Pumpkin Brownies (With Brownie Mix) - CakeWhiz

Pumpkin Brownies (With Brownie Mix)

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Super fudgy, quick and easy pumpkin brownies recipe, homemade with simple ingredients. Starts off with a brownie mix. Loaded with chocolate chips and pumpkin spice.

Fudgy brownies are the only kind of brownie in my opinion, and the addition of pumpkin makes them the absolute fudgiest brownie ever. If there were a trophy for it, these would win. Add in the beloved pumpkin flavor, and it wins the flavor award too! Caramel Brownies {With Brownie Mix} and Easy Brookies {With Brownie Mix} are also quick, easy, and delicious like this pumpkin version.

How To Make Easy Pumpkin Brownies With Brownie Mix (Pumpkin Chocolate Brownies)?

  1. In a bowl– Add pumpkin puree, brownie mix, pumpkin pie spice. Mix until combined.
  2. Stir in chocolate chips.
  3. Spread brownie batter in a rectangle baking dish– lined with greased foil.
  4. Sprinkle some more chocolate chips on top if you like.
  5. Bake.
  6. Remove from oven– Let it cool completely.
  7. Use a sharp knife to cut slices– Enjoy.

Brownie Toppings

Storage

Refrigerate– In a sealed container for up to 5 days.

Freeze– In a sealed container for up to 1 month. Let it thaw at room temperature when you are ready to enjoy them.

Reheating brownies– Reheat leftovers in the microwave for 5-10 seconds, if you like. I prefer them chilled.

Variations For Fudgy Pumpkin Brownie Recipe

Pumpkin cheesecake brownies– Add in a layer, or swirl in a layer, of cheesecake before baking.

Pumpkin swirl brownies– Instead of mixing the pumpkin in completely with the brownie mix, layer it on top and then swirl it with a toothpick or knife.

Add other spices or pre-made spice blends– Such as cinnamon, nutmeg, cloves, ginger, or All-Spice.

Add nuts– Such as peanuts, pecans, walnuts, cashews, or almonds.

Add salted caramel– Add a little salt to this Caramel sauce, and then either use it as a topping, or layer into the brownies themselves.

Make brownie bites– Cut them into small bite sized pieces and you can dip them in melted chocolate or just drizzle them with chocolate. Package them in an edible gift box for a homemade gift.

Tips And Techniques

Use pumpkin puree NOT pumpkin pie filling– These are two different ingredients and will yield a totally different taste and result.

If using Ghiradelli box mix, bake longer– This is my favorite brownie box mix and the one I recommend because it is the BEST, but it requires a longer baking time of 35-40 minutes! Make sure to check the box.

Chill overnight for best results– I think they taste better and are even fudgier. They are also much easier to slice cleanly and perfectly.

Why are my brownies gummy and tough? This means you most likely over mixed the batter. Only mix until combined!

Make sure the baking dish is lined with foil paper that’s been greased with oil– It makes removal of slices so much easier.

How do I know when my brownies are done? When a toothpick inserted into the center of the brownies comes out with a few sticky crumbs, they are done. If it comes out dry, they are over baked.

Why are my brownies raw in the middle? They were either not baked long enough or the oven temperature is not correct and high enough.

Use the family size box– This recipe is designed for an 18 oz box mix.

More Pumpkin Desserts

Stack of Two Fudgy Pumpkin Brownies Placed on Sheet of Brown Paper
Easy Homemade Pumpkin Brownies Slices Stacked on Top of Each Other
Print

Fudgy Pumpkin Brownies

Prep Time
10 mins
Cook Time
30 mins
 

Super fudgy, quick, easy pumpkin brownies recipe, homemade with simple ingredients. Starts off with brownie mix. Loaded with chocolate chips and pumpkin pie spice.

Servings: 12 Slices
Course: Dessert
Cuisine: American
Keyword: fudgy brownies, homemade brownies
Calories: 238 kcal
Author: Abeer Rizvi

Ingredients

  • 1 can Pumpkin puree 15 oz. can, Not pumpkin pie filling
  • 1 box Brownie mix Family size (about 18 oz.), Ghiradelli brand is amazing!
  • 1.5 tsp Pumpkin pie spice
  • 1/2 cup Mini chocolate chips Semisweet

Instructions

  1. In a large mixing bowl, add pumpkin puree, brownie mix, pumpkin pie spice and mix until combined. Don't over-mix. If you over-mix, the texture will be very gummy and chewy.

  2. Stir in chocolate chips.

  3. Spread brownie batter in a rectangle baking dish (Dimensions: 9×13). Make sure the baking dish is lined with foil paper that's been greased with oil. It makes removal of slices so much easier.

  4. Sprinkle some more chocolate chips on top if you like.

  5. Bake at 350 degrees F for 25-30 minutes or until an inserted toothpick in the center comes out with a few sticky crumbs. If it comes out dry, it's over-baked. If you are using the Ghiradelli brownie mix, it will take longer to bake at about 35-40 minutes.

  6. Remove from oven and let it cool completely at room temperature.

  7. Use a sharp knife to cut slices and enjoy. I highly recommend chilling in the fridge overnight and enjoying it the next day because it becomes even more fudgy.

Recipe Notes

  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 5 days. 
Nutrition Facts
Fudgy Pumpkin Brownies
Amount Per Serving
Calories 238 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g10%
Cholesterol 1mg0%
Sodium 131mg5%
Potassium 73mg2%
Carbohydrates 41g14%
Fiber 1g4%
Sugar 27g30%
Protein 3g6%
Vitamin A 5529IU111%
Vitamin C 1mg1%
Calcium 19mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Stack of Homemade Pumpkin Brownies With a Partial Bite Removed
Closeup Shot of Best Doctored Brownies with Brownie Mix and Canned Pumpkin on Brown Sheet

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