Easy Chocolate-Pumpkin Marbled Brownies

Easy Chocolate-Pumpkin Marbled Brownies
This is an OUTSTANDING way to zhoosh-up a box brownie mix for an easy Fall dessert that is RELAXED and stress-free.

Kicking off Autumn

It’s the first official weekend of Fall! These Easy Marbled Chocolate-Pumpkin Brownies are a perfect way to get things started. A box of your favorite brownie mix makes these quick and easy for young bakers and non-bakers.

Ingredients (not pictured: flour)

Besides the brownie mix, you’ll need a few other ingredients, including some eggs, a can of pumpkin puree (not pumpkin pie mix – there is a difference!), cream cheese, butter, a couple of spices, and a little water, oil, and flour. To keep this super simple, the only spices needed are cinnamon and ground ginger.

If you prefer and have it in your pantry, you can forego the individual spice and use a teaspoon of pumpkin pie spice. (Pumpkin pie spice is a great invention. If you don’t do a lot of cooking, it is well worth having, as it saves you from having multiple jars of spices.)

Toasting walnuts

walnuts in skillet
Toast walnuts over medium heat for 2-5 minutes.

The ingredient that really makes these brownies special is the toasted walnuts. If you prefer, chopped pecans will also work. Omit the nuts entirely if allergies are an issue.

I recommend toasting the walnuts in a small skillet over medium heat. Do not add oil to the pan. It only takes 2-5 minutes for the nuts to brown and become fragrant. Keep an eye on your walnuts! They can go from zero to burnt in under a minute. Don’t walk away. If you like, sprinkle them with a bit of salt.

Hack #1

foil on baking pan with canola spray can
Overlap the edges of the pan with the foil for easy transfer of the uncut brownies.

Along with preheating the oven to 325°, prepare a 13×9 baking pan by lining it with foil and giving it a spray of non-stick oil. The reason for using the foil is to easily lift the brownies out of the pan to cut. It also makes for easy clean-up. ☺

Mixing brownies

brownie ingredients
Brownie ingredients

The first step is making the brownies by mixing three eggs, oil, and water with the packaged mix. No electric mixer is needed; a spoon will do the trick. Pour the mixture into the prepared baking pan.

Mixing the pumpkin/cream cheese

pumpkin mixture in bowl with mixer
Use a mixer to combine the ingredients for the pumpkin swirls

Next comes the pumpkin – this will require a mixer to blend the softened cream cheese and butter. Add in the pumpkin puree, vanilla, and spices, and when it’s well-mixed, stir in the tablespoon of flour.

pumpkin mixture on chocolate mixture
Dollop pumpkin on top of brownie layer and gently swirl with a knife or spatula

Spoon the mixture in dollops over the brownie layer. Using a table knife or spatula, swirl the pumpkin mix into the chocolate batter.

Bake low & slow

baked brownies in pan on a cooling rack
Let brownies cool in pan on a wire rack

Bake in a preheated 325°F oven for one hour. Let the pan cool on a wire rack. Use the foil to lift the uncut brownies to a cutting board.

Hack #2

brownies and a pizza cutter
Use a pizza cutter for easy slicing of the brownies!

Using a pizza cutter is a fantastic hack for easily cutting the brownies. Enjoy!


Easy Chocolate-Pumpkin Marbled Brownies

Recipe by Jane BruceCourse: DessertCuisine: AmericanDifficulty: Easy


Prep time


Baking Time



Chocolate brownies get a Fall make-over when marbled with pumpkin and topped with toasted walnuts. This irresistible and easy recipe uses a boxed brownie mix and are swirled with a simple pumpkin spice cream cheese layer for the perfect Autumn dessert or after-school treat.


  • 3 ounces cream cheese, softened

  • 1 tablespoon butter, softened

  • ½ cup sugar

  • 1 cup canned pumpkin puree

  • 1 teaspoon vanilla

  • ½ teaspoon ground cinnamon

  • ¼ teaspoon ground ginger

  • 1 tablespoon flour

  • 1 box brownie mix

  • 4 eggs

  • ½ cup canola oil

  • ¼ cup water

  • 1 cup chopped walnuts, toasted


  • Prep: Preheat oven to 325 degrees F. Line a 13x9x2-inch baking pan with foil, extending foil over the edges of the pan, coat with non-stick spray. Toast the walnuts.
  • In a large mixing bowl combine brownie mix, 3 eggs, ½ cup canola oil and ¼ water. Stir until completely mixed. Spread chocolate mixture evenly in the prepared pan.
  • In a medium mixing bowl beat cream cheese and the 1 tablespoon butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup sugar. Beat until well combined, scraping sides of bowl occasionally. Beat in 1 egg, the pumpkin, 1 teaspoon vanilla, the cinnamon, and ginger until combined. Stir in the 1 tablespoon flour. Spoon cream cheese mixture in several mounds on top of the chocolate batter. Using a narrow metal spatula or table knife, gently swirl the cream cheese mixture into the chocolate batter. If desired, sprinkle with walnuts.
  • Bake about 60 minutes or until center is just set. Cool in pan on a wire rack. Use foil to lift uncut brownies out of pan. Cut into brownies.


  • Spices: Substitute teaspoon pumpkin pie spice for the cinnamon and ginger. Zhoosh up by adding a 1/4 teaspoon of nutmeg, cloves, and/or allspice.
  • Walnuts: Omit or substitute chopped pecans

More brownie recipes…

Check out what’s cooking for Autumn!

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