Description
Pumpkin Brownies with a silky pumpkin cream cheese swirl and a rich, fudgy chocolate base. Quick prep, cozy spice, and a beautiful marbled top make this an easy Thanksgiving dessert everyone loves.
Ingredients
Pumpkin Filling:
4 oz cream cheese room temperature
⅔ cup pumpkin puree 100 percent pure not pie filling
1 large egg room temperature
¼ cup granulated sugar
1½ tsp pumpkin pie spice
1 tsp ground cinnamon
½ tsp kosher salt
Brownie Base:
18.3 oz box fudge brownie mix for example Betty Crocker
2 large eggs room temperature
½ cup vegetable oil
3 tbsp water
Instructions
1. Preheat oven to 350°F and line an 8×8 inch pan with parchment or spray.
2. Beat cream cheese pumpkin egg sugar pumpkin pie spice cinnamon and salt until smooth.
3. Prepare brownie mix according to the box using eggs oil and water.
4. Spread ⅔ of the brownie batter into the pan.
5. Drop spoonfuls of the pumpkin mixture evenly over the batter.
6. Add the remaining ⅓ brownie batter over the top.
7. Swirl gently with a spoon or toothpick to create a marbled effect.
8. Bake 35 to 40 minutes until the center is set and not gooey.
9. Cool fully in the pan then slice and serve.
Notes
Use room temperature ingredients for a smoother texture and clean swirl.
Optional add ins chocolate chips cream cheese chips or pumpkin spice chips.
Cool at least 10 minutes before slicing for neat edges.
For a brighter pumpkin color use canned puree and a small drop of orange food coloring if desired.
Storage up to 3 days at room temp 1 week in the fridge 3 months frozen.
Thaw frozen brownies overnight in the fridge before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Thanksgiving Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 339
- Sugar: 26 g
- Sodium: 173 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 51 mg