Pumpkin Brownies

Thick, chewy and swirled with pumpkin! These Pumpkin Brownies are so easy to make and the perfect fall treat. If you are addicted to pumpkin this is going to be your new favorite fall dessert recipe.

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If you’re a fan of brownies and a fan of pumpkin cheesecake, then you’re going to love these incredible pumpkin brownies. A rich and fudgey brownie, topped with delicious cream cheese pumpkin topping…they are absolutely irresistible!

Fall desserts have a special place in my heart. When all the pumpkin baked goods come onto the scene, I can’t contain my excitement! Anyone else buy up a large stock of canned pumpkin at the beginning of fall? Then you’ve got all you need when inspiration strikes! You can make these easy brownies with pumpkins, pumpkin muffins, or pumpkin snickerdoodles whenever you’re ready for a cozy treat.

Why You’ll Love this Pumpkin Brownies Recipe

• It will only take 20 minutes to prep these brownies. So even if you’ve got a busy day, you can make these gooey brownies and pop them into the oven.
• Pumpkin cheesecake brownies are a great baked good to bring to parties and bake sales. They’re just fancy enough to make them extra interesting, but they’re not difficult to make at all!
• Not only do these brownies taste delicious, but they look beautiful! Your dessert table will be a sight to behold with these swirly, creamy brownies as the centerpiece.

Ingredients for Pumpkin Brownies

• Cream cheese – Use full fat cream cheese for the creamiest and most tasty results.
• Canned pumpkin – All you need is a half cup of pumpkin, so no need to grab a large can!
• Light brown sugar – Light brown sugar will give the cream cheese pumpkin brownies topping a caramel-like sweet flavor.
• Eggs – Allow the eggs to come to room temperature before using so that they will more easily mix together with the other ingredients.
• Pumpkin pie spice – The pumpkin puree in the tasty topping needs some pumpkin pie spice for that cozy fall flavor.
• Dark chocolate brownie mix – Grab your favorite box of dark chocolate brownie mix for the easiest way to make this tasty recipe. I use brownie mix in these super cute Christmas tree brownies too!
• Salted butter – Salted butter pairs well with the dark chocolate brownies since salt enhances the flavor of chocolate!
• Half and half – Using half and half in brownies, instead of water or milk, makes them extra fudgy and creamy.
• Mini chocolate chips – You’ll need some mini chocolate chips to use on top of these easy brownies.

How to Make Pumpkin Brownies

Preheat your oven to 350 degrees Fahrenheit and then grease a 9×13 inch baking pan or line it with parchment paper. Set that pan aside for later.

Add dark chocolate brownie mix, mini chocolate chips, eggs, melted butter and half and half to a medium-sized mixing bowl. Mix the ingredients together until thoroughly combined.

Then, add the cream cheese, brown sugar, and pumpkin spice to a separate bowl. Beat together with a hand mixer or stand mixer until light and fluffy.

Beat in the egg and canned pumpkin until the cream cheese topping ingredients are smooth and creamy.

Place ½ of the brownie mixture into the previously prepared baking dish and use a silicone spatula to smooth it out into an even layer.

Then, layer the cream cheese mixture on top of the bottom brownie layer.

Using a butter knife, toothpick, or spatula, drag it through the dollops of brownie mix to make a swirl pattern. The brownie batter is thicker than the pumpkin batter, so if you’re having trouble swirling it you may need to slightly scoop it to swirl the two together.

Sprinkle the top with additional mini chocolate chips, then pop the dish into the oven and bake for 40-50 minutes.

Once baked, a toothpick should be able to be inserted in the middle of the brownies and come out clean.

Serve warm and enjoy!

How to Store Leftover Pumpkin Brownies

FRIDGE: Place leftover brownies in an airtight container and store in the refrigerator for up to 4 days. If you have to stack the brownies, place sheets of parchment paper in between the layers so that they don’t stick.

FREEZER: Store brownies in an airtight container or freezer-safe plastic bag for up to 3 months. Allow to thaw in the fridge before consuming.

