Fudgy Pumpkin Brownies

By: Ally from Ally’s Sweet & Savory Eats

Autumn, Fall, the-best-season-ever, is finally approaching us.  I consider it Fall when September rolls around.  Yes, we may still have temps in the 80’s, but the calendar has turned and I’m loving it.

Bring on stretchy leggings, sweatshirts, mugs of cappuccino, crisp morning air, sweet and salty apple crisps, hot cider, football games and bonfires under blankets.  I love it ALL.

With all of the above also comes pumpkin.  Love it or hate it, it surrounds us this time of year, whether as decoration on your front porch or in the desserts on our table.

I prefer both {shocking, I know}.  I load my front steps with gourds and pumpkins of all sizes and I plan my baking schedule around the darn things.  I’m that girl who bakes one dessert a week, usually on the weekends, for us to snack on.  Cookies, brownies, a cake, a crumble or crisp in the Fall, whatever, as long as it contains sugar we are good.

Pumpkin, becomes a dessert staple in our house this time of year.  We love it!

Now, these brownies.  Oh, wow!  I used my staple homemade brownie batter mix {super easy} and added a pumpkin cheesecake layer on top.  And for added pumpkin flavor I added pumpkin baking chips to the brownie batter.  It gives the brownies a cinnamon, nutmeg taste, yet doesn’t overpower them, not letting the fudgy chocolate fully come through.

These brownies are the perfect choice for any get together.

Tailgating before the big game?  Yes. 

Weekend potluck with friends?  For sure. 

Lazy Sunday with family?  Yes, indeed.

Make these and watch everyone drool.  But, make sure and bring a gallon of milk along with you.  You’ll need it!  Rich, fudgy and delicious, they will be your hit dessert of the Fall.

Fudgy Pumpkin Brownies

Brownie layer:

2 eggs

1 stick unsalted butter

½ c. milk

1 t. vanilla

1 c. sugar

½ c. brown sugar

1 t. salt

2/3 c. cocoa

2 c. flour

Pumpkin layer:

4 oz. cream cheese, softened

1/3 can of pumpkin

¾ c. powdered sugar

1 t. vanilla

 

1. For thicker brownies grease an 8×8 baking dish. For thinner brownies grease a 9×13 baking dish. Preheat the oven to 350 degrees.
2. In a saucepan melt the butter over low heat. When melted add in the cocoa powder and stir to make a chocolate sauce.  Remove from the heat and stir in vanilla.  Pour this mixture into a stand mixer or a large mixing bowl if using a hand held mixer.
3. Add both sugars and the eggs to the chocolate batter, stirring to combine.
4. Sift in the flour and salt. The batter will be very thick.  Add in the milk to loosen.  Spread the brownie batter into the pan and set aside.
5. Cleaning out the mixing bowl, now combine the softened cream cheese, pumpkin and vanilla. When smooth sift in the powdered sugar until combined.
6. Spread the pumpkin mixture over the brownie layer, swirling with a knife if desired.
7. Bake the brownies for 30 minutes if using an 8×8 dish, 25 minutes if using a 9×13 dish. Test with a toothpick for doneness.  If still gooey, bake another 5 minutes.  Allow the brownies to cool completely before cutting, they are very fudgy!.