Pumpkin Brownies Delight is a fun twist on classic brownies where rich chocolate meets the smooth, warm flavors of pumpkin. They have a fudge-like texture with little surprises of pumpkin spice running through each bite, making them perfect for fall or any time you want something a bit different but still chocolatey and comforting.
I love making these when I want a dessert that’s both rich and a little fruity without being too heavy. A little tip I’ve learned is to not overbake them—just enough so the edges are set but the center stays soft and almost gooey. It really brings out the best of both the pumpkin and the chocolate flavors together.
These brownies are great on their own, but I like to warm them up a bit and add a scoop of vanilla ice cream on top. The cold ice cream melting into the warm brownies is such a simple pleasure. Whenever I serve these to friends, they always ask for the recipe, and it’s become a favorite at any gathering because it feels like a little treat with a cozy twist.
Key Ingredients & Substitutions
Butter: Melted butter gives these brownies a rich, moist texture. If you want a dairy-free option, try melted coconut oil—it adds a subtle flavor and works great.
Pumpkin Puree: Use canned pumpkin or fresh cooked pumpkin. Avoid pumpkin pie filling since it has added sugar and spices. The puree keeps the brownies moist and adds a warm taste.
Cream Cheese: This creates the creamy pumpkin layer. If you prefer a lighter version, Greek yogurt can replace cream cheese but expect a softer texture.
Spices: Cinnamon, nutmeg, and ginger bring classic pumpkin pie flavor to the cream layer. Adjust amounts to your taste or swap for pumpkin pie spice for convenience.
How Do You Get the Perfect Swirl in Pumpkin Brownies?
Swirling the pumpkin cream into the brownie batter gives a beautiful marbled look and blends flavors without mixing layers completely. Here’s how to swirl with good results:
- Drop spoonfuls of brownie batter evenly over the pumpkin cream layer.
- Use a knife or skewer to gently drag through the layers in a figure-eight or zigzag motion.
- Don’t over-swirl—just a few passes are enough to create marbling while keeping layers distinct.
- This technique also helps when baking to keep the pumpkin layer creamy without fully blending with the chocolate.
Practice patience here! A gentle hand creates the most appealing look and texture. Plus, it makes serving each square look like a little work of art.
Equipment You’ll Need
- 9×9 inch square baking pan – perfect size for even baking and easy slicing of brownies.
- Parchment paper – helps you lift brownies out of the pan without sticking or breaking.
- Mixing bowls – one large for brownie batter, one medium for pumpkin cream layer; keeps ingredients separate and mixing easy.
- Electric mixer or hand whisk – makes beating the cream cheese and mixing batter smooth and quick.
- Spatula – great for spreading layers evenly and scraping the bowl clean.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans to the brownie batter for a nice crunch and nutty flavor.
- Stir in mini chocolate chips to the pumpkin cream layer for extra bursts of chocolate.
- Swap cream cheese with mascarpone for a slightly sweeter and richer pumpkin layer.
- Mix in a teaspoon of espresso powder in the batter to deepen the chocolate flavor without making it taste like coffee.
Pumpkin Brownies Delight
Ingredients You’ll Need:
For The Brownie Batter:
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup pumpkin puree (canned or fresh)
For The Pumpkin Cream Layer:
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup powdered sugar
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and then 35-40 minutes to bake. After baking, plan to let the brownies cool completely for another 30 minutes before serving. So, overall, you’ll spend just over an hour to have these delicious treats ready to enjoy!
Step-by-Step Instructions:
1. Prepare the Pan and Preheat Oven:
Preheat your oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper, leaving some extra to help lift the brownies out later.
2. Make the Brownie Batter:
In a large bowl, whisk melted butter with granulated sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract. In another bowl, sift together flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined, forming a thick brownie batter.
3. Layer the Brownie Batter and Pumpkin Cream:
Spread half of the brownie batter evenly in the prepared pan. In a separate bowl, beat cream cheese until smooth. Add pumpkin puree, cinnamon, nutmeg, ginger, and powdered sugar, mixing until creamy. Spread this pumpkin cream layer over the brownie batter.
4. Top and Swirl:
Dollop the remaining brownie batter over the pumpkin layer. Using a knife or skewer, gently swirl to create a marbled effect without fully mixing the layers together.
5. Bake and Cool:
Bake for 35-40 minutes, until the edges are set and a toothpick inserted near the center comes out with a few moist crumbs. Let the brownies cool completely in the pan on a wire rack.
6. Serve:
Lift brownies out with the parchment paper overhang. Cut into squares and serve as-is or dust with cocoa powder or powdered sugar for extra touch.
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to fully thaw the pumpkin puree before using. Drain any excess liquid to avoid making the batter too wet.
Can I Substitute Cream Cheese in the Pumpkin Layer?
You can replace cream cheese with mascarpone or Greek yogurt for a lighter texture, but the taste and consistency will be slightly different. Mascarpone is creamier, while Greek yogurt adds tanginess.
How Should I Store Leftover Pumpkin Brownies?
Store leftovers in an airtight container in the fridge for up to 4 days. Let them come to room temperature or warm slightly before serving.
Can I Make These Brownies Ahead of Time?
Absolutely! They actually taste great the next day as the flavors meld. Just bake, cool completely, then cover and refrigerate. You can serve chilled or warmed.
