Pumpkin Brownies

Upgrade store-bought brownie mix by making these decadent Pumpkin Brownies. Super easy and super fast, these are perfect for Fall baking.

Course Dessert

Cuisine American

Keyword pumpkin brownies

Prep Time 15

Cook Time 30

Cool Time 10

Total Time 55

Servings

Calories 153kcal

Author Katie Cooksey

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

US Customary - Metric

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.

Notes

*Each brownie mix is different and comes with a different set of instructions. When it comes to increments for the eggs, water, and oil, follow your boxed directions.

Nutrition