Pumpkin Brownies
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These Pumpkin Brownies combine boxed brownie mix with a creamy pumpkin cheesecake swirl for an easy fall dessert that gives you chocolate and pumpkin in every bite.
Why I Love These Pumpkin Cheesecake Brownies
If you’ve been around for a while, you know one of my favorite things to do is dress up a boxed brownie mix. I’ve made dozens of brownie variations over the years, including my Buckeye Brownies and Pecan Pie Brownies, which are two of my favorites.
I’ve always been a fan of brownies and cheesecake together, so I knew I wanted to give that combination a fall twist with pumpkin. The pumpkin adds extra moisture to the cheesecake layer, which means these brownies take a little longer to bake than most brownies.
The best way to check them is to insert a toothpick or skewer into the center. If it comes out with raw batter, they need more time. A few moist crumbs mean they’re done. Let the brownies cool completely to room temperature before chilling and serving. You can technically serve them without chilling, but I prefer to firm up the cheesecake layer in the refrigerator first.
Ingredients
- Fudge brownie mix – An 18-ounce box forms the chocolate brownie base. I used Duncan Hines.
- Ingredients listed on the brownie mix box – Typically eggs, oil, and water. Use the amounts called for on your specific box.
- Brick-style cream cheese – Use full-fat brick-style cream cheese softened to room temperature so the cheesecake layer mixes smoothly.
- Granulated sugar – Sweetens the pumpkin cheesecake layer.
- Pumpkin pie spice – Adds the warm fall spice flavor to the cheesecake mixture.
- Large egg – Helps the cheesecake layer set as the brownies bake. Room-temperature egg mixes more evenly with the softened cream cheese.
- Pumpkin puree – Adds pumpkin flavor and moisture to the cheesecake layer. Be sure to use pure pumpkin puree, not pumpkin pie filling.
How to Make Pumpkin Swirl Brownies
- Mix the brownie batter – Make the brownie mix according to the package directions, then spread about two-thirds of the batter evenly in the lined baking pan.
- Mix the cheesecake layer – Beat the softened cream cheese, sugar, and pumpkin pie spice with an electric hand mixer until smooth.
- Add the egg and pumpkin – Beat in the egg just until combined, then gently fold in the pumpkin puree.
- Layer the brownies – Spread the pumpkin cheesecake mixture over the brownie batter. Drop spoonfuls of the remaining brownie batter over the top.
- Swirl the batters – Run a skewer through the brownie and cheesecake layers to create a swirled pattern without completely mixing them together.
- Bake and cool – Bake until the center is set and a toothpick or skewer comes out with a few moist crumbs rather than raw batter. Cool completely to room temperature before chilling and serving.
Variations and Substitutions
- Use homemade brownies – Replace the boxed mix with one batch of your favorite homemade brownie recipe that makes enough batter for a 9 x 9-inch pan.
- Add chocolate chips – Fold 1/2 cup of semisweet chocolate chips into the brownie batter for extra chocolate throughout the bars.
- Add pecans – Sprinkle up to 1/2 cup of chopped pecans over the top before baking for a little crunch.
- Adjust the pumpkin pie spice – Use a little less for a milder spice flavor or slightly more if you want the pumpkin cheesecake layer to taste more strongly spiced.
Tips for Success
- Soften the cream cheese – Let the cream cheese come to room temperature before mixing so the cheesecake layer blends smoothly without small lumps.
- Do not overmix the egg – Beat the egg into the cream cheese mixture only until combined. Overmixing can add too much air to the cheesecake layer.
- Swirl lightly – Use a skewer or thin knife to make a few passes through the top. Too much swirling can blend the brownie and cheesecake layers instead of leaving a distinct pattern.
- Check the center carefully – Because the pumpkin adds extra moisture, these brownies take longer to bake than many boxed brownies. A toothpick or skewer inserted into the center should come out with a few moist crumbs, not raw batter.
- Cool before chilling – Let the brownies cool completely to room temperature before refrigerating. Chilling while they are still warm can create condensation and affect the texture.
- Chill before slicing – Refrigerating the brownies firms up the cheesecake layer and makes them easier to cut into clean squares.
Frequently Asked Questions
Yes. These brownies work well as a make-ahead dessert because they need to cool completely and are best chilled before serving. Once they have cooled to room temperature, cover and refrigerate them until you’re ready to serve.
I don’t recommend using an 8 x 8-inch pan because the brownies will be very thick, which can cause the outside to finish baking before the center is done. A 9 x 13-inch pan will work, but the brownies will be thinner. Reduce the baking time and start checking them around the 30-minute mark.
Once the brownies have cooled completely to room temperature, refrigerate them for at least 2 hours before serving. I prefer chilling them overnight, which gives the cheesecake layer plenty of time to firm up and makes the brownies easier to slice.
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More Easy Pumpkin Desserts
If pumpkin desserts are on your fall baking list, here are a few more recipes to check out.
- Pumpkin Cream Cheese Earthquake Cake
- No-Bake Pumpkin Marshmallow Pie
- Pumpkin Tres Leches Cake
Did you make these Pumpkin Cream Cheese Brownies? Please leave a star rating and share your thoughts in the comments below.
Easy Pumpkin Brownies Recipe
Ingredients
- 1 (18-ounce) box fudge brownie mix (I used Duncan Hines)
- ingredients listed on the box typically eggs, oil, and water
- 8 ounces brick-style cream cheese softened
- 1/2 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 large egg room temperature
- 1/2 cup pumpkin puree not pumpkin pie filling
Instructions
- Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper.
- Mix the brownie batter according to the package directions. Spread about two-thirds of the batter evenly in the bottom of the pan.
- In a medium bowl, beat the softened cream cheese, sugar, and pumpkin pie spice with an electric hand mixer until smooth.
- Beat in the egg just until combined. Fold in the pumpkin puree until evenly incorporated.
- Spread the pumpkin cheesecake mixture over the brownie batter in the pan.
- Drop spoonfuls of the remaining brownie batter over the cheesecake layer. Use a skewer or thin knife to swirl the two batters together without fully mixing them.
- Bake for 40 to 50 minutes, or until the center is set. Insert a toothpick or skewer into the center; raw batter means the brownies need more time, while a few moist crumbs mean they are done.
- Cool completely to room temperature. Refrigerate for at least 2 hours, or preferably overnight, before slicing and serving.
Notes
- Store the brownies covered or in an airtight container in the refrigerator for up to 5 days. Because these brownies contain a cream cheese layer, room-temperature storage is not recommended.
- Freeze the brownies in an airtight container or wrapped well for up to 3 months. Thaw overnight in the refrigerator before serving.
- Let the brownies cool completely before refrigerating so condensation does not collect on the surface.
A 9 x 13-inch pan can be used, but the brownies will be thinner. Begin checking for doneness around the 30-minute mark.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
If you double or triple the recipe, what size pans do you use?
I don’t recommend doubling or tripling the recipe in one pan. If you want to make two or three batches, I recommend making them in two or three separate 9 x 9-inch pans so the brownies bake as evenly as the original recipe.