Pumpkin Spice Cake Brownies
These Pumpkin Spice Cake Brownies start with a box of spice cake mix and get an upgrade with pumpkin purée, pumpkin pie spice, and a little oil. They're soft, chewy, and topped with a sweet cream cheese frosting for the perfect fall dessert.
Yield: 18
Calories: 185kcal
Materials
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 8x8-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
Store in refrigerator.
Nutrition
Calories: 185kcal | Carbohydrates: 25g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 25mg | Sodium: 194mg | Potassium: 104mg | Fiber: 1g | Sugar: 18g | Vitamin A: 624IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 1mg