This post may contain affiliate links. Please read our privacy policy.
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.
Oh, those would definitely get “oohs and ahhhs” around here! I love the combination!!
I’m definitely an “all of the above” kind of girl! That shiny, melty chocolate ganache is dreamy.
Holy molly! These brownies look so incredibly rich and delicious! I’m definitely putting them on my “To Bake” list! I’ve tried pumpkin chocolate chip cookies and pumpkin chocolate chip muffins, but never pumpkin brownies. I can’t wait to try these :)
I can’t even remember for sure if I’ve ever had pumpkin and chocolate…I guess I’ll have to try it out and see if I like it!
I made these today to take to a women’s group board meeting and everyone just LOVED them.
These look fantastic! seriously. and I like how they’re in keeping with the upcoming halloween! in england we do traditional bakes such as parkin for halloween and our other holiday bonfire night, there’s a recipe on my blog gingerbreadlad.blogspot.com for parkin, you should try it!
Wow! These look amazing! They look like they would translate well to being gluten and egg free, too, especially since the pumpkin cream cheese part doesn’t have eggs in it! I’ll have to try it!
Love it all!!! These look FABULOUS!!!!
I’ve never actually TRIED the pumpkin/chocolate combo…but the photos of these brownies has me convinced I would LOVE it!!
This looks like a potential love affair for me, have to try it. BTW the apple pie bread AMAZING, planning to make a pumpkin version tonight.