Naughty Pumpkin Brownies

Naughty Pumpkin Brownies

These are the brownies we make every autumn without fail, and honestly we look forward to them all year. The combination of rich, fudgy chocolate brownie with a swirled spiced pumpkin layer on top is just absolutely next level. You get this incredible contrast of deep chocolatey Oreo goodness and creamy, warmly spiced pumpkin in every single bite. They look impressively fancy but they're really not that hard to pull off, which is always our favourite kind of bake. Make these for Halloween, Thanksgiving, or just a random Tuesday when you need something a bit special.

Cook: 65 min
Serves 4

Before You Start

  • Line brownie tin with parchment paper (with overhang)
  • Large mixing bowl
  • Whisk
  • Spatula
  • Microwave
  • Skewer or fork

Ingredients

  • 2 pack(s) of Bosh! Brownie Mix
  • ½ can of pumpkin
  • 170g plant-based cream cheese
  • 35g sugar
  • 100g oreos - roughly 9 cookies
  • oil for greasing
  • 90g Biscoff spread
  • plant-based edible eyes - optional
  • 1 tbsp pumpkin spice - shop bought

Method

1

For the brownie mix

  • Line the cake tin with the parchment paper, making sure there’s a good overhang (this excess will act as handles to remove the brownie from the tin when it comes out of the oven)
  • Make the brownie mix according to the pack instructions (or following the recipe below) 
  • Chop the oreos into quarters and stir ¾ of them through the brownie mix, keeping the rest for decoration
  • Keep aside
2

For the pumpkin mix

  • Warm the cream cheese in a microwave for 30 seconds to soften it slightly, being careful not to overheat it
  • Add the pumpkin, softened cream cheese, spice mix and sugar to a large mixing bowl
  • Use a whisk to beat until very smooth
3

For the brownies

  • Pour half the brownie mix into the bottom of the lined brownie tin and smooth it out with a spatula
  • Next, spoon over the pumpkin mix and spread it evenly across the top of the brownie mix, forming a full layer
  • Carefully pour over the rest of the brownie mix and use a spatula to smooth over the top
4

Cooking the brownies

  • Warm the biscoff in the microwave for 30 seconds to soften it slightly 
  • Use a spoon to pour and drag swirls of the biscoff randomly over the top of the brownie, decorating the whole top
  • Run a skewer through the biscoff swirls to create a beautiful marbling pattern
  • Push the remaining oreo chips into the mix
  • Place in the oven for 40-50 minutes
  • The brownie is cooked when a skewer (or fork) poked into the brownie comes out clean (if it’s not ready, give it a few more minutes then check again)
5

Remove and serve

  • Remove from the oven and allow to cool
  • Use the baking parchment to pull the brownie out and place on a chopping board, cut into squares and serve!
  • If you’re feeling extra Halloweeny, decorate with a few pairs of vegan edible eyes!

Tips & Variations

  • Don't overbake: These should still have a slight wobble in the centre when you pull them from the oven. They'll firm up as they cool, and that's what gives you the fudgy texture rather than a dry, cakey brownie.
  • Swirl don't stir: When you add the pumpkin layer on top, use a skewer or knife to gently swirl it into the brownie mix rather than fully mixing it in. You want distinct ribbons of pumpkin running through, not a fully blended batter.
  • Room temperature ingredients: Make sure your pumpkin mix ingredients are at room temperature before you start. Cold ingredients can cause the batter to seize slightly and you won't get that smooth, glossy finish on top.

Why This Works

The trick here is the layering. Keeping some of the brownie mix as a base before adding the pumpkin layer means you get that proper fudgy brownie texture underneath rather than everything merging into one. The Oreos stirred through add little pockets of crunch and cream that cut through the richness brilliantly, and the spiced pumpkin on top keeps things from feeling too heavy. Trust us, it's a combination that really, really works.