Pumpkin Cream Cheese Brownies Recipe

🎃 Pumpkin Cream Cheese Brownies

Fudgy chocolate brownies meet spiced pumpkin and a creamy cheesecake swirl in this rich fall dessert. The contrasting layers make these especially good for autumn gatherings and Instagram-worthy slices.

Ingredients

Brownie Layer
• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ⅓ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• ¼ tsp salt
• ½ cup semisweet chocolate chips

Pumpkin Cream Cheese Layer
• 8 oz cream cheese, softened
• ½ cup pumpkin puree
• ⅓ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground ginger

Directions

Preheat oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
Whisk melted butter and sugar together until smooth. Add eggs and vanilla.
Stir in cocoa powder, flour, and salt just until combined. Fold in chocolate chips.
Reserve about ½ cup of brownie batter, then spread the remaining batter evenly in the prepared pan.
Beat cream cheese, pumpkin puree, sugar, egg, vanilla, cinnamon, nutmeg, and ginger until smooth.
Spread the pumpkin cream cheese mixture over the brownie layer.
Drop spoonfuls of the reserved brownie batter over the pumpkin layer. Use a knife to gently swirl the chocolate and pumpkin mixtures together.
Bake for 35–42 minutes, until the edges are set and the center is just slightly soft.
Cool completely in the pan, then refrigerate for at least 1 hour for cleaner slices.
Cut into squares and serve chilled or at room temperature.