Can I use fresh pumpkin instead of canned pumpkin puree?

Yes! You can use fresh pumpkin puree in this recipe. Just make sure to cook and puree the pumpkin until it reaches a smooth consistency, similar to canned pumpkin. The flavor will be just as delicious and slightly fresher.

How can I make these pumpkin brownies dairy-free?

To make these pumpkin brownies dairy-free, simply swap out the cream cheese for a dairy-free version and use dairy-free chocolate chips. Additionally, ensure your brownie mix is dairy-free if you’re using a store-bought mix.

Can I make these brownies less fudgy?

If you prefer cakier brownies, you can adjust the recipe by using fewer eggs or substituting one egg with egg whites. This will result in a lighter texture, but you’ll still enjoy the pumpkin flavor.

Pumpkin Brownies – Easy Recipe - The Sisters Cooking

Pumpkin Brownies

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These pumpkin brownies combine the rich, fudgy goodness of traditional brownies with the comforting flavors of pumpkin, cinnamon, and chocolate. A perfect fall dessert that’s easy to make and ideal for family gatherings and Halloween parties.

Author: Daisy
Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Yield: 16 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

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1 store-bought brownie mix (plus ingredients listed on the box)
1/3 cup chocolate chips or chopped chocolate bar
4 ounces neufchatel or full-fat cream cheese (½ block), softened
¾ cup pumpkin puree (about half of a 15-ounce can)
¼ cup pure maple syrup
1½ teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
Flaky sea salt (for topping)

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Instructions

Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
Prepare the brownie mix according to the package instructions, then stir in the chocolate chips. Set aside.
In another bowl, beat the cream cheese with a hand mixer until smooth. Add the pumpkin, maple syrup, pumpkin pie spice, and vanilla extract. Mix until well combined.
Spread about three-quarters of the brownie batter into the prepared pan. Smooth it out with a spatula.
Spread the pumpkin-cream cheese mixture over the brownie batter evenly.
Drop spoonfuls of the remaining brownie batter over the pumpkin layer and swirl the two batters together using a knife.
Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool on a wire rack before cutting into 16 brownies. Top with flaky sea salt and serve.

Notes

Ensure to check the brownies for doneness with a toothpick. If it comes out clean, the brownies are done.
If you prefer a less fudgy texture, you can substitute some of the eggs with egg whites.
For a gluten-free version, use a gluten-free brownie mix.
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Feel free to add nuts, caramel, or other mix-ins to personalize the recipe.

Nutrition

Serving Size: 1/16 of the recipe
Calories: 216
Sugar: 23g
Sodium: 199mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

Find it online: https://thecookingsisters.com/pumpkin-brownies-fall-dessert/