1. Can I make these pumpkin brownies ahead of time?

Yes, pumpkin brownies are great for make-ahead desserts. You can bake them up to 5 days in advance and store them in an airtight container in the refrigerator. For longer storage, freeze them individually wrapped in plastic wrap for up to 3 months. Just thaw them in the fridge overnight before serving.

2. Can I use fresh pumpkin puree instead of canned?

Absolutely! If you have fresh pumpkin, you can cook and puree it for use in this recipe. Just make sure it’s fully cooked and pureed to match the consistency of canned pumpkin puree.

3. How can I make these pumpkin brownies dairy-free?

To make the pumpkin brownies dairy-free, simply substitute the cream cheese with a plant-based variety. You can also use dairy-free chocolate chips, such as Enjoy Life or Hu chocolate, for a completely dairy-free treat.

4. Can I add nuts or other mix-ins to the batter?

Yes! If you love a bit of crunch, feel free to add chopped nuts, such as walnuts or pecans, into the brownie batter. You could also experiment with other mix-ins like caramel pieces or even swirl in some peanut butter for added flavor.

Pumpkin Brownies: Easy Fall Recipe (with 5 Simple Steps)

Name: Pumpkin Brownies
Prep time: 20 min
Cook time: PT-488116H6M17S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 store-bought brownie mix (plus 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 half of a 15-ounce can); ¼ cup pure maple syrup; 1½ teaspoons pumpkin pie spice; 1 teaspoon pure vanilla extract; Flakey sea salt (for topping)

Description

These Pumpkin Brownies are the ultimate fall dessert, combining rich chocolatey flavor with the warmth of pumpkin and a touch of fall spices. They’re moist, fudgy, and easy to make, perfect for any gathering or just a cozy treat at home.

Ingredients

Scale

1 store-bought brownie mix (plus 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 half of a 15-ounce can)
¼ cup pure maple syrup
1½ teaspoons pumpkin pie spice
1 teaspoon pure vanilla extract
Flakey sea salt (for topping)

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Instructions

Preheat the oven to 350℉. Line a 9×9-inch baking pan with parchment paper.
Prepare the brownie batter according to the package instructions. Stir in the chocolate chips and set aside.
In another bowl, beat the cream cheese until smooth. Add the pumpkin, maple syrup, pumpkin pie spice, and vanilla extract. Mix until combined.
Spread about three-quarters of the brownie batter in the prepared pan.
Layer the pumpkin-cream cheese mixture over the brownie batter and spread it out evenly.
Top with the remaining brownie batter in spoonfuls. Use a knife to swirl the batters together.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Let the brownies cool on a wire rack before cutting into 16 pieces. Sprinkle with flakey sea salt.

Notes

For a dairy-free version, use a plant-based cream cheese and dairy-free chocolate chips.
To make the brownies gluten-free, use a gluten-free brownie mix.
If you prefer a less dense texture, you can swap out one of the eggs for an egg white to reduce the richness.
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 45-50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: 216
Sugar: 23 g
Sodium: 199 mg
Fat: 9 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 45 mg