Easy Pumpkin Brownies

While summer is still hanging on, my kitchen is already starting to smell a little like fall. Each year I look forward to testing a few new pumpkin recipes before the weather changes, and these easy pumpkin brownies are one of my favorites.

Rich chocolate brownies are swirled with a creamy pumpkin cheesecake filling and baked until soft and fudgy. They are an easy fall dessert that feels special enough for Thanksgiving and simple enough for a weekend treat.

Easy Pumpkin Brownie Recipe

Ingredients

For the Brownie Layer

For the Pumpkin Cream Cheese Swirl

How to Make Easy Pumpkin Brownies

Step 1: Prepare the Pan and Brownie Batter

Preheat your oven to 350 degrees Fahrenheit. Line an 8 x 8-inch metal baking pan with parchment paper, leaving enough overhang to lift the brownies out later.

Prepare the brownie mix according to the package directions. Fold in the chocolate chips until evenly distributed. Pour about two thirds of the brownie batter into the prepared pan and use a spatula to spread it into an even layer, smoothing the batter all the way to the edges.

Step 2: Make the Pumpkin Cream Cheese Swirl

In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy with no lumps remaining.

Add the egg, vanilla extract, pumpkin puree, and pumpkin pie spice. Mix until well combined and the filling is smooth and evenly colored.

Carefully pour the pumpkin cream cheese mixture over the brownie batter layer in the pan. Use a spatula to gently spread it into an even layer, covering the brownie batter from edge to edge.

Step 3: Assemble the Brownies

Drop spoonfuls of the remaining brownie batter over the pumpkin layer. Don’t worry about covering the entire surface.

Using a knife or toothpick, gently swirl the brownie batter and pumpkin mixture together to create a marbled pattern. Avoid overmixing so the swirls remain visible after baking.

Step 4: Bake Until Fudgy

Bake for 40 to 45 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs attached.

The secret to fudgy brownies is slightly underbaking them. Avoid waiting until the toothpick comes out completely clean, as the brownies will continue to set as they cool. The center may still look a little soft when you remove them from the oven, but that soft texture helps create a rich, fudgy brownie.

Step 5: Slice and Serve

Allow the brownies to cool completely in the pan before lifting them out using the parchment paper.

When testing this recipe, I thought about topping the brownies with chocolate icing. In the end, I decided to leave them plain. These brownies are already rich and fudgy, and I wanted the pumpkin cream cheese swirl to remain the focus. It adds plenty of flavor and creates a beautiful marbled top that doesn’t need anything extra.

Slice into squares and serve. For the cleanest cuts, chill the brownies for about 30 minutes before slicing.

Storage Tips

Store leftover pumpkin brownies in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese swirl, they should be kept chilled rather than stored at room temperature.

For the best texture, let the brownies sit at room temperature for 10 to 15 minutes before serving.

Freezing Instructions

These pumpkin brownies freeze very well. Allow the brownies to cool completely, before freezing.

Place the brownies in a single layer on a baking sheet and freeze until firm. Transfer them to a freezer safe container or freezer bag, placing parchment paper between layers to prevent sticking. They will freeze for up to 3 months.

To thaw, place the brownies in the refrigerator overnight or let them sit at room temperature for about 30 minutes before serving.

Warming Pumpkin Brownies

If you prefer a warm brownie, microwave an individual brownie for 10 to 15 seconds.

The brownie will become soft and fudgy while the pumpkin cream cheese swirl stays creamy and delicious. Be careful not to overheat, as the cream cheese layer can become too soft.

Easy Pumpkin Brownies

These Easy Pumpkin Brownies combine rich chocolate brownies with a creamy pumpkin cream cheese swirl for the perfect fall dessert. Made with a boxed brownie mix, they're simple to prepare and bake into soft, fudgy brownies filled with warm pumpkin spice flavor.

Print Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Ingredients

  

1x2x3x

Brownie Layer

• 1 box brownie mix
• Ingredients called for on the brownie mix box water, oil, and eggs
• ½ cup semi sweet chocolate chips

Pumpkin Cream Cheese Swirl

• 8 ounces cream cheese softened
• ½ cup granulated sugar
• 1 large egg
• ½ teaspoon vanilla extract
• ⅔ cup pumpkin puree
• 1 teaspoon pumpkin pie spice

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit. Line an 8 x 8 inch metal baking pan with parchment paper, leaving enough overhang to lift the brownies out later.
• Prepare the brownie mix according to the package directions. Fold in the chocolate chips. Spread about two thirds of the brownie batter evenly into the prepared pan, smoothing it to the edges with a spatula.
• In a separate mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the egg, vanilla extract, pumpkin puree, and pumpkin pie spice. Mix until well combined.
• Pour the pumpkin cream cheese mixture evenly over the brownie batter layer and gently spread it to the edges.
• Spoon the remaining brownie batter over the pumpkin layer. Use a toothpick or butter knife to gently swirl the brownie batter and pumpkin mixture together to create a marbled pattern.
• Bake for 40 to 45 minutes, or until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs attached. The center should still look slightly soft, as it will continue to set while cooling.
• Cool completely in the pan before lifting the brownies out with the parchment paper. Slice into 9 squares and serve.

Notes

• For the fudgiest brownies, avoid overbaking. A few moist crumbs on the toothpick are exactly what you’re looking for.
• Be careful not to over-swirl the batter so the pumpkin and chocolate layers stay distinct.
• Refrigerate leftovers because of the cream cheese layer.
  These brownies freeze well for up to 3 months.

Save This Recipe

Whether you’re planning your fall baking or looking for an easy Thanksgiving dessert, these Easy Pumpkin Brownies are worth saving. Pin this recipe to your favorite Pumpkin Recipes or Fall Desserts board so you can find it whenever you’re craving a rich, fudgy brownie with a creamy pumpkin swirl.

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