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Pumpkin Cream Cheese Brownies - Delicious chocolatey brownies with swirled pumpkin pie filling and cream cheese, both homemade and boxed recipes ~ The Complete Savorist

Pumpkin Cream Cheese Brownies

Course: Dessert
Cuisine: American
Keyword: Cream Cheese, Fall Desserts, Pumpkin, Thanksgiving
Author: Michelle De La Cerda

Delicious chocolatey brownies with swirled pumpkin pie filling and cream cheese, both homemade and boxed recipes 

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Ingredients

From Scratch

  • 3/4 cup cocoa powder
  • 1/2 tsp baking soda
  • 3/4 cup melted butter
  • 1/2 cup warmed to hot International Delight Pumpkin Pie Spice Coffee Creamer
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1/4 tsp salt
  • 1 1/2 cups flour

Box mix

  • 1-18.4 oz box brownie mix
  • 3 eggs
  • 1/4-1/2 cup oil (depending on package directions)
  • 1/4-1/2 cup International Delight Pumpkin Pie Spice Coffee Creamer (replacing the required water amount, depending on package directions)

Pumpkin (for both versions)

  • 1/2 cup canned pumpkin (non-sweetened
  • 1/2 cup International Delight Pumpkin Pie Spice Coffee Creamer
  • 1/4 tsp cinnamon
  • 1/4 tsp nutmeg

Cream Cheese (for both versions)

  • 4 oz cream cheese (softened)
  • 1/3 cup powdered sugar
  • 1.5-2 tbsp HOT/Boiling water (depending on desired consistency)

Instructions

Cream Cheese

  1. Place softened cream cheese in a bowl and begin to mix on low speed.
  2. Slowly incorporate the powdered sugar.
  3. After half the sugar has been mixed in, add about 1/2-1 a tablespoon of the water.
  4. Continue adding the powdered sugar until it is completed mixed in.
  5. Slowly add the remainder of the water until the cream cheese has reached the personally desired consistency. Set aside.

Pumpkin

  1. Mix the pumpkin, coffee creamer, nutmeg, and cinnamon in a bowl until combined; set aside.

Box Mix

  1. Add the mix to a large bowl.
  2. Stir in the coffee creamer, eggs, and oil until mixed.
  3. Pour into a greased 13x9 pan.
  4. Bake in a pre-heated 350° for at least 28 minutes, but up to 35. Insert a toothpick to gauge done-ness.

From Scratch

  1. In a large bowl, sift the cocoa and baking soda together, using either a sifter or a fork.
  2. Stir in 1/2 cup of the melted butter, hot coffee creamer and stir until combined.
  3. Add in the remaining butter, eggs, vanilla, and sugar and mix until combined.
  4. Sift the flour and salt together, using either a sifter or a fork.
  5. Slowly stir in the mixture to the liquid batter, using 1/4 cup at a time.
  6. Once all the flour has been incorporated, pour into a greased 9x13 pan.

Assembly (both versions)

  1. Once the batter is in the greased pan:
  2. Ladle spoonfuls of pumpkin on top of the brownie batter.
  3. Ladle spoonfuls of cream cheese in the holes between brownie batter and pumpkin.
  4. Using a butter knife, swirl or mix up the brownie, cream cheese, and pumpkin. Feel free to make a design, letting your artistic flag fly or just mix it up.
  5. Bake in a pre-heated 350° oven for at least 28 minutes, but up to 35. Insert a toothpick to gauge done-ness.
  6. Allow to cool for at least 5 minutes before cutting-if you have the restraint.