Pumpkin-Stuffed Brownies: A Flavorful Fall Dessert Recipe

If you want a quick, simple fall dessert, these Pumpkin Stuffed Brownies are a perfect choice.

Using a boxed brownie mix makes this recipe fast and fuss-free, while a sweet pumpkin cream cheese filling adds a seasonal twist that pairs beautifully with rich chocolate.

The pumpkin layer is placed between brownie batter layers and bakes into a moist, flavorful center. These brownies are ideal for autumn gatherings, but they’re delicious any time of year.

Pumpkin Stuffed Brownies Recipe

INGREDIENTS

1. Box of Brownie Mix with Chocolate Chips

Choose any boxed brownie mix you like; a mix that already contains chocolate chips is convenient and adds texture. If your mix doesn’t include chips, stir in 1/2 cup semi-sweet chocolate chips after preparing the batter. Also prepare the additional ingredients the box calls for (typically eggs, oil, and water) and follow those instructions.

2. Pumpkin Puree

Use pure pumpkin puree, not pumpkin pie filling. You’ll need about half a can (approximately 7.5 ounces). If you prefer, you can make your own puree from sugar pumpkins.

3. Cream Cheese

You’ll need a 6-ounce block of cream cheese, softened to room temperature. Full-fat or reduced-fat both work; avoid fat-free varieties because they can make the filling too loose. To soften quickly, cut the block into cubes and let sit for about 20 minutes.

4. Granulated Sugar

Granulated sugar sweetens the pumpkin filling. If you prefer, you can try an alternative sweetener, but results may vary.

5. Pumpkin Pie Spice

Pumpkin pie spice adds warm fall flavor. Use about 1 tablespoon for a balanced spice profile.

INSTRUCTIONS

Preheat the oven according to the brownie mix package. My mix calls for 350°F. Prepare the brownie batter in a bowl following the package directions and stir in chocolate chips if desired. Set the batter aside.

In a medium bowl, combine the pumpkin puree, softened cream cheese, granulated sugar, and pumpkin pie spice. Use a hand mixer or whisk until the mixture is smooth and no large clumps of cream cheese remain. Set aside.

Prepare an 8×8-inch baking pan by spraying it with cooking spray or lining it with parchment paper, leaving an overhang on two sides for easy removal.

Layer the Ingredients

Spread half of the brownie batter evenly in the prepared pan. Carefully spoon the pumpkin filling over the brownie layer and smooth it gently into an even layer. Top with the remaining brownie batter and smooth the surface.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Because of the pumpkin layer, these brownies usually require 10–15 minutes more than the time listed on the box. Once baked, cool the pan completely, then cover and refrigerate for at least one hour (or overnight) to let the filling set.

Slice into 12–16 squares to serve. The brownies are rich, so smaller servings are often preferred. Store in an airtight container at room temperature for up to four days.

Other Pumpkin Recipes

• Old-Fashioned Pumpkin Rolls
• Easy Pumpkin Cookies – Just 2 Ingredients
• No-Bake Pumpkin Dip
• Best Pumpkin Bread
• No-Bake Pumpkin Cheesecake
• Classic Pumpkin Pie
• Homemade Pumpkin Cookies with Cream Cheese Icing

Enjoy! Mary

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Yield: 12-16 servings

Pumpkin Stuffed Brownies Recipe

Take your boxed brownie mix to the next level by adding a creamy pumpkin layer. This is an easy fall dessert made with a few simple ingredients.

Prep Time
10 minutes

Cook Time
40 minutes

Total Time
50 minutes

Ingredients

• 1 box of brownie mix with chocolate chips
• 1/2 can pumpkin puree
• 6 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 Tablespoon pumpkin pie spice

Additional Ingredients Required

• You will need the ingredients called for on the back of the brownie box that you purchase.

Instructions

1. Follow the instructions on the brownie box and preheat the oven accordingly. The brand of brownie mix referenced here calls for 350°F.
2. Prepare the brownie batter in a separate bowl following the package directions and set aside.
3. In a medium bowl, mix the pumpkin puree, softened cream cheese, sugar, and pumpkin pie spice until smooth and free of large clumps. Set aside.
4. Spray an 8×8 inch baking dish with cooking spray or line with parchment, leaving an overhang on two sides. Spread half of the brownie batter evenly in the pan.
5. Carefully spread the pumpkin mixture over the brownie layer.
6. Top with the remaining brownie batter, smoothing the top.
7. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. The pumpkin layer increases baking time versus the box instructions.
8. Remove from the oven and cool completely. Cover and refrigerate for at least one hour or up to overnight to set the filling.
9. Slice into 12–16 squares and serve.

Store in an airtight container at room temperature for up to 4 days.

Notes

If you can’t find a brownie mix with chocolate chips included, add 1/2 cup chocolate chips to the prepared batter.

Recipe provided by Make Your Meals

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving:
Calories: 109Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 59mgCarbohydrates: 12gFiber: 1gSugar: 7gProtein: 1g

Nutritional information is a general guideline. Values vary by brands and ingredients used.