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Pumpkin Brownies

Pumpkin brownies with a fudgy dark chocolate base and a marbled pumpkin cheesecake swirl. The chocolate bakes to moist crumbs while the swirl stays creamy, with a pumpkin pie spice finish.
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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 make the brownie base
  1. Preheat the oven to 350°F and line a 9x13 pan with parchment for easy lifting.
  2. Melt the unsalted butter and chopped dark chocolate together, then cool for 10 minutes.
  3. Whisk in the granulated sugar, brown sugar, eggs, and vanilla until glossy, then fold in the all-purpose flour, cocoa powder, and salt.
  4. Spread the brownie batter evenly in the prepared pan.
Make and swirl the pumpkin cheesecake layer
  1. Beat the softened cream cheese, pumpkin puree, granulated sugar, egg, pumpkin pie spice, cinnamon, and vanilla until smooth.
  2. Dollop the pumpkin cheesecake swirl over the brownie batter.
  3. Swirl gently with a knife to create a marbled pattern without fully mixing the layers.
Bake and finish
  1. Bake for 30-35 minutes, until the edges are set and a toothpick comes out with moist crumbs.
  2. Cool completely before cutting so the swirl sets cleanly.

Notes

For the smoothest marbled swirl, beat the cream cheese until no lumps remain, then dollop promptly so it doesn’t firm up. Store in an airtight container in the fridge for up to 5 days; freeze up to 2 months. For a lighter option, use reduced-fat cream cheese in the swirl (the texture will be slightly softer but still marbles well).