Easy Pumpkin Brownies - The perfect fall dessert recipe!

These Pumpkin Brownies are extra fudgy and rich, with a layer of pumpkin cheesecake for the ultimate fall dessert recipe! Perfect for Thanksgiving and Halloween too! These easy brownies are the perfect combination of two dessert favorites that your guests will find irresistible!

Looking for more pumpkin dessert recipes? Try these Sweet Pumpkin Empanadas and Pumpkin Cheesecake Trifle!

This post has been sponsored by Safeway. All thoughts and opinions are my own.

Pumpkin Brownies

Fall is well underway and today I am celebrating with my first pumpkin recipe of the season! These Pumpkin Brownies are inspired by my Cheesecake Brownies which instantly became one of my most popular posts as soon as I shared it. I know you’re going to love this pumpkin version just as much as you love the original.

We are such big fans of pumpkin desserts and this epic combination of fudgy chocolate brownies with pumpkin cheesecake filling is sure to delight all you pumpkin lovers!

These Pumpkin Brownies have a ribbon of pumpkin cheesecake that has been delicately swirled on top which makes them so pretty to look at! I love orange and brown which makes them perfect for Halloween or Thanksgiving!

Fall Baking

Last week I received a box of seasonal items from Safeway for this post. Boy oh boy let me tell you how exciting it was to see all the baking supplies and pumpkins and box mixes!

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I headed out for a quick shopping trip to Safeway and was so inspired by all of the fall decor and flavors that I saw, I knew I needed to get on the pumpkin train STAT.

If you’re anything like me, I’m already looking forward to the holiday season and celebrating big time. Seeing pumpkins and spices and everything I need for holiday baking and cooking from some of my favorite brands at my favorite store definitely has me in a creative mood.

In addition to all of my regular groceries, I picked up a box of Open Nature Brownie Mix Gluten Free and some O Organic Chocolate Chips Semi Sweet in the baking aisle, some canned pumpkin, and a few debi lilly design™ items including beautiful florals and a new vase (you can find those in the floral department at Safeway!) and headed home to try out a new recipe.

Brownies: Box Mix or From Scratch – Your Choice

This recipe is ridiculously easy thanks to the help of a box mix! I picked up a box of Open Nature Brownie Mix Gluten Free at Safeway and wow, such tremendous chocolate flavor! Rich and tasty and, of course, since I can never leave well enough alone, I threw in some chocolate chips into the batter for good measure.

You’re going to love those pockets of chocolate in these tasty Pumpkin Cheesecake Brownies!

If you don’t like to use box mixes or just prefer to make your brownies from scratch, I recommend using the brownie recipe from one of these two recipes: Peanut Butter Brownies or Cheesecake Brownies. I’ll link to them in the recipe card below as well.

What You’ll Need

For the brownies:

brownie mix – I used a box of Open Nature Brownie Mix Gluten Free but any boxed brownie mix will work in this recipe. I would never have guessed it was a gluten free product – perfectly fudgy and delicious! You will also need the ingredients called for on the box. I needed eggs, butter, and water to make mine. You can make the brownies too if you prefer! Just use the brownie recipe here: Peanut Butter Brownies.

chocolate chips – semi-sweet chocolate chips are the perfect addition to the brownies to give them even more chocolate flavor. I used one cup of O Organic Chocolate Chips Semi Sweet.

For the pumpkin cheesecake layer:

• cream cheese – I used full fat cream cheese for this pumpkin brownie recipe. You can use reduced fat cream cheese if you prefer but not fat-free. It just won’t turn out right.
• sugar – used in both the cheesecake and brownies
• vanilla extract – to add depth of flavor
• egg – to bind the cheesecake together
• pumpkin – pure pumpkin, not pumpkin pie filling
• pumpkin pie spice – you can buy yours in the store or make it at home

How To Make Brownies

These brownies are a breeze to make!

• Preheat oven and line your baking pan with foil or parchment paper.
• Prepare the brownie mix as directed. Stir in chocolate chips and set aside.
• Beat the cream cheese until light and fluffy. Add in the sugar and beat until combined.
• Beat in the egg and vanilla extract until smooth. Add in pumpkin and pumpkin pie spice and mix until smooth and combined.
• Spread half of the brownie batter into the prepared pan. Pour the cheesecake filling over the top of the brownie batter.
  
