Nothing welcomes the fall season quite like these pumpkin brownies! I layered fudgy chocolate brownies with spiced pumpkin cream cheese filling to create this delicious dessert. It’s the perfect fusion of pumpkin and chocolate!
This pumpkin brownie recipe is so easy and delicious. I saved tons of time and effort by using boxed brownie mix. That left me plenty of time to whip up the delicious pumpkin filling made with real pumpkin and tangy cream cheese.
What’s in This Pumpkin Brownie Recipe?
- 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.
- Sugar: Granulated sugar sweetens the filling.
- Pumpkin Pie Spice: Adds that classic pumpkin pie flavor to the filling.
- Cinnamon: Ground cinnamon adds extra warmth to the filling.
- Salt: 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.
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How to Store and Reheat
Store leftover pumpkin brownies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave.
Tips for Success
- For best results, make sure to use a fudge brownie mix, not a plain brownie mix. It’ll have the richest consistency that way.
- 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!
- 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!
- 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.
Pumpkin Brownies Recipe
Ingredients
For the Pumpkin Filling
- 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
For the Brownies
- 18.3 ounces fudge brownie mix such as Betty Crocker (1 box)
- 2 large eggs
- ½ cup vegetable oil
- 3 tablespoons water
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
- 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, ½ teaspoon kosher salt
- 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
How to Make Pumpkin Brownies Step-by-Step
Mix the Pumpkin: Preheat your oven to 350°F, lightly spray an 8×8-inch baking pan or line it with parchment paper, and set aside. In a medium bowl, with a hand or stand mixer, beat 4 ounces (½ brick) of cream cheese, ⅔ cup of pumpkin puree, 1 large egg, ¼ cup of granulated sugar, 1½ teaspoons of pumpkin pie spice, 1 teaspoon of ground cinnamon, and ½ teaspoon of kosher salt. Beat on medium speed until the ingredients are well combined and it is smooth. Set aside.
Make the Batter: Prepare 18.3 ounces (1 box) of brownie mix as directed on the box with 2 large eggs, ½ cup of vegetable oil, and 3 tablespoons of water. Spread ⅔ of the brownie batter into the pan.
Top with Pumpkin: Drop spoonfuls of the cream cheese mixture over the brownie batter as evenly as possible.
Top with Batter: Spoon the remaining ⅓ of the brownie batter over the top of the brownies, trying to cover as much as possible.
Swirl the Batter: Use the spoon or toothpick to drag and combine the two mixtures with a swirl.
Bake the Brownies: 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.
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.
We’re so sorry this recipe didn’t work out for you!