If you are looking for a quick and easy, Fall dessert recipe then you are going to love these Pumpkin Stuffed Brownies.
A simple box of brownie mix is transitioned into a sweet and decadent dessert that is perfect to serve during the Autumn months.
What makes it so special is the sweet pumpkin filling that is layered in the center of the brownies before they are baked.
The sweetened pumpkin flavor goes perfectly with the rich chocolate brownies for a dessert that you will want to make all year long!
Pumpkin Stuffed Brownies Recipe
1. Box of Brownie Mix With Chocolate Chips
There are many brands of brownie mix available for purchase. For this recipe, I prefer to use a brownie mix that includes chocolate chips.
Ghirardelli mades a delicious chocolate brownie mix that includes both fudge and chocolate chips. However any brand will work.
Although, if you can’t find one that includes chocolate chips, simply mix in semi-sweet chocolate chips to your standard brownie batter.
And just a quick note about the ingredient list. You will also need the additional ingredients listed on the box of brownies. These typically included eggs, oil and water.
However, every brand requires different ingredients and ratios. Therefore, be sure to read the instructions carefully and supply whatever other ingredients that you will need.
2. Pumpkin Puree
Be sure to purchase pumpkin puree, and not pumpkin pie filling. They are often located in the same section at the grocery store and they can easily be mistaken for one another.
Of course, if you feel adventurous, you can make your own pumpkin puree as well. I have written a recipe on How To Make Pumpkin Puree from sugar pumpkins that include both stove top and Instant Pot instructions.
3. Cream Cheese
You will need to purchase a block of cream cheese for the pumpkin stuffed brownies. However, you can choose whether you want full fat or reduced fat.
Although, I highly recommend staying away from fat-free cream cheese as it will make the pumpkin filling too runny when baked.
However, the most important thing to remember is that your cream cheese needs to be softened to room temperature. Otherwise you will likely end up with clumps of cream cheese in your pumpkin filling.
The easiest way to soften cream cheese is to set it out on the counter for about an hour. However, you could also speed up the process by opening the foil package and cut the block into cubes.
It will then take about 20 minutes to come to room temperature. And for other quick ways to soften cream cheese, be sure to check out my Easy Pepperoni Dip Recipe where I explain the best methods.
4. Granulated Sugar
The sugar is used to sweeten the pumpkin filling that will be layered between the brownie mix. If you prefer not to use granulated sugar you can use alternative sweeteners.
However, I have never personally tried to substitute the sugar, so I can’t attest to the end result.
5. Pumpkin Pie Spice
Let’s face it, most of us have a container of pumpkin pie spice in our spice rack. We may not use it often, but it sure comes in handy during the Fall months.
And if you don’t have it already in your kitchen, it is easy to find this time of the year. Not only will it be located in the spice aisle, you can find it on several end cap displays with other the Fall dessert ingredients.
The first step in making pumpkin stuffed brownies is to prepare the brownie batter. Simply follow the instructions on the brownie box, then preheat the oven according to the directions.
The brand of brownie mix that I purchase calls for the oven to be set at 350°F. Then make the brownie batter in a separate bowl, following the directions on the box.
If you purchased a standard box of brownie mix, go ahead and stir in some semi-sweet chocolate chips once the brownie mix is prepared. Set the batter aside.
In a separate medium size mixing bowl, add the pumpkin puree, softened cream cheese, sugar, and pumpkin pie spice. Then use a hand mixer to mix until there are no clumps of cream cheese visible. Set aside.
Next, spray an 8×8 inch baking dish with cooking spray or line it with parchment paper, leaving it overhang on at least two sides.
Layer The Ingredients
Then pour half of the brownie mix into the prepared pan and evenly spread it out so that it covers the bottom.
Next, carefully scoop and pour the pumpkin mixture on top of the brownie batter. Then carefully spread it in an even layer.
And to finish making these pumpkin stuffed brownies add the remaining brownie batter on top of the pumpkin layer. Then smooth the top in an even layer.
Place the baking dish in the oven and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
It is important to note that the brownies will need to bake longer than what is called for on the box. The added layer of pumpkin filling will increase the cooking time by 10-15 minutes.
Once the brownies are done, remove the pan from the oven and let them cool completely. Cover and refrigerate for at least an hour and up to overnight to let the filling set.
Then slice the brownies into 12-16 squares and serve. The brownies are rather rich, so serve in smaller portions if desired.
Store at room temperature in an air-tight container for up to 4 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
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- 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.
- Follow the instructions on the brownie box and preheat the oven accordingly. The brand of brownie mix that I purchased called for the oven to be at 350°F.
- Then make the brownie batter in a separate bowl, follow the directions on the box. Set the batter aside.
- In a separate medium size mixing bowl, add the pumpkin puree, softened cream cheese, sugar, and pumpkin pie spice. Use a hand mixer to mix until there are no clumps of cream cheese visible. Set aside.
- Spray an 8x8 inch baking dish with cooking spray or line it with parchment paper, leaving it overhang on at least two sides. Pour half of the brownie mix into the prepared pan and evenly spread it out.
- Then carefully pour and spread the pumpkin mixture on top.
- Cover the pumpkin spread with the remaining brownie batter.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. *The brownies will need to bake longer than what is called for on the box.
- Once the brownies are done, remove the pan from the oven and let them cool completely. Cover and refrigerate for at least an hour and up to overnight.
- Slice the brownies into 12 squares and serve.
Store at room temperature in an air-tight container for up to 4 days.
If you can't find brownie mix with chocolate chips included, simply add 1/2 cup of chocolate chips to the brownie batter and mix well.
Recipe provided by Make Your Meals
Amount Per Serving: Calories: 109Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 59mgCarbohydrates: 12gFiber: 1gSugar: 7gProtein: 1g
Nutritional Information is to be used as a general guideline only . Nutritional calculations will vary from the types and brands of the products used.