These easy pumpkin brownies are the ultimate fall dessert for anyone who loves rich, fudgy brownies and cozy pumpkin spice flavors. Made with pumpkin puree, warm pumpkin spices, and plenty of melty pools of sweet chocolate, these brownies are soft, decadent, and full of autumn flavor. They’re simple enough for a weeknight baking project but special enough for all your fall gatherings. If you’re looking for an easy pumpkin dessert that combines the best of brownies and spiced pumpkin, this pumpkin brownie recipe is for you.
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Why Make This Recipe
Take a quick look around my blog and you’ll quickly notice how much I love a thick and fudgy brownies. I especially love flavorful twists on brownies. I adore my Almond Flour Brownies, Tiramisu Brownies, Pecan Pie Brownies, Peanut Butter Brownies, Brownies with Cream Cheese Frosting, Espresso Brownies and Red Velvet Brownies. These homemade pumpkin cheesecake brownies may just be my (and your) new favorite brownie recipe.
- Layers of rich, indulgent flavors and textures. From rich and fudgy espresso brownies to the sweet and creamy spiced pumpkin cheesecake layer this brownie meets pumpkin dessert will delight all your senses.
- You love a twist on a classic dessert. Classic pumpkin and pumpkin spice flavor gets swirled into the the best espresso brownie you’ll ever eat. This brownie combines all the best flavors of pumpkin cheesecake and decadent, fudgy brownies.
- Easy to make. This recipe for pumpkin brownies is just as easy to make as normal brownies and needs just a little more preparation time. Simply make the brownie batter, whip up the creamy pumpkin cream cheese layer while the brownies parbake, assemble, bake, chill and enjoy.
Ingredients and Substitutions
Make sure to grab these simple ingredients to make these rich brownies with pumpkin. If you’re missing anything, check out the recommended substitutions.
- Semi Sweet Chocolate Chips: Feel free to use any brand of chocolate chips you have on hand.
- Butter: I like to use unsalted “sweet cream” butter in almost all my baking recipes. This is the most common and widely available butter in the US.
- Granulated Sugar and Light Brown: Maple sugar would be a good refined sugar free substitute for this fudgy brownie and pumpkin cheesecake dessert.
- Eggs: This is an essential ingredient for these rich and fudgy pumpkin cheesecake swirled brownies. This recipe hasn’t been tested without eggs.
- Vanilla Extract: This provides a lovely background flavor. Omit if you need to.
- Cocoa Powder: Any type of unsweetened cocoa powder or Dutch processed cocoa powder will work well in this fudgy brownie pumpkin recipe. However, I love using dutch process cocoa powder for its mellow, but intensely chocolate-y flavor.
- All Purpose Flour: To make these pumpkin topped brownies gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure the flour based on weight (90 g) rather than cup for cup.
- Cream Cheese: This chocolate pumpkin brownie is made with full fat Philadelphia cream cheese. It is important to use full fat versus reduced fat for this cheesecake. I personally love using Philadelphia for all my cheesecake based recipes, but feel free to use any brand you like.
- Canned Pumpkin Puree: You can use the same amount of fresh pumpkin puree if you have some on hand.Do not use pumpkin pie filling.
- Ground Spices: Feel free to use any combination of your preferred ground warming spices. Aim to use about 4 teaspoons of spices.
Variation
Pumpkin Brownies with Box Mix: Make these as pumpkin brownies with box mix. For an 9 x 9 sized pan, you’ll need one family sized box of brownie mix plus any ingredients listed on the box. Prepare the brownie mix according to the box directions. Remove ½ cup of brownie batter for the brownie swirl. Par-bake the brownies for the recommended 15 minutes. Prepare the pumpkin cream cheese layer according to the recipe directions. Layer the brownie batter and cheesecake layer, as well as the brownie batter swirl as written in the recipe. Bake the brownies according to the recipe directions.
How To Make
Learn how to make pumpkin brownies in a few easy steps.
Make the Brownie
- Preheat the oven to 350 F (177 C). Line an 9 x 9 pan with parchment paper along the bottom and two sides. In a microwave safe mixing bowl add the butter and 1 cup of chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together. Whisk in the espresso powder and set aside for a moment.
- In another mixing bowl whisk the eggs, sugar, light brown sugar, vanilla extract and salt until smooth and well combined. Whisk in the melted chocolate and butter mixture until smooth and well combined. Whisk in the cocoa powder and flour until smooth and glossy.
Make the Pumpkin Layer
- Before adding in the reserved chocolate chips, scoop out ½ cup of brownie batter into another mixing bowl. This is for the brownie swirl in the cheesecake layer. Fold in the reserved chocolate chips. Evenly pour the brownie batter into the prepared pan. Par-bake the brownie layer for 15 minutes or until the brownies are just beginning to set. While the brownie layer bakes, prepare the pumpkin cream cheese layer and the brownie batter for the swirl.
