Pumpkin Brownies are the perfect mix of two of my favorite desserts: chocolate and pumpkin pie! This easy fall recipe uses a boxed brownie mix of your choice with a layer of pumpkin in the middle to create something super fun and delicious. And they look really pretty too! I’m always looking for more easy fall desserts, and these brownies are perfect for Halloween, Thanksgiving, or any autumn party.
Pumpkin Brownies
Pumpkin Brownies are the perfect blend of chocolate and pumpkin. This easy fall dessert recipe is a boxed mix modification that turns ordinary brownies into AMAZING pumpkin treats!
These pumpkin brownies were one of the first recipes I came up with all on my own. They’re easy, they’re delicious, and they’re so fun to make! That’s what was important to me when I first started cooking and that is still important to me now.
I love easy recipes, and this is definitely that. I used a boxed brownie mix and added a layer of pumpkin right in the middle to create a creamy, chocolate-y, pumpkin-y treat for autumn.
You can use any brownie mix you like, so you can really make this recipe your own. The great thing about this easy fall dessert recipe is that you don’t need to do much more than what you would normally do with a box mix.
There’s just a couple extra steps to take these brownies up about a million notches in taste and style!
Pumpkin Brownies are the perfect thing to bake for Halloween parties, for a fun autumn treat, or for a Thanksgiving celebration. Of course you can make this dessert any time of year, but nothing says fall like pumpkin!
These Pumpkin Brownies are an easy, fun, and tasty autumn treat for Halloween, Thanksgiving, or any fall party!
Super Easy Fall Dessert Recipe
Have I mentioned how easy these are yet? Yup, pumpkin brownies are crazy delicious AND super simple to make. No need to make brownies from scratch here!
I love a good box mix hack, especially when I need to make something for a party on short notice. You don’t have to go all out, but you can still show up with something unique that everyone will absolutely rave about.
Here are a few more easy fall desserts that I just love:
How to Make Pumpkin Brownies
The process for these tasty pumpkin brownies is simple. Make both parts of the final product (the brownie batter and the pumpkin mixture), put them together, and then bake!
You can use any brownie mix you like, so you’ll be following instructions based on the one you choose. The box will tell you how to prepare the brownie batter and what temperature you should use on the oven. I’ll help you out with the rest!
Recipe Tips and Notes:
- Preheat your oven to whatever it says on the brownie mix box. 350°F is a good go-to temperature.
- For the brownie mix, follow the instructions on the box mix. I like to add some chocolate chips into the brownie mix to make them a little more chocolate-y.
- Be sure to spray the baking pan with cooking spray; this will make it MUCH easier to get them out later without ruining them.
- Pour half of the brownie mix into the pan and spread out so the entire bottom of the pan is covered. Then add in the layer of pumpkin puree (spread it out evenly, or just add spoonfuls of it). Lastly, pour the rest of the brownie batter over the pumpkin and smooth it out.
- Add about 10 minutes to the baking time listed on the box. Since you’re adding quite a bit of depth with the layer of pumpkin, you’ll need to cook them a bit longer.
- To check if brownies are done, dip a fork into the middle of the brownies. If the fork comes out clean, they are done. If there’s some batter on it, put them back in to cook a little bit longer. Cook in increments of a couple of minutes, then check again.
Do I need to store brownies in the fridge?
Brownies DO NOT need to be stored in the refrigerator. In fact, doing so will remove moisture and might just make them harder and more crumbly. They are best stored at room temperature, and will stay fresh for 3-4 days just fine. Seal them properly to ensure they stay soft and moist.
If you like this caramel brownies recipe, try some of our other favorites brownies:
- Homemade Brownies from Scratch
- Chocolate Covered Strawberry Brownies
- Peppermint Cheesecake Brownies
- Deep Fried Brownie Bites
- Best Gluten Free Brownies
- Strawberry Brownies
These pumpkin brownies are so delicious and so easy…right up my alley! These are absolutely perfect for fall, something fun to serve around Halloween or Thanksgiving. Once you try these, you’ll want to make them again and again!
