Pumpkin Brownies Recipe

Introduction

These pumpkin brownies combine the rich, fudgy texture of classic brownies with the warm, spiced flavor of pumpkin cheesecake swirls. They’re perfect for fall gatherings or any time you want a festive twist on a favorite treat.

Ingredients

• 4 ounces cream cheese (room temperature, ½ brick)
• ⅔ cup pumpkin puree
• 1 large egg (room temperature)
• ¼ cup granulated sugar
• 1½ teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• 18.3 ounces fudge brownie mix (1 box)
• 2 large eggs (room temperature)
• ½ cup vegetable oil
• 3 tablespoons water

Instructions

1. Step 1: Preheat your oven to 350°F. Lightly spray an 8×8-inch baking pan or line it with parchment paper, then set aside.
2. Step 2: In a medium bowl, use a hand or stand mixer to beat the cream cheese, pumpkin puree, 1 egg, granulated sugar, pumpkin pie spice, cinnamon, and kosher salt together. Mix on medium speed until smooth and fully combined, then set aside.
3. Step 3: Prepare the brownie mix according to the package instructions, using the 2 eggs, vegetable oil, and water. Stir until just combined.
4. Step 4: Spread about two-thirds of the brownie batter evenly into the prepared pan.
5. Step 5: Drop spoonfuls of the pumpkin cream cheese mixture evenly over the brownie layer.
6. Step 6: Spoon the remaining one-third of the brownie batter over the top, trying to cover as much of the cream cheese layer as possible.
7. Step 7: Use a spoon or toothpick to gently swirl the two mixtures together for a marbled effect.
8. Step 8: Bake for 35 to 40 minutes, or until the center is set and no longer gooey. Remove from the oven and let cool completely before cutting and serving.

Tips & Variations

• For extra pep in the flavor, add a handful of chopped nuts or white chocolate chips to the brownie batter before baking.
• Use canned pumpkin puree labeled 100% pumpkin for best texture and taste; avoid pumpkin pie filling which is already spiced and sweetened.
• Let the brownies cool completely or chill before slicing to get clean, neat squares with defined swirls.

Storage

Store leftover pumpkin brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat briefly in the microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but you’ll need to cook and puree fresh pumpkin first by roasting or steaming, then mashing until smooth. Fresh pumpkin adds moisture, so drain excess liquid if it’s too watery.

Will these brownies be very cakey or fudgy?

These brownies have a rich, fudgy texture thanks to the fudge brownie mix, balanced by the creamy pumpkin cheesecake layer for moistness and creaminess.

Pumpkin Brownies Recipe

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★★★★★

4.5 from 149 reviews

These Pumpkin Brownies are a deliciously moist and flavorful twist on traditional brownies, combining creamy pumpkin-spice cream cheese swirls with rich chocolate fudge brownie base for a festive fall treat. Easy to prepare and perfect for seasonal gatherings or cozy dessert cravings.

• Author: Mila
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 16 brownies (about 2-inch squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cream Cheese Pumpkin Mixture

• 4 ounces cream cheese (room temperature, ½ brick)
• ⅔ cup pumpkin puree
• 1 large egg (room temperature)
• ¼ cup granulated sugar
• 1½ teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt

Brownie Batter

• 18.3 ounces fudge brownie mix (1 box)
• 2 large eggs (room temperature)
• ½ cup vegetable oil
• 3 tablespoons water

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray an 8×8-inch baking pan with non-stick spray or line it with parchment paper to prevent sticking, then set aside.
2. Make Pumpkin Cream Cheese Mixture: In a medium bowl, use a hand or stand mixer to beat together the cream cheese, pumpkin puree, 1 egg, granulated sugar, pumpkin pie spice, cinnamon, and kosher salt on medium speed until the mixture is smooth and well combined. Set this mixture aside.
3. Prepare Brownie Batter: Following the instructions on the brownie mix box, combine the brownie mix with 2 large eggs, vegetable oil, and water. Mix until just combined to create the brownie batter.
4. Layer Brownie Batter: Spread about ⅔ of the prepared brownie batter evenly into the bottom of the prepared baking pan.
5. Add Pumpkin Mixture: Drop spoonfuls of the prepared cream cheese pumpkin mixture evenly over the layer of brownie batter in the pan.
6. Top with Remaining Brownie Batter: Spoon the remaining ⅓ portion of brownie batter over the cream cheese mixture, trying to cover as much of it as possible.
7. Swirl Mixtures: Using a spoon or a toothpick, gently drag through the brownie and cream cheese mixtures to create a beautiful swirl pattern without fully blending them together.
8. Bake: Place the pan in the oven and bake for 35 to 40 minutes, until the center of the brownies is set and no longer gooey. A toothpick inserted near the center should come out with just a few moist crumbs.
9. Cool and Serve: Remove the brownies from the oven and let them cool completely in the pan before cutting into squares and serving. This helps the swirls set and makes cutting easier.

Notes

• Room temperature ingredients ensure better mixing and smoother texture.
• You can use canned pumpkin puree; avoid pumpkin pie filling as it contains added sugar and spices.
• For easier removal, line the pan with parchment paper with overhang on the sides to lift out whole brownies.
• Brownies can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
• Optional: Sprinkle some chopped nuts or chocolate chips on top before baking for extra texture.

Keywords: pumpkin brownies, cream cheese brownies, fall dessert, fudge brownies, pumpkin spice dessert