Pumpkin Brownie Recipe

Pumpkin Brownies are about to be your new favorite treat. They’re rich, fudgy, and perfectly swirled with creamy pumpkin cheesecake filling. Every bite has that warm, spiced pumpkin flavor that makes your kitchen smell amazing.

Course Dessert

Cuisine American

Keyword pumpkin brownies recipe, pumpkin cheesecake swirl brownies, pumpkin spice brownies

Prep Time 15

Cook Time 45

cooling time 30

Total Time 1 30

Servings servings

Calories 429kcal

Author Eileen Murphy Kelly

Equipment

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

Be sure to check the Expert Tips and FAQs above for important tips and questions that can help make a delicious recipe.

Note 1: For extra fudgy brownies, remove from the oven closer to 40 minutes. For extra fudgy brownies, remove from the oven closer to 40 minutes.

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.

I'm not a registered dietitian, I do my best to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.

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