Description
These one-pan pumpkin cheesecake brownies are the ultimate fall dessert. Fudgy, creamy, and ready in 45 minutes—no mixer required.
Ingredients
Scale
- 1 Box of Brownie Mix (18–19 oz)
- 1/2 cup Pumpkin Puree
- 1 Egg
- 1/3 cup Vegetable Oil or Melted Butter
- 8 oz Cream Cheese (full-fat, block style, softened)
- 1/4 cup Sugar
- 1 Egg Yolk
- 1 tsp Pumpkin Pie Spice
- 1 tsp Vanilla Extract
- Chocolate Chips (Optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper and grease lightly.
- In a large mixing bowl, combine brownie mix, pumpkin puree, egg, and oil (or melted butter). Whisk until smooth.
- Pour the brownie batter into the prepared pan and spread evenly.
- In a small bowl, mash softened cream cheese with a fork until smooth. Add sugar, egg yolk, pumpkin pie spice, and vanilla. Whisk vigorously until creamy and lump-free.
- Drop spoonfuls of the pumpkin cheesecake mixture over the brownie batter.
- Use a butter knife or fork to gently drag through the mixtures in a zig-zag pattern to create a marble swirl.
- Bake for 28-32 minutes. The edges should be set, but the center should still have a slight jiggle.
- If using chocolate chips, sprinkle them on during the last 5 minutes of baking.
- Let the brownies cool completely in the pan for at least 30 minutes before cutting.
Notes
Ensure cream cheese is softened to avoid lumps. Do not overmix the swirl to maintain distinct layers. Cool completely before cutting to prevent the layers from sliding apart. Can be stored in the fridge for up to 5 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 320
- Sugar: 28
- Sodium: 250
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: pumpkin cheesecake brownies, fall dessert, one-pan dessert, easy brownies, pumpkin spice, no mixer dessert, weeknight baking