Pumpkin Pie Brownies Recipe

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: brownies

Calories: 339kcal

Author: Becky Hardin - Easy Dessert Recipes

These easy to make brownies combine the rich decadence of a brownie with everything you love about that fall-inspired pumpkin pie flavor.

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Equipment

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

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

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
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.

Storage: Store pumpkin pie 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