Pumpkin Brownies

4.94 from 16 votes

Pumpkin Brownies are my go-to brownie for the fall months. This is a pumpkin brownie recipe with a fun pumpkin cheesecake swirl throughout. Colorful, moist, and delightful down to the last crumbs.

Prep Time15

Cook Time35

Total Time50

Servings: brownies

Author: Miranda Couse

Ingredients

Brownies

18.3 ounce fudge brownie mix family size
1/2 cup vegetable oil
3 tablespoons water
2 large eggs

Pumpkin Swirl

3 ounces cream cheese room temperature
1/4 cup granulated sugar
1/4 cup 100% pure pumpkin
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 large egg separated

US Customary - Metric

Instructions

Preheat oven to 350 degrees F. Line a 9-inch square pan with foil. Spray the foil with non-stick baking spray.
In a small mixing bowl, add the 3 ounces cream cheese and 1/4 cup granulated sugar. Beat with a hand mixer until it’s smooth and creamy.
Add in the 1/4 cup 100% pure pumpkin, 1 tablespoon all-purpose flour, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, and 1 egg white. Beat until well combined. Set aside.
In a large bowl, add the 18.3 ounce fudge brownie mix, 1/2 cup vegetable oil, 3 tablespoons water, 2 large eggs, and the 1 extra egg yolk from the pumpkin swirl batter.
Beat until the batter comes together and the eggs are well incorporated.
Set aside a 1/2 cup of the brownie mixture and pour the remaining mixture into the prepared baking pan. Spread the batter out to the edges of the pan.
Add the pumpkin swirl mixture by the spoonful all over the top of the brownies.
Add the remaining brownie batter in dollops on top of the pumpkin swirl. Using a butter knife or skewer, swirl the batters together until the top creates a nice swirl pattern.
Bake for 30-35 minutes or until a toothpick inserted in the center of the brownies comes out clean. Cool completely before cutting.
Store covered in the refrigerator.

Notes

Storage: Store covered or in an airtight container in the refrigerator for up to 5 days.

Nutrition