Pumpkin Cream Cheese Brownies
You may not think of brownies as an Autumn bake, but these Pumpkin Cream Cheese Brownies prove otherwise. The swirl of pumpkin and cream cheese turns a classic chocolate treat into something seasonal and striking. They bake up with a marbled look that feels bakery-special while still being easy enough to make at home.
The rich brownie base is fudgy and chocolatey, while the pumpkin cream cheese layer brings in a smooth, spiced flavor. Chopped dark chocolate adds little pockets of extra richness throughout. Every bite is a mix of soft brownie and pumpkin spice cream cheese.
And the best part of these brownies is that they start easy with a box mix. I always appreciate an easy recipe. If you want to use your own brownie recipe go for it, just make sure the recipe you’re using makes an 9×9 or 8×8 pan. OR double the pumpkin cream cheese swirl.
Use Pumpkin Puree
These pumpkin brownies are a great way to use up leftover pumpkin puree without making another pie. Don’t use pumpkin pie mix for these brownies, it must be canned pumpkin puree.
Best For Bake Sales
If you’re called upon to make something for a bake sale these brownies are a great choice. They’re seasonal, pretty to look at, and taste great. They sell really well!
They’re also perfect for Friendsgiving if you want to bring something seasonal that feels special.
What You Need To Make These Pumpkin Brownies
The base comes from a brownie mix, so the hardest part is already done. Add a few pantry staples along with cream cheese and pumpkin puree for the swirl, and you’ve got a dessert that looks bakery-worthy.
- Brownie mix
- Dark chocolate
- Cream cheese
- Pumpkin puree
- Sugar
- Egg
- Vanilla
- Salt
- Pumpkin pie spice
- Cinnamon
Storing These Brownies
Store the brownies in an airtight container in the fridge for up to 4 days. They freeze well, too. Cut as desired. Wrap individually and freeze in a freezer bag. Thaw one or all when you’re ready to enjoy.
Pumpkin Cream Cheese Brownies
Ingredients
- 1 box (16.3 oz) fudge brownie mix plus ingredients listed on the box
- 4 oz dark chocolate bar chopped
- 8 oz cream cheese softened
- 1 cup pumpkin puree
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tsp pumpkin pie spice
- ½ tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper
- Beat cream cheese in a large mixing bowl until smooth
- Add pumpkin puree, sugar, egg, vanilla, salt, pumpkin spice, and cinnamon
- Mix until well combined and creamy
- Prepare the brownie batter according to package directions in a medium bowl
- Stir in ¾ of the chopped chocolate
- Spread ¾ of the brownie batter evenly into the prepared pan
- Dollop spoonfuls of the pumpkin mixture and remaining brownie batter on top
- Use a butter knife to gently swirl the batters together to create a marbled effect
- Sprinkle the remaining chopped chocolate over the top
- Bake for 45–50 minutes or until edges are set and a toothpick inserted in the center comes out mostly clean
- Cool completely before slicing into squares
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