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Pumpkin Brownies

Pumpkin brownies with a fudgy dark chocolate base and a marbled pumpkin cheesecake swirl. Melted butter-and-chocolate create a dense, brownie texture topped with a spiced pumpkin cream layer baked until edges set.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 420
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 the pan
  1. Preheat oven to 350°F and line a 9x13 pan with parchment so the brownies lift out cleanly.
Make the brownie base
  1. Melt unsalted butter and dark chocolate together, then cool for 10 minutes until the mixture is warm, not hot.
  2. Whisk in granulated sugar, brown sugar, eggs, and vanilla until glossy and combined.
  3. Fold in all-purpose flour, cocoa powder, and salt until no dry streaks remain, leaving a thick batter.
  4. Pour the brownie batter into the prepared pan and smooth the top.
Swirl the pumpkin cheesecake layer
  1. Beat cream cheese, pumpkin puree, sugar, egg, pumpkin pie spice, and cinnamon until smooth and thick.
  2. Dollop the pumpkin swirl over the brownie batter in spoonfuls.
  3. Use a knife to create a marbled swirl pattern by dragging through the batter in gentle lines.
Bake and finish
  1. Bake at 350°F for 30-35 minutes until the edges are set and a toothpick comes out with moist crumbs.
  2. Cool completely before slicing so the swirl firms up and the brownies cut into neat squares.

Notes

For the cleanest marbling, cool the melted chocolate mixture for the full 10 minutes before mixing so the eggs don’t scramble. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze in a single layer for up to 2 months and thaw overnight in the fridge. For a lower-fat option, use reduced-fat cream cheese in the pumpkin swirl (texture may be slightly softer).