Easy Pumpkin Spice Brownies

a stack of pumpkin pie spice brownie ready to serve from a white plate.

5 from 3 votes

Rich, fudgy, and full of cozy fall flavor, these Pumpkin Spice Brownies combine a chocolate brownie base with a creamy pumpkin cheesecake swirl and warm pumpkin pie spice. This easy pumpkin brownie recipe starts with a boxed mix, making it the perfect quick dessert for fall gatherings, Halloween parties, or Thanksgiving.

Prep Time10

Cook Time45

Total Time55

Course: Dessert

Cuisine: American

Servings:

Calories: 395kcal

Author: Kristin Hayes

Equipment

Ingredients

1 box brownie mix plus ingredients listed on back
½ cup semi-sweet chocolate chips
8 oz cream cheese softened
½ cup sugar
1 egg
½ teaspoon vanilla extract
⅔ cup pumpkin puree
1 teaspoon pumpkin pie spice

Instructions

Preheat oven to 350°F. Grease or line an 8×8 baking pan with parchment paper.
Prepare brownie batter according to box directions. Fold in chocolate chips.
Add ⅔ of the brownie batter into the baking pan.
In a separate bowl, beat cream cheese and sugar until smooth.
Add egg, vanilla, pumpkin puree, and pumpkin pie spice; mix until combined.
Pour the pumpkin mixture over top of the ⅔ brownie mixture in the baking pan.
Add the remaining brownie mixture over top of the pumpkin, and use a toothpick to swirl them together.
Bake for 40-45 minutes. Remove from oven and allow to cool slightly before slicing and serving!

Notes

Tips for the Best Pumpkin Brownies

Use parchment for easy lifting and clean slicing.
Add extra cinnamon or nutmeg for deeper fall flavor.
For gluten-free brownies, use a gluten-free mix like King Arthur’s.
Store in the fridge due to cream cheese—these also freeze beautifully for up to 3 months.

Storing & Freezing

Fridge: Keep in an airtight container for 7–10 days.
Freezer: Wrap brownies individually, place in freezer bag, and freeze for up to 3 months. Thaw overnight in the fridge before serving.

Nutrition