What to serve with Pumpkin Brownies

Pumpkin cheesecake brownies served with a big mug of creamy pumpkin spice coffee is downright drool-worthy. Trust me, you’ve gotta try it!

But there’s also nothing like a warm brownie and a cold scoop of ice cream. A simple glass of cold milk is a tasty pairing too!

Why are my brownies sticking to the pan?

If your brownies are sticking to the pan, then you likely didn’t grease it well enough. Make sure you grease every spot! If you know that your pan typically makes things stick, I recommend lining it with parchment paper instead of just greasing it.

Pumpkin brownies are one of my new favorite creations! But fair warning, you’ll want to eat the whole pan in one sitting!

More Pumpkin Recipes You’ll Love

• These Pumpkin Cheesecake Bars are rich, creamy, and oh-so decadent!
• Pumpkin Dump Cake is one of the easiest fall recipes to make, and it taste incredible.
• Need a tried and true pumpkin pie recipe? My Pumpkin Pie never fails!
• These Pumpkin Crescent Rolls are crazy good and super easy to make.

Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!

 

5 from 2 votes

Pumpkin Brownies

Thick, chewy Pumpkin Brownies are so easy to make with the perfect amount of pumpkin flavor!

Prep:20 minutes mins

Cook:40 minutes mins

Total:1 hour hr

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20

brownies

Ingredients

Chocolate layer:

• ▢ 1 box dark chocolate brownie mix (19.9 ounces)
• ▢ ¾ cup mini chocolate chips
• ▢ 2 large eggs
• ▢ ½ cup salted butter melted
• ▢ ¼ cup half and half

Pumpkin layer:

• ▢ 8 ounces cream cheese softened
• ▢ ½ cup light brown sugar packed
• ▢ 1 teaspoon pumpkin pie spice
• ▢ 1 large egg
• ▢ ½ cup canned pumpkin
• ▢ Extra mini chocolate chips optional garnish

Instructions

• Preheat the oven to 350 degrees Fahrenheit and grease a 9×13-inch baking pan with cooking spray, set aside.
• In a medium-sized mixing bowl mix the brownie mix, mini chocolate chips, eggs, melted butter, and half and half until well combined.
• In a separate bowl, use a hand or stand mixer to cream the cream cheese, brown sugar, and pumpkin pie spice until light and fluffy.
• Beat in the egg and canned pumpkin into cream cheese mixture until a smooth batter forms.
• Place ½ of the brownie mixture into the prepared baking pan and smooth it into an even layer with a spatula.
• Layer the cream cheese mixture on top of the brownie layer, then place scoops of the brownie batter.
• Use a butter knife, spatula, or toothpick to slightly swirl the pumpkin and brownie layers. Because the brownie batter is thicker than the pumpkin batter, you may need to scoop it up slightly to swirl the two together.
• Sprinkle the top with additional mini chocolate chips, if desired.
• Bake for 40-50 minutes in preheated oven at 350 degrees Fahrenheit or until the edges look set and begin to brown. A toothpick inserted in the middle should come out with just crumbs.
• Serve warm or cooled to room temperature.

Tips

FRIDGE: Place leftover brownies in an airtight container and store in the refrigerator for up to 4 days. If you have to stack the brownies, place sheets of parchment paper in between the layers so that they don’t stick.

FREEZER: Store brownies in an airtight container or freezer-safe plastic bag for up to 3 months. Allow to thaw in the fridge before consuming.

Nutrition Information

Serving: 1brownie, Calories: 263kcal (13%), Carbohydrates: 31g (10%), Protein: 3g (6%), Fat: 14g (22%), Saturated Fat: 7g (44%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 50mg (17%), Sodium: 164mg (7%), Potassium: 50mg (1%), Fiber: 0.4g (2%), Sugar: 23g (26%), Vitamin A: 1309IU (26%), Vitamin C: 0.3mg, Calcium: 34mg (3%), Iron: 1mg (6%)

© Julie's Eats & Treats ®

We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box is calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.