Pumpkin Brownies are easy to make and have a rich, fudgy flavor topped with a decadent layer of creamy pumpkin cheesecake. This irresistible fall dessert provides the best of all worlds!

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Hello Pumpkin season! And, as far as I’m concerned, chocolate season never goes away. 😉

Are you ready for a crowd-pleasing fall treat? Well, from where I sit, Brownies are always a crowd favorite. And pumpkin, well, there are SO many possibilities of deliciousness there!

These Pumpkin Brownies are truly the BEST! Soft and fudgy, chewy and gooey, and made with delicious chocolate chunks, these brownies are melt-in-your-mouth perfection. Full of fall flavors and easy to make, this is a recipe that everyone will love!

Boxed Brownie Mix vs. From Scratch Brownies

This simple, from scratch pumpkin brownie recipe comes together easily. We are talking maybe five more minutes than it would take to make a box mix. So basically what I’m saying is that these pumpkin brownies are just as easy as making brownies from a box. But so much better, I can’t wait for you to try them.

This recipe is ridiculously easy thanks to the help of a box mix! I picked up a box of Open Nature Brownie Mix Gluten Free at Safeway and wow, such tremendous chocolate flavor! Rich and tasty and, of course, since I can never leave well enough alone, I threw in some chocolate chips into the batter for good measure.

You’re going to love those pockets of chocolate in these tasty Pumpkin Cheesecake Brownies!

If you don’t like to use box mixes or just prefer to make your brownies from scratch, I recommend using the brownie recipe from one of these two recipes: Peanut Butter Brownies or Cheesecake Brownies. I’ll link to them in the recipe card below as well.

A layer of fudgy chocolate brownie, a layer of spiced pumpkin, and chocolate chunks to your heart’s desire. There’s just something about the combination of chocolate and pumpkin, and these Fudgy Pumpkin Brownies are SO. GOOD.

Each bite is full of chocolatey goodness while also full of fall flavors. It’s the best of both worlds! Made wholesome with whole wheat flour, but not lacking in indulgence, I’m loving this brownie recipe as a favorite fall dessert. Whip up these Pumpkin Brownies in no time at all – you’ll be glad you did!

Making Pumpkin Brownies with Canned Pumpkin vs. Homemade Pumpkin Puree

While canned pumpkin and pumpkin puree are generally the same thing, homemade pumpkin puree can have varying textures. It can also have different amounts of water content! This is something to consider when you’re making pumpkin brownies. While using homemade pumpkin puree tends to be a bit richer in flavor, canned pumpkin can give consistent results.

The confusion? I used canned pumpkin for the convenience, but homemade pumpkin puree should work great in this pumpkin brownies recipe as well!

Pumpkin Brownies

Ingredients:

Brownies –

• 1 box brownie mix + additional ingredients per directions
• Add reserved egg yolk from filling

Filling –

• 3 oz cream cheese, softened
• ¼ cup sugar
• ¼ cup pumpkin
• 1 tablespoon flour
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 egg white – save yolk for brownie batter

Preparation Instructions:

Preheat oven to 350 degrees and prepare the bottom of a 9” square dish with baking spray

In a small bowl mix cream cheese and sugar until smooth then stir in pumpkin, flour, cinnamon, nutmeg, and egg white until well combined, set aside

In a separate bowl prepare brownie mix per directions then add reserved egg yolk from filling

Set aside ½ cup of the batter but pour the rest evenly into the dish

Spoon the pumpkin filling in dollaps on top of the brownie batter

Next, spoon in the reserved ½ cup of brownie batter randomly around the top

Use a knife to swirl the batters together

Bake 30-35 minutes until the center is set

Cool on a wire rack for 30 minutes to 1 hour then cool in the refrigerator for 1 hour

Cut, serve, share, and enjoy!

Tips for Making Pumpkin Cheesecake Brownies

• For nice clean cuts, make sure to let these bars cool completely. Wipe your knife clean with a dry paper towel in between cuts.
• Use high quality cream cheese and vanilla extract for the best cheesecake flavor.
• Let eggs come to room temperature before incorporating.
• I used two teaspoons of my homemade pumpkin pie spice in this recipe. Feel free to reduce or increase based on your personal preference.
• Use just the tip of your knife to create swirls on top of the brownies.
• Use a high quality box mix like this Open Nature Brownie Mix Gluten Free for best results.

FAQS

What makes brownies chewy vs cakey?

The addition of both baking soda and baking powder helps to lift the brownies, creating that cakey texture. By adding one more egg, the entire structure of the brownie is changed from chewy to cakey. Adding a bit more flour also helped get rid of some of the moistness in the recipe.

What are some variations of these pumpkin brownies?

Try throwing in some different add-ins into the mix! If you like nuts, stir 1 cup of chopped walnuts into the pumpkin batter before adding it to the pan. You can also add 1/2 cup of chocolate chips if you want—just keep in mind that it’ll be a little more difficult to spread a thin layer over the bottom of the pan.

How do you store pumpkin brownies?

You can store this brownie recipe in an airtight container at room temperature for up to two to three days.

What can you serve with pumpkin brownies?

They’re delicious by themselves, or as the base for a fall brownie sundae! If you like this recipe, you’ll love these other pumpkin dessert recipes.

Are Pumpkin Brownies Healthy?

Pumpkin brownies contain pumpkin puree, which is rich in vitamin A, vitamin C, and potassium. These brownies are also made with whole wheat flour instead of all-purpose flour, adding nutrition and making them a wholesome alternative!

Can You Add Canned Pumpkin to Brownie Mix?

Short on time? Another shortcut is to add canned pumpkin to brownie mix to make pumpkin brownies! However, there’s more to the method than just adding in the pumpkin puree.

To make pumpkin brownies with canned pumpkin and a brownie box mix, simply make the brownie mix according to instructions. Remove a small portion of the brownie mix (about 3/4 cup) and add 1/3 cup of the pumpkin puree to that batter. Add in pumpkin spice, then layer the two different types of brownie mix. Bake according to directions and enjoy!

How do I store my leftover brownies? Store brownies in an airtight container at room temperature for 2 days, or in the fridge for up to 4 days.

Can these pumpkin brownies be frozen? Brownies can easily be frozen! Let them cool completely and then place the entire pan in the freezer for an hour or until completely frozen. Use the parchment paper or foil to lift the brownies out of the pan. Wrap the entire block of brownie with plastic wrap and then wrap with foil. Place in a freezer safe bag for up to 3 months. Let thaw full on the counter or in the fridge before cutting.

What Size Pan Do I Need? The box mix I used called for an 8 inch pan but because I added a full cup of chocolate chips plus the pumpkin cheesecake layer, I made mine in a 9 inch pan. If you want extra, extra thick brownies, you can use an 8 inch baking pan but you will need to add more time for baking, approximately 5 minutes.

How Long Can You Keep Homemade Brownies?

Once fully cooled, these pumpkin chocolate brownies can be stored at room temperature for 2-3 days in an airtight container. They can also be stored in the refrigerator for up to 5 days!

These Pumpkin Brownies From Scratch Are a Family Favorite!

My family and I are completely obsessed with these pumpkin brownies around this time of year! It’s becoming a yearly tradition and I’m definitely not mad about it. Whether you’re making these for a fall-themed gathering or just wanting a sweet treat at home on a cool fall night, these melt-in-your-mouth brownies are the best!

More Pumpkin Recipes You’ll Love

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