The first bite of these pumpkin brownies hits you with fudgy chocolate and creamy pumpkin spice—a flavor mashup so good, you’ll want to make it all season long. Honestly, I still remember the first chilly autumn afternoon when I decided to swirl together my classic brownie base with a pumpkin cheesecake layer. My kitchen filled with the scent of cinnamon, nutmeg, and melted chocolate, and my family couldn’t wait to dig in.
I created this pumpkin brownies recipe out of pure curiosity one October, staring at leftover canned pumpkin and a pile of cocoa powder. As a self-proclaimed brownie fanatic, I’d tried “pumpkin brownies” before, but most were cakey or too pumpkin-y—never quite hitting that cozy dessert sweet spot. After some trial and error (and a few very lopsided layers), I nailed the perfect two-layer fall dessert: fudgy on the bottom, pumpkin-creamy on top, and totally irresistible.
This recipe is a dream for anyone who loves both brownies and pumpkin pie. It’s a crowd-pleaser for holiday gatherings, snack attacks, or just a Wednesday night treat. The best part? It’s easy enough for beginner bakers—no fancy equipment, just simple steps and ingredients you probably already have. If you’re like me and crave those warm spices all autumn long, you’ll love how this dessert brings together the best of both worlds. As a seasoned home baker, I’ve tested these pumpkin brownies more times than I can count, so you can trust that every bite is pure fall bliss.
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 45 minutes, perfect for busy days or last-minute dessert cravings.
- Simple Ingredients: No need to hunt down specialty items; everything is from your pantry or basic grocery run.
- Perfect for Fall Gatherings: Whether you’re hosting Thanksgiving, Friendsgiving, or a cozy brunch, these pumpkin brownies fit right in.
- Crowd-Pleaser: Adults rave about the fudgy chocolate layer, and kids love the creamy pumpkin swirl. Honestly, I haven’t met anyone who didn’t go back for seconds.
- Unbelievably Delicious: That combo of rich chocolate and spiced pumpkin is next-level comfort food—think classic brownies with a pumpkin pie upgrade!
What sets these pumpkin brownies apart from other recipes? For starters, it’s the real two-layer effect. You get a deep, gooey brownie base and a pumpkin cheesecake swirl on top, not just pumpkin mixed into the batter. I use a trick I picked up during one of my not-so-successful batches—blend the pumpkin layer until super smooth for the best texture. The result is a dessert that’s rich, creamy, and visually stunning (hello, Pinterest-worthy swirls!).
It’s not just about taste, either. There’s something so comforting about sharing these brownies with friends or family. I’ve made them for holiday parties, school bake sales, and even as a “welcome home” treat after my kids came back from camp. They’re simple to bake, easy to slice, and always make people smile. If you love baking recipes that feel special but don’t take all day, this pumpkin brownies recipe is the one to bookmark.
Ingredients Needed
This recipe uses wholesome, easy-to-find ingredients to create bold flavor and irresistible texture—no tricky stuff, just classic fall goodness.
- For the Brownie Layer:
- 1/2 cup (115 g) unsalted butter, melted (adds richness)
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (65 g) all-purpose flour (substitute gluten-free blend if needed)
- 1/3 cup (35 g) unsweetened cocoa powder (Dutch-process or natural)
- 1/4 teaspoon salt
- For the Pumpkin Layer:
- 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
- 4 ounces (113 g) cream cheese, softened (can use dairy-free alternative)
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1 teaspoon pumpkin pie spice (or mix 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger)
- 1/2 teaspoon vanilla extract
- Optional Topping:
- 1/4 cup mini chocolate chips (for extra chocolatey bites)
- Pinch flaky sea salt (makes the flavors pop)
I like to use Libby’s pumpkin puree for consistent texture, but any good-quality canned pumpkin works. If you want a dairy-free version, swap the cream cheese for vegan cream cheese and use a plant-based butter. For gluten-free, I’ve had luck with King Arthur’s gluten-free all-purpose blend. Don’t have pumpkin pie spice? Just mix up cinnamon, nutmeg, and ginger. These brownies are flexible and forgiving, so don’t stress if you need to swap or skip an ingredient!
