Please note this post contains affiliate links.
Pumpkin brownies are the ultimate fall dessert. Fudgy chocolate brownies are swirled with a pumpkin cream cheese layer for a cozy treat that comes together with ease. Make them with a box mix or from-scratch batter!
about these pumpkin brownies
If you are a fan of fudgy brownies and anything pumpkin, these pumpkin brownies were made with you in mind. The moment fall rolls around, I am ready to give brownies a seasonal twist which is why these pumpkin brownies exist.
This is the best mash up of rich, fudgy chocolate flavor and spiced pumpkin cream cheese to make every bite taste just like fall. Now I know normally this is a mostly from-scratch recipe site, but sometimes I have to opt for a shortcut. That’s what makes these brownies so versatile!
If you are short on time, simply grab your favorite boxed brownie mix and most of the job is already done. However, if you want to bake from scratch, use your favorite brownie recipe instead. Either way, the pumpkin cream cheese swirl takes these brownie to a whole new level with that punch of fall flavor. With the tangy cream cheese, creamy pumpkin purée, and layers of warming spices (I opt for pumpkin pie spice and a hint of cardamom), it’s what really steals the show.
Make these brownies for your next fall potluck, Halloween, Thanksgiving, or whenever you are craving something with chocolate and pumpkin.
Why You’ll Love This Recipe
Nothing is more comforting than a dessert packed with warming spices, but that’s not the only reason to love this straightforward dessert:
- A simple and easy recipe with big payoff. You can use a mix or homemade batter.
- Bakery-style swirls that make it look extra gorgeous for adults and kids alike.
- Perfect balance of fudgy chocolate and cozy pumpkin spice.
- Ideal for fall gatherings, bake sales, or just a quiet coffee break at home.
ingredients
Brownie batter: You can use a boxed mix (just measure in the eggs/oil/water it calls for) or make your favorite recipe from scratch. For some of our favorite brownie batters, check out the Variations section below.
Chocolate chips: You can use your favorite here! We usually opt for dark chocolate or semi-sweet chocolate chips, but milk and white work well too.
Cream cheese: Make sure to soften the cream cheese to room temperature to make the recipe easier. You can use full-fat or low-fat, depending on your preference.
Sugar: You will need granulated sugar for this recipe.
Vanilla extract: We love to make our own homemade vanilla extract! You can also use store-bought.
Pumpkin puree: Make sure it’s pure pumpkin, not pumpkin pie filling. Pumpkin pie filling is already flavored and is generally too sweet. Look for canned pumpkin puree.
Spices: A combination of pumpkin pie spice and cardamom give the classic fall flavors in this recipe a little extra depth. If you don’t have pumpkin pie spice, you can use ground cinnamon instead with a pinch of nutmeg.
Salt: A pinch of salt in baking always brings out the flavor in your sweets. We like a sprinkle of flaky salt on top to finish too (Maldon salt is our favorite!).
this recipe’s must-haves
To make the brownie batter, grab the largest bowl from your set of metal mixing bowls and a wooden spoon. For the cream cheese layer, you’ll need a stand mixer or a hand mixer with a bowl.
Have parchment paper handy to line your 9×9-inch baking pan for easy removal.
how to make pumpkin brownies
prep
Lightly grease a 9×9-inch baking pan and line it with parchment, leaving a little overhang so you can easily lift the brownies out later.
make brownie batter
Prepare your brownie batter as instructed, combining the dry ingredients with the wet ingredients called for on the box instructions (mine called for egg, vegetable oil, and water). You can also use a homemade recipe for brownie batter. Then fold in the chocolate chips. Set aside.
If the brownie batter recipe you are using already calls for chocolate chips, omit the chocolate chips called for in this recipe.
make pumpkin cream cheese layer
Beat softened cream cheese until light and fluffy, about 2 minutes. Then mix in the sugar, then add vanilla, pumpkin puree, pumpkin pie spice, cardamom, and salt. Beat until smooth and creamy.
assemble
Spread half the brownie batter into the prepared baking pan. Top the chocolate mixture with the pumpkin cream cheese layer, smoothing into an even layer.
Dollop the remaining brownie batter on top and swirl with the tip of a knife. Don’t let the knife sink in too deep or you will lose that gorgeous swirl inside the brownies.
bake
Bake for 40 to 45 minutes, until a toothpick comes out with a few moist crumbs. Don’t overbake or else they won’t be soft and fudgy!
Let the brownies cool completely, then lift them from the pan and slice into squares.
Tips for Success
Always use room temperature cream cheese for the smoothest pumpkin filling. If it’s cold, the cream cheese will have little chunks in it.
