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Pumpkin Brownies

Pumpkin brownies with a fudgy dark chocolate base and a marbled pumpkin cheesecake swirl. Oven-baked until the edges set with a toothpick showing moist crumbs, then cooled completely for clean slices.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 390
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 bake
  1. Preheat oven to 350F, then line a 9x13 pan with parchment so the brownies lift out easily.
  2. Melt unsalted butter and dark chocolate together over low heat, then cool for 10 minutes so the mixture isn’t hot when eggs go in.
  3. Whisk in granulated sugar, brown sugar, eggs, and vanilla until glossy and fully combined.
  4. Fold in all-purpose flour, cocoa powder, and salt just until no dry streaks remain.
  5. Pour brownie batter into the prepared pan and spread to an even layer.
  6. Beat cream cheese, pumpkin puree, sugar, egg, pumpkin pie spice, and cinnamon until smooth with no visible lumps.
  7. Dollop the pumpkin swirl over the brownie batter in spoonfuls for clear swirls.
  8. Use a knife to create a marbled swirl pattern by dragging it gently through the dollops.
  9. Bake at 350F for 30-35 minutes, until the edges are set and a toothpick comes out with moist crumbs.
  10. Cool completely before slicing so the cheesecake swirl firms up and cuts cleanly.

Notes

For the cleanest marbling, keep the brownie batter warm but not hot when you spread it, and don’t over-swirl—2-3 gentle passes with the knife are enough. Store covered in the refrigerator up to 5 days. Freeze for up to 2 months (thaw overnight in the fridge) and re-slice when firm. For a dairy-lite swap, use reduced-fat cream cheese for the swirl while keeping the brownie base ingredients the same.