Description
These pumpkin brownies feature a fudgy chocolate base topped with a creamy pumpkin cheesecake layer, blending classic brownie richness with cozy fall spices. Perfect for holiday gatherings or a comforting autumn treat, this easy recipe is beginner-friendly and sure to please any crowd.
Ingredients
- 1/2 cup (115 g) unsalted butter, melted
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (65 g) all-purpose flour (or gluten-free blend)
- 1/3 cup (35 g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup (240 g) canned pumpkin puree
- 4 ounces (113 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger)
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips (optional)
- Pinch flaky sea salt (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy lifting. Lightly grease the paper and sides.
- In a large bowl, whisk together melted butter and sugar until glossy. Add eggs and vanilla; whisk until thick and pale, about 1 minute.
- Sift in flour, cocoa powder, and salt. Fold gently with a spatula until just combined. Do not overmix.
- Pour brownie batter into prepared pan and smooth with a spatula. If batter is too stiff, add 1 tablespoon milk.
- In a medium bowl, beat cream cheese and sugar until creamy. Add pumpkin puree, egg, pumpkin pie spice, and vanilla. Mix until smooth (use a hand mixer for best results).
- Gently spoon pumpkin mixture over brownie layer and spread evenly. For swirls, drag a butter knife through both layers in figure-eights.
- Sprinkle mini chocolate chips and a pinch of flaky sea salt over the top, if desired.
- Bake for 30-35 minutes, until edges are set and center is slightly jiggly. A toothpick inserted into the brownie layer should come out with moist crumbs.
- Let brownies cool in pan for at least 1 hour. Lift out using parchment, then slice into squares. For clean cuts, wipe knife between slices.
Notes
For gluten-free brownies, substitute all-purpose flour with a gluten-free blend. For dairy-free, use vegan cream cheese and plant-based butter. Don’t overmix the batter for best texture. Room temperature eggs and cream cheese yield smoother layers. Start checking for doneness at 28 minutes, as ovens vary. Swirl sparingly for distinct layers. Brownies are best served slightly warm for gooey texture or chilled for a firmer bite. Store in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie square (1/16 of pan)
- Calories: 140
- Sugar: 12
- Sodium: 90
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 2
- Protein: 2
Keywords: pumpkin brownies, fall dessert, chocolate, pumpkin spice, easy brownies, two-layer brownies, holiday baking, Thanksgiving dessert, pumpkin cheesecake brownies