Equipment Needed
- 8×8-inch (20×20 cm) baking pan (square works best for even layers; a round pan is okay in a pinch)
- Large mixing bowl (for brownie batter)
- Medium mixing bowl (for pumpkin layer)
- Whisk and rubber spatula (or wooden spoon)
- Electric hand mixer (optional, but makes pumpkin layer super smooth)
- Measuring cups and spoons
- Parchment paper (for easy removal and clean-up)
If you don’t have an electric mixer, a sturdy whisk does the trick—just give the pumpkin layer a good mix until no lumps remain. I’ve baked these in both glass and metal pans; both work, but metal gives slightly crisper edges. Parchment paper makes lifting brownies out (and cleaning up) a breeze. If you’re on a budget, check your local dollar store for baking pans and spatulas—they get the job done just fine. Oh, and if you ever forget to soften cream cheese, just microwave it in 10-second bursts (learned that one the hard way!).
Preparation Method
- Prep the Pan and Oven: Preheat your oven to 350°F (175°C). Line your 8×8-inch pan with parchment paper, leaving some overhang for easy lifting. Lightly grease the paper and sides.
- Make the Brownie Batter: In a large bowl, whisk together 1/2 cup melted butter and 3/4 cup sugar until glossy. Add 2 eggs and 1 tsp vanilla; whisk until thick and pale, about 1 minute. Sift in 1/2 cup flour, 1/3 cup cocoa powder, and 1/4 tsp salt. Fold gently with a spatula until just combined—don’t overmix, or brownies get tough.
- Spread Brownie Layer: Pour brownie batter into prepared pan, smoothing with spatula. It’ll look thick and glossy. If it seems too stiff, add a tablespoon of milk (I’ve had to do this on dry winter days!).
- Make Pumpkin Layer: In a medium bowl, beat 4 oz cream cheese with 1/4 cup sugar until creamy. Add 1 cup pumpkin puree, 1 egg, 1 tsp pumpkin pie spice, and 1/2 tsp vanilla. Mix until totally smooth—use a hand mixer for best results. The mixture should be silky, not runny.
- Layer and Swirl: Gently spoon pumpkin mixture over brownie layer. Use a spatula to spread evenly. If you love swirls, drag a butter knife through both layers in figure-eights for a marbled look. (Pro tip: Don’t over-swirl or colors blend too much!)
- Add Toppings (optional): Sprinkle 1/4 cup mini chocolate chips and a pinch of flaky sea salt over the top.
- Bake: Bake for 30-35 minutes, until edges look set and center is slightly jiggly. A toothpick inserted into the brownie layer should come out with moist crumbs (not wet batter). The pumpkin will puff slightly and set as it cools.
- Cool and Slice: Let brownies cool in pan for at least 1 hour—pumpkin layer firms up as it cools. Lift out using parchment, then slice into squares. For clean cuts, wipe your knife between slices.
If your pumpkin layer seems runny, add a tablespoon more cream cheese. Too stiff? A splash of milk helps. Brownies sinking in the middle? They might be underbaked—pop back in for 3-5 minutes. The layers should look distinct, with a rich chocolate base and creamy orange top. If you smell toasted spices, you’re on the right track!
My time-saving tip: Mix the brownie batter while your oven preheats, then make the pumpkin layer while the brownie is spread in the pan. Less downtime, more dessert!
Cooking Tips & Techniques
Here’s what I’ve learned from baking (and sometimes flopping) these pumpkin brownies over the years:
- Don’t Overmix: Stir batter until just combined. Overmixing leads to tough brownies—trust me, I’ve made that mistake more than once.
- Room Temperature Ingredients: Eggs and cream cheese blend better and give smoother layers. If you forget, place eggs in warm water for 5 minutes and microwave cream cheese briefly.
