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Upgrade store-bought brownie mix by making these decadent Pumpkin Brownies. It’s like Brownies and Pumpkin Cheesecake had a baby. Super easy and super fast, these are perfect for Fall baking (super similar to my Cheesecake Brownies).
Boxed Mix vs Homemade Brownies
Part brownie, part pumpkin, swirled together to create these amazing pumpkin brownies. You can either take a store-bought shortcut (like I did) and use boxed brownie mix or you are always welcome to make brownies from scratch. A boxed mix is faster whereas homemade would be more chocolatey and fudgier. If you’re going the store-bought route you’re going to need other ingredients like eggs, oil, and water. Each mix is different so just go by what it says on the box.
Pumpkin Cheesecake Swirl
Since these are the epitome of Fall, you bet your booty I am swirling the brownie batter with a delicious pumpkin cheesecake situation. (Also, have you tried my Pumpkin Cheesecake yet?) The cream cheese is creamy and tangy, the pumpkin is brings all the Fall flavor. Don’t confuse pure 100% canned pumpkin for pumpkin pie filling, they’re different!
Also take note of the spices (cinnamon, nutmeg, and ground ginger) which all make a huge difference to the overall taste of the brownies. If you don’t have those three on hand, feel free to replace them with 1 teaspoon of pumpkin pie spice.
How to Make Pumpkin Brownies
For full details on how to make Pumpkin Brownies, see the recipe card down below 🙂
Make the Brownie Batter
Grease 9×13 pan with butter or non-stick cooking spray and set aside. Lining your pan with parchment paper is an optional step, but is great for removal and easy cutting. Prepare brownie batter according to packaged directions or according to homemade brownie directions (without any mix-ins). Pour batter into prepared pan.
What If I Want Thicker Brownies?
Simple! Use a smaller pan (such as an 8×8 glass pan). The only thing you need to take note of is that your pumpkin brownies will take longer to bake so adjust accordingly.
Make the Pumpkin Cheesecake Mixture
In a small bowl, whip cream cheese, sugar, and flour until smooth. Stir in pumpkin and seasonings.
Swirl Together
Drop pumpkin mixture by the spoonful over brownie batter. With a butter knife, swirl cream cheese into the batter being careful not to touch the bottom of the pan.
Bake + Cool
Bake according to the given directions, or until brownies are set. Cool and cut into squares.
Storing + Reheating Pumpkin Brownies
These Pumpkin Brownies do not need to be stored in the fridge, doing so might actually dry them out! Instead, cover well in plastic wrap and leave it out on the counter for up to 4 days. If desired, reheat in the microwave for a couple of seconds to get that fresh-from-the-oven feel.
Can You Freeze These?
Yes, you can freeze these Pumpkin Brownies. Wrap well and store in an airtight container for up to three months. Thaw in the fridge and reheat in the microwave or oven until warmed through.
Cutting Perfect Brownie Squares
If you have ever made a boxed brownie mix before, you will know exactly what I mean when I say IT SUCKS trying to cut pretty pieces! It’s nearly impossible! But, I have two tips for you that should make this significantly easier.
- Line Your Pan With Parchment Paper For Easy Removal. After the Pumpkin Brownies are baked and cooled, the parchment paper will help you lift the entire pan out for easy cutting. It will help significantly.
- Use a Really Sharp Knife. One that will go through any crispy edges easily. Fudgy brownie mixes will also leave residue on the knife as you drag it through to cut the brownies, so clean off the knife as necessary and spritz it with a little nonstick cooking spray. It will help!
More Pumpkin Treats to Try!
Be sure to check out all of my other pumpkin desserts while you’re at it!
- Pumpkin Bars
- Pumpkin Pie Bars
- Pumpkin Shortbread Bars
- Pumpkin Lasagna Dessert
- Caramel Filled Pumpkin Blondies
The printable recipe card is down below! Enjoy 🙂
Pumpkin Brownies
Ingredients
- 18.3 oz brownie mix 1 family-size box (I used Betty Crocker)
- 2 whole eggs*
- 1/4 cup water*
- 2/3 cup vegetable oil* or canola oil
For the Pumpkin Cream Cheese Mixture
- 2 oz cream cheese softened
- 1/4 cup sugar
- 1 tablespoon all purpose flour
- 1/2 cup pumpkin puree
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
Instructions
- Grease 9×13 pan with butter or non-stick cooking spray. Set aside. Preheat the oven according to brownie directions.
- Prepare brownie batter according to packaged directions or according to homemade brownie directions (without any mix-ins). Pour batter into prepared pan.
- In a small bowl, whip cream cheese, sugar, and flour until smooth. Stir in pumpkin and seasonings.
- Drop pumpkin mixture by the spoonful over brownie batter. With a butter knife, swirl cream cheese into the batter being careful not to touch the bottom of the pan.
- Bake according to box directions, or until brownies are set (about 30 minutes for mine). Cool 10 minutes and cut into squares.
Tis the season to try this, this looks so yummy!!! Thank you for sharing
Brownies are my favorite. I love the added pumpkin!