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Pumpkin Brownies

Pumpkin brownies with a fudgy dark chocolate base and a marbled pumpkin cheesecake swirl. The batter bakes until the edges are set and the center is still moist with crumbs.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

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
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
  1. Preheat the oven to 350F and line a 9x13 pan with parchment.
  2. Melt the butter and chopped dark chocolate together, then cool for 10 minutes.
Make brownie batter
  1. Whisk in the granulated sugar and brown sugar, then whisk in the eggs and vanilla until smooth.
  2. Fold in the all-purpose flour, cocoa powder, and salt until no dry streaks remain.
  3. Spread the brownie batter evenly into the lined pan.
Make and swirl pumpkin cheesecake
  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.
  3. Swirl gently with a knife to create a marbled pattern.
Bake and finish
  1. Bake for 30 to 35 minutes, until the edges are set and a toothpick comes out with moist crumbs.
  2. Cool completely before cutting into squares so the swirl sets cleanly.

Notes

For the cleanest slices, let the brownies cool fully at room temperature before cutting; chilling after cooling is fine if you want firmer cheesecake swirls (store 4-5 days in the fridge, freeze up to 2 months). If you prefer a richer flavor, use high-quality dark chocolate (60-70%) for the fudgy base. For a dairy swap, use vegan cream cheese and dairy-free butter in equal amounts.