Pumpkin Brownies

Pumpkin Brownies are perfect for busy families who want an impressive fall dessert without starting from scratch. These rich, fudgy brownies get a swirl of creamy pumpkin throughout. Pumpkin swirl brownies are perfect for Halloween parties, fall bake sales, and Thanksgiving dessert.

What I love most about this recipe is how it turns a basic box of brownie mix into something that tasty that looks so good too! The kids love helping swirl the pumpkin mixture, and you’ll love how the cream cheese makes everything extra rich and delicious.

Ingredients & Equipment

Here’s what you’ll need to make these easy pumpkin cheesecake brownies:

• Brownie mix
• Water, oil, and eggs (as called for on brownie box)
• Semi-sweet chocolate chips
• Cream cheese
• Granulated sugar
• Egg
• Vanilla extract
• Pumpkin puree
• Pumpkin pie spice

Full measurements for each ingredient can be found in the printable recipe card at the bottom of this post.

You’ll also need a few things from your kitchen:

• Square metal baking pan
• Parchment paper
• Large mixing bowl
• Electric mixer
• Measuring cups
• Measuring spoons
• Toothpick

Step By Step Directions

This recipe makes 9 servings. It takes 15 minutes of prep time and 40-45 minutes of cook time.

Step 1. Preheat your oven to 350°F, and line a square metal baking pan with parchment.

Step 2. In a large mixing bowl, mix up the brownies according to the box directions.

Step 3. Fold in the chocolate chips.

Step 4. Add 2/3 of the brownie batter into the baking pan.

Step 5. In a large mixing bowl, beat the cream cheese and granulated sugar until smooth.

Step 6. Add in the egg, vanilla, pumpkin puree, and pumpkin pie spice, mixing until well combined.

Step 7. Pour the pumpkin mixture over top of the 2/3 brownie mixture in the baking pan.

Step 8. Add the remaining brownie mixture over top of the pumpkin, and use a toothpick to swirl them together.

Step 9. Bake for 40-45 minutes.

Variations

• Try using dark chocolate brownie mix for an even richer flavor.
• Add mini marshmallows to the brownie batter.
• Swap the chocolate chips for white chocolate chips or butterscotch chips.
• Mix chopped pecans or walnuts into the brownie batter for extra crunch.
• Make individual brownies in a muffin tin and reduce baking time to 20-25 minutes.
• Add a cream cheese frosting on top after cooling for an extra decadent treat.

Leftovers & Storage

Store your pumpkin brownies covered with plastic wrap or in an airtight container at room temperature for up to 4 days. You can also refrigerate them for up to a week, which actually makes them even more fudgy and delicious. For longer storage, wrap individual squares in plastic wrap and freeze for up to 3 months.

Tips & Tricks

• Make sure your cream cheese is completely softened before mixing to avoid lumps in your pumpkin layer.
• Don’t overmix the brownie batter once you add the ingredients from the box.
• Use a toothpick to create figure-8 patterns when swirling for the prettiest design.
• Check for doneness with a toothpick inserted into the brownie part not in the pumpkin swirl.
• Let the brownies cool completely before cutting to get the cleanest cuts.
• Line your pan with parchment paper for easy removal and cleanup.

Recipe FAQs

Can I use homemade brownie batter instead of a mix?

Absolutely! Just use your favorite brownie recipe and follow the same layering and swirling steps.

What if I don’t have pumpkin pie spice?

You can make your own by mixing together cinnamon, nutmeg, ginger, and a pinch of cloves, or just use cinnamon for a simpler version.

How do I know when they’re done baking?

Insert a toothpick into the brownie part (not the pumpkin swirl). It should come out with just a few moist crumbs attached.

Can I make these ahead of time?

Yes! These actually taste even better the next day as all the flavors have time to meld together. They’re perfect for making the day before a party.

What size pan should I use?

This recipe is designed for an 8×8 or 9×9 inch square pan. If you use a larger pan, reduce the baking time and watch carefully.

Can I double this recipe?

Definitely! Double all ingredients and use a 9×13 inch pan, keeping the same baking temperature but checking for doneness around 35-40 minutes.

More Pumpkin Recipes

• Pumpkin Custard Pie
• Pumpkin Oatmeal Cookies
• Pumpkin Pie Crisp
• Pumpkin Cheesecake Trifle
• Pumpkin Pie Sugar Cookies
• Pumpkin Lush
• Pumpkin Cinnamon Roll Bake
• Pumpkin Poke Cake
• Cake Mix Pumpkin Loaf
• Air Fryer Pumpkin Hand Pies
• Microwave Pumpkin Pie
• Pumpkin Fluff Dip

Pumpkin Swirl Brownies

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Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Equipment

• 9x9 baking pan
• Parchment Paper
• Large Mixing Bowl
• Electric mixer
• Measuring Cups
• Measuring spoons
• Toothpick

Ingredients

• 1 box brownie mix + ingredients from the back water, oil, eggs
• ½ cup semi-sweet chocolate chips
• 8 ounce cream cheese
• ½ cup granulated sugar
• 1 egg
• ½ tsp vanilla extract
• ⅔ cup pumpkin puree
• 1 tsp pumpkin pie spice

Instructions

• Preheat your oven to 350°F and line a square metal baking pan with parchment
• In a large mixing bowl, mix up the brownies according to the box directions
• Fold in the chocolate chips
• Add ⅔ of the brownie batter into the baking pan
• In a large mixing bowl, beat the cream cheese and granulated sugar until smooth
• Add in the egg, vanilla, pumpkin puree, and pumpkin pie spice, mixing until well combined
• Pour the pumpkin mixture over top of the ⅔ brownie mixture in the baking pan
• Add the remaining brownie mixture over top of the pumpkin, and use a toothpick to swirl them together
• Bake for 40-45 minutes

Notes

Storage: Store covered at room temperature for up to 4 days or refrigerate for up to a week.

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