Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 1 tsp pumpkin spice
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
- In a bowl, mix flour, cocoa powder, and salt.
- In another bowl, whisk melted butter, sugar, eggs, and vanilla. Combine with dry ingredients.
- Spread brownie batter into the pan.
- Beat cream cheese, pumpkin puree, brown sugar, and pumpkin spice until smooth.
- Spoon pumpkin mixture over brownie batter and swirl with a knife.
- Bake for 30-35 minutes or until set.
- Cool completely before cutting.
Notes
- Use room-temperature cream cheese for smoother blending.
- Do not overmix the brownie batter to keep it fudgy.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 brownie
- Calories: 280
- Sugar: 22g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg