Get ready to experience a mind-blowing dessert that will make your taste buds dance with excitement! These Pumpkin Pie Brownie Bombs are not just another ordinary treat - they're a decadent fusion of rich chocolate brownies, creamy pumpkin pie, and irresistible cream cheese swirls that will have everyone begging for your secret recipe. Imagine biting into a dessert that combines the best of autumn flavors with classic chocolate indulgence - this is not just a recipe, it's a culinary adventure that will transform your dessert game forever!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box brownie mix
- 1 cup canned pumpkin
- 1 tsp pumpkin pie spice
- 1/2 cup chocolate chips
- 1/2 cup cream cheese
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal of the brownies.
- In a large mixing bowl, combine the brownie mix with the required ingredients as per the package instructions (usually water, oil, and eggs). Stir until just combined, being careful not to overmix.
- In a separate bowl, mix together the canned pumpkin and pumpkin pie spice until well combined. This will be your pumpkin filling.
- Pour half of the brownie batter into the prepared baking pan, spreading it evenly across the bottom.
- Drop spoonfuls of the pumpkin mixture over the brownie batter, then use a knife or a toothpick to swirl it gently into the brownie batter. Be careful not to mix it completely; you want to create a marbled effect.
- Sprinkle the chocolate chips evenly over the pumpkin layer.
- Pour the remaining brownie batter over the pumpkin layer, spreading it carefully to cover the pumpkin and chocolate chips.
- In a small bowl, soften the cream cheese in the microwave for about 15-20 seconds until it's easy to stir. Drop spoonfuls of the softened cream cheese over the top of the brownie batter.
- Using a knife or toothpick, swirl the cream cheese into the brownie batter, creating a marbled effect similar to the pumpkin layer.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).
- Once baked, remove the pan from the oven and allow the brownie bombs to cool in the pan for about 10-15 minutes. Then, transfer them to a wire rack to cool completely.
- Once cooled, cut into 12 squares and serve. Enjoy your delicious Pumpkin Pie Brownie Bombs!
Tips
- Use room temperature ingredients to ensure smooth mixing and even baking.
- Don't overmix the brownie batter - this can lead to tough, dense brownies.
- For perfect swirls, use a toothpick or thin knife when creating the marbled effect.
- Let the brownies cool completely before cutting to get clean, precise squares.
- Store in an airtight container in the refrigerator for up to 5 days.
- For extra indulgence, serve slightly warm with a scoop of vanilla ice cream.
- Use a high-quality pumpkin pie spice for the most robust autumn flavor.
- Line your baking pan with parchment paper for easy removal and cleanup.
Nutrition Facts
Calories: 86kcal
Carbohydrates: 9g
Protein: 1g
Fat: 6g
Saturated Fat: 4g
Cholesterol: 8mg
