Chocolate Pumpkin Brownies are rich and fudgy on their own, but over-the-top delicious with chocolate pumpkin cheesecake on top! It’s the best of all worlds, and a perfect dessert for anyone who loves fall flavors (and lots of chocolate).
I made these brownies recently and I have to tell you they are my favorite brownie ever! They are that good! Now, if you do not like pumpkin or cheesecake, then you will not like these brownies.
That said, the recipe is easy and if you want you can even use a prepared mix and just add the pumpkin swirl on top. I have made them both ways and they are good whichever way you make them.
But, I prefer them made with the Ghirardelli box mix. Maybe it was the addition of the chocolate chunks or the fact that I was hungry, I do not know. They’re just so good!
I hope you enjoy these brownies! Have a great day!
Why you’ll love these Pumpkin Cheesecake Brownies
Thick fudgy brownies and seasonally spiced pumpkin chocolate swirl topping
Absolutely gorgeous with that swirled top
Easy recipe using common pantry ingredients
Can be made with boxed brownie mix to save some time
Extra special option for Thanksgiving or a Halloween party
See the little chunks of cream cheese?
Ingredients
For the pumpkin swirl:
Cream cheese
Butter
Sugar
Egg
Canned pumpkin
Vanilla bean paste
Ground cinnamon
Ground ginger
Allspice
For the brownies:
All-purpose flour
Baking powder
Salt
Unsweetened chocolate
Butter
Sugar
Eggs
Milk
Vanilla bean paste
Instant coffee granules
Optional:
OR Use one Box Ghirardelli Brownie Mix for a 9×13 Pan
Line a 13×9 baking pan with foil, extend foil over the edges of the pan.
Grease the foil or spray with cooking spray then set pan aside.
In a medium mixing bowl beat room temperature cream cheese and the 1 tablespoon butter with an electric mixer on medium for 30 seconds.
Add sugar.
Beat until well combined, scraping sides of bowl occasionally.
Beat in 1 egg, the pumpkin, 1 teaspoon vanilla bean paste, and all of the spices, until combined.
Stir in the 1 tablespoon flour.
Set aside.
Note: Do make sure that your cream cheese and butter are at room temperature, as you can see in the photos I did not, that is why there are little white chunks of cream cheese, they do not detract from the taste but they look a little funny.
For brownies from scratch:
In a small bowl stir together the 1-1/4 cups flour, the baking powder, and salt; set aside.
In a saucepan combine the chocolate and 3/4 cup butter.
Cook and stir over low heat until melted and smooth.
Remove from heat.
Add sugar, beating with an electric mixer on low speed just until combined.
Add the 4 eggs, one at a time, beating well after each addition.
Beat in milk and the vanilla bean paste.
Gradually beat in flour mixture just until combined. DO NOT OVER MIX!
Spread chocolate mixture evenly in the prepared pan.
Spoon cream cheese mixture in several dollops on top of the chocolate batter.
Using a knife, gently swirl the cream cheese mixture into the chocolate batter.
Bake about 60 minutes or until center is just set when pan is gently shaken.
Cool in pan on a wire rack, then lift brownies out of pan with foil,
Cut into squares and serve.
For brownies from a boxed mix:
If using Ghirardelli brownie mix or your favorite brand, then prepare according to directions on the back of the box.
Pour mixture into greased and foiled pan.
Add cream cheese pumpkin mixture in spoon fulls to the top of the brownie batter, swirl with a knife.
Bake 1 hour.
Tips & Variations
Add chocolate chips. Throw in a handful of chocolate chips into the brownie batter and on top.
Drizzle them. Add a layer of chocolate ganache drizzle.
Storage
These brownies can remain covered at room temperature for 24 hours, then refrigerate for up to 5 days.
Chocolate Pumpkin Brownies are rich and fudgy on their own, but over-the-top delicious with chocolate pumpkin cheesecake on top! It's the best of all worlds, and a perfect dessert for anyone who loves fall flavors (and lots of chocolate).
OR: Use one Box Ghirardelli Brownie Mix for 9×13 Pan
Instructions
For the pumpkin swirl:
Preheat oven to 325 degrees F.
Line a 13×9 baking pan with foil, extend foil over the edges of the pan.
Grease the foil or spray with cooking spray, then set pan aside.
In a medium mixing bowl beat room temperature cream cheese and the 1 tablespoon butter with an electric mixer on medium for 30 seconds.
Add sugar.
Beat until well combined, scraping sides of bowl occasionally.
Beat in 1 egg, the pumpkin, 1 teaspoon vanilla bean paste, and all of the spices, until combined.
Stir in the 1 tablespoon flour.
Set aside.
For brownies from scratch:
In a small bowl stir together the 1-1/4 cups flour, the baking powder, and salt; set aside.
In a saucepan combine the chocolate and 3/4 cup butter.
Cook and stir over low heat until melted and smooth.
Remove from heat.
Add sugar, beating with an electric mixer on low speed just until combined.
Add the 4 eggs, one at a time, beating well after each addition.
Beat in milk and the vanilla bean paste.
Gradually beat in flour mixture just until combined. DO NOT OVER MIX!
Spread chocolate mixture evenly in the prepared pan.
Spoon cream cheese mixture in several dollops on top of the chocolate batter.
Using a knife, gently swirl the cream cheese mixture into the chocolate batter.
Bake about 60 minutes or until center is just set when pan is gently shaken.
Cool in pan on a wire rack, then lift brownies out of pan with foil,
Cut into squares and serve.
For brownies from a boxed mix:
If using Ghirardelli brownie mix or your favorite brand, then prepare according to directions on the back of the box.
Pour mixture into greased and foiled pan.
Add cream cheese pumpkin mixture in spoon fulls to the top of the brownie batter, swirl with a knife.
Bake 1 hour.
Notes
Do make sure that your cream cheese and butter are at room temperature. As you can see in the photos I did not, that is why there are little white chunks of cream cheese. They do not detract from the taste, but they look a little funny.
These brownies look delicious! Thanks so much for sharing it with us at ‘Or so she says…’. I would love to have you back again to share even more of your great ideas. There’s a link party kicking off in the morning (every Sat. through Tues.) Hope to see you there! http://www.oneshetwoshe.com
These brownies look delicious! Thanks so much for sharing it with us at ‘Or so she says…’. I would love to have you back again to share even more of your great ideas. There’s a link party kicking off in the morning (every Sat. through Tues.) Hope to see you there! http://www.oneshetwoshe.com