Get ready for a fall flavor mash-up that’s totally worth the bake! Our Cream Cheese Pumpkin Brownies mix creamy pumpkin and indulgent chocolate for a treat that’s both comforting and decadent.
These cream cheese pumpkin brownies are two desserts in one: It’s like getting the best of both worlds—a rich, fudgy brownie meets a creamy, spiced pumpkin layer. It’s a fusion that makes every bite exciting.
Not only that, the seasonal flavors of the pumpkin layer screams fall with its comforting pumpkin pie spice, making it a perfect treat for autumn gatherings or a cozy night in.
Star Ingredients for Cream Cheese Pumpkin Brownies
- Pumpkin Puree: Brings in that classic fall flavor and keeps the brownies moist.
- Cream Cheese: Adds a creamy, tangy layer that contrasts beautifully with the richness of the brownies.
- Semi-Sweet Chocolate Chips: The heart of the brownie layer, providing that deep, chocolaty goodness we all crave.
- Brewed Espresso: Enhances the chocolate flavor, giving the brownies a deep, rich taste.
- Pumpkin Pie Spice: Adds that iconic autumnal spiciness, making the pumpkin layer irresistibly aromatic. We love Fit Foodie Finds’ pumpkin pie spice recipe.
- Vanilla Extract: Used in both layers to provide a fragrant, sweet undertone that ties everything together.
Substitutes & Variations
- Espresso Swap: Not a coffee fan? Simply omit the brewed espresso. You can replace it with the same amount of milk or even water.
- Spice it Up: If pumpkin pie spice isn’t your thing, feel free to use just cinnamon, or even add a pinch of nutmeg or cloves for a different flavor profile.
- Nutty Add-ins: Feel free to throw in some chopped walnuts or pecans into the brownie mix for an added crunch.
How to soften cream cheese
Looking for a quick method to soften cream cheese? Check out our post – How to Soften Cream Cheese – 4 Ways! Here you’ll learn 4 unique (and quick!) methods to soften cream cheese to the perfect amount for baking and cooking.
Can I use canned pumpkin pie filling instead of pure pumpkin puree?
No, it’s not recommended to use pumpkin pie filling as it already contains spices and sugar. Stick with pure pumpkin puree for this recipe.
What can I use instead of espresso?
If you don’t have espresso, you can use strong brewed coffee or simply omit it and use milk or water.
How can I tell if the brownies are fully cooked?
You can perform the toothpick test; insert a toothpick into the center of the brownies, and if it comes out clean or with a few moist crumbs, they’re done!
You can store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for up to 3 months.
- Cool Completely: Make sure the brownies are fully cooled to room temperature before attempting to freeze them.
- Pre-Slice: Cut the brownies into individual portions. This makes it easier to thaw only the amount you need later on.
- Wrap: Wrap each brownie portion tightly in plastic wrap. Make sure they are well-covered to prevent freezer burn.
- Double Protection: After wrapping them in plastic, place the wrapped brownies in a resealable, airtight freezer bag or container. If you’re using a freezer bag, try to remove as much air as possible before sealing.
- Label and Date: Write the date and contents on the bag or container with a permanent marker so you remember when you froze them and what they are.
- Freeze: Place the bag or container in the freezer. The brownies should keep well for up to 3 months.
- Room Temperature: Remove the desired number of brownies from the freezer and let them thaw at room temperature for a few hours.
- Microwave: If you’re in a hurry, you can unwrap a brownie and place it on a microwave-safe plate. Use the defrost setting for a few seconds to a minute, checking every 20 seconds.
- Oven: Alternatively, you can reheat the brownies in an oven preheated to 350°F for about 10 minutes or until warmed through.
Cream Cheese Pumpkin Brownies
Brownie Dry Ingredients
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- Preheat the oven to 350℉. Butter a 9×9-inch baking dish and set aside.
- Place all of the ingredients for the pumpkin layer into a mixing bowl. Using a hand mixer, mix until combined. Set aside.
- Place all of the dry ingredients into another mixing bowl. Whisk together and set aside.
- Melt the chocolate. Bring a small pot of water to a simmer. Place a glass or metal bowl over the pot. The bowl should fit into the top so that the sides are partially covered and not touching the simmering water. Add the butter and chocolate to the bowl. Using a rubber spatula scrape the sides of the bowl and stir often to combine until smooth and silky, about 6-8 minutes. Remove from the heat to cool for 5 minutes.
- In another bowl, mix sugar, oil, espresso, eggs, and vanilla.
- Slowly add ½ cup of the cooled chocolate to the sugar mixture. Whisk until smooth to temper the egg and sugar mixture. Add the rest of the chocolate and mix until smooth.
- Next, transfer the flour to the chocolate and fold it together. Transfer the brownies to a baking dish. Pour the pumpkin mixture over the top and spread. Using a knife swirl the pumpkin into the brownies.
- Bake for 45-55 minutes using the toothpick test to determine doneness.
- Allow the brownies to cool for at least 10 minutes before transferring from the baking dish.
Tips & Notes
- We used this pumpkin pie spice
- Avocado oil can be subbed for vegetable oil