chocolate chips and set aside.
- In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until light and fluffy.
- Add the granulated sugar and beat until well combined.
- Mix in the egg and vanilla extract until the cheesecake mixture is smooth.
- Add the pumpkin puree and pumpkin pie spice. Mix just until evenly combined.
- Spread half of the brownie batter evenly over the bottom of the prepared pan.
- Spoon the pumpkin cheesecake mixture over the brownie layer. Carefully spread it into an even layer using an offset spatula or the back of a spoon.
- Spoon the remaining brownie batter over the cheesecake mixture.
- Gently drag the tip of a knife through the layers to create an attractive swirl pattern without completely mixing them together.
- Bake the Easy Pumpkin Brownies for 40–45 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
- Allow the brownies to cool completely in the pan.
- Lift them from the pan using the parchment-paper overhang, then cut into squares and serve.
Notes
For the creamiest cheesecake layer, bring the cream cheese and egg to room temperature before mixing.
If you prefer a stronger fall spice flavor, add a small extra pinch of cinnamon to the pumpkin mixture.
Serve these chocolate pumpkin brownies at room temperature for a soft texture, or slightly chilled for a firmer, cheesecake-like bite. They pair beautifully with coffee, tea, or a glass of cold milk.