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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.
I doubled the recipe and baked them in a 9×13. How long would you estimate the cooking time is? I looked at them after 35 minutes and they were loose in the middle. I gave them another 10 minutes and they look set, but I’m not sure. I’m going to try another 5 minutes. Please let me know what you think? I’ve made these before in an 8×8, but they always seem too loose at the 35 minute mark and I leave them in longer, which ends up drying them out. Thank goodness for the ganache which imparts moisture.
Hi, Leslie! I you might want to add about 20 minutes to the original baking time. I hope you liked them!
Hi! I would love to make this for thanksgiving. I’m wondering if I can make this ahead. :)
Ann-
You can definitely make these a day or two ahead. Thanks for stopping by!
-Jamie
Made these as cupcakes today for Thanksgiving tomorrow.. Nobody else has tried them yet, but I had to eat one, and it was AMAZING! I don’t usually like pumpkin anything, except maybe the seeds baked here or there, but this was perfect. I’m sure they’ll be a hit!
Aileen-
I’m so glad you liked the recipe. Thanks for visiting.
-Jamie
Made these today for a bonfire get together. So we are sitting around the fire with hot chocolate, these very tasty brownies and other snacks… everyone has positive feedback on the brownies… are there anymore ? I will have to make some for the next gathering. Thank you for the recipe !
Paula-
Yum, sounds great with hot chocolate! Thanks so much for stopping by and for following MBA! Have a great day.
-Jamie
Good, very good recipe, I did and it was fantastic. I think as soon as possible I’ll post on my website and I’ll write that it’s from My Baking addiction :-)
Elisabetta-
Thank you so much! I’m very happy that you enjoyed the recipe. Have a wonderful day and thanks for following MBA!
-Jamie
Question: Do you think this recipe would have the same yum factor if I used white chocolate? I’m allergic to regular chocolate but this recipe looks so good. :-)
Bekah, I definitely think that could work.
– Jamie
It’s a fantastic recipe! Is it possible store in the refrigerator and eat the cake after?
That would work fine.
– Jamie
Just wanted to let you know that you have one of my favourite blogs ever. And these look decadent.
Kayleigh-
Aw, thank you so much! Give those brownies a try, you won’t be sorry! Have a lovely day and thank you for following MBA!
-Jamie
I really try to avoid using microwaves for cooking… Any way to heat the chocalte and ganache over a stove? Would it need to be a double boiler for each or just a saucepan?
Hi Lauren,
You would definitely need to use a double boiler, but you can definitely skip the microwave if you’re so inclined. Just look for the same consistencies described for the microwave method.
– Jamie
These look great and I’m thinking they would make a great addition to the (Canadian) Thanksgiving dessert tray next month. I’m wondering: Could you make these in advance and freeze? I’ve never used ganache before, and wasn’t sure if freezing them would mess with its consistency.
Jocelyn-
You could freeze the baked and cooled brownies, but I would definitely not freeze them with the ganache. I hope this helps.
-Jamie