Go Back
–+ servings
David Murphy

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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 Squares
Course: Desserts
Cuisine: American

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
 

  1. Preheat the oven to 350°F (180°C). Line the bottom of a 8-inch (20cm) springform pan with parchment paper.
  2. 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.
  3. Stir in the 3/4 cup sugar, then remove the bowl from the pan. Let it cool.
  4. Add the 2 eggs one at a time into the mixture and whisk until well combined.
  5. Stir in the salt, cocoa powder and flour. Mix until combined.
  6. Fold in the remaining chocolate chips. Reserve about 1⁄2 cup of batter for later and pour the rest in the prepared pan.
  7. 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.
  8. Add spoons of cream cheese mixture on top of the brownie batter. Add teaspoons of reserved brownie on top.
  9. 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.
  10. Remove the brownie from the oven and cool completely before serving.

Tried this recipe?

Let us know how it was!