Pumpkin Brownies

By Becky Hardin

Updated Sep 11, 2026

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Pumpkin Brownies are the perfect mix of two of my favorite desserts: brownies and pumpkin pie. I make these brownies with a boxed brownie mix that’s layered underneath and on top of a decadent cream cheese pumpkin layer. Baked to perfection, they turn out fudgy, creamy, and super delicious. Not to mention, they look pretty nice too. These brownies are the best way to celebrate fall, though they do taste great year-round and come together in about 35 minutes.

Creamy and Fudgy Pumpkin Brownies

In my opinion, these pumpkin brownies are the perfect blend of chocolate and pumpkin. Using a boxed brownie mix to make these brownies speeds up the process and means there are fewer ingredients I need to buy. I like the Ghirardelli brownie mix, but any brownie mix will do. I layer the brownie batter in the pan so it sandwiches the pumpkin cream cheese layer and bakes into the most irresistible treat.

Using an 8×8 pan means I’ll need to bake the brownies a little longer than the brownie mix suggests, as these brownies have an extra layer and require more time to bake than if you were baking the brownies alone. I cut the slices small, so I can get around 12 servings, as these brownies are decadent and I find a small piece is enough to satisfy my chocolate and pumpkin craving.

Though ideal for fall when pumpkin season arrives, using canned pumpkin allows me to indulge year-round. I just love the combination of the tart cream cheese layered with the brownies, but if you prefer a sweeter finish, you can add more sugar to the cream cheese mixture.

These brownies are the perfect fall dessert, holiday treat, Halloween snack, or anytime indulgence.

Tips for Beginners

• Any brownie mix will do. You’ll need to follow the instructions for assembling and baking based on the mix you choose. Or, if you have time, you can prepare your own brownies. You can even use this homemade gluten free brownie recipe.
• For a sweeter cream cheese layer. I like the tartness of the cream cheese layer paired with the sweet brownies, but feel free to add another tablespoon of sugar if you prefer it sweeter.
• Use pumpkin puree. Make sure to use 100% pumpkin puree, not pumpkin pie filling, as pumpkin pie filling is already sweetened. If you do end up buying pumpkin pie filling by accident, omit the sugar and spices. I recommend using half of a small can, about 7.5 oz. Freeze the rest for next time. Or, use a whole can to make a double batch. You’ll need two boxes of brownies to do this. Bake in two separate pans.
• Cool before slicing. Do not attempt to cut these brownies while they are warm. They need time for the cheese mixture to settle and the chocolate chips to cool down. At least an hour at room temperature, and then, if you can resist, an hour or so in the fridge, and then you’ll be able to cut them into nice, perfect squares without them falling apart.

More Decadent Pumpkin Desserts To Enjoy

If you’ve got extra canned pumpkin on hand, these pumpkin cookie bars are the perfect combination of pumpkin chocolate chip cookies and decadent blondies. Or, if you’re craving something truly sinfully delicious, a pumpkin cheesecake usually fits the bill. Pumpkin dump cake is another super easy option that comes together in about 5 minutes. And these pumpkin bars with cream cheese icing turn out moist and perfectly spiced.

Recipe Card

Pumpkin Brownie Recipe

Difficulty: Easy

4.46 from 532 votes

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Servings: 12 brownies

Author: Becky Hardin

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Made with boxed mix, these fall pumpkin brownies are super fun, delicious, and easy. And they look really pretty, too!

Step-by-step photos can be seen below the recipe card.

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Ingredients 

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For the Brownies

• ▢ 18 oz. brownie mix 510g, Ghirardelli recommended
• ▢ ¼ cup water 57g
• ▢ ⅓ cup vegetable oil 67g
• ▢ 1 large egg 50g
• ▢ ½ cup milk chocolate chips 85g, white, dark, or semi-sweet chocolate also works

For the Pumpkin Layer

• ▢ 7.5 oz. pumpkin puree 213g (½ can) – not pumpkin pie filling
• ▢ 6 oz. cream cheese 170g, room temperature (¾ brick)
• ▢ 3 tbsp granulated sugar 38g, or add 1 tbsp for less tanginess
• ▢ 1 tbsp pumpkin pie spice 9g

