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Rich, chocolatey brownies with a pumpkin cream cheese swirl make for the most wonderful Pumpkin Brownies. Top them with chocolate ganache for a truly indulgent treat!
INTRO
MAKING PUMPKIN SHINE IN BROWNIES
Here’s the thing. Pumpkin and chocolate seems to be a combination that people either love or hate.
Personally, I’m kind of a fan. Although, if you haven’t noticed, I’m pretty much a self-proclaimed pumpkin addict – if nothing else, this girl is self-aware.
I mean, I think that my pumpkin chocolate chip bread and mini pumpkin cheesecakes should serve as proof that the two things belong together.
But I also know that chocolate can also easily overpower the delicate flavor of pumpkin.
As I mentioned when I shared my pumpkin blondies, I think you have to use some special tricks to keep pumpkin from completely disappearing in a brownie.
You didn’t think I wasn’t going to share my tricks, did you??
For me, the answer is: pumpkin cream cheese swirl.
That’s right! Making a pumpkin swirl adds flavor and texture to brownies and helps the pumpkin to stand out from the rich, fudgey chocolate.
MY PUMPKIN BROWNIE RECIPE
All things considered, these Pumpkin Brownies are pretty easy to make.
Sure, they require you to dirty up a couple of bowls. But can you really complain when you get Pumpkin Brownies at the end?
I like to start melting the chocolate and butter for the brownies while I mix together the pumpkin cream cheese swirl. Then it’s really easy to whisk in the other brownie batter ingredients.
To make the swirl, spread about ¾ of the brownie batter into the prepared pan. Spoon the pumpkin cream cheese mixture in tablespoonfuls evenly over the batter, followed by the remaining brownie batter.
Pull a knife or wooden skewer through the batter several times in different directions to make a swirl pattern. Then bake!
Before you serve these Pumpkin Brownies, make sure to top them with the chocolate ganache. It is the perfect final step to make them truly indulgent.
Pumpkin Brownies
Ingredients
For the brownie batter:
- 4 ounces unsweetened chocolate coarsely chopped
- ¾ cup unsalted butter cut into cubes
- 1 ¼ cups sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 cup all-purpose flour
For the pumpkin swirl:
- 4 ounces cream cheese softened
- ½ cup pumpkin puree
- ¼ cup granulated sugar
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon pure vanilla extract
For the ganache:
- 4 ounces semisweet chocolate chopped
- ½ cup heavy cream
Instructions
- Preheat oven to 350 degrees. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
- Microwave chocolate and butter in a large microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted.
- While the chocolate is melting, prepare the pumpkin layer. In a medium bowl, combine cream cheese, pumpkin puree, sugar, pumpkin pie spice and vanilla. Beat with an electric mixer well combined and smooth. Set aside.
- Once the butter is melted, remove the bowl from the microwave and stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.
- Spread 3/4 of the batter into prepared pan. Spoon pumpkin filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Use a knife or wooden skewer to cut through the batter several times in different directions to create a swirled pattern. Bake in preheated oven for 30-35 minutes - do not over-bake.
- Remove to cooling rack to cool completely. Before serving, prepare the ganache.
- To make the ganache, pour the chopped chocolate into a medium mixing bowl, set aside. Pour the heavy cream into a microwave-safe measuring cup (Pyrex) and microwave on high for about 1 minute or until bubbles begin to form on the surface. Take care to not overheat because the cream will boil over. Pour the hot cream over the chocolate and allow it to sit for about 3 minutes. Use a small whisk to combine the mixture into a smooth chocolate glaze. Spoon the ganache over the brownies.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mmm, I love how rich these brownies look! I’m personally a huge fan of the pumpkin/chocolate combo–I like adding a ton of chocolate chips to my pumpkin bread for a pop of sweetness. :)
I am so looking forward to making these! I’m in for both…..I haven’t always been a pumpkin person, but once I jumped on the bandwagon; I was HOOKED!
These look amazing! I live in London and my colleagues and friends aren’t sure about pumpkin like us Americans! Think this would easily convince them that pumpkin should be in as many bakes as possible in the fall!
ALL OF THE ABOVE! Also, this just screams fabulousness.
All pumpkin, all the time…any which way, or with anything!
Well these Clearly need to be actioned in my kitchen!! o.O Wowzer!!
WOW! Those look amazing and that chocolate glaze has my mouth watering as we speak : )
My goodness gracious!!!! ALL of the freakin’ above!!!! I need to make these!
If these are HALF as good as your apple pie bread…I’m in!!!
I made another bread yesterday at 5pm…gone by 5pm today…
Is there any way to adapt your recipes for use with gluten-free flour???
Any help on this would be great..
Love Love Love your blog…
Cheers!
Linda :o)
I too was wondering about making these gluten free. I am going to attempt this weekend to bring to a Halloween party. I plan on doing a 1:1 replacement of the All purpose flour with my all purpose gluten free flour and toss in some Xantham gum per some research I have done on this substituting.
Kevin-
Thanks so much for stopping by. I honestly have zero experience with gluten free baking, so if this works well for you, let me know! Have a great day.
-Jamie
I am happy to report my plan to make these Gluten Free worked perfectly!
I replaced the All Purpose flour with an equal amount of All Purpose Gluten Free Flour Mix (the brand I have is Bob’s Red Mill). I also included 1/2 tsp Xantham Gum in with the flour. I followed all other steps per the recipe.
They were just as delicious as I hoped and were a hit at the party. I never mentioned they were Gluten Free until people had eaten them. My uncle was surprised and said he wouldn’t have know.
Oh one other change I made was in the chocolate. I only had 70% dark cocoa bars so I used those instead of the unsweetened.
Thanks for your feedback, Kevin! I am so happy to hear that you enjoyed the recipe and that it worked well with your gluten free adaptations! Have a great day!
-Jamie
Id love the recipe on making those gluten free..I’d love to supriise my brother inlaw .. ThAnk you, jewel
These look unreal! Love that ganache…it looks drinkable!