‘Tis the season for pumpkin desserts galore! These Pumpkin Cream Cheese Brownies are sure to become a fall favorite treat!
If you’re like me and you crave all things pumpkin as soon as September hits, then you need this recipe in your life! I seriously raided the store shelves and bought up a huge stash of canned pumpkin for the coming busy baking months!
Although I’m always game for a pumpkin confection in any form (this Pumpkin Snickerdoodle Bread and this Pumpkin Pie Cake are out-of-this-world!), many times, my favorite pumpkin treats are those that include pumpkin and chocolate together! The combo is nothing short of dreamy!
A while back, I shared this recipe for Copycat Cosmic Brownies and it’s still my favorite homemade brownie recipe ever. It’s seriously the best! It produces a perfectly fudgy, dense brownie…everything my brownie dreams are made of.
So I used that recipe as a base for today’s fall brownie variation and then added a yummy little pumpkin cream cheese layer with a ribbon of chocolate ganache on top to finish it all off. It’s an experience the taste buds won’t soon forget!
My kids said these totally look like a Halloween dessert since they have orange in them. 🙂 I agree that they are perfectly festive and in every way appropriate for a Halloween bash. I can’t believe that we are already talking about Halloween! I love it, though!
If your mouth salivates with the mention of pumpkin and chocolate like mine does, you’re going to want to make these very soon!
Calories
Fat
Carbs
Protein
Christine of I Dig Pinterest
Yields Makes a 9"x13" pan
Save RecipeIngredients
- 3/4 c. (1 1/2 sticks) salted butter, sliced
- 1/2 cup semi-sweet chocolate chips
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp. vanilla extract
- 2 large eggs
- 2 Tbsp. milk (2% or greater)
- 1 1/4 c. all-purpose flour
- 1/3 c. baking cocoa
- 1/4 tsp. baking powder
- scant 1/2 tsp. salt
- 1 tsp. corn starch
- Pumpkin Cream Cheese Layer:
- 4 oz. cream cheese, softened
- 1 large egg
- 1/2 c. pumpkin puree
- 1/3 c. sugar
- 1/4 c. flour
- Chocolate Ganache:
- 2 Tbsp. butter
- 1/2 c. semi-sweet chocolate chips
- 1 Tbsp. milk (2% or greater)
Instructions
- Preheat oven to 350 degrees Fahrenheit, line a 9"x13" pan with foil, allowing it to come over the edges, then coat foil with nonstick cooking spray.
- For the brownies, in a large microwave-safe bowl, melt butter and chocolate chips together in 30 second increments, stirring between. Stir mixture until smooth. Quickly whisk in (by hand) brown sugar, granulated sugar, vanilla, eggs and milk, just until incorporated (don't overmix or brownies will be tough and lose their nice texture).
- In a separate bowl, stir together flour, baking cocoa, baking powder, salt and corn starch. Add to chocolate mixture and stir by hand just until incorporated (again, don’t over-mix!). Pour and spread mixture into prepared pan.
- Next, make the pumpkin cream cheese layer by creaming the softened cream cheese by itself in the bowl of an electric mixer until smooth and no lumps remain. Add egg, pumpkin puree, sugar and flour and mix until incorporated. Spread over brownie batter.
- Bake for approximately 19-21 minutes, or just until they are set and not jiggly. Don’t over bake or they’ll lose their fudgy texture.
- Let brownies cool in pan on a cooling rack for about 20 minutes, then place in the fridge while you make the ganache.
- For the ganache, melt butter with the chocolate chips in the microwave in 30 second increments, stirring in between. Whisk in milk until smooth. Pour and spread over brownies. Place in the refrigerator so the chocolate can set.
For all other chocolate pumpkin desserts, go HERE. And since today is the official beginning of fall, I say let the pumpkin baking begin! I hope you enjoy these!
Comments