Pumpkin Brownies

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Warm, spiced, and oh-so-chocolatey! These Pumpkin Brownies are a fall favorite with their rich chocolate and creamy pumpkin cream cheese layers swirled together to perfection. Plus, they are deceptively easy to make so they are the perfect fall dessert for parties, holiday dinners, or anytime!

For more fall treats, check out my iced pumpkin muffins or cinnamon apple cake.

Brownies are a classic, but add pumpkin, and they turn into a cozy fall treat. If you’ve tried my pumpkin oatmeal cookies or my mom’s soft pumpkin cookies, you know how much I love pumpkin in desserts, and these pumpkin brownies bring that warm, spiced flavor in a whole new way. (Like pumpkin for dinner too? Try my pumpkin pasta while you’re at it!)

It’s cozy, comforting, and easy to make. The cream cheese pumpkin layer makes each bite feel decadent without being too sweet. They’re my go-to when I want chocolate, pumpkin, and a little happiness all in one!

Why I love this recipe

I love how the are both rich and lightly spiced without being overpowering. Making them is surprisingly simple, and the kitchen smells amazing while they bake. They’re perfect for dessert, an afternoon snack, or even breakfast if I’m being honest!

Ingredients

• boxed brownie mix – include all ingredients listed on the box (water, oil, eggs) – choose your favorite brand; the type of brownie mix can slightly change the texture.
• semi-sweet chocolate chips – for extra chocolate flavor, you can use milk chocolate or dark chocolate if preferred.
• cream cheese – softened to room temperature for easy mixing.
• granulated sugar – adds sweetness to the cream cheese layer; you can adjust to taste.
• egg – helps bind the cream cheese filling; use large eggs.
• vanilla extract – enhances the flavor of the cream cheese layer.
• pumpkin puree – canned or fresh; make sure it’s not pumpkin pie filling.
• pumpkin pie spice – if you need to make your own combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/8 teaspoon ground cloves 

Step by step

1. Preheat the oven to 350°F. Line a square baking pan with parchment.
2. Mix up the brownie batter according to the box directions and fold in chocolate chips.
3. Spread about two-thirds of the brownie batter into the pan.

1. Beat the cream cheese and sugar until smooth. Add egg, vanilla, pumpkin puree, and pumpkin pie spice, mixing well.
2. Pour the pumpkin mixture over the brownie layer.
3. Add the remaining brownie batter on top and swirl with a toothpick.
4. Bake for 40-45 minutes, or until the top is set and a toothpick inserted comes out mostly clean.

Variations

Try using dark chocolate chips for a more intense chocolate flavor or white chocolate for added sweetness. Adding pecans or walnuts brings a satisfying crunch, while a small dash of cloves or allspice can give the pumpkin a deeper autumnal flavor.

Storage

Keep the brownies in an airtight container in the refrigerator up to 5 days. Due to the cream cheese layer, I don’t recommend freezing these brownies.

If you try this recipe please comment and give it a 5-star rating below, I love hearing from you!