Go Back

Pumpkin Brownies

Pumpkin brownies with a fudgy dark chocolate base and a marbled pumpkin cheesecake swirl on top. Baked until the edges set and the center stays tender with moist crumbs, then cooled completely for clean squares.
Print Recipe Pin Recipe
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
  

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 the pan and make the brownie base
  1. Preheat oven to 350F and line a 9x13 pan with parchment for easy release.
  2. Melt unsalted butter and chopped dark chocolate together, then cool for 10 minutes to prevent the eggs from scrambling.
  3. Whisk in granulated sugar, brown sugar, eggs, and vanilla until smooth.
  4. Fold in all-purpose flour, cocoa powder, and salt until no dry streaks remain.
  5. Spread the brownie batter evenly in the lined pan.
Make and swirl the pumpkin cheesecake layer
  1. Beat softened 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 just enough to create a marbled pattern without over-mixing.
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 and the squares hold their shape.

Notes

For the cleanest cuts, let the brownies cool fully at room temperature before slicing; chilling also helps set the cheesecake swirl. Store covered in the refrigerator for up to 4 days; freeze in an airtight container for up to 2 months. Dietary swap: use a gluten-free 1:1 all-purpose flour blend to make them gluten-free without changing the method.