This brownie recipe is the ultimate in flavor and convenience! The Peanut Butter Pumpkin Brownies are made using a brownie mix and a cookie mix, combined with seasonal pumpkin, and topped with Reese’s Pieces and toffee pieces – how delicious does that sound? They are delightfully fudgy, and a perfect fall-time treat!
I’ve got more Autumn Recipes for you to enjoy – right click and open these other recipes in a new tab so that you can read them after this one!
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Peanut Butter Pumpkin Brownies
Making a batch of brownies is such an easy thing to do – and even easier when you use a box mix. But how about we elevate those brownies for the autumn with some canned pumpkin, and for good measure add a layer of peanut butter cookie dough?
Then, if that isn’t quite enough, throw on some Reese’s Pieces with their autumnal orange and yellow colors, and some almond toffee pieces too! This batch of brownies is a decadent and easy dessert and you need to make them ASAP!
Ingredients used in this recipe
For my UK readers: When I go on vacation to the USA, I like stock up on my favourite American food products and ingredients, so you’ll find them used in some of the recipes on The Purple Pumpkin Blog. However, we can buy a lot of American ingredients online these days, and in supermarkets (check the World Foods aisle!) which is awesome! (Although sometimes the price can be on the high side…) When I use American ingredients in recipes that I share on my blog, I always aim to suggest British alternatives or include Amazon affiliate links to where you can buy them online.
- Betty Crocker Fudge Brownie Mix – or any brand you like – or your own brownie recipe if you prefer. In this recipe we’ll be combining with oil, water and canned pumpkin (leave out the eggs if required on box instructions).
- Betty Crocker Peanut Butter Cookie Mix – plus ingredients to make (oil, eggs, water). This cookie mix is not available in UK supermarkets (that I’ve found) which is super annoying as we stock other Betty Crocker products here. However, the dough is pretty easy to make, or I reckon you could add some peanut butter or even crushed peanuts to a regular cookie mix and you’ll still get the peanut flavour. Or buy some ready-made cookie dough and fold in some chopped up peanuts.
- Canned Pumpkin – can find in UK supermarkets these days!
- Reese’s Pieces – we sell those here right?
- Hershey’s Heath Toffee Bits – but we don’t sell these. You could buy a Daim Bar (Didn’t they used to be called Dime Bars?) as they’re very similar to the American Heath toffee bits. Just crush the Daim into small pieces. You could also use regular toffee pieces (find in the cake ingredients aisle).
Equipment used in this recipe
This recipe uses American cup measurements. Since I use this type of measurement often, I find it handy to have a set of measuring cups in the kitchen.
The brownies are baked in a (23cm x 33cm) 9″ x 13″ baking pan and you’ll need the usual mixing bowls and spoons to prepare the ingredients.
How to Make Peanut Butter Pumpkin Brownies
Full measurements and instructions are found in the printable recipe card at the end of this post, but here is a quick outline so you know what to expect from the recipe. I highly recommend always reading a recipe all the way through before starting.
These brownies are so easy to make it’s ridiculous! Dump the brownie mix into a bowl with oil, water, and canned pumpkin and mix until combined and pour into a greased baking dish and spread out evenly.
Make up the cookie mix according to the package instructions. Press out the cookie dough on top of the brownie mix – using your hands is the easiest way to do it.
Finally, scatter over the candies and bake until cooked through. Allow to cool before cutting into slices. Enjoy with a glass of milk or a pumpkin spice latte!
Make It A Meal!
So you’re making these fall brownies for dessert, but what about the rest of your meal? Here are some recipes that I think you would love.
- Soup: Grandma’s Pumpkin Soup
- Main Dish: Sheet Pan Roasted Chicken Thighs with Potatoes
- Side Dish: Caramel Apple Bread Pudding Recipe
- Beverage: Apple Cider Dark and Stormy Cocktail
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy! Please feel free to check them out too.
More Recipes Using Peanut Butter
More Dessert Recipes
What some more dessert recipes? Here are some of my favorites for you to try.
- Rich & Creamy Pumpkin Pie Cheesecake
- Caramel Apple Pie Cupcakes with Cinnamon Sugar Pie Crust Topping
- Pumpkin Pie Crème Brûlée
- 1 box brownie mix
- ½ can of 100% pure pumpkin
- ⅔ Cup Vegetable Oil
- ¼ Cup Water
- 1 package peanut butter cookie mix (plus eggs, water, and oil to make cookies according to package)
- ½ cup Hershey's Heath Milk Chocolate Toffee Baking Bits
- ½ cup Reese’s Pieces
- Preheat oven to 165C/325F/Gas 3 and grease a 9x13 baking dish with butter or baking spray (or line with parchment paper).
- Place brownie mix in a bowl with pumpkin, oil and water and stir until well combined.
- Add brownie batter to the pan and spread evenly.
- Make the peanut butter cookie dough according to package instructions.
- With your hands, press out cookie dough and lay over the brownie layer until you have used all of the cookie dough (It will create a few gaps and that is okay).
- Sprinkle with the Heath Toffee Bits and Reese's Pieces.
- Bake for 40-45 minutes. Check brownie is cooked through by inserting a cocktail stick into the middle - it will come out clean when done.
- Remove from oven and let the brownies cool completely.
- Cut into pieces and enjoy!
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 346Total Fat: 28gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 8mgSodium: 74mgCarbohydrates: 23gNet Carbohydrates: 0gFiber: 1gSugar: 17gSugar Alcohols: 0gProtein: 3g
This site uses an outside source (Nutritionix) to provide estimated nutrition. If you need exact calories and macros, please do your own calculations.