Description
These Pumpkin Brownies combine rich chocolate flavors with creamy pumpkin cheesecake, providing a delightful treat that’s easy to make. Perfect for gatherings or a cozy evening at home!
Ingredients
Scale
- 1 (18-ounce) box fudge brownie mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 8 ounces brick-style cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 large egg, room temperature
- 1/2 cup pumpkin puree
Instructions
- Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment paper.
- Prepare the brownie batter as per the package instructions and spread about two-thirds of the batter into the baking pan.
- In a medium bowl, use an electric hand mixer to beat the softened cream cheese, granulated sugar, and pumpkin pie spice until smooth.
- Add the room temperature egg and mix until just combined. Then, gently fold in the pumpkin puree until well incorporated.
- Spread the pumpkin cheesecake mixture over the brownie layer in the pan.
- Spoon the remaining brownie batter on top, and swirl the two mixtures together using a skewer or thin knife without fully blending them.
- Bake for 40 to 50 minutes until the center is set. Check doneness by inserting a toothpick; it should come out with a few moist crumbs.
- Allow the brownies to cool completely to room temperature. Refrigerate for at least 2 hours or preferably overnight before slicing and serving.
Notes
For a richer flavor, add chocolate chips to the brownie batter before baking.
Letting the brownies chill overnight enhances the flavors and makes slicing easier.
Serve with whipped cream or ice cream for an extra treat.
Nutrition
- Serving Size: 1 brownie
- Calories: 230
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg