In my opinion, these pumpkin brownies are the perfect blend of chocolate and pumpkin. My boxed mix modification turns ordinary brownies into amazing pumpkin treats! These fall brownies are such a fun and festive Halloween dessert with their bright orange and deep brown (almost black!) color. I like to add some colorful sprinkles on top or crushed-up candies to make them even more festive!
What’s in my Pumpkin Brownie Recipe?
Brownie Mix: You can use any brownie mix you like (I used Ghirardelli), so you’ll be following instructions based on the one you choose. The box will tell you how to prepare the brownie batter and what temperature you should use in the oven. I’ll help you out with the rest! Water: Use the amount stated on the box of mix you buy to hydrate the dry brownie mix. Oil: Vegetable oil moisture and makes the brownies tender. Again, use the amount listed on the box. Egg: Adds structure to the brownies. Most boxed mixes call for just one egg, but double-check to be sure! If you don’t have any eggs around, add ¼ cup of pumpkin puree for each egg called for in the brownie mix. This will add even more delicious pumpkin flavor! Chocolate Chips: I like to add some chocolate chips to the brownie mix to make them a little more chocolatey. You can use whatever kind of chips you like, including white chocolate or cream cheese! Pumpkin Puree: This is going to give these brownies that classic fall flavor. Make sure to use 100% pumpkin puree, not pumpkin pie filling! Cream Cheese: Gives the filling structure and makes it just a bit tangy, like my favorite pumpkin pie cheesecake. Sugar: Granulated sugar sweetens the pumpkin layer. Pumpkin Pie Spice: Adds that classic spiced flavor to the brownies.
How to Store and Reheat
Store leftover pumpkin brownies in an airtight container at room temperature for up to 4 days. They will keep for up to 1 week in the refrigerator or for 3 months in the freezer but may lose some of their moisture over time. Enjoy at room temperature or gently warmed in the microwave.
How to Make Pumpkin Brownies Step by Step
Prepare the Brownie Mix: Preheat oven according to box mix (325°F for Ghirardelli). Spray an 8×8-inch baking pan with nonstick spray. Set aside. In a medium bowl, prepare an 18-ounce box of brownie mix according to the directions on the box. For Ghirardelli, I mixed in ¼ cup of water, ⅓ cup of vegetable oil, and 1 large egg. Add ½ cup of chocolate chips to the brownie mix and set aside. Make the Pumpkin Filling: In a medium bowl, mix 7.5 ounces (½ can) of pumpkin puree, 6 ounces (¾ brick) of softened cream cheese, 3 tablespoons of granulated sugar, and 1 tablespoon of pumpkin pie spice together until very smooth. Spread the Brownie Batter: Pour half of the prepared brownie mix into the prepared pan and spread out so the entire bottom of the pan is covered. Layer the Pumpkin Filling: Spoon the pumpkin filling onto the brownie batter in chunks or spread it out evenly, then cover the pumpkin with the rest of the brownie batter and smooth out the top. Bake the Brownies: Now you’re ready to bake! I added 10 minutes to the directions on the box (cooked for 50 minutes for my pan size). Since you’re adding quite a bit of depth with the pumpkin mix, you’ll need to cook longer. Let the brownies cool before slicing and serving.
