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Fudgy Pumpkin Brownies

Category: Let's Bake Something Wonderful

These rich, chocolatey brownies are paired with a smooth, spiced pumpkin cheesecake layer. This fall favorite combines simple steps and classic autumn flavors to wow your guests in no time.

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Hannah Author
Updated on Thu, 01 May 2025 17:18:24 GMT
Fudgy Pumpkin Brownies Save
Fudgy Pumpkin Brownies | recipesbyhannah.com

Fall's favorite treat has arrived! These Chocolate Pumpkin Squares blend a gooey brownie bottom with swirls of pumpkin cheesecake on top. The combo of deep chocolate and smooth pumpkin makes a dessert that's absolutely perfect for cozy autumn days. We've thrown in warm pumpkin spices that'll make your kitchen smell amazing. These squares are great for family gatherings or just when you want something sweet after dinner.

INGREDIENTS
  • Box brownie mix: 1 package (homemade works too) as your chocolate foundation
  • Cream cheese: 8 oz, softened, needed for the pumpkin topping
  • Canned pumpkin: 2/3 cup (pure pumpkin, not the pie mix), gives that authentic fall flavor
  • Pumpkin pie spice: 2 tsp, adds that warm autumn touch to the topping
  • Vanilla extract: ½ tsp, enhances the pumpkin layer's taste
  • Egg: 1, room temperature, helps the topping stay together
  • Granulated sugar: ½ cup, sweetens up the pumpkin layer
  • Semi-sweet chocolate chips: 1 cup, makes the brownie base extra chocolatey
INSTRUCTIONS
Step 8:
After they've cooled completely, grab the parchment edges and lift the whole thing out. Cut into squares and enjoy!
Step 7:
Bake for 40-45 minutes until a toothpick stuck in comes out with just a few sticky crumbs.
Step 6:
Drop spoonfuls of remaining brownie mix over the pumpkin layer and run a knife through to create pretty swirls.
Step 5:
Pour half your brownie batter into the pan and smooth it out. Pour all the pumpkin mixture on top and spread evenly.
Step 4:
Stir the pumpkin and pumpkin pie spice into your cream cheese mixture until everything's well mixed.
Step 3:
For the pumpkin part: Whip the cream cheese until it's light and fluffy. Mix in sugar, egg, and vanilla until smooth.
Step 2:
Mix up the brownie batter according to package directions and mix in the chocolate chips. Set it aside for now.
Step 1:
Get your oven hot at 350°F. Put parchment paper or foil in a 9-inch square pan and give it a light spray with cooking oil.
Serving and Storage Tips
  • These taste amazing with a cold scoop of vanilla ice cream on top when they're still a bit warm.
  • Keep any leftovers in a sealed container on your counter for up to 3 days, or pop them in the fridge where they'll stay good for a week.
Helpful Notes
  • Want a stronger pumpkin kick? Just add more pumpkin spice to match your taste buds.
  • Don't like semi-sweet chocolate? No problem! Try milk chocolate or dark chocolate chips instead.

Tips from Well-Known Chefs

  • According to Ina Garten, adding a tiny bit of cinnamon to your brownie mix can really bring out the chocolate flavor.
Pumpkin Brownies Save
Pumpkin Brownies | recipesbyhannah.com

Fudgy Pumpkin Swirl

Soft, gooey chocolate squares mixed with a creamy swirl of pumpkin goodness. Perfect for cozy fall nights.

Preparation Time
15 min
Cooking Time
45 min
Total Time
60 min

Category: Sweet Kitchen

Difficulty Level: Intermediate

Cuisine: American

Yield: 9 Servings (1 tray of brownies)

Dietary Preferences: Vegetarian

Ingredients

01 1 cup chocolate chips, semi-sweet variety.
02 1 package of brownie mix (feel free to make them from scratch if you'd like).
03 8 ounces of softened cream cheese (used for the creamy cheesecake layer).
04 Half a cup of white sugar (for the cheesecake mixture).
05 1 egg, brought to room temperature (for the cheesecake part).
06 A small splash of vanilla extract, about ½ teaspoon (for the cheesecake layer).
07 Canned pumpkin, not the pie filling kind, 2/3 cup (for the cheesecake layer).
08 2 teaspoons pumpkin spice mix (used in the cheesecake filling).

Directions

Step 01

Set your oven to 350°F while lining a 9-inch square baking pan with parchment or foil, then lightly coat it with spray.

Step 02

Whip up the brownie mix following the package instructions, stir in those chocolate chips, and keep it aside.

Step 03

To make the cheesecake layer, beat the cream cheese until it gets light and airy. Toss in the sugar, vanilla, and egg, then mix until smooth as silk.

Step 04

Stir in the canned pumpkin and pumpkin spice blend until they're fully melted together.

Step 05

Spread roughly half of the brownie mix evenly into your prepared pan. Layer the cheesecake mixture on top, smoothing it out.

Step 06

Dollop the leftover brownie mix on top of the cheesecake and use a knife to create a gorgeous swirl pattern.

Step 07

Pop it into the oven for about 40-45 minutes, or until a toothpick inserted has just a bit of moist crumble left.

Step 08

Let those brownies cool all the way down in the pan. Lift them out using the parchment or foil and slice them into squares.

Notes

  1. These fudgy treats blend pumpkin season vibes with rich chocolate for an irresistible dessert.

Nutritional Information (per serving)

These details are for reference only and shouldn't replace medical advice.
  • Calories: 280
  • Fats: 17 g
  • Carbohydrates: 32 g
  • Proteins: 3 g