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  • January 28, 2023

Pumpkin Chocolate Brownies

October 11, 2012 By Betsy Cohen

Pumpkin Chocolate Brownies have a chocolate brownie base that is topped with a pumpkin/cinnamon/ginger/cream cheese layer on top.  Perfect for Thanksgiving!

Pumpkin Chocolate Brownies

During my recent trip to California, I had the opportunity to see some Fall leaves, something I just don’t get the chance to do in South Florida. These beautifully colored leaves reminded me that there are places in the world that actually do get to see Autumn and the changing colors.

Once I got back home, I walked into Whole Foods to see rows and rows of pumpkins lined up. It is a tad too early for me to buy our pumpkin for Halloween, because the Florida heat tends to ruin it well in advance of the holiday, itself; but it is never too early to bake with pumpkin.

Pumpkin Chocolate Brownies have a chocolate brownie base that is topped with a pumpkin/cinnamon/ginger/cream cheese layer on top.  Perfect for Thanksgiving!

I started thinking about the various combinations that work well with pumpkin — ginger, cinnamon and chocolate to name a few. I have a Pumpkin Cheesecake that I love baking, but I wanted to try something new.

I decided on a chocolate brownie base that is topped with a pumpkin/cinnamon/ginger/cream cheese layer on top. I then take a large spoon and swirl/fold the two layers into each other without completely blending them together.

Pumpkin Chocolate Brownies have a chocolate brownie base that is topped with a pumpkin/cinnamon/ginger/cream cheese layer on top. Perfect for Thanksgiving!

The kitchen smelled just like a fall day should, sugar and spice and everything nice. The taste is yummy warm, but after eating the Pumpkin Chocolate Brownies cold, I realized that this is truly the way they should be served.

If I could ignore the 90° weather, I could almost imagine that Autumn has arrived. Not that I would trade my yearlong gorgeous weather for anything evenly closely resembling the Cleveland winters with which I grew up; especially since I can whip up my imaginary Autumn in my kitchen anytime I want. You can, too.

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Pumpkin Chocolate Brownies
5.0 from 4 reviews
Print
Recipe Type: Dessert
Author: Betsy Cohen
Prep time: 25 mins
Cook time: 45 mins
Total time: 1 hour 10 mins
Serves: 35
Ingredients
  • Pumpkin layer:
  • 16 ounces (1 pound) cream cheese, softened
  • ½ cup sugar
  • 1 egg plus 1 egg yolk
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 7½ ounces pumpkin puree
  • Brownie layer:
  • 12 tablespoons (1½ sticks) unsalted butter
  • 3 ounces unsweetened chocolate
  • 1 cup all purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 eggs
  • 1¾ cups sugar
  • 1 teaspoon vanilla extract
  • confectioners sugar for dusting
Instructions
  1. Preheat oven to 325°. Line a 9” x 13” baking pan with parchment paper and set aside.
  2. For the pumpkin layer:
  3. Place cream cheese and sugar in a large mixing bowl. Beat for three minutes until creamy, scraping the bowl down as needed. Add egg and egg yolk, followed by cinnamon and ginger. Lastly, blend in pumpkin puree. Set aside until needed.
  4. For the brownie layer:
  5. Microwave butter and unsweetened chocolate together in a microwaveable bowl until melted. Stir to combine and set aside.
  6. Whisk flour, cocoa powder, baking powder and salt together. Set aside.
  7. Beat eggs and sugar together. Add ½ of butter/chocolate mixture, followed by ½ of dry ingredients. Continue until all of the butter/chocolate and dry ingredients are blended in, scraping the bowl down in between additions. Add vanilla.
  8. Transfer the brownie layer to the parchment lined baking pan. Use the back of a spoon to spread it around. This will not be a thick layer.
  9. Evenly pour the pumpkin layer over the brownie layer. Use a spoon to gently fold and swirl the two layers, being careful not to blend them together.
  10. Bake on the middle rack in a 325° oven for 45 minutes. Cool completely on cooling rack. Refrigerate for at least 2 hours before cutting.
  11. Lift parchment paper out of pan and transfer to a cutting board. Dust with confectioners sugar. Cut into individual brownies.
  12. Betsy's tidbits:
  13. I buy a 15 ounce can of pumpkin puree and eyeball ½ of the can.
  14. As the layers are folded and swirled, rather than blended, the brownies will look a bit different each time you bake them. The overall look is similar.
Notes
Additional time is needed to refrigerate the brownies after they cool.
3.1.07

 

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Filed Under: Brownies Tagged With: all purpose flour, baking powder, chocolate, cinnamon, cocoa powder, confectioners sugar, cream cheese, eggs, ginger, pumpkin, salt, sugar, unsalted butter, unsweetened chocolate, vanilla extract

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About Betsy

Happylicious By Betsy December 2015 lo res I have loved desserts for as long as I can remember. Growing up I loved the smell of freshly baked challah in my maternal great-grandmother’s kitchen, the incredible butter cookies from my paternal grandmother and the perfect pies my mother used to bake when company came over. More about me.
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