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Imagine the richest, fudgiest brownie you’ve ever had, then give it a cozy autumn hug. That’s exactly what these pumpkin brownies are all about, a truly magical fall dessert.
They’re incredibly rich and chocolatey, with a hidden depth of warm spice that makes them utterly irresistible. Honestly, my family gobbles them up without even realizing they’re eating something a little bit better for them.
Why You’ll Adore This Recipe
This recipe is the hero of busy bakers and fall enthusiasts alike. You start with a simple brownie mix, which means you’re just twenty minutes away from getting these beauties into the oven.
It’s such an easy, fun process that it’s perfect for making with kids. They love helping measure, dump, and swirl the beautiful batters together in the prepared pan.
And the result? A stunning, marbled treat that looks like it came from a professional bakery, absolutely perfect for Halloween parties or any autumn gathering.
Ingredients Needed for the Recipe
- 1 store-bought brownie mix (plus the ingredients listed on the box to make the batter)*
- 1/3 cup chocolate chips or chopped chocolate bar
- 4 ounces neufchatel or full fat cream cheese (½ block), softened
- ¾ cup pumpkin puree (about a half of a 15-ounce can)
- ¼ cup pure maple syrup
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- Flakey sea salt
The Secret to a Perfect Pumpkin Swirl
Creating that beautiful marbled effect is easier than you think, it just requires a gentle hand. The key is to not over-mix once you start swirling the two batters together.
You want to use a knife or a skewer to make bold, confident swirls through the layers. A few figure-eight motions will give you that gorgeous, bakery-worthy finish that makes these brownies so special.
How to make Pumpkin Brownies?
Preheat and Prepare
Start by preheating your oven to 350°F. Line a 9×9 inch baking pan with parchment paper, letting the edges hang over the sides for easy removal later; set your pan aside for now.
Make the Brownie Base
In a mixing bowl, prepare the brownie batter exactly as the package instructions direct you. Once it’s smooth, gently fold in those glorious chocolate chips; set this chocolatey bowl aside.
Create the Pumpkin Magic
In a separate bowl, use a hand mixer to gently beat the softened cream cheese until it’s completely smooth. Add the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla, then mix it all until it’s wonderfully combined and creamy.
Layer the Batters
Now, grab your prepared pan and spread about three-quarters of the brownie batter evenly across the bottom. Next, carefully spoon all of the pumpkin-cream cheese mixture over the top and spread it into a smooth layer.
Swirl and Bake
Drop the remaining brownie batter by small spoonfuls on top of the pumpkin layer. Take a knife and gently swirl it through the batters to create a beautiful marbled pattern.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Immediately sprinkle the top with a little flakey sea salt for that perfect sweet-salty contrast.
Cool and Serve
Let the brownies cool completely on a wire rack before you even think about cutting them. This patience is crucial for getting those clean, perfect squares we all love.
Ingredient Substitutions and Swaps
Not a pumpkin fan? No problem at all. You can easily substitute the canned pumpkin with mashed sweet potato or even butternut squash puree.
For a dairy-free version, simply swap the cream cheese for a plant-based alternative and use your favorite dairy-free chocolate chips. It works like an absolute charm and tastes just as decadent.
Tips
For the cleanest cuts, chill the brownies in the pan for about an hour after they’ve cooled to room temperature. A sharp knife wiped clean between slices will give you those gorgeous, professional edges.
Don’t skip the flakey sea salt at the end! It might seem like a small step, but it truly elevates the chocolate and spice flavors, making each bite incredibly complex and satisfying.
How to Store for Lasting Freshness
Keep these brownies in an airtight container in the refrigerator, where they’ll stay deliciously fresh for up to five days. The cool temperature helps maintain their wonderfully fudgy texture.
They are also fantastic for freezing. Just wrap each brownie individually, pop them in a freezer bag, and freeze for up to three months. Thaw overnight in the fridge or for a few hours on the counter.
The Best Time to Serve These
These brownies are the undisputed star of any fall potluck or Halloween party. They bring a touch of elegant, seasonal flair to the treat table that guests absolutely adore.
They also make for a fantastic after-school snack or a lunchbox surprise. It’s a sweet treat that secretly packs a nutritious punch from the pumpkin, which feels like a major win.
A Note on Dietary Tweaks
To make this recipe gluten-free, just use your favorite gluten-free brownie mix. We find that a fudge-style mix works best to maintain that dense, rich texture we all crave in a brownie.