A gentle swirl is all you need on top of the brownies. If you overdo it, you’ll lose the marbled effect on the top of the brownies.
If you want sharp, clean squares, chill the brownies before cutting. I also recommend cleaning your knife off between cuts for the best lines.
variations
- Swap chocolate chips for white chocolate or butterscotch chips.
- Fold in chopped pecans or walnuts for added crunch in the brownie batter.
- Make it gluten-free with a gluten-free brownie mix.
- Customize the brownies by using your favorite homemade brownie batter recipe. For a coffee twist, try out the batter for our coffee brownies. Love lots of chocolate? Try the batter for our triple chocolate brownies.
More indulgent brownie recipes: Biscoff Brownies | Nutella Brownie Bites | Chocolate Covered Strawberry Brownies | Red Velvet Brownies
faqs
Can I use pumpkin pie filling instead of pumpkin puree?
Do not use pumpkin pie filling for this recipe. It has sugar and spices already added so it will really throw off the recipe. Always use 100% pure canned pumpkin (pumpkin puree).
Can I make these with homemade brownies instead of a mix?
Absolutely! Use your favorite recipe up until the step to add the batter to the pan. Then come back to this recipe and just follow the layering and baking steps after you make the cream cheese layer.
How do I get the perfect swirl on top?
Dollop the brownie batter over the pumpkin layer, then drag the tip of a butter knife through in a figure-eight motion. Don’t overdo it or you will lose that pretty swirl! Less is more for this recipe.
Can I double this recipe?
You can easily double this recipe. Simply use a 9×13-inch pan instead. You will need to add a few extra minutes to the bake time.
Can I freeze pumpkin brownies?
You definitely can! The best way to do this is to wrap them individually in plastic wrap, then pop them in a resealable freezer bag. Freeze for up to 2 months. Thaw at room temperature before enjoying.
Need more inspiration for a sweet treat? Check out my dessert recipes page!
what to serve with a/this RECIPE TITLE
These brownies are delicious on their own, but you can also compliment that fudgy texture with a scoop of vanilla ice cream on top for a fall-inspired sundae.
You can also pair these brownies with your favorite latte, chai, or a glass of red wine.
how to store
Store. Store these brownies in an airtight container, layering between pieces of parchment paper. Keep them in the refrigerator (because of the cream cheese) for up to 5 days. This way they won’t lose their moisture and dry out.
Freeze. Wrap each brownie individually and freeze them for up to 2 months in a freezer-safe bag or container.
Thaw. Thaw in the fridge overnight before serving.
more of our favorite pumpkin desserts
Pumpkin cheesecake cookies are soft and chewy cookies filled with a cheesecake surprise in the middle.
Caramel stuffed pumpkin cookies combine pumpkin and caramel with just the right amount of chocolate chips for a new favorite spin on your favorite chocolate chip cookie recipe.
Pumpkin pie spice cookies are essentially the fall version of the snickerdoodle – chewy with a sugary coating, they are an instant family favorite.
Finally, if you make this pumpkin brownies recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
pumpkin brownies
ingredients
- 1 18 ounces brownie box mix or make your own brownie batter*
- 2/3 cup chocolate chips milk, dark, semi-sweet, any of these will work!
- 6 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 7.5 ounces 1/2 can pumpkin puree, not pumpkin pie filling
- 2 tsp pumpkin pie spice
- 1/4 tsp ground cardamom
- 1/4 tsp salt
instructions
- Preheat the oven to the temperature indicated on the box mix or for the brownie recipe you are using.
- Lightly spray a 9×9-inch baking pan with cooking spray. Line with parchment paper, leaving an overhang on either side so you can easily remove the brownies from the pan. Set aside.
- Make the brownie mix as directed according to the package instructions (or the recipe instructions if homemade). Stir in chocolate chips at the end. Set aside.
- In a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl), beat the cream cheese until light and fluffy, about 2 minutes.
- Add sugar and beat until just combined. Pour in vanilla extract and beat until combined and smooth.
- Add pumpkin puree, pumpkin pie spice, cardamom, and salt. Beat until smooth and combined.
- Spread half of the brownie batter in the bottom of the prepared pan. Smooth into an even layer with a spatula.
- Add the pumpkin cream cheese mixture on top and spread into an even layer.
- Dollop the remaining brownie batter on top of the pumpkin layer. Use the tip of a knife and drag it through the batter to create a swirl on top.
- Bake for 40 to 45 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
- Let cool completely in the pan, then carefully remove using the parchment overhang. Cut into squares and serve or store in an airtight container.
video
notes
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
