These fudgy Pumpkin Brownies layer rich chocolate brownie batter with smooth, spiced pumpkin cream cheese filling for the ultimate fall dessert. I first made these on a chilly October afternoon when I had half a can of pumpkin puree sitting in my fridge, and the way that creamy pumpkin layer swirled into the chocolate reminded me why autumn baking is my favorite. They come together in about 10 minutes of prep time using a boxed brownie mix, which means you get bakery-quality results without spending all day in the kitchen.
If you love chocolate and pumpkin together, you'll also want to try my Best Chocolate Date Cake Recipe or these Easy Cream-Filled Chocolate Cupcakes for more cozy dessert ideas.
Why You'll Love This Pumpkin Brownies
This pumpkin brownie recipe uses a boxed mix as the base, so you're not measuring out flour and cocoa from scratch. The pumpkin layer is just four ingredients mixed together in a bowl. You get impressive, layered Pumpkin Brownies without any fancy techniques or complicated steps.
The combination of chocolate and pumpkin spice tastes like fall in every bite. The texture is soft, fudgy, and a little bit gooey in the center. These Pumpkin Brownies look beautiful when you slice them, with that golden pumpkin ribbon running through the middle. They're great for potlucks, bake sales, or just having around the house when you need something sweet.
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Pumpkin Brownies Ingredients
Here's everything you'll need to make these chocolate pumpkin brownies.
See Recipe Card Below This Post For Ingredient Quantities
For the Brownies:
Brownie mix: I use Ghirardelli Double Chocolate Brownie Mix because it bakes up extra fudgy and rich. Any 18-ounce box will work.
Water: Helps hydrate the mix and create the right batter consistency.
Vegetable oil: Adds moisture and helps the brownies stay soft and tender.
Egg: Binds everything together and gives the brownies structure.
Semisweet chocolate chips: Folding these into the batter adds extra pockets of melted chocolate throughout.
For the Pumpkin Layer:
Pumpkin puree: Make sure you use plain pumpkin puree, not pumpkin pie filling which already has sugar and spices added. The puree gives you that smooth, creamy texture.
Cream cheese: Use room temperature cream cheese so it blends smoothly without lumps. It makes the pumpkin layer taste like cheesecake.
Granulated sugar: Sweetens the pumpkin filling and balances the spices.
Pumpkin pie spice: This blend of cinnamon, nutmeg, ginger, and cloves brings all those warm fall flavors into the brownies.
How To Make Pumpkin Brownies
These layered Pumpkin Brownies come together quickly with just a few simple steps.
Preheat your oven: Set the oven to 325°F if you're using Ghirardelli mix, or follow whatever temperature your box recommends. Spray an 8x8-inch pan with nonstick spray.
Mix the brownie batter: In a medium bowl, stir together the brownie mix, water, oil, and egg until everything is combined and smooth. Fold in the chocolate chips, then set the bowl aside.
Make the pumpkin filling: In another bowl, mix the pumpkin puree, softened cream cheese, sugar, and pumpkin pie spice together. Stir until the mixture is smooth and creamy with no lumps.
Layer the batter: Pour half of the brownie batter into your prepared pan and spread it evenly across the bottom. Spoon the pumpkin mixture on top in chunks, or spread it out if you prefer an even layer.
Add the top layer: Pour the rest of the brownie batter over the pumpkin layer and gently smooth the top with a spatula.
Bake: Put the pan in the oven and bake according to your box directions, plus an extra 10 minutes. The pumpkin layer adds thickness, so mine took 50 minutes total. The edges should look set, and the center might still seem a little soft.
Cool completely: Let the brownies cool all the way down in the pan before you slice them. This helps the layers set and makes cutting cleaner.
Substitutions and Variations
Different brownie mix: If you can't find Ghirardelli, any 18-ounce chocolate brownie mix works. Just follow the baking temperature and time on your specific box.
Homemade brownies: You can use your favorite from-scratch brownie recipe instead of a mix. Just make sure you have enough batter to cover the pumpkin layer on both the top and bottom.
Pumpkin pie filling: If you only have pumpkin pie filling on hand, you can use it, but reduce the sugar in the pumpkin layer to 1 tablespoon since the filling is already sweetened.
Greek yogurt: Swap half the cream cheese with plain Greek yogurt for a lighter version that still tastes creamy and tangy.
White chocolate chips: Try white chocolate chips instead of semisweet for a sweeter, milder chocolate flavor that lets the pumpkin shine through
Equipment For Pumpkin Brownies
8x8-inch baking pan: The perfect size for thick, layered brownies. A glass or metal pan both work fine.
Kitchen scale (optional): Helpful if you want to measure ingredients by weight for extra precision, but measuring cups work just as well.
