Pumpkin Brownies Recipe
These easy Pumpkin Brownies are moist, delicious, and made from scratch. Topped with a creamy pumpkin cream cheese swirl and crunchy pecans!
Foto: Budget BytesIngredients
- ¾ cup flour ($0.08)
- 1 tsp cinnamon ($0.15)
- ⅛ tsp salt ($0.01)
- 12 Tbsp salted butter, melted but not hot ($1.59)
- 2 Tbsp vegetable oil ($0.08)
- ¾ cup granulated sugar ($0.26)
- ¾ cup light brown sugar ($0.51)
- ½ cup cocoa powder ($1.24)
- 2 eggs ($0.62)
- ½ Tbsp vanilla extract ($0.98)
- ¼ cup pumpkin purée ($0.15)
- ¼ cup chocolate chips, divided ($0.37)
- cooking spray ($0.01)
- 4 oz cream cheese, room temperature ($1.49)
- ⅓ cup light brown sugar ($0.36)
- ½ tsp pumpkin pie spice ($0.09)
- ¼ cup pumpkin purée ($0.15)
- 2 Tbsp pecans ($0.42)
Steps
Add flour, cinnamon, and salt to a mixing bowl and whisk to combine.
In a separate mixing bowl, whisk melted salted butter, vegetable oil, granulated sugar, light brown sugar, and cocoa powder together until smooth.
Add eggs, vanilla, and pumpkin purée to another mixing bowl and gently beat them together.
Then, add the pumpkin mixture to the chocolate mixture and whisk to combine.
Pour the dry flour mixture and 3 Tbsp chocolate chips into wet chocolate mixture. Stir with a spatula until batter forms.
Lightly spray or grease an 8x8'' baking dish with cooking spray. You can also add a layer of parchment paper. Pour batter into the dish and set aside.
Preheat oven to 350F. Combine cream cheese, light brown sugar, pumpkin pie spice, pumpkin purée with a hand mixer on low until smooth.
Spoon dollops of the pumpkin mix on top of the brownie batter.
Stir the pumpkin topping into the brownie batter gently using a toothpick. I like to keep the layers separate and irregular, so they look a bit more rustic.
Sprinkle with remaining 1 Tbsp chocolate chips and pecan pieces.
Bake for 40 min or until the brownies are set and a toothpick inserted in the center comes out clean.
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