Description
Deliciously rich and moist Pumpkin Brownies combine the decadent fudgy texture of classic brownies with a creamy, spiced pumpkin layer for a perfect seasonal dessert. These brownies are enhanced with semisweet chocolate chips and infused with pumpkin pie spice, making them ideal for fall gatherings or anytime you crave a comforting treat.
Ingredients
Scale
For the Brownies
- 18 ounces (510 grams) brownie mix (Ghirardelli recommended)
- ¼ cup (57 grams) water
- ⅓ cup (67 grams) vegetable oil
- 1 large egg (50 grams)
- ½ cup (85 grams) semisweet chocolate chips
For the Pumpkin Layer
- 7.5 ounces (213 grams) pumpkin puree (½ can, not pumpkin pie filling)
- 6 ounces (170 grams) cream cheese, room temperature (¾ brick)
- 3 tablespoons (38 grams) granulated sugar
- 1 tablespoon (9 grams) pumpkin pie spice
Instructions
- Preheat the oven and prepare pan: Preheat your oven to 325°F (163°C) as directed for the Ghirardelli brownie mix. Spray an 8×8-inch baking pan with nonstick spray and set aside for later use.
- Mix the brownie batter: In a medium bowl, follow the package directions to prepare the brownie mix using 18 ounces of mix, ¼ cup water, ⅓ cup vegetable oil, and 1 large egg. Stir in ½ cup semisweet chocolate chips. Set this mixture aside.
- Make the pumpkin filling: In a separate medium bowl, combine 7.5 ounces pumpkin puree, 6 ounces room temperature cream cheese, 3 tablespoons granulated sugar, and 1 tablespoon pumpkin pie spice. Mix thoroughly until the pumpkin filling is very smooth and creamy.
- Layer the brownies: Pour half of the prepared brownie batter evenly into the bottom of the sprayed baking pan, covering the entire surface.
- Add pumpkin layer: Spoon the pumpkin filling over the layer of brownie batter in chunks or spread it out evenly across the batter.
- Top with remaining batter: Dollop the remaining brownie batter on top of the pumpkin layer and gently smooth out to cover the pumpkin filling completely.
- Bake the layered brownies: Place the pan in the preheated oven and bake for approximately 50 minutes, which is about 10 minutes longer than the box directions, to ensure the thicker pumpkin layer cooks properly.
- Cool and serve: Allow the pumpkin brownies to cool completely before slicing into 12 pieces and serving to enjoy the perfect balance of chocolate and spiced pumpkin flavors.
Notes
- If you prefer a less tangy pumpkin layer, increase the sugar in the pumpkin filling by 1 tablespoon.
- Store baked pumpkin brownies in an airtight container at room temperature for up to 4 days.
- For longer storage, freeze the brownies for up to 3 months.
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
