What you'll need

1 package (8 oz) cream cheese, softened

2/3 cup canned pumpkin (not pumpkin pie mix)

2 eggs

1/3 cup packed light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg


1 box Immaculate Baking Co.™ brownie scratch baking mix

Butter and eggs called for on brownie mix box


1/4 cup semisweet chocolate chips

15 min prep time
4/15 hrs / mins total time
16 servings
  1. 1

    Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom of 9-inch square pan with shortening or cooking spray. In medium bowl, beat Filling ingredients with electric mixer on low speed until smooth; set aside.

  2. 2

    Make brownie batter as directed on box. Spread batter in pan; pour filling evenly over brownie layer. Bake 52 to 57 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean and filling is set. Cool completely, about 2 hours. Refrigerate 1 hour. Cut into 4 rows by 4 rows.

  3. 3

    Just before serving, in small microwavable bowl, microwave chocolate chips uncovered on High 30 seconds; stir. Continue microwaving in 15-second intervals, stirring after each, until melted and stirred smooth; drizzle on top of each brownie. Store covered in refrigerator.


Add another chocolate twist by topping brownies with 2 tablespoons miniature semisweet chocolate chips before drizzling with chocolate.

Transfer melted chocolate to resealable food-storage plastic bag, and cut corner of bag to drizzle on top of brownies.