• Spoon the remaining brownie batter over the top and drag the tip of a knife through the batter to create a swirl pattern.
• Bake for 40 to 45 minutes or until an inserted toothpick comes out with a few moist crumbs.
• Let cool completely in pan.
• Use the parchment paper or foil overhang to pull the brownies out and cut into squares.
• Store leftovers in an airtight container.

Tips for Making Pumpkin Cheesecake Brownies

• For nice clean cuts, make sure to let these bars cool completely. Wipe your knife clean with a dry paper towel in between cuts.
• Use high quality cream cheese and vanilla extract for the best cheesecake flavor.
• Let eggs come to room temperature before incorporating.
• I used two teaspoons of my homemade pumpkin pie spice in this recipe. Feel free to reduce or increase based on your personal preference.
• Use just the tip of your knife to create swirls on top of the brownies.
• Use a high quality box mix like this Open Nature Brownie Mix Gluten Free for best results.

FAQs

How do I store my leftover brownies? Store brownies in an airtight container at room temperature for 2 days, or in the fridge for up to 4 days.

Can these pumpkin brownies be frozen? Brownies can easily be frozen! Let them cool completely and then place the entire pan in the freezer for an hour or until completely frozen. Use the parchment paper or foil to lift the brownies out of the pan. Wrap the entire block of brownie with plastic wrap and then wrap with foil. Place in a freezer safe bag for up to 3 months. Let thaw full on the counter or in the fridge before cutting.

What Size Pan Do I Need? The box mix I used called for an 8 inch pan but because I added a full cup of chocolate chips plus the pumpkin cheesecake layer, I made mine in a 9 inch pan. If you want extra, extra thick brownies, you can use an 8 inch baking pan but you will need to add more time for baking, approximately 5 minutes.

More Pumpkin Recipes

How To Make Pumpkin Brownies

Pumpkin Brownies

These Pumpkin Brownies are extra fudgy and rich with a layer of pumpkin cheesecake for the ultimate fall dessert recipe! Perfect for Thanksgiving and Halloween too! These easy brownies are the perfect combination of two dessert favorites that your guests will find irresistible!

Ingredients

Brownies

• 1 brownie box mix or make your own
• 1 cup semi sweet chocolate chips

Cheesecake Layer

• 8 oz cream cheese softened
• 1/2 cup granulated sugar
• 1 egg room temperature
• 1/2 tsp vanilla extract
• 2/3 cup pumpkin pure canned pumpkin, not pumpkin pie filling
• 2 teaspoons pumpkin pie spice

Instructions

• Preheat your oven to indicated temperature on box mix or brownie recipe. Mine was 350F.

• Lightly spray an 9-inch square baking pan with cooking spray. Line with parchment paper leaving an overhang for easy removal. Alternatively, line a 9 inch square pan with foil and spray lightly with cooking spray. Set aside.

• Prepare the brownie mix as directed using ingredients indicated on the box. Stir in chocolate chips and set aside.

Cheesecake Layer

• Using a stand mixer or hand held mixer, beat the cream cheese until light and fluffy.

• Add in the sugar and beat until combined. Beat in the egg and vanilla extract until smooth.

• Add in pumpkin and pumpkin pie spice and mix until smooth and combined.

• Spread half of the brownie batter into the prepared pan and smooth the top with a spatula.

• Spoon the cheesecake filling over the top of the brownie batter and carefully spread into a thin layer with an offset spatula.

• Spoon the remaining brownie batter over the top and drag the tip of a knife through the batter to create a swirl pattern.

• Bake for 40 to 45 minutes or until an inserted toothpick comes out with a few moist crumbs. (Watch the brownies closely after 40 minutes. Don't rely on the time so much as the inserted toothpick.)

• Let cool completely in pan. Use the parchment paper or foil overhang to pull the brownies out and cut into squares.

• Store leftovers in an airtight container.

Nutrition

Calories: 377kcal | Carbohydrates: 39g | Protein: 5g | Fat: 22g | Saturated Fat: 15g | Cholesterol: 69mg | Sodium: 159mg | Potassium: 273mg | Fiber: 2g | Sugar: 28g | Vitamin A: 390IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 1.7mg

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