Can I use pumpkin pie filling instead of pure pumpkin?

I'd stick with pure pumpkin puree – pie filling contains added sugars and spices that can throw off the balance of flavors and sweetness in our recipe.

Why are my brownies too cakey?

This usually happens from overmixing the flour or overbaking. Mix just until the flour disappears, and remember that slightly underdone is better than overdone.

Can I double this recipe?

Absolutely! Use a 9x13-inch pan and increase the baking time to 40-45 minutes. The cream cheese swirl technique works just as beautifully in a larger pan.

Pumpkin Cream Cheese Swirl Brownies

Name: Pumpkin Cream Cheese Swirl Brownies
Prep time: 10 min
Cook time: 35 min
Total time: 2 h 45 min
Cuisine: American
Ingredients: 1 cup plus 2 Tablespoons (200 g) good quality bittersweet chocolate (chopped or chocolate chips); ½ cup (113 g or 1 stick) unsalted butter (cut into quarters); 3 tablespoons (18 g) unsweetened cocoa powder; 3 large eggs (room temperature); 1 ¼ cups (250 g) granulated sugar; 2 teaspoons pure vanilla extract; ½ teaspoon salt; 1 cup (125 g) all-purpose flour; 1 cup (226 g or 8 oz) block cream cheese (room temperature); ½ cup (113 g) 100% pure pumpkin purée (not pumpkin pie filling); 1 large egg (room temperature); ¼ cup (50 g) granulated sugar; 1 teaspoon pumpkin pie spice; ½ teaspoon cinnamon; ½ teaspoon pure vanilla extract

Description

Decadent, fudgy brownies swirled with creamy pumpkin cheesecake for the perfect fall dessert treat.

Ingredients

1 cup plus 2 Tablespoons (200 g) good quality bittersweet chocolate (chopped or chocolate chips)
½ cup (113 g or 1 stick) unsalted butter (cut into quarters)
3 tablespoons (18 g) unsweetened cocoa powder
3 large eggs (room temperature)
1 ¼ cups (250 g) granulated sugar
2 teaspoons pure vanilla extract
½ teaspoon salt
1 cup (125 g) all-purpose flour
1 cup (226 g or 8 oz) block cream cheese (room temperature)
½ cup (113 g) 100% pure pumpkin purée (not pumpkin pie filling)
1 large egg (room temperature)
¼ cup (50 g) granulated sugar
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
½ teaspoon pure vanilla extract

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Instructions

Preheat oven to 350° F. Line an 8 by 8-inch square baking pan with parchment paper and lightly grease with nonstick cooking spray. Set aside.
In a makeshift double boiler over low heat, melt chocolate and butter, stirring occasionally. Remove pan from the heat and whisk in the cocoa. Set aside to cool slightly.
In the bowl of a stand mixer, beat together eggs and sugar on medium-high speed for 1 minute. Reduce speed to low and add vanilla and salt until combined, about 15 seconds. Keep mixer on low and slowly pour in chocolate mixture into the egg mixture (you can also stir it in by hand).
Remove bowl from mixer and stir in the flour with a wooden spoon until just combined.
Set aside ¼ cup batter. Pour remaining batter in prepared baking pan. Spread evenly.
For the topping, use an electric mixer to beat cream cheese until smooth and creamy. Add pumpkin puree, egg, sugar and vanilla. Mix until combined. Scrape down the sides and bottom of the bowl as necessary.
Drop dollops of cream cheese mixture onto prepared brownie batter. Spread into an even layer. If the reserved batter became stiff, give it a good stir, then drop spoonfuls of the batter on top. Use a knife to swirl the batter into the cream cheese layer.
Bake the brownies for 35 minutes. Let the brownies cool completely in the pan before cutting and serving.

Notes

Make sure to use pure pumpkin purée, not pie filling. For a prettier swirl, drag a skewer gently through the top before baking.

Nutrition

Serving Size: 1 brownie
Calories: 287
Sugar: 24g
Sodium: 136mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg