Pumpkin Brownies Recipe

If you love the rich decadence of brownies and crave the cozy warmth of pumpkin spice in the fall, these Pumpkin Brownies are about to become your new favorite treat. They combine a fudgy chocolate brownie base with a luscious, creamy pumpkin cheesecake swirl that wows both the eyes and your taste buds. Perfectly balanced between chocolatey intensity and smooth pumpkin flavor, these Pumpkin Brownies offer a unique twist on classic brownies that will have you reaching for seconds without a second thought.

Ingredients You’ll Need

Gathering these ingredients is refreshingly simple, yet each one plays a key role in the magic of Pumpkin Brownies. The combination ensures the perfect texture, taste, and that beautiful marbled appearance that draws everyone in.

• Cream cheese: 16 oz at room temperature; creates the creamy cheesecake swirl you’ll adore.
• Granulated sugar: Used in both layers to add sweetness and balance flavors expertly.
• Cornstarch: Helps thicken the cheesecake filling for a perfectly smooth texture.
• Pumpkin puree: 1/2 cup, room temperature; brings that unmistakable fall flavor and moisture.
• Sour cream: Adds tanginess and richness to the pumpkin cheesecake layer.
• Vanilla extract: Enhances both the pumpkin and chocolate layers with warm aromatic notes.
• Pumpkin pie spice: 1 1/2 teaspoons; the secret to that cozy seasonal flavor profile.
• Eggs: Multiple eggs at room temperature ensure the batter’s structure and richness.
• All-purpose flour: 6 tablespoons for that classic brownie fudginess.
• Dutch process cocoa powder: 1/2 cup; deepens the chocolate flavor and gives a rich color.
• Salt: Just a pinch to enhance all the other flavors without overpowering.
• Unsalted butter: 1/2 cup; melts into the batter for that irresistibly silky texture.
• Semi-sweet chocolate chips: 1 cup; melt into pockets of chocolaty goodness throughout the brownies.

How to Make Pumpkin Brownies

Step 1: Prepare the Pumpkin Cheesecake Filling

Start by preheating your oven to 350°F and preparing a 9×9 inch metal baking pan, lining it with parchment paper to prevent sticking. Using a mixer, blend cream cheese, sugar, and cornstarch until everything is silky smooth. Add the pumpkin puree, sour cream, vanilla, and pumpkin pie spice, mixing gently until combined to preserve that creamy texture. Finally, mix in the eggs just until incorporated—you want this filling silky but not overworked.

Step 2: Whisk the Dry Ingredients for the Brownies

In a small bowl, combine the flour, Dutch process cocoa powder, and salt, whisking them together so every bite of your brownies carries an even, rich chocolate flavor with a pinch of salt to balance the sweetness.

Step 3: Melt Butter and Chocolate

Gently melt unsalted butter and chocolate chips together, either in a microwave-safe bowl in short bursts or using a double boiler. This luscious mixture should be smooth and barely warm before folding into the eggs to avoid scrambling.

Step 4: Mix Wet Ingredients for Brownies

Beat the eggs, sugar, and vanilla with an electric mixer for about three minutes until the mixture becomes pale and fluffy. This aeration is what gives your brownies a light yet fudgy bite.

Step 5: Combine Everything

Fold the melted chocolate butter carefully into the egg mixture, keeping as much air as possible. Then sift in the dry ingredients and fold them gently until just combined—overmixing could lead to tough brownies, and we want soft, tender bites!

Step 6: Assemble the Pumpkin Brownies

Pour half the brownie batter into your prepared pan and smooth it out nicely. Layer the pumpkin cheesecake filling over the brownies, then dollop the remaining brownie batter on top. Using a butter knife, swirl the top layer into the cheesecake in gentle folds to create that gorgeous marbled effect.

Step 7: Bake and Chill

Bake for 52 to 55 minutes until the center slightly jiggles when you gently shake the pan. Let the brownies cool completely on a wire rack, then cover them with foil and chill for at least 6 hours. This chilling step is vital—it helps the cheesecake filling set perfectly and makes slicing these Pumpkin Brownies easier and neater.

How to Serve Pumpkin Brownies

Garnishes

A dusting of powdered sugar adds a snowy finish while a dollop of whipped cream or a sprinkle of chopped toasted pecans can bring a delightful contrast in texture and flavor. For a decadent touch, drizzle some caramel sauce or melted white chocolate over the top.

Side Dishes

Serve these brownies with a scoop of vanilla ice cream or alongside a warm cup of spiced coffee or chai tea to complement their rich, autumnal notes. A simple glass of cold milk also never fails with these fudgy treats!

Creative Ways to Present

Try cutting your Pumpkin Brownies into festive shapes using cookie cutters for holiday parties or layer small squares in parfait glasses with whipped cream and cinnamon for a stunning dessert presentation. Wrap individual servings with twine and a cinnamon stick for charming gifts or party favors.

Make Ahead and Storage

Storing Leftovers

After chilling, these Pumpkin Brownies keep wonderfully in an airtight container in the refrigerator for up to 5 days. Keeping them cold preserves the creamy cheesecake layer and moist brownie base perfectly.

Freezing

For longer storage, wrap brownies tightly in plastic wrap and foil before freezing. They can be frozen for up to 3 months without losing their signature creamy-chocolate texture. Thaw overnight in the fridge before enjoying.

Reheating

If you prefer your brownies slightly warm, pop a serving in the microwave for 10 to 15 seconds. Avoid reheating too long to keep the cheesecake layer from becoming grainy—warm just enough for that soft, fudgy delight.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree works perfectly and is actually preferred for consistent texture and flavor year-round.

Can I substitute the sour cream in the cheesecake filling?

Yes, full-fat Greek yogurt is a great alternative that provides similar creaminess and tang without dramatically changing the flavor.

Do I need to chill the Pumpkin Brownies before slicing?

Chilling is highly recommended because it helps the cheesecake set firmly, making slicing much cleaner and more presentable.

Can I make these Pumpkin Brownies gluten-free?

Yes, with a gluten-free all-purpose flour blend instead of regular flour, but be sure to check that your cocoa powder and other ingredients are also gluten-free.

Will these brownies freeze well after they’re baked?

Definitely! Freezing baked Pumpkin Brownies is a fantastic way to keep them fresh longer. Just freeze in airtight wrapping, then thaw in the fridge before serving.

Final Thoughts

These Pumpkin Brownies combine everything we love about seasonal treats with the irresistible charm of chocolate brownies and creamy cheesecake. They’re easier to make than you might think, and the results are pure magic every time. I can’t wait for you to whip up a batch and share them with your loved ones—once you try Pumpkin Brownies, they might just become your go-to dessert all fall and winter long!

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