Ingredients
1/2 cup unsalted butter, melted
1 cup granulated sugar
1/4 cup brown sugar, packed
2 large eggs, room temperature
1 tsp vanilla extract
1/2 cup Dutch-process cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1/2 cup pumpkin puree (not pie filling)
4 oz cream cheese, softened
1 tsp pumpkin pie spice
1 egg (for pumpkin layer)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides.
Step 2: In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until well combined. Add 2 eggs and vanilla, whisking until the mixture looks glossy.
Step 3: Sift in the cocoa powder, flour, and salt. Fold gently with a spatula until just combined. Set aside 1/2 cup of this batter.
Step 4: In a medium bowl, beat the softened cream cheese, pumpkin puree, the remaining egg, and pumpkin pie spice until smooth and creamy.
Step 5: Spread the main brownie batter into the prepared pan. Pour the pumpkin mixture over the top and spread evenly. Drop spoonfuls of the reserved brownie batter on top.
Step 6: Use a knife to swirl the batters together gently. Bake for 30-35 minutes until the edges are set. Cool completely in the pan before lifting out and slicing.
Notes
Store in an airtight container for up to 5 days. These brownies freeze exceptionally well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 310 kcal
- Sugar: 29g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 65mg
Keywords: pumpkin pie brownies recipe, fall desserts, chocolate pumpkin brownies, holiday baking
