To make ricotta pumpkin pie brownies, prepare a box of brownie mix as the package directs, then blend 1 cup of pumpkin purée, 1 cup of ricotta and 1 tablespoon of pumpkin pie spice until smooth. Layer half the batter, the pumpkin ricotta mixture and the rest of the batter in a greased pan, swirl with a knife, and bake at 350°F for 30–35 minutes until a toothpick comes out mostly clean. Cool completely and cut into 12 brownies: an easy 5-ingredient Thanksgiving dessert.
Ricotta Pumpkin Pie Brownies is the creamy richness of pumpkin pie meeting decadent, fudgy, chocolatey brownies, all in one bite. This easy-to-make recipe requires only 5 ingredients and is perfect for pumpkin and chocolate lovers everywhere!
As the leaves turn golden and the air grows crisp, both my classroom and my home become havens of seasonal magic. One of my top reasons for (now) living in Pennsylvania will always remain in the months that end in BER! I love bringing the vibrant spirit of autumn into all we do. This season, I’m excited to share a dessert that has become a staple in our home: Easy Ricotta Pumpkin Pie Brownies!
Now, if you’re like me–a passionate cook who occasionally fumbles with baking–this recipe is your perfect ally. Imagine the creamy richness of pumpkin pie meeting the decadent, fudgy allure of brownies. And the best part? It requires only five ingredients!
why your whole family will love this ricotta pumpkin pie brownies recipe
- Simplicity: With just five ingredients, this treat is foolproof and quick. Perfect for those of us who love to whip up something special without spending hours in the kitchen.
- Kid-Friendly: My 8-year-old daughter, Isla, had a blast helping me mix the batter. It’s a great way to involve the kids in baking–plus, they love gobbling it down even more!
- Versatile for Gatherings: Whether you need a quick dessert for Halloween night or a festive treat for Thanksgiving, these brownies are a crowd-pleaser. They encompass the cozy flavors of fall and everyone loves them!
These delightful pumpkin pie brownies have quickly become a family favorite in our home. They bring a comforting autumnal warmth to chilly afternoons and are perfect for enjoying by a crackling fire or sharing under twinkling Halloween nights. And for Thanksgiving? They’re a hit–easy to make, transport, and, most importantly, devour!
Shall we get started?
ingredients
To make these easy and delicious ricotta pumpkin pie brownies, you’ll need 5 required ingredients that you can get at almost any grocery store or even online!
Here’s what we are working with:
- boxed brownie mix (your favorite kind or a homemade recipe if you’re feeling brave)
- ricotta cheese
- pumpkin puree
- eggs, oil and water (use whatever your brownie box calls for, since amounts differ by brand)
- pumpkin pie spice
- granulated sugar, optional to sprinkle over before baking.
how to make pumpkin pie brownies
You’ll find the exact amounts and printable steps in the recipe card below. Here’s what each step looks like, plus the little things that make it work.
1. Preheat your oven. Set it to 350°F and grease your baking pan.
2. Prepare the brownie mix. In a large bowl, prepare the brownie mix according to the package instructions, using the eggs, oil and water your box calls for, since the amounts differ by brand. Set it aside.
3. Make the pumpkin ricotta mixture. In another bowl, blend together the pumpkin purée, ricotta cheese and pumpkin pie spice until smooth. Use plain pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced.
4. Layer and swirl. Pour half of the brownie batter into the greased pan. Dollop the pumpkin ricotta mixture over the batter and gently spread it, then pour the remaining batter on top. Use a knife to swirl the layers together for a marbled effect; a few long swirls are plenty. Sprinkle granulated sugar over the top before baking, if you like.
5. Bake. Bake for 30–35 minutes, or until a toothpick inserted comes out mostly clean (a few crumbs are okay).
6. Cool and serve. Let the brownies cool completely before cutting them into squares and serving. The pumpkin layer needs that time to set, so cutting too early makes them messy.
pumpkin pie brownies for Thanksgiving
Can’t decide between pumpkin pie and chocolate? These brownies are both, and they’re a fun addition to the Thanksgiving dessert table next to the classic pies. They bake in one pan, travel well and are easy to slice for a crowd, which makes them perfect for Friendsgiving or when you’re bringing dessert to someone else’s house.
can you make them ahead?
Yes, and it actually helps, since they need to cool completely before slicing. Bake them a day ahead, let them cool, then cover and refrigerate. Slice them cold for the cleanest squares.
how to store pumpkin pie brownies
Because of the ricotta and pumpkin layer, refrigerate the brownies within 2 hours of cooling. Stored covered or in an airtight container, they keep for 3–4 days. Enjoy them chilled or let them sit out for a few minutes before serving.
I hope you enjoy this recipe as much as we do. It’s definitely one of those recipes worth saving. There’s nothing better than having what looks and tastes like a gourmet dessert on the table, but one that saves you time behind the scenes.
Please leave us a star review and comment if you make this delicious, family loved recipe.
If you have any questions or comments, feel free to leave them below. I answer every single question as quickly as I can.
Happy cooking! And thanks for being part of our tribe, The Tasteful Tribe!
ENJOY!
recipe video
pumpkin pie brownies FAQs
Use plain pumpkin purée. Pumpkin pie filling is already sweetened and spiced, so it would change the flavor and texture of the pumpkin layer.
Your favorite kind. Any boxed brownie mix works; just prepare it according to the package instructions. You can also use a homemade brownie recipe if you’re feeling brave.
Bake at 350°F for 30–35 minutes, until a toothpick inserted comes out mostly clean. A few crumbs are okay.
Yes. Bake them a day ahead, cool them completely, then cover and refrigerate. They slice best cold.
Yes. With ricotta and pumpkin in the filling, refrigerate them within 2 hours and enjoy them within 3–4 days.
If you love this recipe, check out…
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Easy Ricotta Pumpkin Pie Brownies (5 Ingredients!)
- VGVegetarian
Ingredients
- 1 box brownie mix , your favorite kind
- eggs, oil and water, as your brownie box calls for (amounts differ by brand)
- 1 cup ricotta cheese
- 1 cup pumpkin puree
- 1 tbsp pumpkin pie spice
- granulated sugar, optional, to sprinkle over before baking
Instructions
- Preheat Your Oven: Set it to 350 degrees F.
- Prepare Brownie Mix: In a large bowl, prepare the brownie mix according to the package instructions, using the eggs, oil and water your box calls for, since the amounts differ by brand. Set aside.
- Make Pumpkin Ricotta Mixture: In another bowl, blend together the pumpkin puree, ricotta cheese, and pumpkin pie spice until smooth.
- Layer Mixtures: In a greased baking pan, pour half of the brownie batter. Then dollop the pumpkin ricotta mixture over the brownie batter and gently spread it. Finally, pour the remaining batter on top, and use a knife to swirl the layers together for a marbled effect. Sprinkle over granulated sugar on top before baking, optionally.
- Bake: Place in the oven and bake for 30-35 minutes or until a toothpick inserted comes out mostly clean (a few crumbs are okay).
- Cool and Serve: Let it cool completely before cutting into squares and serving.
Equipment
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