I am a huge fan of any dessert that combines two beloved classics into one spectacular treat, and these Pumpkin Pie Brownies are the ultimate autumn mashup. They take the rich, fudgy goodness of a classic brownie and swirl it with a creamy, spiced pumpkin cheesecake layer, creating a beautiful and delicious dessert that is perfect for any fall occasion. Best of all, they start with a boxed brownie mix, making them incredibly easy to whip up.
You are going to be completely obsessed with this recipe. It’s the perfect blend of textures, with a dense, chewy brownie base and a light, creamy pumpkin pie topping. The warm spices in the pumpkin layer perfectly complement the rich chocolate, and the final sprinkle of flaky sea salt elevates the whole experience. It’s a show-stopping dessert that tastes like you spent hours in the kitchen.
The Ingredients for Your Pumpkin Pie Brownies
- 1 store-bought brownie mix (plus the ingredients listed on the box to make the batter)*
- 1/3 cup chocolate chips or chopped chocolate bar
- 4 ounces neufchatel or full fat cream cheese (½ block), softened
- ¾ cup pumpkin puree (about a half of a 15-ounce can)
- ¼ cup pure maple syrup
- 1½ teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- Flakey sea salt
How to Create Your Pumpkin Pie Brownies
Step 1: Prepare the Batters
First, preheat your oven to 350°F (177°C) and line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides to use as handles. In a large bowl, prepare the brownie batter according to the package instructions. Once mixed, stir in the chocolate chips and set the bowl aside.
Step 2: Make the Pumpkin Cheesecake Layer
In a separate medium bowl, using a hand mixer, beat the softened cream cheese until it is completely smooth. Add the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract. Continue to beat the mixture with the hand mixer until it is well combined and creamy.
Step 3: Layer and Swirl
Pour about ¾ of your prepared brownie batter into the bottom of your lined baking pan and spread it into an even layer. Next, pour all of the pumpkin-cream cheese mixture over the brownie layer and spread it out gently. Drop the remaining brownie batter in spoonfuls over the top of the pumpkin layer.
Step 4: Bake and Cool
Using a knife, gently swirl the two batters together to create a beautiful marbled effect. Be careful not to overmix them. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. As soon as you remove the pan from the oven, sprinkle the top with flaky sea salt. Let the brownies cool completely on a wire rack before lifting them out of the pan and slicing into squares.
My Best Tips for These Pumpkin Brownies
My Secret for the Perfect Swirl
The key to a beautiful, distinct swirl is to not over-swirl! After you’ve dolloped the remaining brownie batter on top of the pumpkin layer, just a few passes with a knife is all you need to create that lovely marbled pattern. If you mix them too much, the colors will become muddled and you’ll lose the beautiful contrast.
The Parchment Paper Sling is Your Friend
Lining the pan with parchment paper and leaving an overhang on the sides is a simple trick that makes a huge difference. Once the brownies are completely cool, you can easily lift the entire slab out of the pan, which makes for much cleaner, neater slicing.
Don’t Overbake
For a perfectly fudgy, not-cakey, brownie, it’s important to pull them from the oven when a toothpick inserted in the center comes out with moist crumbs, not completely clean. The brownies will continue to cook and set as they cool, and this is the key to that dense, gooey texture.
Delicious Variations to Try
These Pumpkin Pie Brownies are wonderfully versatile. For a different flavor profile, you can use a dark chocolate or a fudge brownie mix as your base. For an extra crunch, you could sprinkle a handful of toasted, chopped pecans over the top before baking. If you don’t have pumpkin pie spice, you can make your own by mixing together cinnamon, ginger, nutmeg, and a pinch of cloves.
FAQs
Can I make these from scratch instead of using a mix?
Yes, absolutely! If you have a favorite homemade brownie recipe, you can certainly use that as your base instead of a boxed mix. Just prepare the batter as you normally would and then follow the layering and swirling instructions.
What is the difference between Neufchatel and regular cream cheese?
Neufchatel is a type of cream cheese that has a slightly lower fat content, which can make it a bit softer and lighter. For this recipe, either Neufchatel or regular full-fat cream cheese will work perfectly. The most important thing is that it’s softened to room temperature for a smooth, lump-free filling.
Why is it important to let them cool completely?
I know it’s tempting to cut into them while they’re still warm and gooey, but letting the brownies cool completely is essential. This allows the cheesecake layer to set up properly and ensures that you can get clean, neat slices without the whole thing falling apart.
Pumpkin Pie Brownies
- Total Time: 65
- Yield: 16 brownies 1x
Description
These Pumpkin Pie Brownies are the ultimate autumn mashup, taking the rich, fudgy goodness of a classic brownie and swirling it with a creamy, spiced pumpkin cheesecake layer. This beautiful and delicious dessert is perfect for any fall occasion and starts with a boxed brownie mix, making it incredibly easy to whip up. The warm spices in the pumpkin layer perfectly complement the rich chocolate for a show-stopping treat.
Ingredients
1 store-bought brownie mix (plus the ingredients listed on the box to make the batter)
1/3 cup chocolate chips or chopped chocolate bar
4 ounces neufchatel or full fat cream cheese (½ block), softened
¾ cup pumpkin puree (about a half of a 15-ounce can)
¼ cup pure maple syrup
1½ teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
Flakey sea salt
Instructions
Prepare the Batters:
Preheat your oven to 350°F (177°C) and line a 9×9-inch baking pan with parchment paper, leaving an overhang. In a large bowl, prepare the brownie batter according to the package instructions. Stir in the chocolate chips.
Make the Pumpkin Cheesecake Layer:
In a separate medium bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, maple syrup, pumpkin pie spice, and vanilla extract, and beat until creamy and well combined.
Layer and Swirl:
Pour about ¾ of the brownie batter into the prepared pan and spread evenly. Pour all of the pumpkin-cream cheese mixture over the brownie layer. Drop the remaining brownie batter in spoonfuls over the top.
Bake and Cool:
Using a knife, gently swirl the two batters together to create a marbled effect, being careful not to overmix. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Sprinkle the top with flaky sea salt as soon as it comes out of the oven. Let the brownies cool completely before lifting them out of the pan and slicing.
Notes
The Perfect Swirl:
To achieve a beautiful, distinct swirl, be careful not to over-swirl. Just a few passes with a knife is all you need to create a lovely marbled pattern without muddling the colors.
Don’t Overbake:
For a perfectly fudgy brownie, pull them from the oven when a toothpick inserted in the center comes out with moist crumbs, not completely clean. The brownies will continue to set as they cool.
Cool Completely:
It is essential to let the brownies cool completely before slicing. This allows the cheesecake layer to set up properly and ensures you get clean, neat slices.
- Prep Time: 15
- Cook Time: 50
- Category: Dessert, Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 20g
- Sodium: 150mg
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: pumpkin pie brownies, pumpkin brownies, cheesecake swirl brownies, fall dessert, boxed brownie mix hack, easy brownies