- Check Early: Ovens vary. Start checking at 28 minutes. Brownies should be set at edges and slightly soft in the middle; they’ll firm up as they cool.
- Swirl Sparingly: For pretty layers, swirl just a few times. Too much swirling turns everything orange-brown—looks muddy, tastes fine but less impressive.
- Layer Thickness: If you want more pumpkin, double the pumpkin layer ingredients and bake 5-8 minutes longer. I did this for a party, and it was a hit!
- Multitasking: While brownies bake, clean up your bowls and set out your serving plate. That way, you’re ready to go when they cool.
Consistency is key—use a metal pan for crisp edges, and parchment paper for easy lifting. If brownies seem dry, you may have overbaked or used too much flour. Sift dry ingredients for a smoother batter. With these tips, you’ll get perfect pumpkin brownies every time!
Variations & Adaptations
- Gluten-Free Pumpkin Brownies: Swap all-purpose flour for a gluten-free blend (like King Arthur or Bob’s Red Mill). Texture stays fudgy!
- Vegan Version: Use plant-based butter, vegan cream cheese, and flaxseed “egg” (1 tbsp ground flax + 2.5 tbsp water, let sit 5 min). Substitute dairy-free chocolate chips.
- Nutty Twist: Stir 1/2 cup chopped pecans or walnuts into the brownie layer for crunch and flavor. I tried this for Thanksgiving—so good!
For seasonal flair, add a handful of dried cranberries to the pumpkin layer. Want a mocha kick? Toss in 1 tablespoon instant espresso powder with the brownie mix. If you love spice, bump up the cinnamon or add a dash of clove. You can bake these as mini muffins for parties—just reduce baking time to 18-20 minutes. Allergies? Skip nuts, use dairy-free swaps, or leave out chocolate chips. My personal favorite adaptation: swirl a little caramel sauce on top before baking. The result is gooey, decadent, and totally Instagram-worthy!
Serving & Storage Suggestions
Serve pumpkin brownies slightly warm for the ultimate gooey texture, or chilled for a firmer, cheesecake-like bite. Slice into squares and arrange on a rustic wooden board or festive plate—makes them extra inviting for holiday spreads. Pair with hot apple cider, pumpkin spice latte, or even a glass of cold milk for kids.
For storage, place leftovers in an airtight container in the refrigerator for up to 5 days. The pumpkin layer actually gets creamier as it sits! You can freeze slices individually—wrap tightly in plastic, then foil, and freeze up to 2 months. To reheat, microwave for 10-15 seconds or let stand at room temp for 30 minutes. Don’t worry if the flavors deepen over time; the spices mellow and mingle, making each bite richer.
If you’re prepping for a party, bake a day ahead and store chilled. They slice beautifully cold and travel well for potlucks or school treats. The chocolate and pumpkin combo shines whether served straight from the pan or fancied up with a dusting of powdered sugar!
Nutritional Information & Benefits
Each pumpkin brownie square (based on 16 servings) has approximately:
- Calories: 140
- Fat: 7g
- Carbohydrates: 18g
- Protein: 2g
- Sugar: 12g
Key ingredients like pumpkin add vitamin A, fiber, and antioxidants—great for eye health and immunity. Cocoa powder offers magnesium and a little mood boost (not kidding, chocolate really does it for me). You can adjust sugar or use coconut sugar for a slightly healthier spin. If gluten or dairy is a concern, easy swaps make this recipe friendly for many diets. Always check labels for allergens—especially cream cheese and chocolate chips.
I love that these pumpkin brownies sneak in extra veggies and feel lighter than classic brownies. They’re perfect for anyone watching sugar or looking to add some fall nutrition to dessert time.
Conclusion
This pumpkin brownies recipe truly brings together everything I love about fall baking: cozy flavors, easy steps, and a dessert that looks as good as it tastes. Whether you’re a chocolate lover, a pumpkin fanatic, or just looking for something new to share with friends, these two-layer brownies will win you over.
