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Pumpkin Brownies

Pumpkin brownies with a fudgy dark chocolate base and a marbled pumpkin cheesecake swirl. Easy baking at 350°F with moist crumbs and a gently swirled pumpkin top.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 310
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
  1. Preheat oven to 350°F. Line a 9x13 pan with parchment, leaving overhang for easier lifting.
Make the brownie base
  1. Melt unsalted butter and dark chocolate together until smooth, then cool 10 minutes. The mixture should look glossy and fully combined.
  2. Whisk in granulated sugar, brown sugar, eggs, and vanilla. Whisk until the batter looks thick and smooth.
  3. Fold in all-purpose flour, cocoa powder, and salt. Stop mixing as soon as you no longer see dry streaks.
  4. Spread the brownie batter in the prepared pan into an even layer. Smooth the top so it bakes flat.
Create the pumpkin cheesecake swirl
  1. Beat cream cheese, pumpkin puree, granulated sugar, egg, pumpkin pie spice, cinnamon, and vanilla until smooth. The swirl mixture should be lump-free and pourable.
  2. Dollop the pumpkin swirl over the brownie batter. Drop spoonfuls across the surface for a marbled effect.
  3. Swirl gently with a knife to create a marbled pattern. Use light, short strokes so distinct streaks form rather than fully mixing.
Bake and cool
  1. Bake at 350°F for 30-35 minutes. The edges should be set and a toothpick should come out with moist crumbs.
  2. Cool completely before cutting. The bars should slice cleanly once fully set.

Notes

Pro tip: let the butter-chocolate mixture cool 10 minutes so the eggs won’t cook when you whisk them in. Store brownies in an airtight container in the fridge up to 5 days; freeze up to 2 months. For a dairy-light option, use a cream-cheese-style dairy-free spread for the swirl if it softens well.