Pumpkin Brownies with Cream Cheese Pumpkin Layer Recipe
These Pumpkin Brownies combine rich, fudgy chocolate brownie base with a creamy, spiced pumpkin cheesecake layer to create a perfect seasonal dessert. The recipe uses a boxed brownie mix for convenience, enhanced with chocolate chips for extra texture, while the pumpkin layer is a smooth blend of pumpkin puree, cream cheese, sugar, and warm pumpkin pie spices. This treat is perfect for autumn gatherings or whenever you want a delicious seasonal dessert with a twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 12-16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Mix
- 18 ounces (510 grams) brownie mix (Ghirardelli recommended)
- ¼ cup (57 grams) water
- ⅓ cup (67 grams) vegetable oil
- 1 large egg (50 grams)
- ½ cup (85 grams) semisweet chocolate chips
Pumpkin Layer
- 7.5 ounces (213 grams) pumpkin puree (½ can) – not pumpkin pie filling
- 6 ounces (170 grams) cream cheese, room temperature (¾ brick)
- 3 tablespoons (38 grams) granulated sugar
- 1 tablespoon (9 grams) pumpkin pie spice
Instructions
- Prepare the Brownie Batter: In a large mixing bowl, combine the brownie mix, water, vegetable oil, and egg. Stir until just combined to form a smooth batter. Fold in the semisweet chocolate chips evenly without overmixing.
- Prepare the Pumpkin Layer: In a separate bowl, blend the cream cheese until smooth. Add in the pumpkin puree, granulated sugar, and pumpkin pie spice. Mix well until the mixture is creamy and thoroughly combined.
- Assemble the Brownies: Pour half of the brownie batter into a greased baking pan, spreading it evenly. Carefully spoon the pumpkin layer over the brownie batter, making sure it covers the surface uniformly. Then, evenly spread the remaining brownie batter on top of the pumpkin layer.
- Bake the Brownies: Preheat your oven to 350°F (175°C). Place the assembled pan in the oven and bake for 35 to 40 minutes, or until a toothpick inserted into the brownie layer (not the pumpkin layer) comes out mostly clean with a few moist crumbs.
- Cool and Serve: Remove from the oven and allow brownies to cool completely in the pan at room temperature. Once cooled, cut into squares and serve. For best texture and flavor, refrigerate before serving to let the layers set thoroughly.
Notes
- Do not use pumpkin pie filling; use pure pumpkin puree for the best texture and flavor in the pumpkin layer.
- If you prefer a less sweet pumpkin layer, reduce the granulated sugar by 1 tablespoon.
- Yield depends on how large you cut your brownies, but typically you can get 12 to 16 servings from a standard 9×13 inch pan.
- Use room temperature cream cheese to ensure a smooth pumpkin layer without lumps.
Keywords: Pumpkin Brownies, Pumpkin Dessert, Fall Treats, Chocolate Brownies, Pumpkin Cheesecake Brownies, Seasonal Desserts