The scent of pumpkin and chocolate feels like a warm hug on a chilly autumn day. I baked these pumpkin brownies last weekend while the leaves danced outside my window, and that first bite — rich chocolate meeting cozy spice — reminded me why fall baking feels like home.
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Why You’ll Love These Pumpkin Brownies
These pumpkin brownies are everything you want in a fall dessert: fudgy, warmly spiced, and easy to make. The chocolate base stays dense and rich, while the pumpkin swirl adds a silky, slightly tangy contrast. They’re perfect for Thanksgiving, Halloween, or a cozy movie night when you crave something sweet but comforting.
Every bite balances the deep cocoa flavor with a hint of cinnamon and nutmeg. Also, the prep takes just 10 minutes, so you can enjoy a bakery-style dessert without the fuss.
Ingredients You’ll Need
For the Pumpkin Swirl
- 4 oz cream cheese (room temperature)
- ⅔ cup pumpkin puree (100% pure, not pie filling)
- 1 large egg (room temperature)
- ¼ cup granulated sugar
- 1½ tsp pumpkin pie spice
- 1 tsp ground cinnamon
- ½ tsp kosher salt
For the Brownie Base
- 18.3 oz box fudge brownie mix (e.g., Betty Crocker)
- 2 large eggs (room temperature)
- ½ cup vegetable oil
- 3 tbsp water
Let everything reach room temperature before mixing. This step really helps create a smooth texture and clean swirl.
How to Make Pumpkin Brownies
Step 1 – Prep the Pan and Oven
Preheat your oven to 350°F. Line an 8×8-inch pan with parchment paper or lightly coat it with baking spray. This makes removal and cleanup much easier later.
Step 2 – Make the Pumpkin Mixture
In a medium bowl, combine cream cheese, pumpkin puree, egg, sugar, pumpkin pie spice, cinnamon, and salt. Beat until smooth and creamy. The mix should smell like fall in a bowl.
Step 3 – Prepare the Brownie Batter
In another bowl, mix brownie batter according to the box instructions using eggs, oil, and water. Stir until well combined but don’t overmix — you want that fudgy texture to stay.
Step 4 – Layer and Swirl
Spread about two-thirds of the brownie batter in your prepared pan. Then drop spoonfuls of pumpkin filling over the top. Add the remaining brownie batter and use a toothpick or spoon to swirl the two together. Don’t overdo it — just a few gentle swirls create that pretty marbled look.
Step 5 – Bake and Cool
Bake for 35–40 minutes until the center is set but still slightly soft. Insert a toothpick; it should come out with a few moist crumbs, not wet batter. Let the brownies cool completely before cutting. This helps the layers set beautifully.
Tips for the Best Pumpkin Brownies
- Always use room-temperature ingredients for a smooth swirl.
- Add-ins like chocolate chips, cream cheese chips, or pumpkin spice chips make them extra special.
- For a brighter pumpkin color, use pure canned pumpkin and a small drop of orange food coloring.
- Let brownies cool for at least 10 minutes before slicing for cleaner edges.
Storage & Reheating
Store the brownies at room temperature for up to 3 days or in the fridge for up to a week. If you freeze them, wrap each square tightly and store for up to 3 months. To serve, thaw overnight in the fridge and warm slightly before eating.
Pumpkin Brownies Recipe Card
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Pumpkin Brownies Recipe – Fudgy & Irresistibly Delicious
- Total Time: 45 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Pumpkin Brownies with a silky pumpkin cream cheese swirl and a rich, fudgy chocolate base. Quick prep, cozy spice, and a beautiful marbled top make this an easy Thanksgiving dessert everyone loves.
Ingredients
Pumpkin Filling:
4 oz cream cheese room temperature
⅔ cup pumpkin puree 100 percent pure not pie filling
1 large egg room temperature
¼ cup granulated sugar
1½ tsp pumpkin pie spice
1 tsp ground cinnamon
½ tsp kosher salt
Brownie Base:
18.3 oz box fudge brownie mix for example Betty Crocker
2 large eggs room temperature
½ cup vegetable oil
3 tbsp water
Instructions
1. Preheat oven to 350°F and line an 8×8 inch pan with parchment or spray.
2. Beat cream cheese pumpkin egg sugar pumpkin pie spice cinnamon and salt until smooth.
3. Prepare brownie mix according to the box using eggs oil and water.
4. Spread ⅔ of the brownie batter into the pan.
5. Drop spoonfuls of the pumpkin mixture evenly over the batter.
6. Add the remaining ⅓ brownie batter over the top.
7. Swirl gently with a spoon or toothpick to create a marbled effect.
8. Bake 35 to 40 minutes until the center is set and not gooey.
9. Cool fully in the pan then slice and serve.
Notes
Use room temperature ingredients for a smoother texture and clean swirl.
Optional add ins chocolate chips cream cheese chips or pumpkin spice chips.
Cool at least 10 minutes before slicing for neat edges.
For a brighter pumpkin color use canned puree and a small drop of orange food coloring if desired.
Storage up to 3 days at room temp 1 week in the fridge 3 months frozen.
Thaw frozen brownies overnight in the fridge before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Thanksgiving Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 339
- Sugar: 26 g
- Sodium: 173 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 51 mg
More Such Recipes
If you love cozy bakes, try these too:
- Best ever chocolate chip cookies for the ultimate bake sale
- Red, white, and blue cheesecake bars perfect for festive gatherings
- Moist and easy zucchini bread for cozy fall mornings
- Fluffy watermelon cupcakes for a fruity dessert twist
- Berry cheesecake swirl for rich and creamy dessert lovers
- Strawberry swirl cheesecake that melts in your mouth
FAQ – Pumpkin Brownie Baking Questions
Can I make these brownies from scratch instead of using a mix?
Yes, you can. Just replace the box mix with your favorite homemade brownie recipe. Keep the pumpkin swirl steps the same.
How do I know when the brownies are fully baked?
The center should look set and slightly glossy. A toothpick inserted about two inches from the edge should come out with moist crumbs.
Can I substitute the pumpkin puree with pumpkin pie filling?
It’s better not to. Pumpkin pie filling has added sugar and spices, which can throw off the balance of this recipe. Stick to pure pumpkin puree for the best texture and flavor.
Final Thoughts
Pumpkin brownies bring two worlds together — fudgy chocolate and creamy pumpkin spice. They’re a hit for Thanksgiving desserts or any crisp evening when you want something warm and indulgent. Enjoy them with a scoop of vanilla ice cream or a cup of hot coffee.
If you try this recipe, share your version on Pinterest or join the conversation on Facebook. I love seeing how these brownies turn out in your kitchen.