Video

Instructions 

• Preheat oven according to box mix (325°F for Ghirardelli). Spray an 8×8-inch baking pan with nonstick spray. Set aside.
• In a medium bowl, make the brownie mix according to the directions on the box. Above are the ingredients for Ghirardelli Double Chocolate Brownies. Adjust ingredients to fit your box mix. Add the chocolate chips to the brownie mix and set aside.
  18 oz. brownie mix , ¼ cup water, ⅓ cup vegetable oil, 1 large egg, ½ cup milk chocolate chips
• In a medium bowl, mix the pumpkin, cream cheese, sugar, and pumpkin pie spice together until very smooth.
  7.5 oz. pumpkin puree, 6 oz. cream cheese, 3 tbsp granulated sugar, 1 tbsp pumpkin pie spice
• Pour half of the brownie mix into the prepared pan and spread out so the entire bottom of the pan is covered.
• Spoon the pumpkin filling onto the brownie batter in chunks or spread it out evenly, then cover the pumpkin with the rest of the brownie batter and smooth out the top.
• Now you're ready to bake! I added 10 minutes to the directions on the box (cooked for 50 minutes for my pan size). Since you're adding quite a bit of depth with the pumpkin mix, you'll need to cook longer.
• Let the brownies cool before slicing and serving.

Equipment

• Kitchen Scale (optional)
• 8×8-inch Baking Pan

Becky’s Tips

• Use your favorite brownie mix and follow the preparation instructions. 
• Feel free to add another tablespoon of sugar if you prefer the cream cheese layer sweeter. 
• Use 100% pumpkin puree and not pumpkin pie filling, as pumpkin pie filling has sugar and spices in it.
• Let the brownies cool for about an hour at room temperature before transferring to the fridge to cool for another hour or so. 
• Store leftovers in an airtight container in the fridge. 

Serving: 1brownieCalories: 359kcalCarbohydrates: 43gProtein: 4gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 30mgSodium: 177mgPotassium: 107mgFiber: 1gSugar: 28gVitamin A: 2975IUVitamin C: 1mgCalcium: 29mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Pumpkin Brownies Step by Step

Gather the ingredients, preheat the oven according to the box mix (325°F for Ghirardelli), and spray an 8×8-inch baking pan with nonstick spray. Set aside.

Make the brownie mix: In a medium-sized bowl, follow the directions for making the brownie mix. I used Ghirardelli Double Chocolate Brownie, so I used an 18 oz. box of brownie mix, ¼ cup water, ⅓ cup vegetable oil, 1 large egg, and ½ cup of chocolate chips. The batter should be smooth, but a few small lumps here and there are fine.

Make the cream cheese layer: In a separate medium-sized bowl, combine 7.5 oz. pumpkin, 6 oz. cream cheese, 3 tbsp sugar, and 1 tbsp pumpkin pie spice together until very smooth. The mixture will be quite thick.

Transfer to pan: Pour half of the brownie mix into the prepared pan so it covers the complete pan. I like to use an offset spatula to smooth it out. You could spray the spatula with cooking spray so the batter doesn’t stick.

Spoon the pumpkin filling onto the brownie batter, spreading it out to cover the brownies completely. Not to worry if you get a bit of marbling; the brownies will still taste great.

Then cover the pumpkin with the rest of the brownie batter.

Bake: I added 10 minutes to the directions on the box and baked for 50 minutes based on my pan size. Since you’re adding quite a bit of depth with the pumpkin mixture, you’ll need to bake the brownies longer than what the box calls for.

Cool and serve: Let the brownies cool for one hour before slicing and serving.

How to Store

Store leftover pumpkin brownies in an airtight container in the fridge for 4 days.

Freeze

You can store leftovers in the freezer for 3 months, but they may lose some moisture over time. Thaw in the fridge before enjoying again.

What I Like To Serve With Pumpkin Brownies

Nothing beats a tall, cold glass of oat milk with these brownies. Or, if I need a bit of a pick-me-up, a cup of cold brew usually fits the bill. When I whip up a batch of these brownies for Halloween, I’ll serve up a few other fun party treats like caramel apples and this sweet and spicy Chex mix. These brownies come together quickly and easily, so they often make an appearance throughout the year at the holidays, for family gatherings, or just when the craving hits.

More Pumpkin Recipes To Try

• For this Pumpkin Pie Punch, I use a combination of apple cider, real pumpkin, and cream soda to create a fun and tasty cocktail.
• Roasted Pumpkin Seeds come together with a blend of spices and the seeds we pull out of our Halloween pumpkin.
• This Pumpkin Gooey Butter Cake is a combination of two of my favorites: gooey butter cake and pumpkin pie.

more brownie recipes

Peppermint Cheesecake Brownies (Peppermint Brownies)

Cosmic Brownies

Strawberry Brownies (Chocolate Covered Strawberry Brownie Recipe)

Ferrero Rocher Brownies