Pumpkin Brownies

A stack of halloween brownies with peanut butter filling.

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: brownies

Calories: 359kcal

Author: Becky Hardin

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!

Print Recipe

Equipment

Kitchen Scale (optional)
8x8-inch Baking Pan

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

Instructions

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.

Video

Notes

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!
Preheat your oven to whatever it says on the brownie mix box. 350°F is a good go-to temperature.
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.
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.

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.

Nutrition