Fall Dessert Recipes Just Got Better With These Gooey Pumpkin Brownies

If fall had a flavor, it would be Pumpkin Brownies—rich, fudgy, and swirled with dreamy pumpkin cheesecake. Think of them as the ultimate mashup of your two favorite treats: decadent brownies and velvety cheesecake, all dressed up in cozy fall vibes. Whether you're hosting a Halloween bash or bringing dessert to Thanksgiving dinner, these bad boys are here to steal the show.

And let’s just talk about those colors for a sec—deep, chocolatey brown and vibrant pumpkin orange. Pumpkin Brownies Lil Luna would definitely approve of this festive combo. It’s like autumn baked itself into a pan and said, “You’re welcome.”

This isn’t your average Brownie With Pumpkin Puree. Nope. These babies are next-level. We're talking Fudge Pumpkin Brownies so rich, they might just require a fork (or at least a tall glass of milk). That swirl of pumpkin cheesecake on top? Not just gorgeous—it’s giving smooth, creamy, and perfectly spiced.

Craving something simple? FYI, you can always start with 2-ingredient Pumpkin Brownies if you’re in a hurry. But when you're ready to impress, these layered beauties are the glow-up version your fall baking game needs.

Why You’ll Fall (Hard) for These Brownies

First of all, Fall Baking Recipes don’t get much easier or more delicious. These brownies are surprisingly simple to make—no fancy tools or weird ingredients needed. Just solid pantry staples and a good ol’ box of brownie mix. Yes, really.

The secret weapon? A luscious layer of pumpkin cheesecake that gets delicately swirled on top. Use just the tip of a knife to create that marbled magic—don’t overthink it. And hey, don’t worry if it’s not Pinterest-perfect. It’s going to taste amazing no matter what.

Want that bakery-style look? Let the brownies cool completely before cutting. And here's a pro tip: wipe your knife with a dry paper towel between each slice for super clean edges. You’re welcome.

Store, Freeze, and Savor Later

Got leftovers? (Unlikely, but okay.) Store these beauties in an airtight container at room temp for up to 2 days or in the fridge for 4. Want to freeze a batch for later? Totally doable. Cool them completely, freeze until solid, then wrap them up like a dessert burrito—plastic wrap, foil, and into a freezer-safe bag. They’ll keep for up to 3 months. Thaw, slice, and enjoy.

Pan Size Matters (Seriously)

Quick heads-up: if your brownie mix calls for an 8-inch pan, but you’re adding chocolate chips plus the pumpkin layer, go with a 9-inch pan. You’ll get even baking and perfect texture. If you’re going for that extra-thick vibe, stick with the 8-inch—just add about 5 more minutes to the bake time.

Bonus: For the Minimalists

If you’re in a pinch or just want something easy peasy, try 4-ingredient Pumpkin Nutella Brownies. It’s the shortcut version of fall flavor with zero fuss. But when you’ve got a little time and a craving for that wow factor, our full version of Pumpkin Recipes Dessert is where it’s at.

So next time you’re scrolling for Fall Dessert Recipes that’ll wow a crowd and satisfy your sweet tooth, these Pumpkin Brownies are your go-to. They’re gooey, festive, ridiculously easy, and just the right amount of over-the-top.

Trust me: once you take a bite, you’ll be finding excuses to make them again… and again… and again. 🎃🍫

Because honestly? Fall baking isn’t complete without a pan of these.

Fall Dessert Recipes Just Got Better With These Gooey Pumpkin Brownies

Course: Dessert

Cuisine: American

Keywords: pumpkin brownies, pumpkin cheesecake brownies

Prep Time: 15 minutes

Bake Time: 40 minutes

Total Time: 55 minutes

Servings: 16 squares

Calories: 377 per serving

Recipe by: Aleda

🧾 Ingredients

For the Brownie Layer:

• 1 box of your favorite brownie mix (or your go-to homemade recipe)
• 1 cup semi-sweet chocolate chips

For the Pumpkin Cheesecake Swirl:

• 8 oz cream cheese, softened to room temperature
• ½ cup granulated sugar
• 1 large egg (room temperature)
• ½ tsp pure vanilla extract
• ⅔ cup canned pumpkin (not pumpkin pie filling)
• 2 tsp pumpkin pie spice

👩‍🍳 Instructions

1. Preheat your oven to the temperature specified on your brownie mix or personal brownie recipe—usually around 350°F (175°C).
2. Prep your baking pan: Grease a 9-inch square pan with non-stick spray and line it with parchment paper, leaving a little overhang on the sides for easy removal.
3. Mix up the brownie batter according to the instructions on your box or recipe. Once it's ready, fold in the chocolate chips. Set aside.

🎃 Make the Pumpkin Cheesecake Filling:

4. In a mixing bowl, whip the cream cheese until soft and fluffy.
5. Add in the sugar and beat until smooth.
6. Mix in the egg and vanilla until creamy.
7. Stir in the pumpkin puree and pumpkin spice until smooth and orange.

🌀 Assemble the Brownies:

8. Spread half the brownie batter into your pan and smooth it out.
9. Gently spoon the pumpkin cheesecake mixture over the brownie base and spread evenly.
10. Drop spoonfuls of the remaining brownie batter on top and swirl with a knife or skewer.
11. Bake for 40–45 minutes until a toothpick comes out with a few moist crumbs.
12. Cool completely in the pan. Lift out using parchment or foil and cut into squares.

🧊 Storage Tips:

• Store at room temperature up to 2 days in an airtight container.
• Refrigerate up to 4 days for dense texture.
• Freeze up to 3 months. Wrap tightly and thaw before slicing.

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