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Pumpkin Brownies

Pumpkin brownies with a fudgy dark chocolate base and a marbled pumpkin cheesecake swirl. Bakes up with set edges and moist crumbs, then slices clean after cooling for rich, spiced layers.
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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
  • 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
  • 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 preheat
  1. Preheat the oven to 350F and line a 9x13 pan with parchment, leaving overhang for easy lifting.
Make the brownie base
  1. Melt the unsalted butter and dark chocolate together, then cool the mixture for 10 minutes.
  2. Whisk in the granulated sugar and brown sugar, then mix in the eggs and vanilla until glossy.
  3. Fold in the all-purpose flour, cocoa powder, and salt just until no dry streaks remain.
  4. Pour the brownie batter into the prepared pan and smooth the surface.
Make the pumpkin swirl
  1. Beat the cream cheese until smooth, then add pumpkin puree, sugar, egg, pumpkin pie spice, and cinnamon and mix until creamy.
  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 dollops a few times, then rotating the pan for varied streaks.
Bake and cool
  1. Bake for 30-35 minutes at 350F, until the edges are set and a toothpick comes out with moist crumbs.
  2. Cool completely before slicing so the swirls set and the brownies cut clean.

Notes

For the cleanest slices, cool the brownies to room temperature, then chill for 30–60 minutes before cutting. Store airtight in the refrigerator up to 5 days; freeze up to 2 months (wrap individual squares). For a lower-sugar option, replace about half the granulated sugar with a 1:1 baking blend made for brownies.