Go Back

Pumpkin Brownies

Pumpkin brownies with a fudgy dark chocolate base and a marbled pumpkin cheesecake swirl. Baked until the edges are set and the center stays moist for brownie-like squares.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

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
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 & preheat
  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.
Make brownie batter & swirl
  1. Whisk the granulated sugar, brown sugar, eggs, and vanilla until smooth, then fold in the flour, cocoa powder, and salt.
  2. Spread the brownie batter in the lined pan.
  3. Beat the cream cheese, pumpkin puree, granulated sugar, egg, pumpkin pie spice, cinnamon, and vanilla until smooth.
  4. Dollop the pumpkin swirl over the brownie batter.
  5. Swirl gently with a knife to create a marbled pattern.
Bake & finish
  1. Bake at 350F for 30 to 35 minutes, until the edges are set and a toothpick comes out with moist crumbs.
  2. Cool completely before cutting into squares.

Notes

For clean, fudgy slices, let the brownies cool completely, then chill if your kitchen is warm—cutting straight from room temperature helps the swirl set without smearing. Store airtight in the fridge up to 5 days; freeze sliced brownies up to 2 months for easy grab-and-go. To reduce dairy, use lactose-free cream cheese in the swirl (texture stays similar).