Rich and fudgy with a blend of cozy fall spice and sweet creamy cheesecake, these chocolate pumpkin brownies are easily made with a boxed mix for the perfect fall treat!

Close-up of a pumpkin brownie showing distinct pumpkin and chocolate brownie layers with a fudgy texture.

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The Best Pumpkin Brownies Recipe

It’s pumpkin season, and what better way to elevate a homemade brownie recipe than to add a layer of pumpkin cheesecake for an easy dessert! Chocolate pumpkin brownies are a cross between brownies, my pumpkin blondies and cheesecake brownies.

We tested this recipe 4 different ways and this was definitely the best version. It’s easy to make with a boxed brownie mix, real pumpkin, and pumpkin pie spice, these brownies are both decadent and festive, making them great for everything from Halloween to your Thanksgiving dessert tray!

Why You’ll Love This Easy Recipe

  • They’re rich, fudgy, with the perfect chocolate and pumpkin flavor combination.
  • Using a boxed brownie mix makes pumpkin spice brownies super easy!

Ingredients Notes

Ingredients for pumpkin brownies arranged on a white surface, including brownie mix, pumpkin puree, cream cheese, eggs, sugar, butter, milk, cinnamon, vanilla extract, and chocolate chips.

Find the full printable recipe with specific measurements below.

  • Brownie mix: I normally use the Ghirardelli brand, which comes with chocolate chunks but for this recipe I used a chewy fudge brownie mix. Use the brand you prefer.
  • Buttermilk: If you don’t have any on hand, you can make a simple buttermilk substitute.
  • Cream cheese: Bring it out to room temperature to ensure it’s soft enough to cream. Use a block, not a tub.
  • Pumpkin purée: The real stuff, whether homemade pumpkin puree or canned. Just as long as it’s not pumpkin pie filling!
  • Pumpkin spice: I have a great homemade pumpkin pie spice mix if you need to whip some up.
  • You’ll also need: Melted butter, vanilla extract, eggs, mini chocolate chips, and granulated white sugar.

How to Make Pumpkin Brownies

In a large bowl, mix the brownie mix, melted butter, buttermilk, egg, and vanilla until smooth. Fold in the chocolate chips and add a bit of milk to thin the batter, if needed.

Pumpkin brownie cheesecake layer ingredients in a mixing bowl, including pumpkin puree, cream cheese, sugar, egg, cinnamon, and vanilla.
Brownie mix, milk, butter, and egg in a mixing bowl before being stirred into batter.

In a separate medium bowl, use an electric mixer to beat the cream cheese, pumpkin, sugar, egg, vanilla, and pumpkin pie spice until smooth and creamy.

Chocolate brownie batter in a mixing bowl topped with mini chocolate chips and a spatula for stirring.
Smooth pumpkin cheesecake batter in a glass mixing bowl, ready to be layered over brownie batter.

Add 3/4 of the brownie batter into a prepared 9×9 baking pan, then spread the pumpkin mixture evenly on top. Add a teaspoon of milk to the remaining brownie batter, and then add about 9 dollops of brownie batter on top.

Foil-lined baking pan filled with chocolate brownie batter, ready for the pumpkin layer.
Unbaked pumpkin brownies in a foil-lined pan with a marbled chocolate and pumpkin swirl pattern.

Swirl with a knife to create a marble pattern in the pumpkin brownies and then bake in a preheated 325°F oven for 44-55 minutes. Rest and cool for 30-60 minutes before slicing.

Recipe Tips

  • Pumpkin brownies should be fudgy and moist, so don’t overbake!
  • For a thicker pumpkin layer, double the filling. We prefer more brownie than pumpkin.
  • If using Ghirardelli brownie mix, either keep the additional chocolate chips, use white chocolate chips, or omit them altogether.
  • For less pronounced pumpkin pie flavor, substitute spice blend with cinnamon and nutmeg. Your pumpkin brownies will still have plenty of fall flavor!
  • Use a plastic knife for easy, clean cuts.
Overhead view of pumpkin brownies cut into squares with a marbled pumpkin and chocolate swirl pattern.

More pumpkin recipes to try include pumpkin cheesecake bars, easy pumpkin pie recipe and pumpkin cookies with caramel icing.

More Pumpkin Recipes

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See all
Close-up of a pumpkin brownie showing distinct pumpkin and chocolate brownie layers with a fudgy texture.

Pumpkin Brownies

5 from 3 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 45 minutes
Cool time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 18
Rich and fudgy with a blend of cozy fall spice and sweet creamy cheesecake, these chocolate pumpkin brownies are easily made with a boxed mix for the perfect fall treat!
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Video

Ingredients 

For the cheesecake filling:

Instructions

  • Preheat oven to 325°F. Line a 9×9″ pan with foil and spray with non-stick cooking spray. Set aside.
  • In a large bowl, add the boxed brownie mix, 6 Tablespoons butter, 1/4 cup buttermilk, 1 egg and 2 teaspoons vanilla. Mix until smooth. Then fold in chocolate chips. Add a Tablespoon of milk if needed to thin the batter.
  • In a medium bowl, add the 4 ounce package cream cheese, 1/2 cup pumpkin, 1/3 cup sugar, 1 egg, 2 teaspoons vanilla and 1 1/2 teaspoons pumpkin spice. Mix with an electric mixer until smooth and creamy. Refrigerate for 10 minutes if gets too thin.
  • Layer and swirl. Place 3/4 of the brownie batter in the pan and then spread the pumpkin mixture evenly on top. Add a teaspoon of milk to the remaining brownie batter then add 9 scoops of the brownie batter on top. Swirl with a knife to create a marble effect.
  • Bake cheesecake brownies for 45-55 minutes, or until a toothpick comes clean. Remove from the oven and allow to set 30-60 minutes before slicing. Remove foil from pan then slice with a plastic knife for a clean cut.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Brownie mix: Instead of adding chocolate chips, feel free to use brownie mix with chocolate chips already included (like Ghiradelli). 
Pumpkin: If you want a thicker pumpkin filling, double the filling. We prefer more chocolate ;) 

Nutrition

Serving: 1brownie, Calories: 267kcal, Carbohydrates: 32g, Protein: 3g, Fat: 14g, Saturated Fat: 7g, Cholesterol: 49mg, Sodium: 174mg, Potassium: 31mg, Fiber: 1g, Sugar: 23g, Vitamin A: 342IU, Calcium: 30mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

How to store leftover brownies with pumpkin?

These can be kept, covered in an airtight container, at room temperature for up to 3 days. You can also store them in the fridge for up to 1 week.

Do they freeze well?

They freeze beautifully! Wrap them individually in plastic wrap and then store them in a freezer bag to keep frozen for up to 6 months. If you don’t want to wrap them individually, be sure you layer them with parchment paper so they don’t stick together.