These pumpkin brownies have a fudgy layer of chocolate on the bottom and a silky layer of pumpkin on top! They are so delicious and rich and perfect for fall. The pumpkin brownies come together easily and can be made ahead of time too!

  • 1 1/4 cups Rodelle Organic Dutch Process Cocoa
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1 cup unsalted butter
  • 2 cups sugar
  • 1 tablespoon Rodelle Pure Vanilla Extract
  • 4 large eggs, lightly beaten
  • 1 cup all-purpose flour

For the pumpkin layer

  • 1 (8 ounce) block cream cheese, softened
  • 1 cup pumpkin puree
  • 3/4 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon ground cardamom
  • 1 tablespoon Rodelle Pure Vanilla Extract
  • 1/4 cup heavy cream
  • 2 large eggs, lightly beaten
  1. Preheat the oven to 375 degrees F. Spray a 9×13 inch baking dish with nonstick baking spray.
  2. In a bowl, whisk together the cocoa, salt and baking powder.
  3. Hear the butter in a saucepan over medium heat until the it melts. Whisk in the sugar until it’s smooth. Whisk in the cocoa powder mixture until combined. Let it cool for 5 to 10 minutes. Whisk in the vanilla extract.
  4. Whisk in the eggs until smooth, then whisk in the flour. Pour half of the mixture into the baking dish.
  5. Make the pumpkin layer by beating the cream cheese in an electric mixer until it’s smooth and creamy. Beat in the rest of the ingredients until you have a smooth pumpkin batter and no lumps remain.
  6. Top the brownie batter in the dish with the pumpkin batter. Drop the rest of the brownie batter into the pumpkin batter, using a knife or skewer to swirl it together.
  7. Bake the brownies for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before slicing!

Note: This recipe was prepared for Rodelle by Jessica at How Sweet Eats. Click here to see the original post and read more about these delicious brownies!