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Pumpkin Brownies

Pumpkin brownies with a fudgy dark chocolate base and a marbled pumpkin cheesecake swirl. Bake at 350°F until the edges set and the center stays tender with moist 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: 340
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
  • 4 eggs
  • 2 tsp vanilla
  • 1.25 cup all-purpose flour
  • 0.5 cup cocoa powder
  • 0.5 tsp salt
For pumpkin swirl:
  • 8 oz cream cheese, softened
  • 0.5 cup pumpkin puree
  • 0.25 cup sugar
  • 1 egg
  • 1 tsp pumpkin pie spice
  • 0.5 tsp cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep and brownie base
  1. Preheat the oven to 350°F, then line a 9x13 pan with parchment for easy lifting later.
  2. Melt the butter and chopped dark chocolate together, then cool for 10 minutes so the mixture isn’t hot when you add eggs.
  3. Whisk in the granulated sugar, brown sugar, eggs, and vanilla until smooth.
  4. Fold in the all-purpose flour, cocoa powder, and salt just until no dry streaks remain.
  5. Pour the brownie batter into the prepared pan and spread into an even layer.
Pumpkin cheesecake swirl and bake
  1. Beat the cream cheese, pumpkin puree, sugar, egg, pumpkin pie spice, and cinnamon until smooth.
  2. Dollop the pumpkin swirl over the brownie batter in uneven spoonfuls so you get contrast and swirls.
  3. Use a knife to create a marbled swirl pattern by dragging through the top of the batter in gentle lines.
  4. Bake for 30-35 minutes at 350°F until the edges are set and a toothpick comes out with moist crumbs.
Cool and slice
  1. Cool the brownies completely before slicing so the swirl firms up and clean squares hold their shape.

Notes

For the cleanest slices, cool the pan fully on a rack, then chill in the fridge for 1 hour before cutting. Store airtight at room temperature up to 2 days or refrigerate up to 5 days. Freeze baked brownies up to 2 months. For a dairy-light swap, use cream cheese labeled lactose-free or a plant-based cream cheese.