Go Back
–+ servings

Pumpkin Brownies Recipe

Megan
These pumpkin brownies are rich, fudgy, chocolatey, and swirled with a layer of creamy spiced pumpkin. They’re easy to make with simple ingredients and are the perfect fall treat when you’re craving something sweet. Make a batch for your next gathering—or keep them all to yourself!
5 from 1 vote
print it pin it
Prep Time 30 minutes
Cook Time 45 minutes
Cooling and Chilling Time 3 hours
Total Time 4 hours 15 minutes
Course Dessert, Holiday
Cuisine American
Servings 16 squares

Equipment

  • 1 9 x 9 (23cm) aluminum pan
  • 1 sheet parchment paper
  • 2 mixing bowls
  • 1 stand mixer with paddle attachment or electric hand mixer with beaters

Ingredients
  

Espresso Brownie Layer

  • 1 cup (226 g) cold unsalted butter, cubed
  • 1½ cups (225 g) semi sweet chocolate chips, divided
  • 1 tablespoon espresso powder
  • 3 large eggs, room temperature
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) light brown sugar
  • 2 teaspoons (10 ml) vanilla extract
  • ½ teaspoon salt
  • ? cup (40 g) Dutch processed cocoa powder
  • ¾ cup (90 g) all purpose flour
  • 1 - 2 tablespoons (15 - 30 ml) hot water to thin the reserved brownie batter

Pumpkin Cheesecake Layer

  • 8 oz. (113 g) cream cheese, room temperature
  • ½ cup (125 g) pumpkin puree
  • ¼ cup (50 g) granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the oven to 350 F (177 C). Line an 9 x 9 pan with parchment paper along the bottom and two sides.
  • In a microwave safe mixing bowl add the butter and 1 cup of chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together. Whisk in the espresso powder and set aside for a moment. 
    1 cup (226 g) cold unsalted butter, cubed, 1½ cups (225 g) semi sweet chocolate chips, divided, 1 tablespoon espresso powder
  • In another mixing bowl whisk the eggs, sugar, light brown sugar, vanilla extract and salt until smooth and well combined. Whisk in the melted chocolate and butter mixture until smooth and well combined. Whisk in the cocoa powder and flour until smooth and glossy.
    Before adding in the reserved chocolate chips, scoop out ½ cup of brownie batter into another mixing bowl. This is for the brownie swirl in the cheesecake layer. Fold in the reserved chocolate chips.
    3 large eggs, room temperature, 1 cup (200 g) granulated sugar, ½ cup (100 g) light brown sugar, 2 teaspoons (10 ml) vanilla extract , ½ teaspoon salt , ? cup (40 g) Dutch processed cocoa powder, ¾ cup (90 g) all purpose flour
  • Evenly pour the brownie batter into the prepared pan. Par-bake the brownie layer for 15 minutes or until the brownies are just beginning to set. While the brownie layer bakes, prepare the pumpkin cream cheese layer and the brownie batter for the swirl. 
  • In a large mixing bowl of stand mixer fitted with paddle attachment add the cream cheese and sugar. Cream the the cream cheese and sugar on medium speed for 1 minute or until the mixture is smooth and well combined. On low cream in the pumpkin puree, ground spiced and vanilla extract until smooth and well combined. Set aside for a moment.
    8 oz. (113 g) cream cheese, room temperature, ½ cup (125 g) pumpkin puree, ¼ cup (50 g) granulated sugar, 2 teaspoons ground cinnamon , 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, 1 teaspoon vanilla extract
  • Remove the parbaked brownies from the oven. Evenly top the brownie layer with the pumpkin cream cheese layer.
    Add 1 tablespoon of hot water to the reserved ½ cup brownie batter. Mix well to combine. The batter should be thinned out enough to swirl easily, but not too thin that it becomes too runny.
    Drop 12 - 14 dollops of reserved and thinned out brownie batter onto the pumpkin cheesecake layer. Swirl the dollops of brownie batter into the cheesecake layer. Be careful not to overswirl. 
    1 - 2 tablespoons (15 - 30 ml) hot water
  • Return the pumpkin cheesecake topped brownies to the oven to finish baking. Bake the pumpkin brownies for another 30 - 35 minutes.
    Signs these pumpkin brownies are finished baking are a set, puffed up edges that have slightly pulled away from the edge of the pan and are lightly golden. A toothpick inserted into the center of the brownies should come away with a few moist crumbs.
  • Remove the pumpkin cream cheese brownies to cool at room temperature for 1 hour. Cover and transfer the brownies to the fridge to chill and fully set for 2 -3 hours in the fridge. When it’s time to serve, use the parchment overhang to remove the brownies from the pan, slice and enjoy.

Notes

Store: Once the brownies have cooled completely to room temperature and chilled, store them in an airtight container in the fridge for up to 5 days.
Pumpkin Brownies Troubleshooting
  • Brownies are too cakey: Avoid overmixing the batter and be careful not to add too much flour.
  • Brownies are too wet in the center: They may need a few more minutes in the oven. The center should be set but still slightly soft.
  • Brownies are dry: They were likely overbaked. Remove them when a toothpick comes out with a few moist crumbs.
  • Brownies sank in the middle: Avoid opening the oven door too early.
  • Brownies are difficult to cut: Let them cool completely before slicing. For extra-clean cuts, chill them briefly first.
  • Brownies stuck to the pan: Line the pan with parchment paper, leaving some overhang for easy removal.
Keyword Brownie Recipe, fall baking, Pumpkin Brownies, Pumpkin Brownies Recipe, Pumpkin Recipes
did you make this recipe?tag @olivesnthyme on Instagram