Brownies & BlondiesNo. 4508 · The 2026 edition
Pumpkin Brownies
Rich fudgy brownies meet creamy pumpkin cheesecake in this swirled fall dessert that's easy to make.
Our own summary of the original — the full post and photos live at iheartnaptime.net.
These pumpkin brownies combine a boxed brownie mix with a creamy pumpkin cheesecake layer for a marbled treat. The brownie base is studded with mini chocolate chips, while the pumpkin layer gets its spice from pumpkin pie spice. After baking, let them cool completely before slicing for clean, beautiful squares.
Ingredients
Directions
- Set your oven to 325°F. Line a 9x9-inch baking pan with foil and coat with non-stick spray. Set aside.
- In a large bowl, combine the brownie mix, melted butter, buttermilk, one egg, and vanilla. 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 separate medium bowl, beat the softened cream cheese, pumpkin puree, sugar, one egg, vanilla, and pumpkin spice with an electric mixer until smooth and creamy. If the mixture becomes too thin, refrigerate for 10 minutes.
- Spread about three-quarters of the brownie batter evenly in the prepared pan. Pour the pumpkin mixture over it and spread evenly. Stir a teaspoon of milk into the remaining brownie batter, then drop 9 spoonfuls on top of the pumpkin layer. Use a knife to swirl the batters together for a marbled look.
- Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean. Let the brownies cool in the pan for 30 to 60 minutes before slicing. Lift the foil to remove the brownies, then cut with a plastic knife for neat slices.
