Oh wow, you guys! I just made these pumpkin brownies, and my kitchen smells amazing. I couldn’t wait to taste one.

They are soft, chocolatey, and full of warm pumpkin flavor. Honestly, they are way better than I imagined.

Just thinking about that first bite makes my mouth water. Sweet, fudgy, and a little cozy—so perfect for snack time.

You have to try these with me. Let’s grab our ingredients and bake some together!

Why You’ll Love This Recipe

Irresistible Layers: A decadent, chocolatey brownie base topped with a creamy, spiced pumpkin layer. It’s the best of both worlds!
Quick and Easy: Made with simple ingredients, this recipe uses a boxed brownie mix to save time without sacrificing flavor.
Perfect for Fall: Pumpkin spice and everything nice make this the ultimate seasonal dessert.
Make-Ahead Friendly: Prepare these ahead of time for gatherings, as they store beautifully.
Crowd-Pleaser: Whether you’re serving a holiday crowd or treating yourself, these brownies are always a winner.

Required Kitchen Tools

Mixing Bowls: At least two medium-sized bowls for the brownie batter and pumpkin layer.
Electric Mixer or Whisk: To ensure a smooth and creamy pumpkin topping.
9×9-Inch Baking Pan: Perfect for achieving the ideal thickness in your brownies.
Parchment Paper: For easy removal and less mess.
Measuring Cups and Spoons: To get everything just right.

Ingredients

For the Brownie Base

18 ounces brownie mix (510 grams, Ghirardelli recommended)
¼ cup water (57 grams)
⅓ cup vegetable oil (67 grams)
1 large egg (50 grams)
½ cup semisweet chocolate chips (85 grams)

For the Pumpkin Layer

7.5 ounces pumpkin puree (213 grams, about ½ can) – not pumpkin pie filling!
6 ounces cream cheese (170 grams, softened, about ¾ brick)
3 tablespoons granulated sugar (38 grams)
1 tablespoon pumpkin pie spice (9 grams)

Variations for Pumpkin Brownies

Swirl Style: Instead of layering, drop dollops of the pumpkin mixture onto the brownie batter and use a knife to create beautiful swirls.
Gluten-Free Option: Use a gluten-free brownie mix for a celiac-friendly version.
Add Nuts: Sprinkle chopped pecans or walnuts over the pumpkin layer for extra texture and flavor.
Extra Chocolatey: Mix dark chocolate chunks into the brownie batter for more indulgence.
Coconut Twist: Replace vegetable oil with melted coconut oil for a subtle coconut flavor.

Step-by-Step Instructions

1. Prep the Pan and Preheat the Oven

Preheat your oven to 325°F (163°C).
Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.

2. Make the Brownie Batter

In a mixing bowl, combine the brownie mix, water, vegetable oil, and egg. Mix until just combined, being careful not to overmix.
Fold in the semisweet chocolate chips for bursts of chocolate in every bite.
Pour the brownie batter into the prepared baking pan and spread it evenly.

3. Prepare the Pumpkin Layer

In another bowl, beat the cream cheese until smooth and creamy. Use an electric mixer for best results.
Add the pumpkin puree, granulated sugar, and pumpkin pie spice, mixing until fully incorporated and silky.

4. Assemble the Layers

Gently spread the pumpkin mixture over the brownie batter, ensuring an even layer. Use an offset spatula for smooth results.

5. Bake the Brownies

Bake in the preheated oven for 45-50 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean.
Allow the brownies to cool completely in the pan before slicing.

Serving and Decoration

How to Serve Pumpkin Brownies

Classic Squares: Slice into even squares for neat presentation.
With Whipped Cream: Top each piece with a dollop of whipped cream or a sprinkle of cinnamon.
Drizzle of Chocolate: Melt some chocolate and drizzle it over the brownies for added flair.

Storing Pumpkin Brownies

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in the fridge for up to a week for a chilled, firm texture.
Freezer: Wrap individual pieces in plastic wrap, then place them in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	280
Total Fat	14g
Saturated Fat	6g
Cholesterol	30mg
Sodium	150mg
Total Carbohydrates	36g
Sugars	22g
Protein	3g

FAQs

Can I Use Homemade Pumpkin Puree?

Absolutely! Just ensure it’s thick and not watery for the best consistency.

Can I Make This Recipe Dairy-Free?

Yes, substitute the cream cheese with a dairy-free alternative and use a brownie mix that doesn’t require dairy.

How Do I Prevent Overbaking?

Start checking the brownies at the 40-minute mark. The pumpkin layer should set, but the brownie base can remain slightly fudgy.

Can I Double the Recipe?

Yes! Use a 9×13-inch pan and adjust the baking time to about 55-60 minutes.