Pumpkin and chocolate are a delightful combination. These pumpkin cream cheese brownies blend rich brownie flavor with a creamy pumpkin swirl for an easy, crowd-pleasing fall dessert. If you enjoy pumpkin pie, you’ll love these — they taste like a mash-up of pumpkin cheesecake and fudgy brownies. This recipe uses a boxed brownie mix to keep things quick and consistent.
Why you’ll want to make it
Quick and simple: Using a boxed brownie mix makes this dessert fast and foolproof — great when you want a tasty treat without fuss.
Perfect fall flavors: The pumpkin-cream cheese layer adds warm spice and creaminess that pairs perfectly with chocolate. It’s essentially pumpkin cheesecake swirled into brownies.
This recipe is also a good way to use half a can of pumpkin puree or pumpkin pie filling.
Ingredients
Butter — I prefer melted butter instead of oil for a richer brownie texture, though oil will work if you prefer.
Boxed brownie mix — A mix that includes chocolate chips is ideal; if yours doesn’t, add ½ cup chocolate chips.
Pumpkin pie filling or pumpkin puree — If you use plain puree, stir in 1 tablespoon pumpkin pie spice and 3 tablespoons sugar (or brown sugar) to taste.
Vanilla extract — A teaspoon brightens the chocolate flavor when added to the brownie batter.
Step-by-step instructions
Preheat the oven to 350ºF. Many boxed mixes suggest 325ºF, but 350ºF helps set the pumpkin-cream cheese layer without underbaking the brownies.
Grease an 8 x 8 inch square baking pan with butter, shortening, or cooking spray. If your pan isn’t nonstick, line it with parchment for easy removal.
Prepare the brownie mix in a large bowl according to the box directions, substituting melted butter for oil and stirring in 1 teaspoon vanilla extract. Add the included chocolate chips or ½ cup extra if your mix is plain.
In a separate bowl, beat together 6 oz softened cream cheese and ½ cup pumpkin pie filling (or pumpkin puree combined with 1 tablespoon pumpkin pie spice and 3 tablespoons sugar) until smooth. A hand mixer makes this quick and lump-free.
Pour half of the brownie batter into the prepared pan and spread it to the edges. Dollop or spread the pumpkin-cream cheese mixture over the brownie base — you can leave it in spoonfuls for a more marbled look or spread it evenly.
Top with the remaining brownie batter and smooth to the edges. Bake for about 35–40 minutes. The toothpick test may show moist crumbs but the center should not be noticeably jiggly.
Recipe notes and tips
- I tested both pumpkin puree and pumpkin pie filling; I prefer the pie filling for flavor and sweetness. If using puree, don’t forget to add spice and sugar.
- Butter produces a richer, fudgier brownie compared to oil.
- Ghirardelli brownie mix is recommended for a deep chocolate flavor and included chips, but use your favorite mix.
- Storage: Keep covered at room temperature for 3–4 days or refrigerate up to a week. Freeze in airtight wrap or freezer bags for up to 3 months.
FAQ
This recipe uses about ½ cup of pumpkin, so half a can is perfect for these brownies.
Using butter and slightly underbaking the brownies creates a fudgier texture, which is why melted butter is recommended.
Allow the brownies to cool at least 30 minutes so they set enough to cut cleanly. For best slices, cool completely.
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Recipe
Ingredients
- 1 box brownie mix with chocolate chips (add ½ cup chocolate chips if your mix doesn’t include them)
- ⅓ cup melted butter, cooled
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup pumpkin pie filling or pumpkin puree (if using puree, add 1 tablespoon pumpkin pie spice and 3 tablespoons sugar)
- 6 oz cream cheese, softened
Instructions
- Preheat oven to 350ºF.
- Grease an 8 x 8 inch baking pan or line with parchment.
- Prepare the brownie mix according to box directions, substituting melted butter for oil and adding 1 teaspoon vanilla.
- Beat the cream cheese with the pumpkin pie filling (or seasoned puree) until smooth.
- Spread half the brownie batter in the pan, top with the pumpkin-cream cheese layer, then spoon the remaining batter over the top and smooth.
- Bake 35–40 minutes, until the center is set. Cool at least 30 minutes before slicing.
Notes
- Pumpkin pie filling gives a sweeter, more seasoned result; add spice and sugar if you use plain puree.
- Butter yields a richer brownie than oil.
- Store covered at room temperature for 3–4 days, refrigerate up to a week, or freeze for up to 3 months.
Nutrition
Carbohydrates: 4 g
Protein: 1 g
Fat: 10 g
Saturated Fat: 6 g
Cholesterol: 43 mg
Sodium: 119 mg
Fiber: 1 g
Sugar: 1 g