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Pumpkin Brownies

Pumpkin brownies with a fudgy dark chocolate base and a marbled pumpkin cheesecake swirl. Made by layering a cocoa brownie batter with a smooth pumpkin-cream cheese mixture, then baking until the edges set with moist crumbs.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the fudgy brownie base
  • 1 cup unsalted butter
  • 8 oz dark chocolate, chopped
  • 1.5 cup granulated sugar
  • 0.5 cup brown sugar, packed
  • 4 eggs
  • 2 tsp vanilla
  • 1.25 cup all-purpose flour
  • 0.5 cup cocoa powder
  • 0.5 tsp salt
For pumpkin cheesecake swirl
  • 8 oz cream cheese, softened
  • 0.5 cup pumpkin puree
  • 0.25 cup granulated sugar
  • 1 egg
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp vanilla

Equipment

  • 1 sheet pan

Method
 

Prep and heat
  1. Preheat the oven to 350F and line a 9x13 pan with parchment, leaving overhang for easy lifting.
Make the brownie base
  1. Melt the unsalted butter and dark chocolate together, then cool for 10 minutes so the mixture won’t scramble the eggs.
  2. Whisk in the granulated sugar, brown sugar, eggs, and vanilla until glossy and fully combined.
  3. Fold in the all-purpose flour, cocoa powder, and salt until just streak-free, then scrape the batter evenly into the lined pan.
Make the pumpkin cheesecake swirl
  1. Beat the cream cheese, pumpkin puree, granulated sugar, egg, pumpkin pie spice, cinnamon, and vanilla until smooth.
  2. Dollop the pumpkin swirl over the brownie batter in spoonfuls so it spreads without fully covering the surface.
  3. Swirl gently with a knife to create a marbled pattern, keeping the swirls light so they stay distinct after baking.
Bake and finish
  1. Bake for 30-35 minutes at 350F until the edges are set and a toothpick comes out with moist crumbs.
  2. Cool completely before cutting so the swirl firms up and the brownies slice cleanly.

Notes

Use room-temperature cream cheese for a truly smooth pumpkin swirl, and swirl only a few passes for a marbled look. Store brownies in an airtight container in the fridge for up to 5 days; freeze up to 2 months (thaw overnight in the fridge). For a lighter option, substitute half the granulated sugar with light brown sugar or a 1:1 baking sweetener if desired, keeping the texture in mind.