Pumpkin Brownies

Swirl pumpkin cheesecake into fudgy brownies for a decadent fall treat that's easy to make.

85 min Serves 18 Medium American

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These pumpkin brownies combine a rich chocolate brownie base with a creamy pumpkin cheesecake swirl. The recipe uses a boxed brownie mix for convenience, with added buttermilk and vanilla for extra moisture and flavor. After layering and swirling the batters, bake until set, then cool before slicing for perfect squares.

Directions

Preheat your oven to 325°F. Line a 9x9-inch baking pan with foil and spray it with non-stick cooking spray. Set aside.

In a large bowl, combine the brownie mix, 6 tablespoons melted butter, 1/4 cup buttermilk, 1 egg, and 2 teaspoons vanilla extract. Stir until smooth, then fold in the mini chocolate chips. If the batter seems too thick, add a tablespoon of milk to thin it.

In a medium bowl, beat together the softened cream cheese, 1/2 cup pumpkin puree, 1/3 cup granulated sugar, 1 egg, 2 teaspoons vanilla extract, and 1 1/2 teaspoons pumpkin spice using an electric mixer until smooth and creamy. If the mixture becomes too thin, refrigerate it for 10 minutes.

Spread about three-quarters of the brownie batter evenly in the prepared pan. Pour the pumpkin mixture over the top and spread it into an even layer. Stir a teaspoon of milk into the remaining brownie batter, then drop it by 9 spoonfuls over the pumpkin layer. Use a knife to swirl the batters together for a marbled effect.

Bake the brownies for 45 to 55 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let them cool for 30 to 60 minutes before slicing. Lift the foil from the pan, then cut with a plastic knife for clean slices.