Pumpkin Cream Cheese Brownies
Pumpkin Cream Cheese Brownies are made with a rich and decadent chocolate brownie batter, topped with a pumpkin cream cheese mixture and reserved batter, swirled with a skewer for pretty effect!
Much like my French Silk Brownies, Brownie Balls, or Nesquick Brownies, these pumpkin-inspired brownies take traditional chocolate brownies and add a fun and delicious twist! They’re perfect for Thanksgiving dessert or to be enjoyed throughout pumpkin season.
If you’re looking for ways to use up all that extra canned pumpkin puree in your pantry, why not try these Pumpkin Pie Dessert Bars or Pumpkin Dump Cake!
WHY YOU’LL LOVE PUMPKIN CREAM CHEESE BROWNIES
Pumpkin and chocolate are a heavenly pairing! It’s why I’ve also combined them in these pumpkin spice chocolate chip cookies and pumpkin lava cake! Now you get to enjoy these flavors in brownie form!
Easily adapt this recipe to make gluten-free brownies or experiment with a blondie base instead.
The inexpensive ingredients in this recipe make these pumpkin cream cheese brownies an ideal holiday dessert to feed crowds. In fact, you likely already have most of the ingredients in your pantry if you bake often.
They’re just so pretty! The swirls on the top of the brownies instantly give these easy brownies a touch of sophistication without much effort.
KEY INGREDIENTS
Pumpkin puree – I prefer to use store-bought jarred pumpkin puree, but you could make these brownies with homemade pumpkin puree, if you prefer.
Brownie batter – The decadent brownie batter consists of butter, semi-sweet chocolate chips, sugar, eggs, cocoa powder, salt, and flour.
Cream cheese pumpkin mixture – Cream cheese, pumpkin puree, cinnamon, ginger, and nutmeg. Feel free to omit the nutmeg from the spices, if you prefer.
Swaps
Blondies – Get creative by making blondie batter instead of traditional brownie batter for pumpkin cream cheese blondies instead! You’ll need white chocolate chips and the removal of the cocoa powder.
Flour – Use gluten-free flour, such as Bob’s Red Mill flour when catering to gluten sensitivities.
EQUIPMENT
You will need an 8 inch springform pan, parchment paper, a double boiler, two mixing bowls, a whisk, and a skewer or butter knife to make the swirl patterns.
HOW TO MAKE
Classic brownie batter is topped with a tangy pumpkin-infused cream cheese mixture and then baked. It’s as easy as that! The swirls created on the top of the assembled pumpkin cream cheese brownies turn these treats into a holiday showstopper. Get ready to impress your guests with these straightforward recipe steps and tips:
Preparations
Preheat the oven to 350 degrees F and line the bottom of a 8-inch springform pan with parchment paper.
Cooking Instructions
Step 1
Add 2 ounces of the chocolate chips with the butter in a medium bowl and melt the ingredients in the microwave at 10-second increments or melt it over a double boiler.
Step 2
Stir in 3/4 cup of sugar into the melted butter mixture and then set it aside to cool.
Once cooled, add one egg at a time into the mixture and whisk until well combined.
Step 3
Stir in the salt, cocoa powder and flour. Mix until combined.
Fold in the remaining chocolate chips.
Step 4
Reserve about 1⁄2 cup of the brownie batter for later use and pour the rest into the prepared pan.
Step 5
Add the cream cheese, 1/4 cup of sugar, and 1 egg into a clean medium bowl and mix to combine. Add in the pumpkin puree and spices and keep whisking.
Add spoons of the cream cheese mixture on top of the brownie batter, followed by teaspoons of the reserved brownie batter on top of that.
Create swirls with a skewer or butter knife and then bake the brownies for 30-35 minutes. Allow the brownies to cool completely and serve!
COOKING TIPS
- Make sure that you mix the melting chocolate chips and butter for every 10 seconds in the microwave to prevent the mixture from burning.