Customize the layers, swap the spices, or add your favorite mix-ins—make them your own! Personally, I bake these every October, and they never last more than a day in my house.
Ready to give them a try? Leave a comment below if you bake them, share your tweaks, or tag me on Pinterest with your creations. Don’t be surprised if these become your new fall tradition. Wishing you lots of happy baking and even happier snacking!
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes! Just roast and puree your pumpkin until smooth. Be sure to drain excess liquid so your brownies don’t get soggy.
How do I make these pumpkin brownies gluten-free?
Just substitute the all-purpose flour with a gluten-free blend. Everything else stays the same—no extra adjustments needed.
Can I double this recipe for a crowd?
Absolutely! Use a 9×13-inch pan and double all ingredients. Bake 5-10 minutes longer and check for doneness in the center.
What if my pumpkin layer is runny?
Add a tablespoon of extra cream cheese or refrigerate the mixture for 10 minutes before layering. This helps it thicken up.
Do pumpkin brownies need to be refrigerated?
Yes, because of the cream cheese layer. Store them in the fridge for up to 5 days or freeze for longer storage.
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Pumpkin Brownies Recipe – Easy Two-Layer Fall Dessert You’ll Love
- Total Time: 45-50 minutes
- Yield: 16 brownies 1x
Description
These pumpkin brownies feature a fudgy chocolate base topped with a creamy pumpkin cheesecake layer, blending classic brownie richness with cozy fall spices. Perfect for holiday gatherings or a comforting autumn treat, this easy recipe is beginner-friendly and sure to please any crowd.
Ingredients
- 1/2 cup (115 g) unsalted butter, melted
- 3/4 cup (150 g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup (65 g) all-purpose flour (or gluten-free blend)
- 1/3 cup (35 g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 cup (240 g) canned pumpkin puree
- 4 ounces (113 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1 teaspoon pumpkin pie spice (or 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger)
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips (optional)
- Pinch flaky sea salt (optional)
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy lifting. Lightly grease the paper and sides.
- In a large bowl, whisk together melted butter and sugar until glossy. Add eggs and vanilla; whisk until thick and pale, about 1 minute.
- Sift in flour, cocoa powder, and salt. Fold gently with a spatula until just combined. Do not overmix.
- Pour brownie batter into prepared pan and smooth with a spatula. If batter is too stiff, add 1 tablespoon milk.
- In a medium bowl, beat cream cheese and sugar until creamy. Add pumpkin puree, egg, pumpkin pie spice, and vanilla. Mix until smooth (use a hand mixer for best results).
- Gently spoon pumpkin mixture over brownie layer and spread evenly. For swirls, drag a butter knife through both layers in figure-eights.
- Sprinkle mini chocolate chips and a pinch of flaky sea salt over the top, if desired.
- Bake for 30-35 minutes, until edges are set and center is slightly jiggly. A toothpick inserted into the brownie layer should come out with moist crumbs.
- Let brownies cool in pan for at least 1 hour. Lift out using parchment, then slice into squares. For clean cuts, wipe knife between slices.
Notes
For gluten-free brownies, substitute all-purpose flour with a gluten-free blend. For dairy-free, use vegan cream cheese and plant-based butter. Don’t overmix the batter for best texture. Room temperature eggs and cream cheese yield smoother layers. Start checking for doneness at 28 minutes, as ovens vary. Swirl sparingly for distinct layers. Brownies are best served slightly warm for gooey texture or chilled for a firmer bite. Store in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 brownie square (1/16 of pan)
- Calories: 140
- Sugar: 12
- Sodium: 90
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 2
- Protein: 2
Keywords: pumpkin brownies, fall dessert, chocolate, pumpkin spice, easy brownies, two-layer brownies, holiday baking, Thanksgiving dessert, pumpkin cheesecake brownies