- In a large mixing bowl of stand mixer fitted with paddle attachment add the cream cheese and sugar. Cream the the cream cheese and sugar on medium speed for 1 minute or until the mixture is smooth and well combined. On low cream in the pumpkin puree, ground spiced and vanilla extract until smooth and well combined. Set aside for a moment. Remove the parbaked brownies from the oven. Evenly top the brownie layer with the pumpkin cream cheese layer.
- Add 1 tablespoon of hot water to the reserved ½ cup brownie batter. Mix well to combine. The batter should be thinned out enough to swirl easily, but not too thin that it becomes too runny. Drop 12 - 14 dollops of reserved and thinned out brownie batter onto the pumpkin cheesecake layer. Swirl the dollops of brownie batter into the cheesecake layer. Be careful not to overswirl.
- Return the pumpkin cheesecake topped brownies to the oven to finish baking. Bake the pumpkin brownies for another 30 - 35 minutes. Signs these pumpkin brownies are finished baking are a set, puffed up edges that have slightly pulled away from the edge of the pan and are lightly golden. A toothpick inserted into the center of the brownies should come away with a few moist crumbs. Remove the pumpkin cream cheese brownies to cool at room temperature for 1 hour. Cover and transfer the brownies to the fridge to chill and fully set for 2 -3 hours in the fridge. When it’s time to serve, use the parchment overhang to remove the brownies from the pan, slice and enjoy.
How To Serve, Store, Freeze and Thaw
- Store: Once the pumpkin chocolate brownies have cooled completely to room temperature, store them in an airtight container in the fridge for up to 5 days.
- Freeze: Make sure the brownies are completely cooled to room temperature. Cut the brownie into your preferred amount of pieces. Individually wrap each fudgy brownie in plastic wrap and place in a ziplock bag. Alternatively, if you would like to freeze the entire pan of brownies, wrap the whole brownie in plastic wrap and store in a freezer proof and airtight container. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the pumpkin topped brownies is to let them sit thaw in the fridge overnight.
M’s Expert Tips
- Bring cold ingredients to room temperature: This allows the ingredients to mix together more evenly which requires less mixing, resulting in deliciously fudgy and chewy brownies and the smoothest pumpkin cream cheese layer.
- Use a metal pan. This recipe was created using an 9 x 9 aluminum pan. This is the perfect size pan for thicker brownies with a perfectly balanced layer of pumpkin cheesecake. If needed, use a 9 inch (23 cm) springform pan. If you are using a glass baking dish, lower the baking temperature to 325 F (163 C) and bake for up to 10 minutes longer for each baking time. Please note that when baking in a glass pan, the edges may bake faster than the middle. This recipe has not been tested using a glass pan.
- Line the baking pan with parchment paper. This helps to release the brownies from the pan more easily. You can also lightly grease the pan if you prefer not to line it with parchment paper.
- Use plain pumpkin puree. Be sure to use 100% pumpkin puree, not pumpkin pie filling. Pie filling already contains sugar and spices and can change the texture and flavor of your brownies.
- Look for the signs the pumpkin brownies are done. Use the baking time as a guide rather than a strict rule. Signs this pumpkin cheesecake brownie is finished baking are a set, puffed up edges that have slightly pulled away from the edge of the pan and a toothpick inserted into the center should come away with a few moist crumbs (no streaks of brownie batter).
- Fully cool the brownies. The brownies need to cool at room temperature for about 1 hour. Then the brownies need time to chill and fully set in the fridge for another 3 - 4 hours.
- Clean brownie slices. For the cleanest brownie slices, chill the brownies and use a knife that is as long or almost as long as the brownies. Press firmly down and gently pull the knife up. Wipe the knife clean before repeating any additional cuts for the brownie slices.
FAQs
What are pumpkin brownies?
Pumpkin brownies are a delicious combination of rich and fudgy brownies topped with a layer of sweet and creamy pumpkin cheesecake swirled with brownie batter.
Can I make this in a different pan size?
Make this in a 9x13 pan by increasing the recipe by 1.5 times. You can also use a 9 inch (23 cm) springform pan.
Why are my pumpkin brownies cakey?
Overmixing, adding too much flour, or overbaking can all make brownies less fudgy. For the best texture, mix the batter just until combined and keep a close eye on them toward the end of baking.
What makes pumpkin brownies fudgy?
A good balance of fat, sugar, flour, and moisture helps create a fudgy texture. The biggest trick is to avoid overbaking—the brownies should remain slightly soft in the center when they come out of the oven.
Other Chocolate Pumpkin Recipes to Try
If you try this Pumpkin Brownies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Pumpkin Brownies Recipe
These pumpkin brownies are rich, fudgy, chocolatey, and swirled with a layer of creamy spiced pumpkin. They’re easy to make with simple ingredients and are the perfect fall treat when you’re craving something sweet. Make a batch for your next gathering—or keep them all to yourself!