- Only add the eggs to the heated melted butter mixture once the cooled or you will end up with pieces of scrambled egg in your brownie batter!
- Don’t forget to reserve 1/2 cup of the brownie batter for later in the recipe. You will use this together with the cream cheese mixture to create the pretty swirls in the brownies.
🥗 WHAT TO SERVE WITH PUMPKIN CREAM CHEESE BROWNIES
Brownies are the type of treats that can be enjoyed with various additions to your dessert bowl or just enjoyed as is! Here are some ideas to try:
ICE CREAM
What better way to enjoy these decadent brownies than with a scoop of ice cream?! If ice cream isn’t your thing, a dollop of freshly whipped cream would be just as appetizing.
OTHER HOLIDAY-INSPIRED TREATS
If you’re hosting a party over the holidays, pair these pumpkin cream cheese brownies on a dessert platter alongside Pumpkin Spice Cupcakes, caramel apples, Sweet Potato Tarts With Nutmeg Whipped Cream, or soft pumpkin cookies.
FREQUENTLY ASKED QUESTIONS
Insert a toothpick into the center of the pan around 30-35 minutes of baking. The toothpick should return with only a few moist crumbs sticking to it.
No. The brownie batter calls for all-purpose flour. While I haven’t tried to make these brownies gluten-free before, I’m sure that you could experiment with gluten-free flour, if needed.
Pumpkin pie filling isn’t a suitable substitute for pumpkin puree in this recipe. It has a different consistency and also includes other ingredients, such as spices and sugar which will alter the flavor of these brownies.
STORAGE TIPS
FRIDGE
Once completely cool, these pumpkin cream cheese brownies should be stored in an airtight container in the fridge and will last for up to 5-7 days.
FREEZER
Go ahead and freeze these pumpkin cream cheese brownies for up to 3 months. Place a sheet of parchment paper between the layers of brownies if you choose to stack them. Thaw from frozen in the fridge to enjoy again.
OTHER PUMPKIN-INSPIRED TREATS
- Pumpkin Cinnamon Rolls
- Soft Pumpkin Cookies
- Pumpkin Pie Dessert Bars
- Pumpkin Cheesecake Bars
- Mini Pumpkin Bundt Cakes
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RECIPE
Pumpkin Cream Cheese Brownies
Pumpkin Cream Cheese Brownies are made with a decadent chocolate brownie batter, topped with pumpkin cream cheese mixture, reserved batter, and swirled with a skewer for pretty effect!
Ingredients
- 2/3 cup semisweet chocolate chips
- 1/2 cup butter
- 1 cup sugar
- 3 large eggs
- 2 tbsp cocoa powder
- pinch of salt
- 1/2 cup all-purpose flour
- 8 oz cream cheese, room temperature
- 2/3 cup pumpkin puree
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg, optional
Instructions
- Preheat the oven to 350°F (180°C). Line the bottom of a 8-inch (20cm) springform pan with parchment paper.
- Place 2 oz semisweet chocolate and butter in a medium bowl and melt over a bain-marie or melt in microwave oven in 10 second increments.
- Stir in the 3/4 cup sugar, then remove the bowl from the pan. Let it cool.
- Add the 2 eggs one at a time into the mixture and whisk until well combined.
- Stir in the salt, cocoa powder and flour. Mix until combined.
- Fold in the remaining chocolate chips. Reserve about 1⁄2 cup of batter for later and pour the rest in the prepared pan.
- Add cream cheese into a medium bowl , add 1/4 cup of sugar and 1 egg and mix to combine. Add pumpkin puree, cinnamon, ginger, nutmeg and keep whisking.
- Add spoons of cream cheese mixture on top of the brownie batter. Add teaspoons of reserved brownie on top.
- Use a skewer or butterknife to create swirls. Bake for about 30-35 minutes until a toothpick inserted into the center comes out with a few
moist crumbs sticking to it. - Remove the brownie from the oven and cool completely before serving.