If you like this pumpkin brownies recipe, try these other easy pumpkin recipes:
- Pumpkin Pie Monkey Bread
- Pumpkin Pie Punch
- Pumpkin Bars with Cream Cheese Icing
- Easy Pumpkin Crisp
- Pumpkin Chocolate Chip Cookies
Pumpkin Brownies
Ingredients
For the Brownies
- 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 (½ can) – NOT pumpkin pie filling
- 6 ounces cream cheese 170 grams, room temperature (¾ brick)
- 3 tablespoons granulated sugar 38 grams (SEE NOTE)
- 1 tablespoon pumpkin pie spice 9 grams
Recommended Equipment
- Kitchen Scale (optional)
- 8×8-inch Baking Pan
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 ounces brownie mix, ¼ cup water, ⅓ cup vegetable oil, 1 large egg, ½ cup semisweet chocolate chips
- In a medium bowl, mix the pumpkin, cream cheese, sugar, and pumpkin pie spice together until very smooth.7.5 ounces pumpkin puree, 6 ounces cream cheese, 3 tablespoons granulated sugar, 1 tablespoon 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.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- NOTE: Some commenters have noted that they found the pumpkin filling to be a bit too tangy. If you’d like yours less tangy, add an extra tablespoon of sugar!
- I like to add some chocolate chips into the brownie mix to make them a little more chocolatey. You can use whatever kind of chips you like!
- Be sure to spray the baking pan with nonstick spray; this will make it MUCH easier to get them out later without ruining them.
- Add about 10 minutes to the baking time listed on the box. Since you’re adding quite a bit of depth with the layer of pumpkin, you’ll need to cook them a bit longer.
- To check if brownies are done, dip a fork into the middle of the brownies. If the fork comes out clean, they are done. If there’s some batter on it, put them back in to cook a little bit longer. Cook in increments of a couple of minutes, then check again.
Nutrition Information
This turned out terrible, I trashed them after tasting.
I’m sorry this recipe wasn’t to your taste, Pat!
Never got done a real disappointment and waste if ingredients
I’m sorry this recipe didn’t work out for you, Hazel!
I just baked a pan of these brownies. I think with a few adjustments it can be 5 Star. I believe the problem with the sharp taste of the pumpkin filling is the large amount of pumpkin pie spice (1 Tbs.) I also think that when baked in an 8″ pan, this is more like a cake instead of a bar. Will try again in a 9″ pan, increase the sugar to 5Tbs., add a tsp of vanilla and decrease the pumpkin pie spice to 1/2 Tbs.
Thanks for sharing your thoughts, Wendy!
I only had a 9×9 pan which made a thin layer of the brownie batter, so I swirled the pumpkin mixture into the batter.
Sounds like a delicious adjustment!
I absolutely love these!!! I added an extra tablespoon of sugar to the pumpkin mix since many comments said the pumpkin layer was too sour so I added an extra tblspoon of sugar and turned out amazing!
I’m so glad you enjoyed them! I’ve updated the recipe notes to include the optional extra sugar.
Love the recipe. My pumpkin mix was runny so when I put the 2nd half of brownie mix it went down. I just used a knife and mixed the top (marble). Because the middle was runny I added 5 more minutes. It was perfect and delicious. It didn’t taste sour and pumpkin and chocolate goes together. Thanks
Thanks for sharing!
I agree with the other comments that the pumpkin layer tasted a bit sour (from the cream cheese most likely) and could use some more sugar to match the sweetness of the brownies. Not a bad recipe per se, maybe pumpkin and chocolate just don’t go together…?
Definitely modify to your liking!
Could you break down the caloric content for us? I’ve been racking my brain to figure out how each piece is only 104 calories.
Hi! Excited to make these :) I’m using a 13×9 pan. Do you have a recommendation for how long to bake? I’m a bit of a baking novice 😬 Thanks!
Totally depends on your oven, start at 25 and continue until toothpick comes out clean!
I just made these brownies for a work event and they got the 2 thumbs up. My local store was out of canned pumpkin so I substituted a jar of pumpkin butter (only ingredients were pumpkin, honey, cinnamon, nutmeg and cloves) and it came out great. (I left out the sugar and pumpkin pie spice from the recipe). I did have to bake a little longer than suggested but they came out firm inside. I’ll definitely make these again
Thanks for sharing your modification!