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Pumpkin Brownies with Cream Cheese and Maple Spice Recipe

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4.4 from 8 reviews

These Pumpkin Brownies combine rich, fudgy chocolate brownies with a creamy, spiced pumpkin swirl for a perfect fall dessert. Featuring a mix of store-bought brownie batter and a luscious pumpkin-cream cheese layer, this recipe offers an easy yet impressive treat that's balanced with the warmth of pumpkin pie spice and a touch of maple syrup sweetness.

  • Total Time: 1 hour
  • Yield: 16 servings

Ingredients

Brownie Batter

  • 1 store-bought brownie mix (plus the ingredients listed on the box to make the batter)
  • 1/3 cup chocolate chips or chopped chocolate bar

Pumpkin Cream Cheese Swirl

  • 4 ounces neufchatel or full fat cream cheese (½ block), softened
  • ¾ cup pumpkin puree (about half of a 15-ounce can)
  • ¼ cup pure maple syrup
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon pure vanilla extract

Finishing Touch

  • Flakey sea salt, for topping

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350℉. Line a 9×9 inch baking pan with parchment paper, ensuring some overhang for easy removal later. Set aside.
  2. Prepare Brownie Batter: In a mixing bowl, prepare the brownie batter according to the package instructions. Once combined, stir in the chocolate chips to distribute them evenly throughout the batter. Set aside.
  3. Make Pumpkin Cream Cheese Mixture: In a separate mixing bowl, gently beat the cream cheese with a hand mixer until smooth and creamy. Then add the pumpkin puree, pure maple syrup, pumpkin pie spice, and vanilla extract. Continue mixing until all ingredients are well combined and smooth.
  4. Layer Brownie Batter in Pan: Pour about three-quarters of the prepared brownie batter into the lined baking pan. Spread it evenly with a spatula to create a uniform layer.
  5. Add Pumpkin Swirl Layer: Spoon the pumpkin-cream cheese mixture over the brownie batter layer. Use a spatula to gently spread it out into an even layer, covering the brownie batter completely.
  6. Top with Remaining Brownie Batter and Swirl: Drop the remaining brownie batter in about nine small spoonfuls scattered over the pumpkin layer. Using a knife, gently swirl the two batters together to create a marbled effect. Be careful not to overmix.
  7. Bake: Place the pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Watch carefully to avoid overbaking.
  8. Cool and Finish: Remove the brownies from the oven and immediately sprinkle the top with flakey sea salt. Allow the brownies to cool completely on a wire rack to set before cutting.
  9. Serve: Once cooled, cut into 16 evenly sized squares and enjoy your delicious pumpkin swirl brownies.

Notes

  • Use neufchatel cheese for a lower-fat alternative to cream cheese with similar texture.
  • Make sure the cream cheese is softened for smooth blending.
  • Swirling creates a beautiful marbled effect; don't overmix or the layers will blend completely.
  • Flakey sea salt adds a nice contrast to the sweet brownie and pumpkin flavors.
  • Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/pumpkin-brownies-with-cream-cheese-and-maple-spice-recipe/