Nothing welcomes the fall season quite like Pumpkin Brownies! These rich, moist, and decadent brownies have a layer of pumpkin spice filling that is wonderfully autumnal and delicious!
What’s in this Pumpkin Brownie Recipe?
We’re saving tons of time and effort by using boxed brownie mix. That way, you have more time to whip up the delicious pumpkin filling made with real pumpkin and enhanced with lots of warming spices.
- Cream Cheese: Makes the pumpkin filling ultra-creamy and tangy.
- Pumpkin Puree: Make sure to use 100% pure pumpkin, not pumpkin pie filling!
- Egg: Adds richness and structure to the filling and the brownies.
- Granulated Sugar: Sweetens the filling.
- Pumpkin Pie Spice: Adds that classic pumpkin pie flavor to the filling.
- Ground Cinnamon: Adds extra warmth to the filling.
- Kosher Salt: Enhances the natural flavor of the pumpkin.
- Fudge Brownie Mix: Makes this recipe super simple! I used Betty Crocker.
- Vegetable Oil: Adds moisture to the brownies.
- Water: Helps thin the brownie mix to the proper consistency.
Pro Tip: For best results, make sure to use a fudge brownie mix, not a plain brownie mix. It’ll have the richest consistency that way.
Variations on Brownies with Pumpkin
If you’re feeling extra fancy, you can use my favorite homemade fudgy brownie recipe instead of a boxed mix. You can also add some chocolate chips, cream cheese chips, or pumpkin spice baking chips for even more flavor!
Your filling might be a bit too sweet if you accidentally purchase pumpkin pie filling instead of puree. If this happens, don’t use the ¼ cup sugar that the filling calls for, or it will be way too sweet.
This is a pretty popular debate. As long as you can mix the eggs into the brownie mix without overbeating the mix, you’ll be in the clear.
Let the brownies cool for at least 10 minutes before cutting into them. When they’re piping hot from the oven, they’ll do nothing but lose their shape and burn your mouth if cut too soon!
You don’t need to. These pumpkin brownies will stay fresh at room temperature in an airtight container for up to 3 days. If you do refrigerate them, they’ll stay fresh for up to 1 week.
How to Store
Store leftover pumpkin brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. Enjoy at room temperature or gently warmed in the microwave.
How to Freeze
Freeze pumpkin brownies whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
Serve these rich and creamy brownies with a dollop of whipped cream or pumpkin mousse or a scoop of pumpkin pie ice cream. A warming cup of pumpkin hot cocoa would also be delish.
Pumpkin Pie Brownies Recipe
Ingredients
For the Pumpkin Filling
- 4 ounces cream cheese 114 grams, room temperature (½ brick)
- ⅔ cup pumpkin puree 151 grams
- 1 large egg 50 grams, room temperature
- ¼ cup granulated sugar 50 grams
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon 3 grams
- ½ teaspoon kosher salt
For the Brownies
- 18.3 ounces fudge brownie mix 519 grams, such as Betty Crocker (1 box)
- 2 large eggs 100 grams
- ½ cup vegetable oil 100 grams
- 3 tablespoons water 43 grams
Equipment
- Kitchen Scale (optional)
- Hand Mixer (optional)
- Stand Mixer (optional)
Instructions
- Preheat oven to 350°F. Lightly spray an 8×8-inch baking pan or line with parchment paper. Set aside.
- In a medium bowl, with a hand or stand mixer, beat the cream cheese, pumpkin, egg, sugar, pumpkin spice, cinnamon, and salt. Beat on medium speed until the ingredients are well combined and it is smooth. Set aside.4 ounces cream cheese, ⅔ cup pumpkin puree, 1 large egg, ¼ cup granulated sugar, 1½ teaspoons pumpkin pie spice, 1 teaspoon ground cinnamon
- Prepare the brownie mix as directed on the box. Spread ⅔ of the brownie batter into the pan.18.3 ounces fudge brownie mix, 2 large eggs, ½ cup vegetable oil, 3 tablespoons water
- Drop spoonfuls of the cream cheese mixture over the brownie batter as evenly as possible.
- Spoon the remaining ⅓ of the brownie batter over the top of the brownies, trying to cover as much as possible.
- Use the spoon or toothpick to drag and combine the two mixtures with a swirl.
- Bake for 35-40 minutes, until the center is no longer gooey. Remove the pan from the oven and allow it to cool before cutting and serving.
Notes
- For best results, make sure to use a fudge brownie mix, not a plain brownie mix. It’ll have the richest consistency that way.
- Remember to let the brownies cool before cutting them! They can still be a bit warm, but they shouldn’t be piping hot.
- Spread the pumpkin filling as evenly as possible onto the first layer of brownie batter, that way each slice of brownie has an equal amount of pumpkin filling.
- This recipe can be used with other types of brownie mixes. Just prepare as directed.
- Some of our readers noticed that their pumpkin layer came out a bit dull/brown. You may wish to add a few drops of orange food coloring to the pumpkin layer to create a brighter, bolder color.
Not so much … I’ve made this recipe twice and I had the same results. The beautiful orange color shown in the photo actually was a darker pumpkin pie color. The flavor left a lot to be desired. Won’t be baking this again.
I’m so sorry this recipe didn’t work out for you!