Harvest Pumpkin Brownies Bars
Indulge in the rich, seasonal flavors of these Harvest Pumpkin Brownie Bars—where fudgy chocolate brownies meet a creamy, spiced pumpkin layer for the ultimate autumn dessert. Featuring a luxurious swirl of pumpkin puree blended with warm cinnamon, nutmeg, and ginger, these bars are topped with semi-sweet chocolate chips for an added touch of decadence. Perfectly moist and marbled, they’re as visually stunning as they are delicious. With just 20 minutes of prep time and easy-to-follow steps, this recipe is ideal for fall gatherings, Thanksgiving dessert spreads, or simply treating yourself to a cozy treat. Prepare to delight your taste buds with every bite of these pumpkin-infused brownie creations!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1.5 cups semi-sweet chocolate chips
- 1.25 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 0.5 teaspoons salt
- 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground nutmeg
- 0.25 teaspoons ground ginger
- 0.5 cup brown sugar
- 4 ounces cream cheese, softened
Instructions
Preheat your oven to 350°F (175°C) and line a 9x13-inch baking dish with parchment paper.
In a microwave-safe bowl, melt the butter and 1 cup of the semi-sweet chocolate chips in 30-second intervals, stirring after each interval until smooth. Set aside to cool slightly.
In a large mixing bowl, whisk together granulated sugar, 3 eggs, and vanilla extract until well combined. Slowly pour in the melted chocolate mixture and whisk until smooth.
In a separate bowl, sift together the all-purpose flour, cocoa powder, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined. Reserve 1 cup of this batter and set aside.
Spread the remaining brownie batter evenly into the prepared baking dish.
In another mixing bowl, combine the pumpkin puree, ground cinnamon, ground nutmeg, ground ginger, brown sugar, softened cream cheese, and the remaining egg. Whisk until smooth.
Spread the pumpkin mixture evenly over the brownie layer in the baking dish.
Dollop the reserved brownie batter over the pumpkin layer in small spoonfuls. Use a knife to gently swirl the brownie and pumpkin layers together for a marbled effect.
Sprinkle the remaining 0.5 cup of semi-sweet chocolate chips over the top.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached.
Allow the brownie bars to cool completely in the pan before slicing into 16 squares. Serve and enjoy!
Nutrition Facts
Calories |
362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.0 g | 27% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 107 mg | 5% | |
| Total Carbohydrate | 43.9 g | 16% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 32.5 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 131 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
