Pumpkin Brownies Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: brownies

Calories: 339kcal

Author: Becky Hardin

Nothing welcomes the fall season quite like these pumpkin brownies! Fudgy chocolate brownies with a creamy pumpkin swirl.

Print Recipe

US Customary - Metric

Equipment

Kitchen Scale (optional)
8x8 Baking Pan
Hand Mixer or Stand Mixer

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 (1 box)**
2 large eggs room temperature
½ cup vegetable oil
3 tablespoons water

Instructions

Preheat oven to 350°F. Lightly spray an 8x8-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

*Make sure to use 100% pure pumpkin puree, not pumpkin pie filling. Pie filling already has spices and sugar added and will not work properly in this recipe.

**I used Betty Crocker, but any brand of fudgy brownie mix should work well. I don't recommend plain or cakey brownie mix for this recipe.

Tips:

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. I recommend using canned pumpkin puree for the most vivid color, as fresh tends to turn out darker. You may wish to add a few drops of orange food coloring to the pumpkin layer to create a brighter, bolder color.

Storage: Store 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.

Nutrition