Pumpkin Brownies
Make fudgy pumpkin brownies with chocolate chips and a creamy pumpkin cheesecake layer for an easy fall dessert.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 box brownie mix prepared according to package directions
- 1 cup semi-sweet chocolate chips
- 8 oz cream cheese softened
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1/2 tsp vanilla extract
- 2/3 cup pure canned pumpkin not pumpkin pie filling
- 2 tsp pumpkin pie spice
Instructions
Instructions
- Heat the oven to 350°F and line a 9-inch square pan with parchment, leaving an overhang.
- Prepare the brownie mix as directed, stir in the chocolate chips, and set aside.
- Beat softened cream cheese until fluffy, then beat in sugar, egg, and vanilla until smooth.
- Mix in pumpkin and pumpkin pie spice until combined.
- Spread half the brownie batter in the pan, top with the pumpkin cheesecake mixture, then cover with remaining batter.
- Drag a knife through the layers to swirl, then bake 40 to 45 minutes until a toothpick has moist crumbs.
- Cool completely, lift out with the parchment, cut into squares, and store airtight.
Notes
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