These Pumpkin Brownies are the ultimate fall dessert, combining rich, fudgy brownies with a creamy pumpkin cheesecake layer. Perfect for Thanksgiving, Halloween, or any autumn gathering, these brownies are sure to be a crowd favorite!
Why You’ll Love This Recipe
Pumpkin Brownies take two beloved desserts—brownies and pumpkin cheesecake—and combine them into one irresistible treat. The fudgy brownie base is made even richer with a layer of creamy, spiced pumpkin cheesecake, making these brownies the perfect indulgence for fall. With a perfect balance of chocolate and pumpkin flavor, they’re easy to make and guaranteed to impress at any fall celebration or holiday gathering.
Ingredients
For the Brownies:
1 brownie box mix (or make your own from scratch)
1 cup semi-sweet chocolate chips
For the Cheesecake Layer:
8 oz cream cheese, softened
1/2 cup granulated sugar
1 large egg, room temperature
1/2 tsp vanilla extract
2/3 cup canned pumpkin (not pumpkin pie filling)
2 teaspoons pumpkin pie spice
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the Pan:
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Preheat your oven to the temperature indicated on the brownie box or recipe (usually 350°F or 175°C).
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Lightly spray a 9-inch square baking pan with cooking spray. Line the pan with parchment paper, leaving an overhang for easy removal, or use foil and spray lightly with cooking spray. Set aside.
Make the Brownie Base:
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Prepare the brownie mix according to the instructions on the box, adding the required ingredients (usually water, oil, and eggs). Stir in the chocolate chips and set aside.
Make the Cheesecake Layer:
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Using a stand mixer or hand-held mixer, beat the softened cream cheese until light and fluffy.
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Add the granulated sugar and continue to beat until combined.
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Beat in the egg and vanilla extract until smooth.
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Add the pumpkin puree and pumpkin pie spice, mixing until fully combined and smooth.
Assemble the Brownies:
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Spread half of the brownie batter into the prepared pan and smooth the top with a spatula.
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Spoon the cheesecake filling over the brownie layer and carefully spread it into an even layer with an offset spatula.
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Spoon the remaining brownie batter over the cheesecake layer. Use a knife or toothpick to swirl the two layers together to create a marbled effect.
Bake:
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Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Keep an eye on the brownies after the 40-minute mark, as baking times may vary slightly.
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Let the brownies cool completely in the pan. Once cooled, use the parchment or foil overhang to lift them out of the pan and cut into squares.
Serve:
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Store leftovers in an airtight container at room temperature or in the fridge for up to 4 days. Enjoy these delicious, pumpkin-spiced brownies with a dollop of whipped cream or a scoop of ice cream!
Servings and Timing
This recipe makes 16 brownies. Prep time is approximately 15 minutes, and cook time is 40-45 minutes. Total time from start to finish is about 45 minutes.
Variations
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Add Nuts: For extra crunch, sprinkle some chopped walnuts or pecans into the brownie batter.
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Top with Chocolate: Drizzle melted chocolate over the cooled brownies for an extra layer of sweetness.
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Vegan Option: Substitute the cream cheese with a dairy-free version, and use egg replacements like flax eggs and dairy-free brownie mix.
Storage/Reheating
Store these brownies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate them for up to 1 week. To reheat, microwave individual brownies for about 10-15 seconds or warm in the oven at 350°F (175°C) for about 5 minutes.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree, but make sure it’s well-drained to avoid excess moisture in the cheesecake layer.
Can I use a different type of chocolate?
You can use milk chocolate chips or dark chocolate chips, depending on your preference, but semi-sweet chocolate works best for a balanced flavor.
Can I freeze these brownies?
Yes, these brownies freeze well! Wrap them in plastic wrap or foil, and place them in an airtight container. They can be stored in the freezer for up to 2 months. Thaw in the refrigerator before serving.
How do I prevent the brownies from cracking?
To prevent cracking, make sure to let the brownies cool completely before cutting into them. Avoid overmixing the brownie batter, and be sure to watch them closely while baking.
Can I make these brownies without a box mix?
Yes, you can make your own homemade brownie mix if you prefer. Just make sure to use a recipe that results in a thick, fudgy consistency for the best results.
Can I add a glaze or frosting to these brownies?
If you want to add a bit of extra sweetness, you can drizzle a simple glaze (powdered sugar and milk) or cream cheese frosting over the brownies.
Conclusion
These Pumpkin Brownies are a decadent and irresistible fall treat that brings together the richness of fudgy brownies with the warmth of pumpkin cheesecake. Easy to make, beautifully marbled, and full of autumn flavor, they’re perfect for any holiday or gathering. Whether you’re serving them at Thanksgiving, Halloween, or just as a cozy dessert, they’re sure to be a hit!
Print
Pumpkin Brownies
- Total Time: 55 minutes
- Yield: 16 brownies
- Diet: Vegetarian
Description
These Pumpkin Brownies are a fudgy and rich dessert with a decadent pumpkin cheesecake layer, making them the ultimate fall treat! Perfect for Thanksgiving, Halloween, or any cozy fall occasion, these easy-to-make brownies combine the best of two favorite desserts that your guests will love!
Ingredients
For the Brownies:
1 brownie box mix (or homemade brownie mix)
1 cup semi-sweet chocolate chips
For the Cheesecake Layer:
8 oz cream cheese (softened)
1/2 cup granulated sugar
1 large egg (room temperature)
1/2 teaspoon vanilla extract
2/3 cup pumpkin puree (canned, not pumpkin pie filling)
2 teaspoons pumpkin pie spice
Instructions
Preheat the Oven:
Preheat your oven to the temperature indicated on the brownie box mix (usually 350°F).
Lightly spray a 9-inch square baking pan with cooking spray. Line it with parchment paper, leaving an overhang for easy removal. Alternatively, line the pan with foil and spray it lightly with cooking spray. Set aside.
Prepare the Brownie Batter:
Prepare the brownie mix according to the instructions on the box. Stir in the chocolate chips and set the mixture aside.
Make the Cheesecake Layer:
Using a stand mixer or hand mixer, beat the softened cream cheese until light and fluffy.
Add in the granulated sugar and beat until fully combined.
Beat in the egg and vanilla extract until the mixture is smooth.
Add in the pumpkin puree and pumpkin pie spice, mixing until everything is well combined.
Assemble the Brownies:
Spread half of the brownie batter into the prepared baking pan, smoothing the top with a spatula.
Spoon the cheesecake filling over the brownie batter and carefully spread it into a thin, even layer using an offset spatula.
Spoon the remaining brownie batter over the top and gently drag the tip of a knife through the batter to create a swirl pattern.
Bake:
Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Start checking around 40 minutes, as oven times may vary. Don’t rely solely on the baking time; the inserted toothpick is the best indicator of doneness.
Cool and Serve:
Let the brownies cool completely in the pan.
Use the parchment paper or foil overhang to lift the brownies out of the pan and cut into squares.
Storage:
Store any leftovers in an airtight container at room temperature or in the fridge for longer shelf life.
Notes
Make-Ahead Tip: These brownies can be made a day ahead and stored in an airtight container for maximum freshness.
Flavor Variations: Add chopped nuts or a drizzle of caramel on top for extra flavor.
Serving Suggestion: These brownies are perfect served with a scoop of vanilla ice cream or a dollop of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
