Description
This Pumpkin Brownie recipe combines the rich, fudgy texture of classic chocolate brownies with the warm, spiced flavor of pumpkin and cream cheese. Perfect for autumn or whenever you want a festive twist on traditional brownies, this easy-to-make treat balances sweetness and spice in a moist, decadent dessert that's sure to impress.
Ingredients
Brownie Batter
- 18 ounces brownie mix (510 grams, Ghirardelli recommended)
- ¼ cup water (57 grams)
- ⅓ cup vegetable oil (67 grams)
- 1 large egg (50 grams)
- ½ cup semisweet chocolate chips (85 grams)
Pumpkin Cream Cheese Filling
- 7.5 ounces pumpkin puree (213 grams, ½ can - not pumpkin pie filling!)
- 6 ounces cream cheese (170 grams, room temperature, ¾ brick)
- 3 tablespoons granulated sugar (38 grams)
- 1 tablespoon pumpkin pie spice (9 grams)
Instructions
- Preheat Oven: Preheat your oven to 325°F, following the recommendations on your brownie mix box (specifically for Ghirardelli). Lightly spray an 8x8-inch baking pan with nonstick spray and set it aside.
- Prepare Brownie Batter: In a medium bowl, combine the brownie mix, water, vegetable oil, and egg, mixing according to the directions on your brownie mix box. Fold in the semisweet chocolate chips to the batter and set aside.
- Make Pumpkin Filling: In another medium bowl, blend the pumpkin puree, cream cheese, granulated sugar, and pumpkin pie spice together until the mixture is very smooth and consistent.
- Layer Batter and Filling: Pour half of the brownie batter into the prepared baking pan, spreading it evenly to cover the entire bottom.
- Add Pumpkin Filling: Spoon chunks or dollops of the pumpkin cream cheese mixture over the brownie batter. Spread it out evenly or leave patchy for a marbled effect.
- Top with Remaining Batter: Cover the pumpkin filling with the remaining half of the brownie batter, smoothing out the top layer carefully.
- Bake: Bake in the preheated oven for about 50 minutes, which is 10 minutes longer than the typical box directions. This longer baking time ensures the dense pumpkin layer cooks through properly.
- Cool: Remove the pan from the oven and allow the brownies to cool completely before slicing. This resting time helps the layers set and makes cutting easier.
Notes
- Use pumpkin puree, not pumpkin pie filling, to achieve the right texture and flavor.
- Adjust the water, oil, and egg quantities if using a different brand of brownie mix, according to their instructions.
- For a visually stunning marbled effect, do not fully spread the pumpkin layer before adding the final brownie batter layer.
- Cooling the brownies thoroughly before slicing helps maintain clean cuts and proper layer separation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
