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Pumpkin Brownies

Pumpkin brownies with a fudgy dark chocolate base and a marbled pumpkin cheesecake swirl. Baked until the edges set and the center stays moist, then cooled completely for clean squares.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the fudgy brownie base:
  • 1 cup unsalted butter
  • 8 oz dark chocolate
  • 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 the pan 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 butter and chopped dark chocolate together, then cool for 10 minutes so the batter doesn’t scramble.
  3. Whisk in the granulated sugar, packed brown sugar, eggs, and vanilla until glossy, then fold in the all-purpose flour, cocoa powder, and salt just until combined.
  4. Spread the brownie batter evenly into the lined pan so the swirl has a flat base.
Make and swirl the pumpkin cheesecake topping
  1. Beat the softened cream cheese, pumpkin puree, granulated sugar, egg, pumpkin pie spice, cinnamon, and vanilla until smooth.
  2. Dollop the pumpkin cheesecake mixture 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 at 350°F until the edges are set and a toothpick comes out with moist crumbs.
  2. Cool completely before cutting to set the swirl and make clean squares.

Notes

For the cleanest slices, cool the brownies completely, then chill in the fridge for 1–2 hours before cutting. Store airtight in the refrigerator for up to 4 days; freeze cut squares up to 2 months. For a lighter option, substitute reduced-fat cream cheese for the swirl (texture will be slightly softer).