Homemade Pumpkin Brownies

I always thought brownies and pumpkin were two separate worlds that should never meet. Brownies were supposed to be rich and chocolatey, and pumpkin belonged in pie or maybe a latte if you were feeling fancy.

Then my neighbor brought over a batch of pumpkin brownies last fall, and I had to eat my words along with three squares of these beauties. The pumpkin doesn’t make them taste like vegetables—it makes them incredibly fudgy and adds this warm, cozy flavor that pairs perfectly with chocolate. Now I make them every October and wonder why I waited so long to try this combo.

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What Kind of Pumpkin Should I Use?

For these brownies, you’ll want to stick with pure canned pumpkin rather than pumpkin pie filling. Pure pumpkin is just that – cooked and pureed pumpkin with no added spices or sugar, which gives you control over the flavor. Pumpkin pie filling already has spices and sweeteners mixed in, which can throw off the balance of your brownies and make them too sweet. Libby’s is a popular brand that works well, but any pure pumpkin puree from the baking aisle will do the trick. If you happen to have fresh pumpkin on hand, you can roast and puree it yourself, but honestly, the canned stuff is convenient and works just as well for baking.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Brownie box mix: Any brand of brownie mix works great here – fudgy, chewy, or regular all turn out delicious. If you prefer homemade, go for it! Just use your favorite from-scratch brownie recipe.
• Semi-sweet chocolate chips: Feel free to use milk chocolate chips, dark chocolate chips, or even mini chocolate chips. You could also chop up a chocolate bar into chunks for a more rustic look.
• Cream cheese: Make sure it’s fully softened before mixing – this is key for a smooth swirl. If you’re in a hurry, cut it into small cubes and let it sit at room temperature for about 30 minutes.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Mix together 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves. You can also just use cinnamon alone if that’s all you have.
• Pure pumpkin: Stick with pure pumpkin puree here – pumpkin pie filling has added spices and sugar that will throw off the balance. If you only have pie filling, reduce the sugar in the cream cheese layer to 1/4 cup.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin brownies is using pumpkin pie filling instead of pure pumpkin puree, which will throw off the texture and make your brownies too sweet and runny. Make sure your cream cheese is completely softened before mixing – cold cream cheese creates lumps that won’t smooth out and can ruin the swirl effect you’re going for. Don’t overmix the pumpkin layer once you add it to the brownie batter, as gentle swirling with a knife creates those beautiful marbled patterns without making the brownies tough. Finally, resist the urge to overbake these since the pumpkin layer can dry out quickly – they’re done when a toothpick inserted in the brownie part (not the pumpkin swirl) comes out with just a few moist crumbs.

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What to Serve With Pumpkin Brownies?

These rich, fudgy pumpkin brownies are perfect on their own, but they’re even better with a scoop of vanilla ice cream or some freshly whipped cream on the side. The cool, creamy texture is a nice contrast to the dense brownie, and it helps balance out all that chocolatey goodness. If you want to lean into the fall flavors, try serving them with a warm mug of coffee or spiced apple cider – the warm spices in the brownies pair beautifully with both drinks. For a fun dessert spread, you can also serve them alongside other autumn treats like caramel apples or cinnamon sugar donuts.

Storage Instructions

Keep Fresh: These pumpkin brownies taste amazing for days! Store them covered tightly with plastic wrap or in an airtight container at room temperature for up to 3 days. Since they have cream cheese in them, I like to keep mine in the fridge where they’ll stay fresh for up to a week.

Freeze: You can totally freeze these brownies for later! Cut them into squares first, then wrap each piece individually in plastic wrap or store them in a freezer-safe container with parchment paper between layers. They’ll keep in the freezer for up to 3 months and make great grab-and-go treats.

Serve: If you stored them in the fridge, let the brownies sit at room temperature for about 15 minutes before serving so they’re not too cold. Frozen brownies can be thawed overnight in the fridge or at room temperature for about an hour – they taste just as good as fresh!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-3900
• Protein: 32-40 g
• Fat: 180-205 g
• Carbohydrates: 440-490 g

Ingredients

For the brownie layer:

• 1 box brownie mix (or homemade equivalent)
• 1 cup semisweet chocolate chips

For the cheesecake pumpkin layer:

• 8 oz cream cheese, softened
• 1/2 cup white sugar
• 1 egg, at room temperature
• 1/2 tsp vanilla extract
• 2/3 cup pure pumpkin (not pumpkin pie filling)
• 2 tsp pumpkin pie spice

Step 1: Prepare the Baking Pan and Preheat the Oven

Preheat your oven to 350°F, or the temperature indicated on your brownie mix or homemade recipe.

