Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & we'll send it straight to your inbox. Plus you’ll get more great recipes and tips from us each week!

Pumpkin Spice Fudgy Brownies cut into squares, each with a marbled chocolate and peanut butter swirl on top, arranged on a wooden board lined with parchment paper.

Pumpkin Spice Fudgy Brownies

Mandy Applegate
Pumpkin Spice Fudgy Brownies are one of those treats that always feel like a good idea once the weather starts to turn. They come together quickly, look impressive on a dessert table, and bring just the right mix of cozy and rich. I usually make them ahead so they’re ready to go when I need them, and they store well in the fridge or freezer. Whether it’s a fall dinner, a bake swap, or a quiet night in, they just work.
No ratings yet
Print Recipe Pin Recipe [btn-google-source]
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 9
Calories 225 kcal

Equipment

Ingredients
 
 

  • 1 box (16.3 ounces) fudge brownie mix (plus ingredients listed on the box)
  • 4 ounces dark chocolate bar chopped
  • 8 ounces cream cheese softened
  • 1 cup pumpkin puree
  • ½ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon ground cinnamon

Instructions
 

  • Preheat oven to 350°F (180°C). Line an 8x8-inch baking pan with parchment paper.
  • In a large mixing bowl, beat the cream cheese until smooth. Add pumpkin puree, sugar, egg, vanilla, salt, pumpkin pie spice, and cinnamon. Mix until creamy and well combined.
    8 ounces cream cheese, 1 cup pumpkin puree, ½ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, ¼ teaspoon salt, 1 teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon
  • In a separate bowl, prepare the brownie batter according to package directions. Stir in ¾ of the chopped dark chocolate.
    1 box (16.3 ounces) fudge brownie mix, 4 ounces dark chocolate bar
  • Spread ¾ of the brownie batter evenly in the prepared pan. Alternate spoonfuls of the pumpkin mixture and the remaining brownie batter on top.
  • Use a butter knife to gently swirl the two batters together for a marbled effect. Sprinkle the rest of the chopped chocolate over the top.
  • Bake for 45–50 minutes, or until the edges are set and a toothpick inserted near the center comes out mostly clean (a little pumpkin on the toothpick is okay).
  • Allow to cool completely in the pan before slicing into squares.

Notes

  • Use parchment for easy lift: This helps you remove the brownies from the pan without cracking the top.
  • Use room temperature cream cheese: This makes sure your pumpkin mixture blends smoothly without lumps.
  • Avoid overmixing the brownie batter: Stir just until combined so the texture stays fudgy rather than cakey.
  • Reserve some chocolate: Save a little of the chopped dark chocolate to sprinkle over the top for a glossy, melt-in-your-mouth finish.
  • Don’t skip the swirl: Gently swirling the batters with a butter knife creates the marbled effect and keeps the textures distinct.
  • Let them cool completely: Cutting too soon can make the brownies messy since the pumpkin layer sets up as it cools.
  • Add extra fall spice if you like: A pinch of ground nutmeg, cloves, or ginger can bring out the warm spice notes in the pumpkin layer.

Nutrition

Calories: 225kcalCarbohydrates: 21gProtein: 3gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 44mgSodium: 155mgPotassium: 189mgFiber: 2gSugar: 16gVitamin A: 4607IUVitamin C: 1mgCalcium: 46mgIron: 2mg
Keyword Pumpkin Spice Fudgy Brownies
Tried this recipe?Let us know how it was!