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!
Easy Pumpkin Pie Brownies Recipe
Fall is finally here, and I couldn’t be more excited to celebrate the season – because now I get to enjoy pumpkin pie brownies! These easy to make brownies combine the rich decadence of a brownie with everything you love about that fall-inspired pumpkin pie flavor.
The best part is that the brownies in this recipe are simply made with fudge brownie mix! That way, you can focus more of your time on the creamy pumpkin spice filling that really steals the spotlight. Besides, who doesn’t love a dressed up brownie mix recipe?!
Why You’ll Love this Semi-Homemade Pumpkin Brownie Recipe:
- Easy: Since the brownies are made from a box mix, you’ll save lots of time and effort! While the filling is from scratch, it’s also super easy to whip up.
- Autumnal: These brownies are so wonderfully FALL! It’s not just their pumpkin spice flavor that’s fall-inspired, either. I also think the dark brown and orange colors are wonderfully Halloween friendly!
- The Filling: The pumpkin filling is downright delicious. It’s creamy, made with real pumpkin, and further enhanced with ingredients like cinnamon and pumpkin spice.
How to Make Pumpkin Brownies for Fall
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat the oven and prepare a baking dish.
- Beat the cream cheese, pumpkin, egg. sugar, pumpkin spice, and cinnamon. Set aside.
- Prepare the brownie mix as directed on the box.
- Spread some of the brownie mix into the prepared pan.
- Drop spoonfuls of the pumpkin filling over the brownie batter.
- Spoon the remaining brownie batter over the filling.
- Combine the two mixtures with a picturesque swirl.
- Bake.
- Allow the brownies to cool before cutting.
- Enjoy!
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.
Pumpkin spice filling, brownie mix, and simple steps. What’s not to love?!
Between the pretty Halloween-esque swirl and the pumpkin spice and chocolate flavors, these brownies would be a huge hit at any costume party!
Recipe Tips and 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.
- 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.
Whether you make these as one of your Thanksgiving desserts or for your Halloween party, you’re going to love these easy-to-make pumpkin pie brownies! They’re perfect for any occasion – even if that’s just watching scary movies on a weeknight.
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Pumpkin Pie Brownies Recipe
Ingredients
For the Pumpkin Filling
- 4 ounces cream cheese 114 grams, room temperature (½ brick)
- ⅔ cup canned pumpkin 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 canned pumpkin, 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!