Making it nut-free is incredibly simple—just ensure your brownie mix is nut-free and omit any nuts called for on the package or in any additional toppings. It’s an easy way to make sure everyone can enjoy a slice.
Pumpkin Brownies Recipe
Description
These Pumpkin Brownies are the ultimate fall twist on a classic favorite! Rich, fudgy, and deeply chocolatey, they're made with a store-bought brownie mix for ease and blended with pumpkin puree and warm spices for a moist, nutrient-boosted treat. Swirled with a creamy pumpkin-cream cheese layer, they're a stunning, crowd-pleasing dessert perfect for Halloween parties and cozy autumn nights.
Ingredients
Instructions
-
Preheat and Prep
Preheat your oven to 350°F (177°C). Line a 9x9-inch baking pan with parchment paper, leaving an overhang on two sides for easy removal. Set aside. -
Make Brownie Batter
In a large mixing bowl, prepare the brownie batter according to the package instructions. Stir in the chocolate chips until well combined. Set aside. -
Make Pumpkin Layer
In a separate bowl, beat the softened cream cheese with a hand mixer until smooth. Add the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Mix until the batter is well combined and smooth. -
Layer the Batters
Pour about ¾ of the brownie batter into the prepared baking pan and spread it into an even layer with a spatula. -
Add Pumpkin Layer
Spoon the pumpkin-cream cheese mixture over the brownie layer. Gently spread it into an even layer, being careful not to mix the two batters. -
Swirl
Drop the remaining ¼ of the brownie batter in about 9 small spoonfuls over the top of the pumpkin layer. Use a knife or a skewer to gently swirl the batters together. Do not over-swirl; you want distinct layers with a marbled effect. -
Bake
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The top should be set and the edges slightly pulling away from the sides of the pan. -
Cool and Serve
Allow the brownies to cool completely in the pan on a wire rack. For the cleanest cuts, chill them in the refrigerator for 30 minutes. Use the parchment paper overhang to lift the brownies out of the pan. Cut into 16 squares. Sprinkle with flaky sea salt if desired.
Nutrition Facts
Servings 16
Serving Size 1 brownie
- Amount Per Serving
- Calories 216kcal
- % Daily Value *
- Total Fat 9gg14%
- Saturated Fat 5gg25%
- Trans Fat 0gg
- Cholesterol 45mgmg15%
- Sodium 199mgmg9%
- Potassium 210mgmg6%
- Total Carbohydrate 30gg10%
- Dietary Fiber 1gg4%
- Sugars 23gg
- Protein 3gg6%
- Calcium 80mg mg
- Iron 1.5mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Gluten-Free Option: Use a gluten-free brownie mix, such as King Arthur's Gluten-Free Ultimate Fudge Brownie Mix, to make this recipe gluten-free.
- Dairy-Free Option: Substitute the cream cheese with a plant-based alternative and use dairy-free chocolate chips to make these brownies dairy-free.
- Nut-Free: Ensure your brownie mix and chocolate chips are nut-free to keep this recipe safe for those with nut allergies.
- Make Your Own Spice: Don't have pumpkin pie spice? Mix ¾ tsp cinnamon, ½ tsp ginger, ⅛ tsp nutmeg, ⅛ tsp allspice, and a pinch of cloves.
- Storage: Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual brownies for up to 3 months. Thaw overnight in the fridge or at room temperature.
- Serving Suggestion: Serve with a scoop of vanilla ice cream, a dollop of whipped cream, or a dusting of powdered sugar for an extra-special treat.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
No, canned pumpkin puree is required. Fresh pumpkin has a much higher water content and will make the brownies too wet and dense. Canned puree is concentrated and has the right consistency.
Why did my brownies turn out too dry?
This is usually due to overbaking. Check the brownies at 45 minutes. They are done when a toothpick comes out with a few moist crumbs, not dry crumbs. The center will continue to set as they cool.
Can I make this recipe without a mixer?
Yes, you can mix the pumpkin layer by hand with a sturdy spoon or spatula. It will take a bit more effort to get the cream cheese completely smooth.
Can I add nuts or other mix-ins?
Absolutely! Fold chopped pecans, walnuts, or even a swirl of caramel or peanut butter into the batters before layering for extra flavor and texture.
How do I get clean cuts?
For the cleanest cuts, chill the cooled brownies in the refrigerator for 30 minutes before slicing. Use a sharp knife and wipe it clean between cuts.