Go Back

Pumpkin Brownies

Pumpkin brownies with a fudgy dark chocolate base and a marbled pumpkin cheesecake swirl. Baked until the edges set and a toothpick reads moist crumbs, then cooled completely for clean squares.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 360
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 and make the brownie base
  1. Preheat the oven to 350F and line a 9x13 pan with parchment.
  2. Melt the butter and chopped dark chocolate together, then cool for 10 minutes.
  3. Whisk in both sugars, eggs, and vanilla until smooth, then fold in the all-purpose flour, cocoa powder, and salt.
  4. Spread the brownie batter evenly in the lined pan.
Make and swirl the pumpkin cheesecake
  1. Beat the cream cheese, pumpkin puree, granulated sugar, egg, pumpkin pie spice, cinnamon, and vanilla until smooth.
  2. Dollop the pumpkin cheesecake mixture over the brownie batter.
  3. Swirl gently with a knife to create a marbled pattern.
Bake and cool
  1. Bake at 350F for 30-35 minutes, until the edges are set and a toothpick comes out with moist crumbs.
  2. Cool completely before cutting into squares.

Notes

For the cleanest squares, let the brownies cool fully before slicing. Store airtight in the refrigerator up to 4 days; freeze (wrapped well) up to 2 months. For a dairy-light option, use reduced-fat cream cheese and swap butter for an equal amount of plant-based butter.