Pumpkin Spice Cake Brownies
Pumpkin Spice Cake Brownies are soft, chewy, and packed with fall flavor thanks to a box of spice cake mix, real pumpkin purée, and a little pumpkin pie spice. They’re finished with a simple cream cheese frosting that makes them taste like pumpkin spice season showed up wearing its Sunday best.
Why You’ll Love This Recipe
- Easy as can be. A cake mix does most of the heavy lifting.
- Perfect pumpkin flavor. Pumpkin purée adds just enough moisture and pumpkin flavor without turning these into pumpkin cake.
- Chewy and soft. A little vegetable oil keeps the texture rich and brownie-like.
- Cream cheese frosting. Because pumpkin spice without cream cheese frosting is just being difficult.
How to Make Pumpkin Spice Cake Brownies
- Prep the pan. Heat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving some overhang on two sides to use as handles. Lightly spray with nonstick cooking spray.
- Make the batter. In a large bowl, whisk together the eggs, pumpkin purée, canola oil, and pumpkin pie spice. With sturdy spatula or wooden spoon, stir in cake mix. Stir until well combined. The batter will be thick.
- Press into the pan. Transfer the batter to the prepared pan and spread or press it evenly into the corners.
- Bake. Bake for 20–25 minutes, or until the center is set and the edges are lightly browned. Don’t overbake them; we want soft, chewy brownies.
- Cool completely. Let the brownies cool completely in the pan before frosting. This is not the time to get impatient. Warm brownies + cream cheese frosting = puddle.
- Make the frosting. Beat the softened cream cheese until smooth. Add the powdered sugar, vanilla, and salt, and beat until smooth and creamy.
- Frost and slice. Spread the frosting over the cooled brownies. For cleaner slices, refrigerate approx. 30 minutes before cutting.
Pro Tips
Use pumpkin purée, not pumpkin pie filling. They’re not interchangeable here. Pumpkin pie filling already contains sugar and spices, and we’d rather control those ourselves.
Don’t overbake. Cake-mix brownies continue to set as they cool. Pull them when the center is set rather than waiting for them to look completely dry.
Cool completely before frosting. I know I’ve said it already, but cream cheese frosting has very little patience for warm brownies.
For the cleanest cuts, chill the frosted brownies for a little while before slicing. Wipe the knife between cuts if you’re going for bakery-window prettiness.
How to Store Them
Store frosted brownies covered in the refrigerator because of the cream cheese frosting. Let them sit at room temperature for a few minutes before serving for the best texture.
Search the Site for More Recipes
Looking for more easy desserts? Search the site for cake mix brownies, pumpkin desserts, or the rest of the dessert recipes. There’s plenty more where these came from.
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Pumpkin Spice Cake Brownies
Ingredients
Brownies:
- 2 large eggs
- 1/4 cup pumpkin puree
- 1/4 cup canola oil (or vegetable oil)
- 1/2 tsp. pumpkin pie spice
- 15.25 oz. box spice cake mix
Frosting:
- 3 oz. cream cheese, softened
- 1 cup powdered sugar
- 1/8 tsp. salt
Instructions
- Heat oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving some overhang on two sides to use as handles. Lightly spray with nonstick cooking spray.
Brownies:
- In a large bowl, whisk together the eggs, pumpkin purée, canola oil, and pumpkin pie spice. With a sturdy spatula or wooden spoon, stir in the cake mix. Stir until well combined. The batter will be thick.
- Transfer the batter to the prepared pan and spread or press it evenly into the corners. Bake. Bake for 20–25 minutes, or until the center is set and the edges are lightly browned. Don't overbake them; we want soft, chewy brownies.
- Cool brownies completely on a wire rack.
Frosting:
- Beat cream cheese until smooth and creamy. With beaters on LOW speed, add powdered sugar and salt. Mix until incorporated, then beat on HIGH until light and fluffy. Spread evenly over brownies. Refrigerate for at least 30 minutes for beautiful cuts. Enjoy!
Notes
Nutrition
Pumpkin Spice Cake Brownies
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