Pumpkin Patch Brownies
These pumpkin patch brownies are to die for! Extra rich with a gooey pumpkin cheesecake filling and topped with crushed oreos and pumpkin candies.
Cutest Pumpkin in the patch!
With a few Fall bakes left and Halloween approaching, it is only fair to share a pumpkin dessert recipe. These brownies might not look spook-tacular, but they sure are the prettiest pumpkin patch brownies! They are ultra rich, chocolaty and moist with crinkled tops. There’s more to them though; their center is dangerously gooey and creamy. If you are looking for a cute Halloween themed treat, this is the one. No special baking skills needed and it’s ready within one hour. Get the family involved and indulge in this chocolaty-pumpkin deliciousness!
Ingredients for Pumpkin Patch Brownies
- Brown Butter: Melted brown butter results in the fudgiest brownies with a strong chocolate flavor. On top of that, its slightly nutty taste goes hand in hand with the pumpkin cream cheese filling. For extra moisture, the recipe calls for a higher fat ratio.
- Chocolate chips: A combination of dark and semisweet chocolate chips add up to the deep chocolate flavor of these pumpkin patch brownies. When mixed with the hot browned butter they become even more chocolaty.
- Pumpkin Puree: Don’t mistake it with the pumpkin pie mix. Canned pumpkin puree is unsweetened and best for this recipe.
- Pumpkin candies: The pumpkin patch brownies get their final festive look with the cutest little pumpkin candies and crushed oreos to resemble soil. So easy and fun to decorate!
How to make pumpkin patch brownies:
Brown Butter
Add the butter in a non-stick frying pan and place over medium heat. Stir continuously as the butter melts. Once the butter has melted it will start foaming and sizzling. Continue stirring for about 6 more minutes or until the butter turns golden brown. It should have a nutty smell. Remove immediately from heat and pour into a medium heat-proof, glass bowl. Make sure to include the brown bits from the bottom of the pan. Stir in the dark and semi sweet chocolate chips and pure vanilla extract until fully incorporated. Allow the mixture to slightly cool for about 10 minutes.
Pumpkin Patch Brownies
Preheat oven to 350°F (180C). Grease an 8×8 baking pan, line with parchment paper and set aside. In the meantime, sift the all-purpose flour and cocoa powder. Stir in salt and set aside. In a large bowl whisk together the pumpkin puree, softened cream cheese, brown sugar, one egg, cornstarch and pumpkin pie spice until smooth. For a thinner pumpkin filling see notes on recipe card.
Using a stand mixer with the paddle attachment on, add the sugar and beat on medium speed adding one egg at a time. Mix well after each addition. The mixture should be light and fluffy. With the mixer running on low, incorporate the slightly cooled chocolate mixture. Mix until just combined. Remove the mixing bowl and gently fold in the flour mixture using a spatula. When there are no more visible flour lumps, stop mixing (see photo below).
Pour half of the brownie batter into the lined baking pan and spread it evenly. Pour the pumpkin cheesecake filling on top and spread on an even layer (see photo 1). Spoon the remaining brownie batter on top and gently smooth it out using a spatula (see photo 2). Bake for 35 minutes or until an inserted toothpick in the center comes out almost clean with little wet crumbs. Remove from oven and allow pumpkin patch brownies to completely cool down before decorating. Garnish with crushed oreos and pumpkin candies. Cut into squares and serve. Enjoy!
[easy-image-collage id=3233]Tips & Troubleshooting:
- Weigh Ingredients: I swear by my kitchen scale. It is the best and most accurate way to weigh dry and wet ingredients. An incorrect amount of flour can result in a dense brownie and we don’t want that!
- Right temperature: Take a look on the recipe card to see which ingredients need to be at room temperature before starting the pumpkin patch brownies.
- Aluminum Pan: I find that aluminum pans are better for chewy brownies than glass pans.
- Perfect Squares: To cut brownies cleanly, ensure they have completely cooled down. Place a long, thin-bladed knife under running hot water, clean it with a towel and then slice.
Why is my brownie batter thick?
Overmixing, results in a thick and grainy brownie batter. Make sure you mix just until the chocolate mixture is incorporated and then fold in the dry ingredients by hand. How to fix it: try to thin out the batter by adding one tablespoon of water.
How do you know when pumpkin patch brownies are done?
Due to the pumpkin cream cheese filling the toothpick test might be tricky. Pay attention to the brownie edges. They should look firm and crinkled. Always insert a toothpick at the center of the brownies. It should come out almost clean with a few wet crumbs. If it comes out completely clean it means the brownies are overcooked.
