Pumpkin Brownies {+VIDEO}

Pumpkin Brownies! Take your classic brownie and give it a little fall upgrade with decadent swirls of pumpkin cheesecake. What a delicious, winning combination to add to your fall baking list!

Pumpkin Brownies

We all know by now that virtually no recipe is safe from becoming “pumpkinfied” starting the moment the first leaf starts to fall. So naturally, I couldn’t resist taking one of my favorite desserts, the classic brownie, and turning it into an incredible festive treat perfect for our favorite season!

These pumpkin brownies are everything you want and need in a pumpkin dessert. This isn’t just your average recipe where you just plop in some pumpkin and call it a day. We all deserve better than that, which is why you’ll find incredible swirls of pumpkin cheesecake filling mixed perfectly into the brownie batter. Between that and the pumpkin pie spices that give it that bit of coziness, you might just find yourself eating them right out of the pan.

I know you have to be drooling at this point because I know I am. Go ahead and make a batch now or whenever you fancy some chocolatey pumpkin deliciousness in your life!

How To Make Pumpkin Brownies

(full printable recipe at the end of this post)

A tasty fall dessert doesn’t get much easier than these pumpkin brownies. You will mix up your brownie batter and the pumpkin cheesecake batter, combine, and bake!

You can use a homemade brownie recipe if you’d like, but to keep it really easy, your favorite brownie box mix works wonderfully. Just follow the directions on the box (or your brownie recipe), add a little ground cinnamon and mix the brownie batter as directed.

how to make pumpkin brownies photo collage

Preheat your oven to 350° F and grease an 8×8 inch square pan.
Prepare the pumpkin cheesecake filling by mixing cream cheese and granulated sugar in a medium-sized bowl until smooth. Add pure pumpkin, an egg, some flour, a dash of vanilla extract, cinnamon, and pumpkin pie spice. Mix until well blended and set aside.
Spread about 2/3 of your brownie batter into the prepared pan. Spoon the cheesecake batter by tablespoon dollops evenly over top. Dollop remaining brownie batter over cheesecake batter. Swirl together using a knife.
Bake for 35-40 minutes, or until the center is set.
Cool completely on a wire rack and chill before cutting and serving!

Pumpkin Brownie Recipe Tips

Be sure to grease your pan. This will help to get them out of the pan in one piece. You can also line your pan with parchment paper and spray the parchment with cooking spray. After your pumpkin cheesecake brownies have baked and cooled, you can just lift the parchment paper and your brownies out of the pan for even, easy slicing.
Let the brownies cool completely then pop them in the fridge for an hour or so. You’ll be able to slice into perfect squares.
Your brownie batter does not have to be perfectly divided (2/3 and 1/3)—you can eyeball it. But if you prefer you can use a kitchen scale to weigh the total amount batter, then divide.
To get that pretty swirl, use a kitchen knife and drag it gently through the batter to create a swirled top.
Don’t overbake your brownies. Brownies are done when a toothpick or fork comes out with a few moist crumbs. If you see wet batter, keep baking. Continue cooking for a couple of minutes, then check again.
If you do make the mistake and overbake them, don’t worry. Slather the top with chocolate frosting or ganache, or crumble them into a bowl of ice cream or use in a trifle.

Storage and Variations

Do they need to be refrigerated? These pumpkin brownies keep really well covered and on the counter for 3-4 days or a bit longer in the fridge.

Can I freeze them? If you’d like to freeze them, be sure the brownies have completely cooled then seal tightly in plastic wrap and aluminum foil and place in the freezer for up to 3 months.

Variations

If you like nuts in your brownies, try these pumpkin brownies with chopped walnuts or pecans mixed in, or candied nuts on top.
Add chocolate chips to the brownie batter, for even more chocolatey goodness
Top with chocolate frosting or ganache
Serve warmed up with a scoop of vanilla ice cream and chocolate or caramel syrup

Fall in Love with Even More Amazing Pumpkin Recipes

Pumpkin Spice Carmelita Bars – a bar cookie baked with caramel and pumpkin spice chips in the middle of an oatmeal cookie crust. Whether for dinner guests, an after-school snack, or even a late-night treat, these bars are the perfect fall treat to satisfy a sweet tooth.

Easy Pumpkin Pie – With a rich, spiced pumpkin filling this easy pumpkin pie recipe is packed with flavor. Use a homemade or store-bought crust, mix the filling, and bake. It’s that easy! Don’t forget fresh whipped cream on top!

Pumpkin Spice Chex Mix – Loaded with sweet and spicy coated cereal, pecans, and just the right amount of pumpkin spice flavor for party or game-day snacking!

Pumpkin Spice Cheesecake Shooters – A shot of no-bake Pumpkin Spice Cheesecake with a chocolate graham cracker crust and whipped topping for the perfect fall dessert.

Whipped Pumpkin Spice Butter Spread – All your favorite fall spices whipped into a creamy fluffy honey butter for bread, waffles, pancakes, and more. From breakfast to dinner, make sure you have plenty of this sweet butter on hand

Now go forth and make your pumpkin swirled brownies. Just don’t forget to invite me over to your house for a piece — please and thank you!

brownies stacked on a plate

Pumpkin Cheesecake Brownies

Yield: 9
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Pumpkin Cheesecake Brownies! Take your classic brownie and give it a little fall upgrade with decadent swirls of pumpkin cheesecake. What a delicious, winning combination to add to your fall baking list!

Ingredients

Brownie Batter

1 box (16-ounce) Brownie Mix (I use Ghirardelli or Duncan Hines), prepared according to package or recipe
1 teaspoon cinnamon

Pumpkin Cheesecake Filling

6 ounces cream cheese, softened
1/3 cup sugar
1/2 cup pumpkin
1 large egg
2 tablespoons flour
1/4 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice

Instructions

Preheat oven to 350°. Grease an 8x8 inch square metal pan.
Combine brownie batter and cinnamon in medium bowl and set aside.
Prepare pumpkin cheesecake filling in a medium bowl, combine cream cheese and sugar until smooth. Add pumpkin, egg, flour, vanilla, cinnamon and pumpkin pie spice. Mix until well blended and set aside.
Spread about 2/3 of brownie batter into the prepared pan. Spoon cheesecake batter by tablespoon dollops evenly over top. Dollop remaining brownie batter over cheesecake batter. Swirl together using a knife.
Bake for 35-40 minutes, or until the center is set.
Cool completely on a wire rack and chill before cutting and serving!

Recommended Products

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Non-Stick 8-Inch Square Cake Pans
KitchenAid Hand Mixer
KitchenAid 7-Quart Pro Stand Mixer
Cooling Racks

Nutrition Information:

Yield: 9
Serving Size: 1

Amount Per Serving: Calories: 332
Total Fat: 15g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 8g
Cholesterol: 40mg
Sodium: 220mg
Carbohydrates: 49g
Fiber: 0g
Sugar: 8g
Protein: 4g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used.