Pumpkin Brownies Recipe - The Cookie Rookie® (2024)

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By: Becky HardinPosted: 10/24/23Updated: 10/24/23

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Pumpkin Brownies are the perfect mix of two of my favorite desserts: brownies and pumpkin pie! These Halloween brownies use a boxed brownie mix of your choice with a layer of pumpkin in the middle to create something super fun and delicious. And they look really pretty too!

Table of Contents

What’s in this Pumpkin Brownie Recipe?

Pumpkin Brownies are the perfect blend of chocolate and pumpkin. This easy fall dessert recipe is a boxed mix modification that turns ordinary brownies into amazing pumpkin treats!

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.
Vegetable Oil: Adds 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!
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 us that classic pumpkin pie 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.
Granulated Sugar: Sweetens the pumpkin layer.
Pumpkin Pie Spice: Adds that classic spiced flavor to the brownies.

Pro Tip: Some commenters have noted that they found the pumpkin filling to be a bit too tangy. If you’d like yours less tangy, add an extra tablespoon of sugar!

Halloween Brownies

These brownies are so fun and festive for Halloween with their bright orange and deep brown (almost black!) color. Add some colorful sprinkles on top or crushed-up candies to make them even more festive!

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Can I make my own brownies?

Sure! If you’re wanting a more homemade taste, feel free to make your own brownies from scratch! For a gluten-free version, use my homemade gluten free brownie recipe.

Can you substitute pumpkin for eggs in brownies?

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!

What happens if I use pumpkin pie filling instead of pumpkin puree?

Your filling might be a bit too sweet if you accidentally purchase pumpkin pie filling instead of puree. If this happens, don’t use the sugar or spices that the filling calls for, or it will be way too sweet.

Do pumpkin brownies need to be refrigerated?

Brownies do not need to be stored in the refrigerator. In fact, doing so will remove moisture and might just make them harder and more crumbly. They are best stored at room temperature, and will stay fresh for 3-4 days just fine. Seal them properly to ensure they stay soft and moist.

How to Store

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 but may lose some of their moisture over time. Enjoy at room temperature or gently warmed in the microwave.

How to Freeze

Freeze pumpkin brownies whole or cut into individual slices tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before enjoying.

Serving Suggestions

Serve these tasty Halloween brownies alongside some festive graveyard cupcakes, Oreo spiders, or Halloween Chex mix. Or serve them more simply with a scoop of pumpkin ice cream and some chocolate sauce or magic shell.

5-Star Review

“I made these on 7 Sep 2021, exactly as written, nothing short of 10 stars! They are excellent, and very easy to make! My family loved these. When I get home (next month, Thailand) I will make these with fresh pumpkin and a homemade brownie mix.” – Lee Thayer

Recipe

Pumpkin Brownies

4.46 from 533 votes

Author: Becky Hardin

Prep: 10 minutes minutes

Cook: 35 minutes minutes

Total: 45 minutes minutes

Serves12 brownies

Print Rate

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These pumpkin brownies are so delicious and so easy…right up my alley! These are absolutely perfect for fall, something fun to serve around Halloween or Thanksgiving. Once you try these, you'll want to make them again and again!

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Ingredients

For the Brownies

▢ 18 ounces brownie mix 510 grams, Ghirardelli recommended
▢ ¼ cup water 57 grams
▢ ⅓ cup vegetable oil 67 grams
▢ 1 large egg 50 grams
▢ ½ cup semisweet chocolate chips 85 grams

For the Pumpkin Layer

▢ 7.5 ounces pumpkin puree 213 grams (½ can) – not pumpkin pie filling!
▢ 6 ounces cream cheese 170 grams, room temperature (¾ brick)
▢ 3 tablespoons granulated sugar 38 grams (see note)
▢ 1 tablespoon pumpkin pie spice 9 grams

Recommended Equipment

Kitchen Scale (optional)
8×8-inch Baking Pan

Instructions

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, make the brownie mix according to the directions on the box. Above are the ingredients for Ghirardelli Double Chocolate Brownies. Adjust ingredients to fit your box mix. Add the chocolate chips to the brownie mix and set aside.
18 ounces brownie mix, ¼ cup water, ⅓ cup vegetable oil, 1 large egg, ½ cup semisweet chocolate chips
In a medium bowl, mix the pumpkin, cream cheese, sugar, and pumpkin pie spice together until very smooth.
7.5 ounces pumpkin puree, 6 ounces cream cheese, 3 tablespoons granulated sugar, 1 tablespoon pumpkin pie spice
Pour half of the brownie mix into the prepared pan and spread out so the entire bottom of the pan is covered.
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.
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.
See Also
19 Aquafaba Recipes That Prove Chickpea Water Is Not As Gross As It Sounds Zucchini Oatmeal Cookies | Healthy Cookie Recipe Eggless Chocolate Chip Cookies (5 Ingredient Recipe) - Kirbie's Cravings 47 Quick and Healthy 3-Ingredient Recipes

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

Note: Some commenters have noted that they found the pumpkin filling to be a bit too tangy. If you’d like yours less tangy, add an extra tablespoon of sugar!
Preheat your oven to whatever it says on the brownie mix box. 350°F is a good go-to temperature.
I like to add some chocolate chips into the brownie mix to make them a little more chocolatey. You can use whatever kind of chips you like!
Be sure to spray the baking pan with nonstick spray; this will make it MUCH easier to get them out later without ruining them.
Pour half of the brownie mix into the pan and spread out so the entire bottom of the pan is covered. Then add in the layer of pumpkin puree (spread it out evenly, or just add spoonfuls of it). Lastly, pour the rest of the brownie batter over the pumpkin and smooth it out.
Add about 10 minutes to the baking time listed on the box. Since you’re adding quite a bit of depth with the layer of pumpkin, you’ll need to cook them a bit longer.
To check if brownies are done, dip a fork into the middle of the brownies. If the fork comes out clean, they are done. If there’s some batter on it, put them back in to cook a little bit longer. Cook in increments of a couple of minutes, then check again.

Storage:Store pumpkin brownies in an airtight container at room temperature for up to 4 days or in the freezer for up to 3 months.

Nutrition Information

Serving: 1brownie Calories: 359kcal (18%) Carbohydrates: 43g (14%) Protein: 4g (8%) Fat: 19g (29%) Saturated Fat: 7g (44%) Polyunsaturated Fat: 4g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 30mg (10%) Sodium: 177mg (8%) Potassium: 107mg (3%) Fiber: 1g (4%) Sugar: 28g (31%) Vitamin A: 2975IU (60%) Vitamin C: 1mg (1%) Calcium: 29mg (3%) Iron: 2mg (11%)

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Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

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Rose

Posted on 9/28/2023

These were absolutely amazing we made them in my culinary class and sold them at our school Cafe

Samantha Marceau

Posted on 10/9/2023

Reply to Rose

We’re so happy to hear that, Rose!

Erika

Posted on 9/23/2023

I made these in a 9″ by 13″, and they tasted like fall–yum! The changes I made to the recipe: I added 1/2 cup more chocolate chips, plus chopped up dark chocolate bar (because I prefer the melted quality as opposed to chocolate chips that stay stabilized). I used 5 tbs of sugar in the cream cheese layer. I baked it for 33 minutes, but it could have cooked longer because they turned out so soft. Basically impossible to cut cleanly and present beautifully on a tray. Delicious, but fall apart gooey!

Samantha Marceau

Posted on 9/26/2023

Reply to Erika