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Cookies and Cream Pumpkin Kiss Brownies

Cookies and Cream Pumpkin Kiss Brownies are the ultimate mash-up dessert for fall. Fudgy brownies meet creamy pumpkin cheesecake and crunchy cookies, finished with a melty pumpkin candy topper. Easy to make, impossible to forget, and perfect for every autumn occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 1 hour 55 minutes
Servings 16

Ingredients
  

Brownie layer:

  • 1 box brownie mix or homemade equivalent for a 9x9 pan
  • Ingredients as required on box eggs, oil, water

Pumpkin cheesecake layer:

  • 8 oz cream cheese softened
  • 1/2 cup canned pumpkin
  • 1/4 cup granulated sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 large egg

Toppings:

  • 8 chocolate sandwich cookies chopped
  • 16 pumpkin-flavored chocolate kisses

Instructions
 

  • Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper.
  • Prepare brownie batter as directed on box and pour into prepared pan.
  • In a medium bowl, beat cream cheese, pumpkin, sugar, cinnamon, nutmeg, and egg until smooth.
  • Spoon the pumpkin cheesecake mixture over brownie batter and swirl with a knife.
  • Sprinkle chopped cookies evenly over the top.
  • Bake for 35 minutes or until a toothpick comes out with a few moist crumbs.
  • Immediately press pumpkin kisses gently into the surface.
  • Cool completely before cutting into squares.

Notes

  • Swirl gently for a marbled effect without overmixing.
  • Press the pumpkin kisses while the brownies are still warm so they soften but hold shape.
  • Store in an airtight container for up to 4 days.
  • For extra flavor, use a homemade brownie base with espresso powder.