Description
These rich pumpkin brownies are swirled with a creamy spiced pumpkin cheesecake layer. Using a brownie mix as a base makes them quick, while canned pumpkin puree adds a cozy fall flavor.
Ingredients
Scale
- 1 box brownie mix (plus ingredients listed on the box – usually eggs, oil, and water)
- ½ cup semi-sweet chocolate chips
- 4 oz cream cheese, softened
- ¾ cup canned pumpkin puree
- ¼ cup pure maple syrup (or honey)
- 1 ½ teaspoons pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger + pinch cloves)
- 1 teaspoon vanilla extract
- Pinch of flaky sea salt (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- Prepare the brownie mix according to package instructions. Stir in chocolate chips. Set aside.
- In a medium bowl, beat cream cheese until smooth. Add pumpkin puree, maple syrup, pumpkin pie spice, and vanilla. Mix until creamy.
- Spread about ¾ of the brownie batter into the pan.
- Top with the pumpkin mixture, then dollop the remaining brownie batter on top. Use a knife to swirl for a marbled effect.
-
Bake for 45–50 minutes, until a toothpick inserted in the center comes out mostly clean.
-
Cool completely before slicing into squares.
Notes
Make sure to use pumpkin puree, not pie filling.
Chilling before slicing helps achieve clean layers.
You can substitute maple syrup with honey if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 16g
- Sodium: 135mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Pumpkin Brownies, Fall Brownies, Swirled Brownies, Easy Pumpkin Dessert