Description
This Pumpkin Brownie recipe combines rich, fudgy chocolate brownies with a creamy pumpkin layer spiced with pumpkin pie spice, creating a decadent fall-inspired dessert perfect for cozy gatherings or seasonal celebrations.
Ingredients
Scale
Brownie Mix
- 18 ounces (510 grams) brownie mix (Ghirardelli recommended)
- ¼ cup (57 grams) water
- ⅓ cup (67 grams) vegetable oil
- 1 large egg (50 grams)
- ½ cup (85 grams) semisweet chocolate chips
Pumpkin Layer
- 7.5 ounces (213 grams) pumpkin puree (½ can, not pumpkin pie filling)
- 6 ounces (170 grams) cream cheese, room temperature (¾ brick)
- 3 tablespoons (38 grams) granulated sugar
- 1 tablespoon (9 grams) pumpkin pie spice
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F as per the brownie mix instructions. Spray an 8×8-inch baking pan with nonstick spray to prevent sticking. Set aside.
- Make Brownie Batter: In a medium bowl, combine the brownie mix, water, vegetable oil, and egg according to package directions. Stir in the semisweet chocolate chips until evenly distributed.
- Prepare Pumpkin Filling: In another medium bowl, blend together the pumpkin puree, cream cheese, granulated sugar, and pumpkin pie spice until the mixture is very smooth and creamy.
- Layer the Batter and Pumpkin: Pour half of the brownie batter into the prepared pan, spreading it evenly to cover the bottom completely. Spoon the pumpkin filling over the brownie base in chunks or spread evenly. Then, cover the pumpkin layer with the remaining brownie batter, smoothing the top uniformly.
- Bake: Bake the layered brownie in the preheated oven for approximately 50 minutes, which is 10 minutes longer than the box instructions to accommodate the extra pumpkin layer depth. Check for doneness by inserting a toothpick – it should come out with moist crumbs but no raw batter.
- Cool and Serve: Allow brownies to cool completely in the pan before slicing into 12 squares. This cooling step helps the layers set and makes cutting easier.
Notes
- If the pumpkin layer tastes too tangy, consider adding an extra tablespoon of sugar to balance the flavor.
- Store pumpkin brownies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months for longer storage.
Nutrition
- Serving Size: 1 brownie (approx. 60 g)
- Calories: 280
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
