These rich fudgy chocolate pumpkin brownies are going to become your favorite dessert! Delicious chocolate brownie mix combined with a pumpkin cheesecake swirl.
PUMPKIN BROWNIES
What is better than combining chocolate and pumpkin? These gooey chocolate brownies are sure to become a family favorite, no matter the season. A simple brownie mix combined with a cheesecake swirl, the ultimate brownie recipe. This dessert is going to satisfy all your pumpkin and chocolate cravings!
WHAT YOU NEED-
- Brownie Mix– For the best results make sure you use a high-quality brownie mix! We recommend Ghirardelli, Duncan Hines, or Betty Crocker brands. You can also use your preferred favorite like double chocolate, dark chocolate, or just classic fudge.
- Oil– You want to use vegetable oil, canola oil, or even olive oil for the brownie mixture.
- Water– Adding water to the batter gives the brownies additional moisture, texture and even flavor!
- Eggs– Fresh eggs are what helps bind the brownie batter together to give you the ultimate brownies.
- Pumpkin– Make sure to use canned pumpkin puree NOT pumpkin pie filling!
- Cream Cheese– Classic or low-fat cream cheese can be used for the cheesecake swirl.
- Vanilla– Be sure to add vanilla extract to the cream cheese mixture for added flavors!
- Sugar– You want to use granulated sugar to sweeten the pumpkin cream cheese swirl.
- Pumpkin Pie Spice– Adding additional pumpkin pie spice totally adds more flavor to the cream cheese swirl!
HOW TO MAKE PUMPKIN CHEESECAKE BROWNIES
- Preheat oven and line a 9×9 baking sheet with parchment paper.
- In a bowl, mix the cream cheese with a mixer until creamy. Add in the rest of the pumpkin cheesecake filling. Set aside.
- Add ingredients for brownie batter in a bowl and whisk together until thick and gooey batter forms.
- Pour the brownie batter into the lined baking sheet, leaving about ¼ of the batter for the top.
- Scoop the pumpkin cheesecake over the brownie batter and gently with a spatula spread over all the brownie mix. Pour the remaining brownie batter and spread to cover the pumpkin cheesecake.
- With a toothpick or knife, gently swirl the batter to make a marble effect with the brownie batter and the pumpkin cheesecake mixture.
- Bake until cooked through. Remove from the oven and let cool for about 10 minutes, slice and serve.
| How do I know when Brownies are cooked? You want brownies to be gooey yet not raw! When you shake the pan, and the brownies still jiggle then they are still raw. You can also run a toothpick in the middle of the brownie and if the raw batter stays on the toothpick then it needs more time. Don’t forget that the brownies are still baking even after you remove them from the oven for another 5 minutes. |
BROWNIE VARIATIONS
Don’t want pumpkin brownies? No problem! Skip the pumpkin cheesecake step and made different flavor brownies:
- Nutty– Add chopped walnuts or pecans to the pumpkin brownies or the plain brownies!
- Raspberry Cheesecake Swirl– Instead of adding pumpkin puree to the cheesecake filling add fresh raspberries or raspberry jam! You can also substitute for strawberry cheesecake!
- Oreo Brownies– Omit the cheesecake filling step. Once you mix the brownie batter. Add crushed Oreos or thin mints to the batter and mix. Also top with additional crushed Oreos.
- Peanut Butter Brownies– Take out the cheesecake part. Add dallops of cheesecake on top of the batter once it’s in the baking sheet and swirl with a toothpick or knife and bake.
- Caramel Swirl– Skip the pumpkin cheesecake part and instead use caramel and swirl. For salted caramel add flakey salt!
- Classic Cheesecake Swirl– In the cheesecake filling don’t add the pumpkin puree or pumpkin pie spice for plain cheesecake brownies.
STORING BROWNIES
Make a batch of these gooey and fudgy brownies and enjoy them throughout the week!
- Room Temp– You can store these delicious pumpkin brownies at room temp for 3-4 days! Store them in an airtight container or in the dessert case.
- Fridge– Add the cooled brownies into an airtight container or plastic bag and store in the fridge for up to a week, if they even last that long!
- Freeze– These brownies can also be frozen! Wrap each slice in plastic wrap and then add them all into a freezer safe bag and freeze for up to 3 months. Thaw overnight and then enjoy!
OTHER PUMPKIN RECIPES
If you love pumpkin as much as we do, check out our other delicious pumpkin inspired recipes!
- Pumpkin Tiramisu
- Starbucks Pumpkin Spice Latte
- Pumpkin Spice Rice Krispie Treats
- Pumpkin Banana Loaf
- No Bake Pumpkin Dip
- Pumpkin Cream Cold Brew
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Pumpkin Cheesecake Brownies
Rich and gooey chocolate brownies with a spiced pumpkin cheesecake swirl! These pumpkin brownies make for a delicious fall dessert.
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Servings 9 brownie squares
Ingredients
Brownie Batter-
- 1 pkg chocolate brownie mix** Betty Crocker
- 3 Tbsp water
- 1/2 cup oil vegetable or canola
- 2 large eggs
- 1/2 chocolate chip morsels optional
Pumpkin Cheesecake-
- 4 oz cream cheese softened
- 1/2 cup pumpkin puree
- 3 Tbsp granulated sugar
- ½ tsp vanilla extract
- 1 tsp pumpkin pie spice
Instructions
- Preheat the oven to 325℉ and line a 9×9 baking sheet with parchment paper.
- With a mixer, mix together the cream cheese until creamy. Add in the pumpkin puree, sugar, vanilla, and pumpkin spice and mix to combine.
- In a separate bowl, whisk together the brownie mix, oil, eggs, and water until thick and gooey batter forms. Add chocolate chip morsels if you love chocolate.
- Pour the brownie batter into the lined baking sheet, leaving about ¼ of the batter for the top.
- Scoop the pumpkin cheesecake over the brownie batter and gently with a spatula spread over all the brownie mix. Pour the remaining brownie batter and spread to cover the pumpkin cheesecake.
- With a toothpick or knife, gently swirl the batter to make a marble effect with the brownie batter and the pumpkin cheesecake mixture.
- Bake at 325℉ for 40-45 minutes or until brownies are cooked through.
- Remove from the oven and let cool for about 10 minutes, slice and serve.
Notes
** Brownie Mix Note– Adjust the brownie batter ingredients according to the brownie mix brand you use. The ingredients will be on the back of the box. We used Betty Crocker brownie mix for this recipe.
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