Storage Instructions:
Pumpkin patch brownies will keep fresh covered tightly at room temperature for 3 to 4 days. You can also refrigerate them but bear in mind that they will get harder. You may freeze brownies sealed in a freezer safe container for up to 2 months.
No tricks, just treats! Bake these pumpkin patch brownies with your family and enjoy an ooey gooey chocolate pumpkin brownie. If you decide to give the recipe a go, make sure you leave a comment below sharing your experience. Happy baking!
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Pumpkin Patch Brownies
Ingredients
Brown Butter
- 1 1/4 cups Unsalted Butter
Brownies
- 1/2 cup Dark Chocolate Chips
- 1/2 cup Semisweet Chocolate Chips
- 1 tbsp Pure Vanilla Extract
- 1 cup All-Purpose Flour sifted
- 2 tbsp Unsweetened Cocoa Powder sifted
- 1/2 tsp Salt
- 3/4 cup Pumpkin Puree softened to room temperature
- 8 oz Cream Cheese softened to room temperature
- 1/4 cup Light Brown Sugar
- 1 Egg room temperature
- 1 tsp Cornstarch
- 1 tbsp Pumpkin Pie Spice
- 1 cup Granulated Sugar
- 3 Egss room tempearature
Garnish
- Crushed Oreos without the filling
- Pumpkin Candies
Instructions
Brown Butter
- Add the butter in a non-stick frying pan and place over medium heat. Stir continuously as the butter melts. Once the butter has melted it will start foaming and sizzling. Continue stirring for about 6 more minutes or until the butter turns golden brown. It should have a nutty smell.1 1/4 cups Unsalted Butter
- Remove immediately from heat and pour into a medium heat-proof, glass bowl. Make sure to include the brown bits from the bottom of the pan.
- Stir in the dark and semi sweet chocolate chips and pure vanilla extract until fully incorporated. Allow the mixture to slightly cool for about 10 minutes.1/2 cup Dark Chocolate Chips, 1/2 cup Semisweet Chocolate Chips, 1 tbsp Pure Vanilla Extract
Brownies
- Preheat oven to 350°F (180C).
- Grease an 8×8 baking pan and line with parchment paper and set aside.
- In the meantime, sift the all-purpose flour and cocoa powder. Stir in salt and set aside.1 cup All-Purpose Flour, 2 tbsp Unsweetened Cocoa Powder, 1/2 tsp Salt
- In a large bowl whisk together the pumpkin puree, softened cream cheese, brown sugar, one egg, cornstarch and pumpkin pie spice until smooth. For a thinner pumpkin filling see notes on recipe card.3/4 cup Pumpkin Puree, 8 oz Cream Cheese, 1/4 cup Light Brown Sugar, 1 Egg, 1 tsp Cornstarch, 1 tbsp Pumpkin Pie Spice
- Using a stand mixer with the paddle attachment on, add the sugar and beat on medium speed adding one egg at a time. Mix well after each addition. The mixture should be light and fluffy.1 cup Granulated Sugar, 3 Egss
- With the mixer running on low, incorporate the slightly cooled chocolate mixture. Mix until just combined.
- Remove the mixing bowl and gently fold in the flour mixture, using a spatula. When there are no more visible flour lumps, stop mixing.
- Pour half of the brownie batter into the lined baking pan and spread it evenly. Pour the pumpkin cheesecake filling on top and spread on an even layer. Spoon the remaining brownie batter and gently smooth it out using a spatula.
- Bake for 35 minutes or until an inserted toothpick in the center, comes out clean with a few crumps.
- Remove from oven and allow pumpkin patch brownies to completely cool down before decorating.
- Garnish with crushed oreos and pumpkin candies. Cut into squares and serve. Enjoy!Crushed Oreos, Pumpkin Candies
Notes
- When browning butter, be at all times close to the pan. Butter can easily burn if left out of sight.
- Beating eggs on medium speed and one at a time will incorporate just enough air to the batter.
- Pumpkin Cream Cheese Filling: If you don’t want to go crazy with the pumpkin filling follow these measurements: 1/2 cup pumpkin puree, 4oz cream cheese, 2 tbsp sugar, 1 egg, 1/2 tsp cornstarch, 2 tsp pumpkin pie spice. Mix all together and proceed with the rest of the recipe.
- Do not overmix. Gently fold in the flour. When there are no more visible flour lumps the batter is ready. Its texture will be medium-thick. You can test the consistency by forming the figure 8 using your spatula (similarly to macaronage)
- Note that all ovens bake differently, so yours may take a little less or a little more time to bake.
- Storage Instructions: Pumpkin patch brownies will keep fresh covered tightly at room temperature for 3 to 4 days. You can also refrigerate them but bear in mind that they will get harder. You may freeze brownies sealed in a freezer safe container for up to 2 months.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.