Storage Instructions:

Store pumpkin pie brownies in an airtight container in the fridge for up to a week.

Make Ahead Instructions:

Yes, you can make brownies in advance. Although they are the best eaten fresh, they're almost equally good once they've chilled. Make them up to 2 days before you plan to serve.

Can I freeze brownies?

Yes. Place them in an airtight container or freezer bag and freeze them for up to 2 months. Defrost frozen brownies at room temperature for about an hour.

Do I have to grease the pan?

Yes. Make sure to spray the bottom with cooking spray or at least grease it with butter or canola oil. You could also line it with parchment paper if you'd prefer, but if you don't use anything, you won't be able to get the brownies out of the pan.

Pumpkin Brownies

Description

With a rich chocolatey fudge brownie base and a layer of pumpkin on top, these pumpkin brownies are the ultimate fall dessert. They’re easy to make and so delicious.

Ingredients

Units Scale

4 ounces Neufchatel cheese (reduced fat cream cheese)
3/4 cup sugar, divider
3 eggs, divided
1 can pure pumpkin puree, divided
3 teaspoons vanilla extract, divided
1 teaspoon pumpkin pie spice
1 1/4 cup whole wheat flour or white whole-wheat
1/4 cup cocoa powder, sifted
2 teaspoons baking powder
1/2 teaspoon baking soda, sifted
1/4 teaspoon salt
1/2 cup canola oil
2 ounces bittersweet chocolate chips or chopped bittersweet chocolate, melted and cooled slightly (see tip)
1/2 cup non-fat buttermilk

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Instructions

Preheat oven to 350 degrees F. Coat a 9 by 13-inch baking dish with cooking spray.
Beat Neufchatel and ¼ cup sugar in a large bowl with electric mixer on medium speed until completely smooth. Add 1 egg and beat until smooth. Add ¾ cup pumpkin, 1 teaspoon vanilla, and pumpkin pie spice and beat until smooth. Set aside.
Whisk flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Beat the remaining ½ cup sugar, 2 eggs, the remaining pumpkin puree, 2 teaspoons vanilla, oil and chocolate in a large bowl until completely smooth. Add flour mixture, and beat until smooth. Add buttermilk and beat until completely combined.
Spread chocolate brownie mixture out in the pan. Top with the pumpkin cream cheese layer. Drag a clean knife through the layers to swirl.
Bake until the brownie is set and the edges are lightly puffed, 30-32 minutes. Let cool completely before cutting into bars.

Notes

48 mg Cholesterol, 13 g Added Sugar

Chocolate Melting Tip: place chocolate in a small microwave-safe container. Microwave in 30 second bursts, stirring between each round, until mostly melted. Let sit, stirring often until completely melted. To melt without a microwave see here.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: dessert
Method: oven
Cuisine: American

Nutrition

Serving Size: 2 bars
Calories: 240
Sugar: 16 g
Sodium: 290 mg
Fat: 13 g
Saturated Fat: 1 g
Carbohydrates: 30 g
Fiber: 6 g
Protein: 6 g