There’s something so comforting about a tray of pumpkin brownies coming out of the oven on a cool fall day. Fudgy, chocolatey, and swirled with creamy pumpkin spice flavor, these brownies are the perfect mix of cozy and decadent. Whether you’re baking for a Halloween party, a Thanksgiving spread, or just a sweet family treat, this recipe is simple, quick, and guaranteed to impress.
Why You’ll Love Pumpkin Brownies
- Unique flavor combo: The rich chocolate base pairs beautifully with the warm pumpkin spice swirl.
- Super easy: You can start with a boxed brownie mix or make from scratch – both work perfectly.
- Festive and seasonal: Pumpkin, cinnamon, and nutmeg bring all the cozy fall vibes.
- Crowd-pleaser: Kids love the fudgy chocolate, adults love the seasonal twist.
Ingredients
For a 9×9-inch pan (makes 16 brownies):
- 1 box brownie mix (plus ingredients listed on the box – usually eggs, oil, and water)
- ½ cup semi-sweet chocolate chips
- 4 oz cream cheese, softened
- ¾ cup canned pumpkin puree (NOT pumpkin pie filling)
- ¼ cup pure maple syrup (or honey)
- 1 ½ teaspoons pumpkin pie spice (or substitute 1 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger + pinch cloves)
- 1 teaspoon vanilla extract
- Pinch of flaky sea salt (optional, for topping)
Directions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- Prepare the brownie mix according to package instructions. Stir in chocolate chips. Set aside.
- In a medium bowl, beat cream cheese until smooth. Add pumpkin puree, maple syrup, pumpkin pie spice, and vanilla. Mix until creamy.
- Spread about ¾ of the brownie batter into the pan.
- Top with the pumpkin mixture, then dollop the remaining brownie batter on top. Use a knife to swirl for a marbled effect.
- Bake for 45–50 minutes, until a toothpick inserted in the center comes out mostly clean.
- Cool completely before slicing into squares.
How to Serve Pumpkin Brownies
- Enjoy warm with a scoop of vanilla ice cream.
- Add a drizzle of caramel sauce for a bakery-style dessert.
- Dust with powdered sugar for a pretty presentation.
How to Store Pumpkin Brownies
- Store leftovers in an airtight container in the refrigerator up to 5 days.
- For longer storage, wrap brownies individually in plastic wrap, place in a freezer bag, and freeze up to 3 months. Thaw at room temperature or warm gently in the microwave.
Tips for Perfect Pumpkin Brownies
- Don’t overbake – remove when the center is just set for fudgy brownies.
- Use high-quality chocolate chips for richer flavor.
- Make it gluten-free by using a certified gluten-free brownie mix.
- Chill before slicing for clean, even cuts.
Variations
- Pumpkin Cheesecake Brownies: Add a little extra cream cheese to the pumpkin swirl for a tangier, creamier layer.
- Flourless Healthy Version: Skip the box mix and use a combo of pumpkin, nut butter, cocoa powder, and maple syrup for a lighter, gluten-free treat.
- Nutty Twist: Stir in chopped pecans or walnuts for crunch.
More Pumpkin Recipes:
Pumpkin Chocolate Chip Muffins
FAQs About Pumpkin Brownies
Can I double the recipe?
Yes! Use a 9×13-inch pan and increase the baking time by about 10 minutes.
Can I make these ahead of time?
Definitely – they taste even better the next day once the flavors set. Store in the fridge until ready to serve.
What’s the best way to get perfect swirls?
Use a butter knife and drag it gently through the batters in an “S” pattern. Don’t over-swirl or the layers will blend too much.
Final Thoughts About Pumpkin Brownies
These Pumpkin Brownies are the ultimate fall treat – fudgy, chocolatey, and perfectly spiced with pumpkin. They’re easy enough for a weeknight dessert but special enough to share at holiday gatherings.
If you try this recipe, I’d love to hear how it turns out! Share your creations in the comments or tag me on social.
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Pumpkin Brownies
- Total Time: 55 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
These rich pumpkin brownies are swirled with a creamy spiced pumpkin cheesecake layer. Using a brownie mix as a base makes them quick, while canned pumpkin puree adds a cozy fall flavor.
Ingredients
- 1 box brownie mix (plus ingredients listed on the box – usually eggs, oil, and water)
- ½ cup semi-sweet chocolate chips
- 4 oz cream cheese, softened
- ¾ cup canned pumpkin puree
- ¼ cup pure maple syrup (or honey)
- 1 ½ teaspoons pumpkin pie spice (or 1 tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger + pinch cloves)
- 1 teaspoon vanilla extract
- Pinch of flaky sea salt (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
- Prepare the brownie mix according to package instructions. Stir in chocolate chips. Set aside.
- In a medium bowl, beat cream cheese until smooth. Add pumpkin puree, maple syrup, pumpkin pie spice, and vanilla. Mix until creamy.
- Spread about ¾ of the brownie batter into the pan.
- Top with the pumpkin mixture, then dollop the remaining brownie batter on top. Use a knife to swirl for a marbled effect.
-
Bake for 45–50 minutes, until a toothpick inserted in the center comes out mostly clean.
-
Cool completely before slicing into squares.
Notes
Make sure to use pumpkin puree, not pie filling.
Chilling before slicing helps achieve clean layers.
You can substitute maple syrup with honey if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 16g
- Sodium: 135mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Pumpkin Brownies, Fall Brownies, Swirled Brownies, Easy Pumpkin Dessert