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–+ servings
Pumpkin Brownies cut into squares on plate
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5 from 2 votes

Pumpkin Brownies

Thick, chewy Pumpkin Brownies are so easy to make with the perfect amount of pumpkin flavor!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Servings: 20 brownies
Calories: 263kcal
Author: Julie Evink

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 9x13-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.

Notes

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

Serving: 1brownie | Calories: 263kcal | Carbohydrates: 31g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 50mg | Sodium: 164mg | Potassium: 50mg | Fiber: 0.4g | Sugar: 23g | Vitamin A: 1309IU | Vitamin C: 0.3mg | Calcium: 34mg | Iron: 1mg