Ingredients:

  • 1 box (18 oz / 510g) fudge brownie mix
  • 1/2 cup (115g) melted unsalted butter
  • 2 large eggs
  • 2 tbsp (30ml) water
  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (65g) granulated sugar
  • 1/2 cup (120g) canned pumpkin puree
  • 1 tsp (5ml) pumpkin pie spice
  • 1 large egg
  • 1 tbsp (8g) all-purpose flour

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large bowl, combine the fudge brownie mix, melted unsalted butter, 2 eggs, and water. Stir with a spatula until the batter is smooth and glossy.
  3. Pour the chocolate batter into the prepared baking pan and spread it evenly into the corners.
  4. In a separate medium bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth.
  5. Stir in the pumpkin puree, pumpkin pie spice, 1 egg, and all-purpose flour. Mix until fully blended and no white streaks of cream cheese remain.
  6. Spoon the pumpkin cream cheese mixture in dollops over the chocolate base. Use a toothpick or butter knife to swirl the two layers together.
  7. Bake for 40 minutes. Allow the brownies to cool completely in the pan before lifting them out by the parchment paper and cutting into 16 bars.