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Pumpkin Brownies

Pumpkin brownies with a fudgy dark chocolate base and a marbled pumpkin cheesecake swirl. This bake features a knife-marble pattern, then a bake until the edges set and the center stays moist with 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: 330
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
  • 4 eggs
  • 2 tsp vanilla
  • 1.25 cup all-purpose flour
  • 0.5 cup cocoa powder
  • 0.5 tsp salt
pumpkin swirl
  • 8 oz cream cheese, softened
  • 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
 

Preheat and prep the pan
  1. Preheat the oven to 350F, then line a 9x13 pan with parchment so the brownies lift out easily.
Melt the chocolate base
  1. Melt the butter and dark chocolate together, then cool for 10 minutes until warm but not hot.
Make the brownie batter
  1. Whisk in the granulated sugar, brown sugar, eggs, and vanilla until glossy and smooth.
  2. Fold in the all-purpose flour, cocoa powder, and salt until no dry streaks remain.
Assemble with the pumpkin swirl
  1. Pour the brownie batter into the prepared pan and spread into an even layer.
  2. Beat the pumpkin swirl ingredients until smooth, then dollop the mixture over the brownie batter.
  3. Use a knife to create a marbled swirl pattern, dragging through the dollops a few times without fully mixing.
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 swirl sets cleanly and holds its shape.

Notes

Pro tip: for clean marbling, dollop the pumpkin swirl close together and swirl lightly so you still see distinct streaks in every square. Store covered at room temperature for up to 3 days or refrigerate up to 5 days; freeze for up to 2 months. For a lower-sugar option, consider using a 1:1 baking sweetener for the granulated sugar and brown sugar (texture may be slightly softer).