Pumpkin brownies are the ultimate fall dessert: fudgy chocolate brownies swirled with a pumpkin cream cheese layer for a cozy treat that’s quick to make. Use a boxed mix or a from-scratch batter—both work beautifully.
about these pumpkin brownies
If you love fudgy brownies and pumpkin spice, these pumpkin brownies were made for you. They combine rich, fudgy chocolate with a spiced pumpkin cream cheese swirl that tastes like autumn in every bite. They’re versatile—use a boxed mix when you’re pressed for time or your favorite scratch brownie recipe when you have more time.
The pumpkin cream cheese layer adds tang and warmth from spices (pumpkin pie spice and a touch of cardamom are my favorites), which balances the deep chocolate flavor. These bars are perfect for fall potlucks, Halloween parties, Thanksgiving, or any time you want something cozy and chocolatey.
Why You’ll Love This Recipe
- Simple, high-impact dessert that can be made from a mix or from scratch.
- Beautiful marbled swirls that look bakery-fresh.
- Perfect balance of fudgy chocolate and spiced pumpkin cream cheese.
- Great for gatherings, bake sales, or a weekend treat with coffee.
ingredients
Brownie batter: Use an 18-ounce boxed brownie mix and prepare according to package directions (measure the eggs, oil, and water listed), or substitute your favorite homemade brownie recipe.
Chocolate chips: 2/3 cup—dark or semi-sweet works best, but milk or white chocolate are fine.
Cream cheese: 6 oz softened cream cheese (room temperature for a smooth filling).
Sugar: 1/4 cup granulated sugar (or light brown sugar if you prefer).
Vanilla extract: 1 1/2 teaspoons.
Pumpkin puree: 7.5 oz (about half a 15-oz can). Use pure pumpkin, not pumpkin pie filling.
Spices: 2 teaspoons pumpkin pie spice and 1/4 teaspoon ground cardamom (or substitute extra cinnamon and a pinch of nutmeg if you don’t have pumpkin pie spice).
Salt: 1/4 teaspoon in the pumpkin layer, plus a sprinkle of flaky salt on top if desired.
this recipe’s must-haves
A large mixing bowl and wooden spoon for the brownie batter, and a stand mixer or hand mixer for the cream cheese layer. Line a 9×9-inch pan with parchment for easy removal.
how to make pumpkin brownies
prep
Preheat the oven to the temperature indicated on the brownie mix or your chosen brownie recipe. Lightly grease a 9×9-inch pan and line it with parchment, leaving an overhang for easy removal.
make brownie batter
Prepare the brownie batter according to the mix directions or your favorite recipe. Stir in chocolate chips at the end (omit if your batter already includes them). Set the batter aside.
make pumpkin cream cheese layer
Beat the softened cream cheese until light and fluffy, about 2 minutes. Add the sugar and beat until combined. Mix in vanilla, pumpkin puree, pumpkin pie spice, cardamom, and salt. Beat until smooth and creamy.
assemble
Spread half of the brownie batter into the prepared pan and smooth into an even layer. Add the pumpkin cream cheese mixture on top and spread evenly. Dollop the remaining brownie batter over the pumpkin layer and create a gentle swirl with the tip of a knife—don’t over-swirl or the marble effect will fade.
bake
Bake 40–45 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to keep the brownies fudgy. Cool completely in the pan, then lift the brownies out using the parchment overhang and slice into squares.
Tips for Success
- Room-temperature cream cheese: ensures a silky pumpkin filling without lumps.
- Gentle swirls: create the best marbling—overworking the top removes the pattern.
- Clean cuts: chill before slicing for neat squares and wipe your knife between cuts.
variations
- Use white chocolate or butterscotch chips instead of chocolate chips.
- Fold chopped pecans or walnuts into the brownie batter for crunch.
- Make this gluten-free with a gluten-free brownie mix.
- Swap in your favorite homemade brownie batter. For a coffee kick, use a coffee-flavored brownie base; for extra chocolate, use a triple-chocolate batter.
faqs
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling contains added sugar and spices and will change the texture and flavor. Use 100% canned pumpkin puree.
Can I make these with homemade brownies instead of a mix?
Yes. Make your favorite brownie batter, spread half in the pan, add the pumpkin layer, and follow the same layering and baking steps.
How do I get the perfect swirl on top?
Dollop the remaining brownie batter over the pumpkin layer and drag the tip of a butter knife through in a figure-eight motion. Less is more—stop once you see a marbled pattern.
Can I double this recipe?
Yes. Use a 9×13-inch pan and increase baking time by several minutes—check for doneness with a toothpick.
Can I freeze pumpkin brownies?
Yes. Wrap bars individually in plastic and freeze in a resealable bag for up to 2 months. Thaw at room temperature or in the fridge before serving.
what to serve with these pumpkin brownies
Serve warm with a scoop of vanilla ice cream for a seasonal sundae, or pair with a latte, chai, or a glass of red wine for a cozy dessert pairing.
how to store
Store: Place brownies in an airtight container layered with parchment and refrigerate for up to 5 days because of the cream cheese filling.
Freeze: Wrap squares individually and freeze up to 2 months. Thaw in the refrigerator overnight before serving.
more of our favorite pumpkin desserts
Pumpkin cheesecake cookies, caramel-stuffed pumpkin cookies, and pumpkin pie spice cookies are all great seasonal options to try next. If you make this pumpkin brownies recipe, please leave a rating or comment—I read and respond to them all.
pumpkin brownies
equipment
- 9-inch baking pan
- Mixing bowls
- Stand mixer or hand mixer
- Wooden spoon and spatula
ingredients
- 1 18-ounce brownie box mix or homemade brownie batter*
- 2/3 cup chocolate chips
- 6 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 1/2 tsp vanilla extract
- 7.5 oz pumpkin puree (1/2 can), not pumpkin pie filling
- 2 tsp pumpkin pie spice
- 1/4 tsp ground cardamom
- 1/4 tsp salt
instructions
- Preheat oven to the temperature indicated on the brownie mix or recipe.
- Lightly spray a 9×9-inch pan and line with parchment, leaving an overhang.
- Prepare brownie batter according to package or recipe instructions. Stir in chocolate chips and set aside.
- In a mixer, beat cream cheese until light and fluffy, about 2 minutes. Add sugar and beat until combined, then add vanilla.
- Mix in pumpkin puree, pumpkin pie spice, cardamom, and salt until smooth.
- Spread half of the brownie batter in the pan. Smooth into a layer.
- Spread the pumpkin cream cheese mixture over the brownie layer.
- Dollop the remaining brownie batter on top and swirl gently with a knife to marble.
- Bake 40–45 minutes, until a toothpick comes out with a few moist crumbs.
- Cool completely in the pan, lift out using the parchment overhang, and cut into squares.
notes
*If using a boxed mix, measure and use the required eggs, oil, and water listed on the package.
nutrition
Calories: 322 kcal | Carbohydrates: 48 g | Protein: 3 g | Fat: 13 g