Pumpkin Brownie Recipe

4.46 from 533 votes

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.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American

Servings: brownies

Preheat oven according to box mix (325°F for Ghirardelli). Spray an 8x8-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.

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!

Storage: Store pumpkin brownies in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.