Name: Pumpkin Patch Brownies
Prep time: 15 min
Cook time: PT-489004H50M26S
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup unsweetened cocoa powder; 3/4 cup all-purpose flour; 1 1/4 cups sugar (divided); 3 large eggs (divided); 1/2 cup unsalted butter, melted; 1 tsp vanilla extract; 8 oz cream cheese, softened; 1/2 cup canned pumpkin puree; 1 tsp pumpkin pie spice; 1/4 tsp salt; Candy pumpkins, for decoration

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Pumpkin Patch Brownies are the ultimate fall treat, combining rich, fudgy chocolate brownies with creamy pumpkin flavor and festive Halloween vibes. These brownies are layered with a pumpkin cheesecake swirl and topped with candy pumpkins, making them a crowd-pleaser for both kids and adults. They’re as fun to make as they are to eat, perfect for Halloween parties, fall bake sales, or a cozy night in.

Why You’ll Love This Recipe

I love how these Pumpkin Patch Brownies blend the deep richness of chocolate with the warm spices of pumpkin. The pumpkin cheesecake swirl adds a smooth, tangy layer that perfectly contrasts the dense brownie base. Plus, decorating with candy pumpkins brings a playful and festive touch that makes them just as appealing to look at as they are to taste. These brownies are easy to bake, full of seasonal flavor, and guaranteed to bring smiles. Pumpkin Patch Brownies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Unsweetened cocoa powder
All-purpose flour
Sugar
Eggs
Unsalted butter
Vanilla extract
Cream cheese
Canned pumpkin puree
Pumpkin pie spice
Candy pumpkins (for decoration)
Salt

Directions

I preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
I prepare the brownie batter by melting butter and mixing it with sugar, cocoa powder, and vanilla. Then I add eggs one at a time, followed by the flour and salt, mixing just until combined.
I pour most of the brownie batter into the prepared pan, saving a bit for swirling on top.
In a separate bowl, I mix softened cream cheese, pumpkin puree, sugar, egg, and pumpkin pie spice until smooth.
I spread the pumpkin mixture over the brownie batter in the pan. Then, I drop spoonfuls of the remaining brownie batter on top and use a knife to create swirls.
I bake the brownies for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Once cooled, I top them with candy pumpkins, pressing gently to make them look like a pumpkin patch.
I slice and serve once completely cooled to let the flavors set.

Servings and timing

This recipe yields about 12–16 brownies depending on how I cut them. Total time is around 1 hour:

15 minutes for prep
35–40 minutes for baking
Plus cooling time before serving

Variations

I sometimes add chocolate chips to the brownie batter for extra gooeyness or sprinkle crushed graham crackers on top for a s’mores twist. For a spicier kick, I increase the pumpkin pie spice or even add a dash of cayenne. I’ve also used Halloween-themed sprinkles or swapped candy pumpkins for candy corn for a different festive vibe.

Storage/Reheating

I store these brownies in an airtight container at room temperature for up to 3 days. If I refrigerate them, they last up to a week. To reheat, I warm individual pieces in the microwave for 10–15 seconds to bring back that gooey brownie texture. I avoid reheating the candy pumpkins to keep them from melting. Pumpkin Patch Brownies

FAQs

How do I make sure the pumpkin layer doesn’t sink?

I spread the pumpkin cheesecake mixture gently over the brownie batter and use a light hand when swirling to keep the layers defined.

Can I use fresh pumpkin instead of canned?

Yes, I can use fresh pumpkin puree, but I make sure it’s well-drained to avoid making the batter too wet.

Do these brownies freeze well?

Absolutely. I wrap them tightly in plastic wrap and freeze for up to 2 months. I thaw them at room temperature before serving.

Can I use boxed brownie mix?

Yes, I sometimes use boxed brownie mix to save time. I prepare it as directed, then add the pumpkin cheesecake swirl as described.

What size pan works best?

I use a 9×9-inch square pan for thicker brownies, or a 9×13-inch pan if I want more servings with slightly thinner pieces.

Conclusion

Pumpkin Patch Brownies are everything I want in a fall dessert—chocolatey, creamy, festive, and full of cozy seasonal flavor. They’re simple to make, fun to decorate, and always a hit wherever I take them. Whether for Halloween or just a sweet fall treat, I keep this recipe on repeat all season long.