The Best Fudgy Pumpkin Brownies Recipe
These fudgy pumpkin brownies use pantry staples and a boxed brownie mix for a quick, decadent fall treat everyone loves.
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If you love brownies and pumpkin pie, these pumpkin brownies are the best parts of both desserts baked into one decadent fall treat. This recipe uses a boxed mix and a creamy pumpkin layer to create the ultimate mash-up of chocolate and warm spice.
I love stocking up on brownie mix at Costco because it lets me pull together last-minute desserts without any extra effort. And since we always have cream cheese and pumpkin puree in the fridge this time of year, turning a basic brownie mix into something seasonal and indulgent felt like an easy win.
If you’re a Ghirardelli brownie mix fan, you’ll love this recipe even more since their mix makes an extra fudgy base.
What You’ll Love About This Pumpkin Brownies Recipe:
Ingredients Needed
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How to Make These Fudgy Pumpkin Brownies
These pumpkin brownies come together in two simple layers that bake into a perfect fall dessert.
- Start by preheating the oven according to the brownie mix instructions. Spray an 8×10 baking pan or line it with parchment paper, which makes lifting the brownies out so much easier.
- Mix the brownie batter in a medium bowl, following the instructions on the box. Stir in the chopped dark chocolate and set aside.
- In a second bowl, beat together the pumpkin puree, softened cream cheese, sugar, pumpkin pie spice, and vanilla extract. Blend on low speed until everything is smooth and creamy. This mixture will look like pumpkin pie filling but thicker.
- Pour half the brownie batter into the prepared pan and spread it evenly. Spoon the pumpkin mixture over the top, spreading to the edges. Pour the remaining brownie batter on top and gently smooth it out. As the brownies bake, the layers will swirl slightly while staying distinct enough to create that pretty pumpkin-chocolate contrast.
- Bake according to the brownie mix directions, adding about 10 extra minutes. If a toothpick doesn’t come out clean (a few moist crumbs are fine), bake another 5 to 10 minutes. Let the brownies cool completely before slicing so the pumpkin layer sets properly.
Find the measurements and full recipe below!
Don’t they look decadent? So yummy!
For even more delicious pumpkin recipes, you will like these:
Tips & Tricks for the Best Pumpkin Brownies
- Make sure the cream cheese is fully softened. Cold cream cheese will make the pumpkin layer lumpy.
- Line the pan with parchment paper for easy slicing. These brownies are fudgy, so parchment helps them lift out cleanly.
- Don’t skip the extra bake time. The pumpkin layer needs a few extra minutes for the center to set.
- Try swapping dark chocolate chunks for milk chocolate chips if your kids prefer a sweeter brownie.
- These brownies are even better the next day. The pumpkin flavor deepens overnight in the fridge.
Variations and Substitutions
If you enjoy customizing your brownie mixes for the season or for your family’s preferences, this pumpkin brownie recipe offers plenty of flexibility. Here are a few ideas to help you make them your own:
White Chocolate Chunks: Swap the dark chocolate for white chocolate chunks to create a sweeter, creamier contrast to the warm pumpkin layer. The pockets of melty white chocolate add a fun twist.
Chopped Pecans or Walnuts: If your family loves a little crunch, fold chopped pecans or walnuts into the brownie batter. They add texture, depth, and a buttery richness that pairs beautifully with pumpkin.
Chai Spice Instead of Pumpkin Pie Spice: For a cozy flavor with a slightly spicier edge, replace the pumpkin pie spice with chai spice. You’ll still have those warm fall notes, but with a hint of cardamom and clove for something extra special.
Milk Chocolate or Semi-Sweet Chocolate Chips: Instead of chopped dark chocolate, use your favorite chocolate chips. Semi-sweet is great for balance, while milk chocolate gives these brownies an extra-sweet finish.
Gluten-Free Brownies: If you have a favorite gluten-free brownie mix, you can use it here without changing the pumpkin layer. Be sure to line your baking pan with parchment paper for the best results.
Make It Dairy-Free: Swap the cream cheese for a dairy-free alternative and choose a dairy-free brownie mix. The texture may be slightly softer, but the flavor will still be wonderful.
If you’re looking for an easy fall dessert that feels special without taking more time, these pumpkin brownies are the perfect solution. They’re fudgy, festive, and simple enough to whip up on a weeknight after helping with homework or heading home from soccer practice. Add these to your fall baking list and make them with your kids for a cozy seasonal treat everyone will love.
Pumpkin Brownies
Easy pumpkin brownies made with a boxed mix and a creamy pumpkin layer. The perfect fall dessert for busy weeknights.
Ingredients
For the Brownies:
- 18 ounce Boxed Brownie mix, prepared according to package instructions
- ½ cup dark chocolate, chopped into small chunks
For the Pumpkin Layer:
- 7.5 ounces Pumpkin Puree, (half of a 15 ounce can)
- 6 ounces Cream Cheese, softened at room temperature
- 3 Tablespoons Granulated Sugar, (Cane Sugar can be substituted)
- ½ Tablespoon Pumpkin Pie Spice
- 1 teaspoon Vanilla Extract
Instructions
- Preheat the oven according to the brownie mix package instructions. Spray an 8x10 baking dish with non-stick spray and set aside.
- In a medium bowl, make the brownie mix according to the package instructions. Add in the chopped dark chocolate, stir to combine, and set aside.
- In a medium bowl, combine pumpkin puree, cream cheese, sugar, pumpkin pie spice, and vanilla extract. Mix with a hand mixer on low speed until thoroughly combined and smooth.
- Pour half of the brownie mix into the prepared baking dish. Spread evenly over the bottom of the dish. Next, spoon the pumpkin mixture onto the brownie layer and spread evenly. Last, pour the remaining brownie mix on top of the pumpkin layer, spread evenly, and smooth out the top.
- Bake according to the brownie mix box instructions, adding 10 minutes to the bake time. Remove the brownies from the oven and insert a toothpick to the middle of the brownies, if the toothpick is not clean, bake for an additional 5-10 minutes or until the toothpick comes out clean.
- Allow the brownies to cool before slicing. Enjoy!
Notes
- Store in an airtight container in the refrigerator for up to 4 days. If desired, serve warm.
- You can make these in a 9" x 9"x pan or an 8" x 10" pan. Check for doneness before removing from the oven.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 319Total Fat: 14gSaturated Fat: 6gUnsaturated Fat: 8gCholesterol: 17mgSodium: 234mgCarbohydrates: 44gFiber: 1gSugar: 9gProtein: 6g
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Hi, I’m Brittany, and I believe life at home should feel easier, not heavier.
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