If you love fall desserts with a little chocolate twist, these Pumpkin Spice Brownies are going to be your new favorite treat. They’re rich, swirly, and have just the right amount of warm spice to make your kitchen smell amazing.
For specifics on the recipe use the table of contents to click on sections of the recipe.
Jump to:
- Why everyone loves Pumpkin Brownies
- Ingredients to make Pumpkin Brownies
- Kitchen tools to make Pumpkin Spice Brownies
- How to make Pumpkin Brownies
- How to store Pumpkin Spice Brownies
- Eileen's Tips for the Best Pumpkin Brownies
- Change up the ingredients for Pumpkin Brownies
- Frequently Asked Questions
- More Pumpkin Recipes
- 📖 Recipe
- 💬 Comments
I first made these on a chilly October afternoon when I needed something cozy but still chocolatey. They disappeared shockingly fast. The creamy pumpkin layer and the fudgy brownie base make the best duo.
Why everyone loves Pumpkin Brownies
- The pumpkin cheesecake swirl is creamy and perfectly spiced, and a great way to jazz up boxed brownies.
- Easy pumpkin spice brownies start with a boxed brownie mix, making them quick and easy.
- The gorgeous marbled look is so easy to achieve, and your family and friends will be so impressed.
If you love treats like this, check out my pumpkin creme brulee, pumpkin tiramisu, and pumpkin banana bread for more weekend baking inspiration.
Ingredients to make Pumpkin Brownies
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- Pumpkin puree - Be sure to use a pumpkin puree and not a pumpkin pie filling, which has added sweetener.
- Brownie mix - The base of the dessert is a boxed brownie mix.
- ground cinnamon/pumpkin pie spice/white sugar - These spices add warm spice flavors to the cream cheese.
- Dark chocolate bar - Adds a boost of chocolate flavor to the brownies.
- vanilla extract - Enhances the chocolate flavor in the brownies.
- cream cheese - The creaminess in the top layer of the brownies.
Kitchen tools to make Pumpkin Spice Brownies
- 8x8 baking dish
- parchment paper
- large mixing bowl
- electric mixer
- medium-sized bowl
- angled spatula
How to make Pumpkin Brownies
This is an overview of the recipe. The full instructions are below in the recipe card.
- Step 1: In a large bowl, beat the cream cheese until smooth.
- Step 2: Add the pumpkin puree, sugar, egg, vanilla, salt, pumpkin pie spice, and cinnamon. Mix until the mixture is creamy and fully blended.
- Step 3: In a separate bowl, prepare the brownie mix following the package instructions. Stir in three-quarters of the chopped chocolate.
- Step 4: Spread three-quarters of the brownie batter into the pan.
- Step 5:Drop spoonfuls of the pumpkin mixture and the remaining brownie batter over the top.
- Step 6: Use an angled spatula or knife to swirl the two mixtures together. Sprinkle the remaining chopped chocolate on top.
How to store Pumpkin Spice Brownies
- Storage: Store brownies covered in the fridge for up to 5 days.
- Make ahead: Bake the brownies a day in advance and store then in the refrigerator until ready to serve. The pumpkin layer sets even better overnight.
- Freezing: Wrap slices tightly and freeze for up to 3 months. Thaw in the refrigerator for a few hours to defrost before serving.
Eileen's Tips for the Best Pumpkin Brownies
- Use room temperature cream cheese for the smoothest pumpkin layer.
- Don’t over swirl. A few gentle strokes give the best marbled look.
- Line your pan with parchment so the brownies lift out in one piece.
Change up the ingredients for Pumpkin Brownies
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Chocolate: Swap dark chocolate for white chocolate for a sweeter twist.
- Nuts: Add chopped pecans or walnuts for crunch.
- Extra Toppings: Use a salted caramel drizzle over the top before baking for extra decadence.
- Gluten-Free: Use a gluten-free boxed brownie mix.
- Additions: For added flavor, add a teaspoon of instant espresso powder.
Frequently Asked Questions
Yes, make sure it’s thick and not watery, or your swirl layer may be too loose.
Absolutely. Use a 9x13-inch pan and watch the bake time closely.
More Pumpkin Recipes
- Pumpkin Pie Dip
- Pumpkin Chocolate Chip Banana Bread
- Pumpkin Pie Bars
- Pumpkin Spice Cupcakes with Maple Frosting
Looking for more pumpkin recipes? Check out these tasty recipes.
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
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Pumpkin Brownie Recipe
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Equipment Needed:
Ingredients
- 8 ounces cream cheese (room temperature)
- 1 cup pumpkin puree
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 (16.3) ounce box, fudge brownie mix (plus ingredients listed on the box)
- 4 ounce dark chocolate bar (chopped)
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
- In a large mixing bowl, use a hand mixer with beaters attached, and beat 8 ounces cream cheese (room temperature) until smooth.
- Add 1 cup pumpkin puree, ½ cup granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract,¼ teaspoon salt, 1 teaspoon pumpkin pie spice, and ½ teaspoon ground cinnamon. Mix until well combined and creamy.
- In a medium-sized mixing bowl, prepare the 1 (16.3) ounce box, fudge brownie mix (plus ingredients listed on the box) according to package instructions. Stir in ¾ of the chopped chocolate. Set aside.
- Spread ¾ of the brownie batter evenly into the prepared pan. Alternate dolloping spoonfuls of the pumpkin mixture and the remaining brownie batter on top.
- Use an angled spatula to gently swirl the batters together, creating a marbled effect. Sprinkle remaining chopped chocolate over the top.
- Bake in the preheated oven for 45 to 50 minutes, or until the edges are set and a toothpick inserted in the center comes out mostly clean (it may have a little pumpkin mixture on it since it stays moist).
- Cool completely before slicing into squares.
NOTES
- Storage: Store brownies covered in the fridge for up to 5 days.
- Make ahead: Bake the brownies a day in advance and store then in the refrigerator until ready to serve. The pumpkin layer sets even better overnight.
- Freezing: Wrap slices tightly and freeze for up to 3 months. Thaw in the refrigerator for a few hours to defrost before serving.
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