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Pumpkin Brownies

Pumpkin brownies with a fudgy dark chocolate base and a marbled pumpkin cheesecake swirl. The pumpkin layer is dolloped on top, gently swirled, then baked until set with moist crumbs.
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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
  • 1 9x13 baking pan

Method
 

Prepare and bake
  1. Preheat the oven to 350F and line a 9x13 pan with parchment.
  2. Melt the butter and dark chocolate together, then cool for 10 minutes.
  3. Whisk in the granulated sugar, brown sugar, eggs, and vanilla until smooth.
  4. Fold in the all-purpose flour, cocoa powder, and salt until no dry streaks remain.
  5. Spread the brownie batter evenly in the lined pan.
  6. Beat the pumpkin swirl ingredients (cream cheese, pumpkin puree, granulated sugar, egg, pumpkin pie spice, cinnamon, and vanilla) until smooth.
  7. Dollop the pumpkin cheesecake mixture over the brownie batter in small spoonfuls.
  8. Swirl gently with a knife to create a marbled pattern, stopping before the layers fully mix.
  9. Bake for 30-35 minutes, until the edges are set and a toothpick comes out with moist crumbs.
  10. Cool completely before cutting, so the swirl slices cleanly.

Notes

Pro tip: cooling the melted chocolate mixture for 10 minutes helps prevent the eggs from scrambling and keeps the batter glossy. Store brownies airtight in the fridge for up to 4 days; freeze up to 2 months for best texture. For a lighter option, swap 1 cup of the all-purpose flour for a gluten-free 1:1 baking blend (use one that includes xanthan gum).