Pumpkin and chocolate are a match made in heaven! These pumpkin cream cheese brownies combine two of my favorite flavors to create the perfect fall dessert similar to pumpkin cheesecake swirl brownies. If you love pumpkin pie, then you are sure to love this recipe. Try my Pumpkin Chocolate Chip Bundt Cake for another delicious fall treat!
Why you'll want to make it
It's quick and easy. It just doesn't get any easier than this. Box brownie mix is a great way to make a quick and tasty dessert that's perfect every time. Take the guesswork out of brownie batter by using the box!
It's the perfect fall dessert that satisfies the chocolate and pumpkin lovers! These cheesecake inspired brownies are the perfect mix of cream cheese, pumpkin spice, and chocolate. It's like getting pumpkin cheesecake and brownies in one dessert!
It's a great way to use up leftover pumpkin puree or pumpkin pie filling--you just need ½ cup.
Ingredients
Butter - I like to use butter in my brownie mix instead of the oil that's stated on the package. It gives the brownies a rich flavor. You an use oil instead if you want though!
Brownie Mix - Ghirardelli is my favorite because it has the best flavor and includes the chocolate chips.
Pumpkin pie filling/puree - I like the pie filling, but you can use puree instead. Just add pumpkin pie spice and a touch of sugar (or even brown sugar) to the puree.
Vanilla - I always add vanilla extract to my packaged brownie mix. It really brings out the flavor of the chocolate.
Step by step instructions to make pumpkin brownies
Preheat oven to 350º F. The box directions will probably say 325º F, but 350º F works better to cook the pumpkin layer.
Prepare an 8 x 8 inch square baking dish by greasing with butter, shortening, or cooking spray. For best results, use a piece of parchment paper if your pan isn’t non-stick and/or you don’t know if your brownies will stick to the bottom (optional).
In a large bowl, make the brownie mix according to box directions using melted butter instead of oil and adding a teaspoon of vanilla extract.
In a separate bowl, mix the pumpkin pie filling or pumpkin puree with the cream cheese. If using puree, be sure to add the spice and sugar. I use a hand mixer until well combined and the cream cheese is smooth.
Pour half the brownie mix into the prepared pan, spreading to the edges. Top the brownie mix with all of the pumpkin mixture. You can spread it out or just leave it in spoonfuls.
Top with the remaining brownie mix spreading to the edges and smoothing out the top.
Bake until done, about 35-40 minutes. The toothpick test may not work because there should be some moist brownie crumbs on the toothpick. Just be sure the middle isn't jiggly!
Recipe notes and tips
I tested this recipe with both pumpkin puree and pumpkin pie filling and I just like the pumpkin pie filling better! If you choose to use puree, be sure to add the sugar and pumpkin pie spice.
You can prepare brownies with oil as the directions say, but I think butter gives the brownies a richer taste and more body.
I highly recommend Ghirardelli brand brownie mix. The flavor is amazingly chocolaty and it comes with the chocolate chips!
Storage: Cover and store at room temperature for 3-4 day or in the refrigerator for up to a week. To freeze, wrap in plastic and place in freezer storage bags for up to 3 months.
FAQ
What can I do with half a can of pumpkin?
These brownies use a half a can of pumpkin or pumpkin pie filling.
Butter makes brownies really fudgy. That's why I prefer using butter instead of oil.
They need to cool for at least 30 minutes in order to be cool enough to cut. For best results, let brownies cool completely before cutting.
More easy dessert recipes
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📖 Recipe
Pumpkin Brownies
Equipment
Ingredients
- 1 box brownie mix with chocolate chips ½ cup chocolate chips if your mix doesn’t come with it
- ⅓ cup melted butter cooled
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup pumpkin pie filling or pumpkin puree add 1 tablespoon pumpkin pie spice and 3 tablespoon sugar to puree if using
- 6 oz cream cheese softened
Instructions
- Preheat oven to 350º F. The box directions will probably say 325º F, but 350º F works better to cook the pumpkin layer.
- Prepare an 8 x 8 inch square baking dish by greasing with butter, shortening, or cooking spray. For best results, use a piece of parchment paper if your pan isn’t non-stick and/or you don’t know if your brownies will stick to the bottom (optional).
- Make the brownie mix according to box directions using melted butter instead of oil and adding a teaspoon of vanilla extract.
- In a separate bowl, mix the pumpkin pie filling or pumpkin puree with the cream cheese. If using puree, be sure to add the spice and sugar. I use a hand mixer until well combined and the cream cheese is smooth.
- Pour half the brownie mix into the prepared pan, spreading to the edges. Top the brownie mix with all of the pumpkin mixture. You can spread it out or just leave it in spoonfuls. Top with the remaining brownie mix spreading to the edges and smoothing out the top.
- Bake until done, about 35-40 minutes or until a toothpick comes out clean.
Notes
- I tested this recipe with both pumpkin puree and pumpkin pie filling and I just like the pumpkin pie filling better! If you choose to use puree, be sure to add the sugar and pumpkin pie spice.
- You can prepare brownies with oil as the directions say, but I think butter gives the brownies a richer taste and more body.
- I highly recommend Ghirardelli brand brownie mix. The flavor is amazingly chocolaty and it comes with the chocolate chips!
- Storage: Cover and store at room temperature for 3-4 day or in the refrigerator for up to a week. To freeze, wrap in plastic and place in freezer storage bags for up to 3 months.
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