Equipment
- 1 9 x 9 (23cm) aluminum pan
- 1 sheet parchment paper
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
Ingredients
Espresso Brownie Layer
- 1 cup (226 g) cold unsalted butter, cubed
- 1½ cups (225 g) semi sweet chocolate chips, divided
- 1 tablespoon espresso powder
- 3 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 teaspoons (10 ml) vanilla extract
- ½ teaspoon salt
- ? cup (40 g) Dutch processed cocoa powder
- ¾ cup (90 g) all purpose flour
- 1 - 2 tablespoons (15 - 30 ml) hot water to thin the reserved brownie batter
Pumpkin Cheesecake Layer
- 8 oz. (113 g) cream cheese, room temperature
- ½ cup (125 g) pumpkin puree
- ¼ cup (50 g) granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 F (177 C). Line an 9 x 9 pan with parchment paper along the bottom and two sides.
- In a microwave safe mixing bowl add the butter and 1 cup of chocolate chips. Heat in 30 second increments, stirring after each until the butter and chocolate are fully melted and mixed together. Whisk in the espresso powder and set aside for a moment.1 cup (226 g) cold unsalted butter, cubed, 1½ cups (225 g) semi sweet chocolate chips, divided, 1 tablespoon espresso powder
- In another mixing bowl whisk the eggs, sugar, light brown sugar, vanilla extract and salt until smooth and well combined. Whisk in the melted chocolate and butter mixture until smooth and well combined. Whisk in the cocoa powder and flour until smooth and glossy.Before adding in the reserved chocolate chips, scoop out ½ cup of brownie batter into another mixing bowl. This is for the brownie swirl in the cheesecake layer. Fold in the reserved chocolate chips.3 large eggs, room temperature, 1 cup (200 g) granulated sugar, ½ cup (100 g) light brown sugar, 2 teaspoons (10 ml) vanilla extract , ½ teaspoon salt , ? cup (40 g) Dutch processed cocoa powder, ¾ cup (90 g) all purpose flour
- Evenly pour the brownie batter into the prepared pan. Par-bake the brownie layer for 15 minutes or until the brownies are just beginning to set. While the brownie layer bakes, prepare the pumpkin cream cheese layer and the brownie batter for the swirl.
- In a large mixing bowl of stand mixer fitted with paddle attachment add the cream cheese and sugar. Cream the the cream cheese and sugar on medium speed for 1 minute or until the mixture is smooth and well combined. On low cream in the pumpkin puree, ground spiced and vanilla extract until smooth and well combined. Set aside for a moment.8 oz. (113 g) cream cheese, room temperature, ½ cup (125 g) pumpkin puree, ¼ cup (50 g) granulated sugar, 2 teaspoons ground cinnamon , 1 teaspoon ground ginger, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg, 1 teaspoon vanilla extract
- Remove the parbaked brownies from the oven. Evenly top the brownie layer with the pumpkin cream cheese layer.Add 1 tablespoon of hot water to the reserved ½ cup brownie batter. Mix well to combine. The batter should be thinned out enough to swirl easily, but not too thin that it becomes too runny. Drop 12 - 14 dollops of reserved and thinned out brownie batter onto the pumpkin cheesecake layer. Swirl the dollops of brownie batter into the cheesecake layer. Be careful not to overswirl.1 - 2 tablespoons (15 - 30 ml) hot water
- Return the pumpkin cheesecake topped brownies to the oven to finish baking. Bake the pumpkin brownies for another 30 - 35 minutes. Signs these pumpkin brownies are finished baking are a set, puffed up edges that have slightly pulled away from the edge of the pan and are lightly golden. A toothpick inserted into the center of the brownies should come away with a few moist crumbs.
- Remove the pumpkin cream cheese brownies to cool at room temperature for 1 hour. Cover and transfer the brownies to the fridge to chill and fully set for 2 -3 hours in the fridge. When it’s time to serve, use the parchment overhang to remove the brownies from the pan, slice and enjoy.
Notes
Store: Once the brownies have cooled completely to room temperature and chilled, store them in an airtight container in the fridge for up to 5 days.
Pumpkin Brownies Troubleshooting
- Brownies are too cakey: Avoid overmixing the batter and be careful not to add too much flour.
- Brownies are too wet in the center: They may need a few more minutes in the oven. The center should be set but still slightly soft.
- Brownies are dry: They were likely overbaked. Remove them when a toothpick comes out with a few moist crumbs.
- Brownies sank in the middle: Avoid opening the oven door too early.
- Brownies are difficult to cut: Let them cool completely before slicing. For extra-clean cuts, chill them briefly first.
- Brownies stuck to the pan: Line the pan with parchment paper, leaving some overhang for easy removal.
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