Pumpkin Spice M&M's Debut, So Let's Get Cooking

Earlier this month, M&M'S debuted its newest flavor, Pumpkin Spice. So obviously we bought some, because we're not crazy, people.

While the new flavor isn't bad, the artificial pumpkin-cinnamon essence doesn't do it for us like a good PSL does (that's what the kids call Pumpkin Spice Lattes these days; we just found that out, too).

Sure, a few novelty handfuls are fun, but now we've found ourselves with a full 9.9 oz. bag to get through. Enter this recipe for Pumpkin Spice M&M'S Cheesecake Brownies.

Perhaps you won't regret buying that second bag after all ...


For the Brownie Batter

  • 3/4 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 2/3 cup vegetable oil
  • 1/2 cup boiling water
  • 2 cups sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 1/3 cup flour
  • 1/4 tsp salt
  • 1/2 cup Pumpkin Spice M&M'S + more for topping

    For the Pumpkin Cheesecake Topping:

  • 8 oz cream cheese
  • 1 large egg
  • 1/2 cup sugar
  • 1/4 cup pumpkin purée
  • 1/2 tsp vanilla extract
  • 1/8 tsp cinnamon
  • Pinch nutmeg
  • Pinch salt


    Preheat oven to 350 degrees and spray a 9 x 13 baking pan with cooking spray.

    For the Brownie Batter:

    In a large bowl, sift together the cocoa powder and baking soda. Stir in 1/3 cup oil and the boiling water, mixing until thickened. Stir in sugar, eggs, vanilla extract, and remaining 1/3 cup oil until well blended. Add in flour and salt, mixing until combined. Finally, stir in Pumpkin Spice M&M'S until incorporated throughout.

    Pour mixture into baking pan.

    For the Pumpkin Cheesecake Topping:

    Use a hand mixer to combine all ingredients. Dollop over the brownie mixture and use a knife to swirl the pumpkin topping, creating a marbled pattern. Sprinkle the top with a few more M&M'S for good measure.

    Bake 35-40 minutes, or until a toothpick inserted into the center comes out clean.

    Let rest before cutting into squares; mini squares are fun to serve at parties.

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