Lightly spray a 9-inch square baking pan with cooking spray.

Line it with parchment paper, leaving an overhang on two sides for easy removal after baking.

Alternatively, you may use foil and then lightly spray it as well.

Set the prepared pan aside.

Step 2: Mix the Brownie Batter and Add Chocolate Chips

• 1 box brownie mix (or homemade equivalent)
• 1 cup semisweet chocolate chips

Prepare the brownie batter according to the directions on the box, using any additional ingredients the box requires (typically eggs, oil, and water, not listed here).

Once the batter is mixed, stir in the semisweet chocolate chips until evenly distributed.

Set the brownie batter aside while you make the cheesecake layer.

Step 3: Make the Pumpkin Cheesecake Mixture

• 8 oz cream cheese, softened
• 1/2 cup white sugar
• 1 egg, at room temperature
• 1/2 tsp vanilla extract
• 2/3 cup pure pumpkin (not pumpkin pie filling)
• 2 tsp pumpkin pie spice

In a stand mixer or with a hand-held mixer, beat the softened cream cheese until it is light and fluffy.

Add the white sugar and continue beating until well combined.

Beat in the egg and vanilla extract, mixing until smooth.

Add the pumpkin and pumpkin pie spice, and beat again until the mixture is completely smooth and homogeneous.

Step 4: Assemble the Layers and Swirl

• brownie batter with chocolate chips from Step 2
• pumpkin cheesecake mixture from Step 3

Spread half of the brownie batter (from Step 2) evenly into the bottom of your prepared pan.

Smooth the top using a spatula.

Spoon the pumpkin cheesecake mixture (from Step 3) over the brownie batter and carefully spread it into a thin and even layer.

Then, dollop the remaining brownie batter on top.

Use the tip of a knife to swirl the layers together to create a marbled effect.

I like to gently swirl just a few times for a nice contrast between the brownie and cheesecake.

Step 5: Bake and Cool the Swirled Brownies

Bake the assembled brownies in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.

Keep a close eye after 40 minutes, as baking times may vary.

Let the brownies cool completely in the pan.

Use the parchment or foil overhang to lift them out before cutting into squares.

I recommend letting them chill for a bit in the fridge for cleaner slices and even better texture.

Homemade Pumpkin Brownies

Delicious Homemade Pumpkin Brownies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 22 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 4

Calories 3700 kcal

Ingredients

  

For the brownie layer:

• 1 box brownie mix (or homemade equivalent)
• 1 cup semisweet chocolate chips

For the cheesecake pumpkin layer:

• 8 oz cream cheese, softened
• 1/2 cup white sugar
• 1 egg, at room temperature
• 1/2 tsp vanilla extract
• 2/3 cup pure pumpkin (not pumpkin pie filling)
• 2 tsp pumpkin pie spice

Instructions

 

• Preheat your oven to 350°F, or the temperature indicated on your brownie mix or homemade recipe. Lightly spray a 9-inch square baking pan with cooking spray. Line it with parchment paper, leaving an overhang on two sides for easy removal after baking. Alternatively, you may use foil and then lightly spray it as well. Set the prepared pan aside.
• Prepare the brownie batter according to the directions on the box, using any additional ingredients the box requires (typically eggs, oil, and water, not listed here). Once the batter is mixed, stir in the semisweet chocolate chips until evenly distributed. Set the brownie batter aside while you make the cheesecake layer.
• In a stand mixer or with a hand-held mixer, beat the softened cream cheese until it is light and fluffy. Add the white sugar and continue beating until well combined. Beat in the egg and vanilla extract, mixing until smooth. Add the pumpkin and pumpkin pie spice, and beat again until the mixture is completely smooth and homogeneous.
• Spread half of the brownie batter (from Step 2) evenly into the bottom of your prepared pan. Smooth the top using a spatula. Spoon the pumpkin cheesecake mixture (from Step 3) over the brownie batter and carefully spread it into a thin and even layer. Then, dollop the remaining brownie batter on top. Use the tip of a knife to swirl the layers together to create a marbled effect. I like to gently swirl just a few times for a nice contrast between the brownie and cheesecake.
• Bake the assembled brownies in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Keep a close eye after 40 minutes, as baking times may vary. Let the brownies cool completely in the pan. Use the parchment or foil overhang to lift them out before cutting into squares. I recommend letting them chill for a bit in the fridge for cleaner slices and even better texture.