Made with your favorite boxed brownie mix and a layer of creamy pumpkin cheesecake swirled in, these Pumpkin Brownies are the best of both worlds! This decadent dessert is full of both chocolatey goodness and packed with warm pumpkin spices.
Pumpkin Brownies are the best fall treat! A base of moist and chewy brownie swirled with a layer of pumpkin cheesecake. By using a boxed brownie mix you can save yourself time and effort. This indulgent dessert recipe is perfect for last minute class parties, potlucks, or just a cozy weekend lounging about.
For the Brownies:
- box brownie mix: We used Duncan Hines brand but feel free to use your favorite!
- vegetable oil: Vegetable oil is the best at keeping your baked goods moist.
- water: You can substitute milk for a richer taste.
- eggs: We use 3 eggs for a fluffier, more cake-like brownie. For the classic fudgy brownie texture, use 2 eggs.
For the Pumpkin Cream Cheese Layer:
- brick-style cream cheese: Make sure it’s softened to room temperature.
- sugar: White granulated.
- vanilla extract: Use pure, not imitation.
- egg yolks: For a creamy and thicker cheesecake filling.
- pumpkin puree: Not pumpkin pie filling, as it’s already sweetened and will be overwhelming in the recipe.
- pumpkin pie spice and ground cinnamon: You could also add in a dash of nutmeg or cloves.
- salt: Just a pinch.
How To Make Pumpkin Brownies
- Preheat your oven to 350°F and line an 8×8-inch baking pan with non-stick aluminum foil. Set aside.
- Now, in a large bowl, whisk together the box of brownie mix, vegetable oil, water, and eggs. Pour the batter into the prepared baking pan. Set aside.
- In a separate bowl, use a hand mixer to beat the cream cheese until smooth. Then add the sugar and vanilla and beat again until nice and fluffy.
- Add in the egg yolks and mix once again just until combined. Set aside.
- In another medium sized bowl, combine the pumpkin puree, pumpkin pie spice, cinnamon, and salt. Add ½ of the cream cheese mixture and stir to combine.
- Take turns dolloping the cream cheese mixture and pumpkin mixture on top of the brownie mixture. You can use a knife to swirl it into whatever design you prefer. A simple swirl works wonderfully.
- Bake for 40-50 minutes or until a toothpick comes out with only a few crumbs on it when inserted into the center of the brownies. You’ll want the brownies to be fudgy but the topping to be fully set.
- Remove from the oven and let the brownies cool completely for at least 2 hours. Slice, serve, and enjoy!
Tips and Variations
- For a richer taste, use milk instead of water. This technique is similar to making hot chocolate!
- Add in chocolate chips for even more chocolate flavor!
- Chopped nuts are also a great addition to this recipe.
- Drizzle salted caramel over top or add a dollop of whipped cream.
Storage and Reheating
Refrigerator: You can store any leftover Pumpkin Brownies in the fridge in an airtight container for up to 4 days. Normally brownies can be left on the counter but because of the pumpkin cream cheese layer, this dessert will need to be refrigerated.
Freezer: Place the fully cooled pan of brownies or individual brownies onto a parchment lined baking sheet. Allow them to freeze overnight, then wrap in plastic wrap and aluminum foil. Place the full brownie in a large container or the individual brownies into a Ziploc bag and freeze for up to 3 months. Thaw in the refrigerator overnight.
Reheating: No need to reheat these but if you’d like a bite of warm brownie, pop in the microwave for about 20 seconds!
- 18 ounce box brownie mix (We used Duncan Hines brand.)
- ½ cup vegetable oil
- ¼ cup water
- 3 eggs
Pumpkin Cream Cheese Layer
- 8 ounces brick-style cream cheese, softened to room temperature
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 egg yolks
- ½ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- Preheat the oven to 350°F, and line an 8x8-inch baking pan with non-stick aluminum foil. Set aside.
- In a large bowl, whisk together the brownie mix, vegetable oil, water and eggs. Pour the batter into the prepared baking pan.
- Using a hand mixer and separate bowl, beat the cream cheese until smooth. Then add the sugar and vanilla, and beat again until fluffy.
- Add the egg yolks, and mix once again just until combined. Set aside.
- In a medium sized bowl, combine the pumpkin puree, pumpkin pie spice, cinnamon and salt. Add ½ of the cream cheese mixture, and stir to combine.
- Take turns dolloping the cream cheese mixture and pumpkin mixture on top of the brownie mixture then use a knife to swirl it into whatever design that you prefer.
- Bake for 40-50 minutes or until a toothpick comes out with only a few crumbs on it when inserted into the center of the brownies. (You want the brownies to be fudgy but the topping to be set.)
- Let them cool completely for at least 2 hours then slice and serve.
- See post for storage options.
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 brownie. Actual calories will vary.
*For more information, tips, and answers to frequently asked questions, please refer to the post.
*For lower calories, cut the brownies into 12 or 16 pieces instead of 9.
*Photos courtesy of Karla Rae Photography.
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Serving Size:1 piece
Amount Per Serving: Calories: 577Total Fat: 36gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 144mgSodium: 344mgCarbohydrates: 61gFiber: 1gSugar: 10gProtein: 8g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.