How to Store Pumpkin Brownies
Keep these Pumpkin Brownies in an airtight container in the refrigerator for up to 5 days. The cream cheese in the pumpkin layer means they need to stay cold. You can also freeze them for up to 3 months. Just wrap individual Pumpkin Brownies in plastic wrap, then put them all in a freezer bag. Thaw them in the fridge overnight before serving.
Expert Tips
Use room temperature cream cheese. Cold cream cheese won't blend smoothly into the pumpkin mixture, and you'll end up with lumps in your filling.
Don't skip the extra baking time. The pumpkin layer adds moisture and thickness to the Pumpkin Brownies, so they need about 10 extra minutes in the oven to bake all the way through.
Let them cool completely before cutting. I know it's tempting to dig in right away, but warm brownies will fall apart and the layers won't hold together. Give them at least an hour to cool, or pop them in the fridge for 30 minutes to speed things up.
Check the pumpkin puree label. Make sure you're buying plain pumpkin puree, not pumpkin pie filling. The filling has added sugar and spices, which will throw off the balance of flavors in your brownies.
Serving Suggestions
Serve these Pumpkin Brownies chilled with a dollop of whipped cream on top. The cold, creamy texture pairs perfectly with the fudgy chocolate.
Warm them up for about 10 seconds in the microwave and add a scoop of vanilla ice cream. The contrast between warm brownie and cold ice cream is incredible.
Cut them into small squares and serve them on a fall dessert platter alongside my Chocolate Covered Raspberries for a beautiful spread.
Pair them with a hot cup of coffee or a chai latte on a crisp autumn afternoon.
My Family's Take on These Brownies
Last weekend, my sister Sarah stopped by while I was pulling these out of the oven. She poked her head into the kitchen and said, "Wait, is that chocolate AND pumpkin? Since when do those go together?"
I cut her a corner piece while it was still warm. She took one bite, and her eyes went wide. "Okay, I take it back. This is genius." Then she grabbed the pan and tried to walk out the door with it.
We ended up sitting at the table, eating brownies straight from the pan with forks. Emma wandered over, took a tiny nibble, and declared them "way better than regular brownies" before asking if she could take some to school. Even my mom, who usually says desserts are "too rich," came back for seconds. By the end of the night, there were only three brownies left, and Sarah made me promise to text her the recipe. That's when I knew these were a keeper.
FAQ
Do pumpkin brownies need to be refrigerated?
Yes, these brownies need to be refrigerated because they have cream cheese in the pumpkin layer. Store them in an airtight container in the fridge for up to 5 days. They taste great cold or you can warm them slightly before serving.
Do pumpkin desserts need to be refrigerated?
It depends on what's in them. If your pumpkin dessert contains cream cheese, eggs, or dairy, it should be refrigerated. Plain pumpkin baked goods like pumpkin bread can usually sit at room temperature for a day or two, but anything with a custard or cream cheese filling needs the fridge.
What is the secret to making good brownies?
The secret is not overbaking them. Brownies should come out of the oven when the edges look set but the center still seems slightly underdone. They'll continue to cook as they cool. Also, using quality chocolate or a good brownie mix makes a huge difference in flavor.
How long does pumpkin last unrefrigerated?
Canned pumpkin puree should be refrigerated once opened and used within 5 to 7 days. If you're talking about fresh pumpkin, a whole uncut pumpkin can last 2 to 3 months at room temperature in a cool, dry place. Once you cut or cook pumpkin, it needs to be refrigerated and used within a week.
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Pairing
These are my favorite dishes to serve with Pumpkin Brownies
Pumpkin Brownies
Ingredients
For the Brownies:
- 18 ounces brownie mix Ghirardelli recommended, or another box mix of your choice
- ¼ cup water helps moisten the brownie mix
- ⅓ cup vegetable oil for moistness and texture
- 1 large egg adds structure to the batter
- ½ cup semisweet chocolate chips optional, but adds a nice chocolatey texture
For the Pumpkin Layer:
- 7.5 ounces pumpkin puree not pumpkin pie filling
- 6 ounces cream cheese softened, ensures smoothness in the pumpkin layer
- 3 tablespoons granulated sugar adjust to taste if desired
- 1 tablespoon pumpkin pie spice adds the classic fall flavor
Instructions
- Preheat the oven to 325°F (or follow the temperature on your brownie mix box). Spray an 8x8-inch baking pan with non-stick spray. Set aside.
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In a medium bowl, combine the brownie mix, water, vegetable oil, and egg as directed on the box. Stir in the chocolate chips and set aside.
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In another medium bowl, blend the pumpkin puree, cream cheese, sugar, and pumpkin pie spice until smooth.
- Pour half of the brownie batter into the prepared pan and spread it evenly to cover the bottom.
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Spoon or spread the pumpkin mixture evenly over the brownie layer. Then top with the remaining brownie batter and smooth out the surface.
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Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean (add 5 extra minutes if necessary depending on your oven). Allow the brownies to cool completely in the pan before slicing and serving.
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